5-Ingredient Vegan Spinach Lasagna

This easy vegan spinach lasagna recipe is a cinch to make! It uses just 5 ingredients, tastes incredible and can easily be made gluten-free. Great for meal prep and freezer-friendly!

Course Entree

Cuisine American

Keyword butternut squash, healthy lasagna, vegan lasagna

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings servings

Calories 356kcal

Ingredients

1 package gluten-free lasagna noodles (or lasagna noodles of choice)
6 cups fresh spinach
1.5 cups vegan ricotta (or homemade*)
1 (15 oz) jar tomato sauce of choice
1 - 2 tablespoons Italian seasoning (optional)
1 cup shredded vegan cheese
Salt & pepper if needed

Instructions

Preheat the oven to 375 degreesºF.
Cook lasagna noodles according to the package instructions.
While the pasta is cooking, add the spinach in a small saute pan. Add a splash of water and allow spinach to wilt. Transfer the spinach to a colander and press out as much additional as possible. Set aside.
Once the noodles have finished cooking, line the bottom of a 9" x 13" with a thin layer of tomato sauce. Add a layer of noodles and some dollops of the ricotta. Spread evenly across the noodles. Sprinkle with Italian seasoning (if using), then top with some spinach and about 1/4 cup of tomato sauce and again spread evenly across the layer.
Repeat this step for another two or three layers (depending on the size of your pan and noodles).
Top with a final layer of noodles, spread with sauce and sprinkle with the shredded vegan cheese.
Bake in the center of the oven for about 35 - 45 minutes, until the cheese has melted and the lasagna is fully cooked and heated through.
Cool for about 10 minutes, then slice and serve immediately. Garnish with red pepper flakes and some fresh herbs if desired!

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