Creamy Vegan Lasagna Florentine
Here, I veganized our family lasagna recipe (which is naturally vegetarian!) by swapping dairy-free alternatives for ricotta, parmesan, and mozzarella. The result is a hearty and delicious vegan lasagna florentine.
- 9 no-boil lasagna noodles
- 2 cups vegan ricotta
- 1/4 cup grated vegan parmesan
- 1/2 tsp garlic powder
- 2 10-oz packages frozen spinach thawed and squeezed dry
- 2 24-oz jars marinara sauce, or 6 cups homemade sauce
- 3 cups shredded vegan mozzarella
Preheat the oven to 375 degrees F.
In a medium bowl, combine the vegan ricotta, parmesan, garlic powder, and spinach.
Spread one third of the marinara sauce over the bottom of a 9x13 inch pan. Cover with 3 uncooked lasagna noodles. Top with half the ricotta mixture and sprinkle with 1 cup mozzarella.
Spread with half the remaining marinara sauce. Top with another 3 noodles. Spread remaining ricotta mixture over the noodles and sprinkle with 1 cup mozzarella.
Top with the last 3 noodles, then spread on the remaining sauce. Sprinkle with the remaining mozzarella.
Cover the lasagna with foil and bake for 45–50 minutes, until the sauce is bubbly and the cheese is melted.
Let the lasagna stand for 5 minutes before serving.