Spinach Lasagna Free PD Recipe & Cooking Video

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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  1. 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. 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!

  3. 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.

  4. 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?

    1. 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!

  5. 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!

  6. 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!

    1. 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!

  7. 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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