Creamy Spinach Lasagna


12 lasagna noodles, cooked
1 T olive oil
1 large onion, chopped
3 cloves garlic, minced
1 pound water-packed tofu, crumbled
1/4 cup fresh parsley, chopped
1/4 cup chicken or veggie broth
8 oz. vegan cream cheese
2 tbsp. lemon juice, fresh if possible
1/8 tsp. nutmeg
1/4 cup nutritional yeast
16 oz. fresh spinach, chopped
16 oz. favorite spaghetti sauce (or more to taste)


  1. Saute onion in olive oil in large skillet until translucent. Add parsley and garlic and tofu and saute for 1 minute.
  2. Add broth and simmer uncovered for 5 minutes. Add cream cheese and lemon juice and stir until cheese is mixed in. Blend in nutmeg and nutritional yeast.
  3. Remove from heat and add spinach on top of onion mixture. Cover and allow spinach to lightly steam while you begin assembling lasagna.
  4. Spread 1/2 cup spaghetti sauce in bottom of 9x13" pan. Place a layer of noodles on top.
  5. Mix spinach into onion/cream cheese mixture. Place 1/2 of this mixture onto noodles.
  6. Next add a layer of spaghetti sauce, then a layer of noodles. Spread the balance of the onion/spinach mixture on the noodles and add another layer of sauce.
  7. Finish by adding another layer of noodles and top with sauce.
  8. Cover and bake for 15 minutes at 375 degrees. Uncover; bake another 30 minutes until heated. Allow to set 10 minutes before cutting.

This recipe comes highly recommended by Ron Davis

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