Spinach Lasagna Free PD Recipe & Cooking Video

2013-04-13

This is a perfect beginner recipe that you will continue to favor throughout the years. I will teach you how to press tofu and make cholesterol free faux ricotta that tastes just like the original. Stack the impressive layers high and double the batch if you are having more than two for dinner. Protective Diet Spinach Lasagna is sure to please everyone on the path to optimal health.

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Comments (16)

  1. posted by veganinblack on December 26, 2014

    it doesnt get much better than dairy free, oil free, gluten free (i used gluten free no cook rice lasagna noodles) spinach lasagna. I made my own sauce and added Portobello mushrooms fresh oregano, basil and parsley. Next time im going to make the homemade noodles. Its kinda sorta really awesome.

  2. posted by mairead11 on May 14, 2014

    This recipe works fabulously in a crockpot also. I used a 5qt crockpot and made DOUBLE the recipe [though I didn’t measure the spinach—I just added copious amounts as it all cooks down].

    I cooked on LOW for four hours, but I’m sure it would’ve been done at THREE.
    We can love this lasagne in the summer too, without heating up the kitchen!

    • posted by maria on May 19, 2014

      I used the crockpot and it was easy and tasted wonderful. Mairead11, Thanks for the tip.

    • posted by Sheila Yount on May 14, 2014

      Thank you, Mairead11. It’s just another reason I will make this even more often. I’m so glad you discovered this!!

  3. posted by mary waldeck on April 13, 2014

    I made this and added a layer of cooked onions and mushrooms. Absolutely delicious!

  4. posted by lori h on March 24, 2014

    I love the simplicity of this recipe. Quick and easy to assemble. You can easily add to it but sometimes less is more. As a momma with many after school activities this is a great go to recipe.

  5. posted by Penny on January 14, 2014

    LOVE, LOVE, LOVE this recipe, I tired it about 2 weeks before Christmas and have been making it twice a week ever since. The only down side is pressing the tofu overnight (I didn’t do it long enough one time and it made for a runny lasagna). I was asked to use more noodles so now I do one to two extra layers.
    Has anyone tried making it in a larger pan?

    • posted by Julie Marie on January 15, 2014

      Yes! Make it in any sized pan you wish. You really can’t mess it up. I like the loaf pan because it’s deeper for a taller lasagna. I was invited to one of my students houses for this dish. He got creative, doubled the recipe and made a big pan of it. He spread the cheeze filling very thin and added a layer of sautéed mushrooms and onions, doubled up on the noodles, and it was delicious. Have fun with it!

  6. posted by deskjockie on November 4, 2013

    Just made this for lunch today, it’s a keeper! I made just a few alterations; I made the sauce from scratch using 1 28 oz. can of Muir Glen No Salt Diced Tomatoes, 3 cloves of fresh garlic, and 1 Tblsp. of Italian Seasoning. After blending the sauce, I added about a cup of dried mushrooms and let it sit for a couple of hours so the mushrooms could soften. I made the tofu ricotta a couple of days ahead, not on purpose, I’d just planned to make the lasagna that day and family plans got in the way so it sat in the fridge for a couple of days, which gave the flavors a chance to meld and taste all the better! I also used Tinyada Rice Lasagna noodles because that’s what I had on hand. Otherwise, followed the recipe, and it was a hit! FIVE stars!

  7. posted by Denise on September 15, 2013

    We loved this! To make the sauce, I roasted quartered tomatoes, sliced onions, and garlic cloves. We also sauteed some sliced mushrooms and added them. I love all of the spinach in this recipe!

  8. posted by newhopeden on August 18, 2013

    This has a really good flavor to it. I added mushrooms and onions. I ran out of nutritional yeast but it was good without it even!

  9. posted by Vegan Girl on June 23, 2013

    Had this for dinner tonight and it was a hit! The entire family loved it. The best part was that it was so quick and easy to make. Thanks for the great recipe.

  10. posted by Joe Adams on June 11, 2013

    FYI, here’s the marinara sauce that I use. It’s very quick and satisfying.

    http://www.nutritionasmedicine.org/drjoe/spaghetti_sauce_with_or_without_meatballs

    BTW, feel free to re-post any of the recipes from the site above, or to use any of the photos.

    (I’m a little envious of your gorgeous site). I’m so glad to find another source of great healthy food!

  11. posted by sil ob on May 28, 2013

    Julie is there a specific pasta sauce you recommend? I don’t have a healthy store in town…Thanks!

    • posted by Julie Marie on May 28, 2013

      I use 365 Fat Free Pasta Sauce. It’s Whole Food’s brand. Look for sauces free of sugar and oil. If you can’t find pre made sauce like this I would make my own. My apologies for not having a simple marinara recipe for you to follow. I will work on one and post it soon. Best of Health!

  12. posted by huclkengirl on May 13, 2013

    I just ate this for lunch! Very good! In the break room people were saying it smells just like lasagna..haha I said well it is:) I will definately make this again!

    Kristie Clark

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