Vegan Spinach Lasagna with Awesome Grounds

Vegan Spinach Lasagna with Awesome Grounds
15 min
45 min
Makes 8 to 10 servings
SI MANGIA BENE - VEGAN STYLE! A lighter take on this savory Italian classic.

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.


  • 1/2 to 1 pound vegan lasagna noodles
  • 1 packages (10 ounces each) frozen chopped spinach, thawed and drained
  • 1 package (16 ounces) firm tofu (not silken)
  • 16 ounces SWEET EARTH Enlightened Foods Awesome Grounds
  • 1 tablespoon granulated sugar (optional)
  • 1/4 cup almond milk, or as needed
  • 1/2 teaspoon garlic powder or 2 peeled garlic cloves
  • Juice from 1/2 lemon (about 2 tablespoons)
  • 2 tablespoons minced fresh basil (about 20 leaves)
  • 1 teaspoon salt (or to taste)
  • 4 to 6 cups tomato or pasta sauce


Step 1
Preheat oven to 350° F.
Step 2
Cook lasagna noodles according to package directions or use “no-boil” lasagna noodles. Drain and set aside.
Step 3
Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)
Step 4
Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil, and salt in a blender or food processor and blend until smooth. The tofu “ricotta” should be creamy but still have body.
Step 5
Transfer to a large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.
Step 6
Cover bottom of 13 x 9-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Add half of Awesome Grounds. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling and remaining Awesome Grounds. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling. ENJOY!