Lasagna with Roasted Cauliflower Ricotta and Spinach

29 Sep

Below is Isa’s recipe with my tweaks! This is such a great take on lasagna, LOVE!


serves 6, active time 45 minutes, total time 1 1/2 hours

The Roasted Cauliflower Ricotta:

  • 1 medium-size head cauliflower (11/2 to 2 pounds), chopped into 1/2-inch pieces
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1 pound extra-firm tofu
  • 1/4 cup nutritional yeast flakes
  • 2 tablespoons freshly squeezed lemon juice
  • Several pinches of freshly ground black pepper 

The Red Sauce:

  • One (28-ounce) can crushed tomatoes with basil
  • 2 tablespoons chopped fresh thyme (I also added some fresh chopped  basil)
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt 

To Assemble:

  • 8 ounces lasagna noodles, broken in half, cooked in salted water (I used a peppercorn trio lasagna noodle from Papardelles Pasta in Colorado…next time I’ll try their roasted red pepper lasagna noodle)
  • 1 1/2 cups chopped fresh spinach (I also added some fresh kale and roasted garlic cloves and sautéed the spinach and kale first with some onion)
  • 1/4 cup chopped black olives 

The Process:

 First, we’ll roast the cauliflower. Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper; that way the cauliflower won’t stick. Place the cauliflower on the sheet and drizzle the oil over it. Spray it with nonstick cooking spray and sprinkle with 1/4 teaspoon of salt. Toss it with your hands to make sure everything is salted. Spread the cauliflower in a single layer and bake for 10 minutes, then flip it with a spatula. You don’t have to flip each and every one, so don’t get OCD about it. Bake for another 15 to 20 minutes, until lightly browned, tender, and toasty. Get your water boiling for your lasagna noodles at the same time you preheat the oven…this will save you prep time.

In the meantime, crumble the tofu into a mixing bowl. Use your hands to mash the tofu, squeezing it between your fingers, until it has the consistency of ricotta cheese. Add the nutritional yeast, lemon juice, pepper, and remaining salt. Use a fork to mix well.

When the cauliflower is done, transfer it to the mixing bowl with the tofu mixture. Use a potato masher to mash it really well, for a minute or so. If it doesn’t seem to be mashing enough with the potato masher, a few pulses in the food processor (food processor was how I did it) should get it nice and crumbly. Set aside. 

To prepare the sauce, mix all its ingredients together and set aside.

 Preheat the oven to 350°F. Pour a thin layer of red sauce on the bottom of an 8-inch square casserole. Line with a layer of noodles. Spread with one-third of the cauliflower ricotta. Layer with 3/4 cup of spinach leaves. Pour on about a cup of sauce.

 Repeat the process one more time, creating another identical layer, starting with the noodles. For the top layer it’s just a little different: Layer with noodles, pour the sauce on first, then layer with ricotta. This layer doesn’t get any spinach. Sprinkle with a (generous) layer of (black) olives and press it into the tofu. 

Bake for 40 minutes, until the top is browned. You can serve it immediately or let it cool down for a bit first, whatever floats your boat! 

 What do you think of this take on cheese????

For more Vegan inspiration and recipes, check out my 30-day challenge!

Vegan Week 1

Vegan Week 2


2 Responses to “Lasagna with Roasted Cauliflower Ricotta and Spinach”

  1. frugalfeeding September 29, 2011 at 3:51 pm #

    Looks great, perfectly constructed – something I struggle with sometimes.

    • Meg September 29, 2011 at 4:33 pm #

      Why thank you

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