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Spinach Tofu-Ricotta Lasagna Spirals

Nicole Kearsley
If you haven't tried using roasted garlic hummus to make tofu ricotta yet, you're seriously missing out; it's a game changer. So simple, so good. I served it with Vegan Caesar Salad
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Dinner, Main Course
Cuisine Italian, Vegan
Servings 6


  • 6 cups Fresh Spinach chopped
  • 12 pieces Lasagna Noodles
  • 14 ounces Firm Tofu drained & pressed
  • cup Roasted Garlic Hummus
  • ¼ cup Nutritional Yeast
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Sea Salt
  • 28 ounces Marinara Sauce jar
  • Vegan Parmesan Cheese (optional)


  • Cook lasagna noodles according to package directions. Preheat oven to 350°F.
  • Sauté spinach in skillet over medium high heat with 1 tsp oil until wilted (or steam it if preferred). Transfer to a colander and squeeze liquid from spinach with back of spoon or use towel.
  • Add tofu, hummus, nutritional yeast, extra virgin olive oil and salt to food processor. Blend tofu ricotta until smooth. In a large bowl stir together tofu ricotta and spinach to combine.
  • Pour 1/3 of marinara sauce into 13"x 9" lasagna pan and spread to cover bottom.
  • Spread 1/4 cup spinach ricotta mixture onto a lasagna noodle. Roll up and place in lasagna pan. Repeat with each lasagna noodle. Pour remaining sauce over roll ups.
  • Cover and bake 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with vegan parmesan (optional).


NO RULES: Any type of lasagna noodle works, but if you want to make your lasagna naturally gluten-free you can use brown rice noodles.
MAKE IT AHEAD: You can prepare this lasagna in advance and keep it in the refrigerator (or freezer!) until you’re ready to bake it.
REFRIGERATE: If you bake it from a refrigerated state, increase the bake time to 1 hour or until heated all the way through.
FROZEN: If the lasagna is frozen, thaw in the refrigerator for 24 hours before baking.
Keyword plant based, vegan