TOTAL TIME :55minutes30minutes
- 1 lb frozen chopped spinach
- 1 tablespoon plus 1 1/4 teaspoons sea salt
- 10 sheets no-boil lasagna noodles (I used Banza chickpea noodles)
- 2 tablespoons olive oil, plus more for greasing
- 1 medium yellow onion, diced into 1/4" pieces
- 4 cloves garlic, minced
- 15 (14-16 will work) ounces organic extra firm tofu, ideally sprouted
- 1/4 cup nutritional yeast
- 2 teaspoons mild white miso paste
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 14.5 (or close) ounces jarred marinated artichoke hearts
- 1 1/4 cups full fat coconut milk
- 1 cup low-sodium vegetable stock
- 1/2 teaspoon turmeric (optional but makes for a cheesy color)
- 1/2 cup Kite Hill cream cheese or other vegan cream cheese
- 0.25 ounces fresh chives, roughly minced
- Place bag of frozen spinach in your sink and allow to thaw while you cook.
Add enough water to a large pot to boil noodles and add 1 tablespoon salt. Bring to a boil.
- While water is coming to a boil, heat a medium-sized saucepan to medium heat and add 2 tablespoons olive oil. When oil moves quickly around the pan, add onion. Cook, stirring every minute or so, until softened and translucent, approximately 8-10 minutes. Turn heat to low and add garlic, stirring constantly for another 30 seconds. Remove pan from the heat and allow to sit 5 minutes.
- Preheat oven to 350 and grease an 11x9 or similar-sized baking dish with olive oil.
Rinse and drain tofu and add to a high-powered blender, along with 1 teaspoon salt, nutritional yeast, 1 ½ teaspoons miso paste, onion powder, ¼ teaspoon pepper and dijon. Scrape in half of your cooked onion/garlic mixture. Blend, using a tamper to mix everything together (you can also use a food processor), until it forms a fairly cream consistency.
- Add mixture to a large mixing bowl. If your spinach isn’t completely thawed, add it to a microwave safe dish and microwave until thawed but not too hot to handle. Squeeze out as much excess liquid as possible, then add to tofu mixture. Drain and roughly chop artichoke hearts, and add them as well. Fold everything together and set aside.
- Once pasta water is boiling, place a large (18”) piece nonstick parchment paper somewhere near the stove. Add lasagna sheets to boiling water, 5 at a time, and boil 3-4 minutes, until they’re pliable/bendy but still somewhat firm. Use tongs to add them to the parchment, side by side.
- Clean blender, then add remaining onion/garlic mixture to blender, along with coconut milk, stock, turmeric (if using), cream cheese and ¼ teaspoon salt. Blend until smooth and creamy, then stir in minced chives.
- Time to assemble:
One by one, add a generous dollop of filling mixture (approximately ⅓ cup) to the base of one of the noodles, then roll it up. Place in baking dish with the open end face-down. Repeat with remaining filling and noodles. It’s ok if you over or under-estimate the filling to noodle ratio, just adjust as needed--it’s all getting covered up anyway. Pour coconut milk mixture evenly over noodles.
Cover dish with aluminum foil and bake 30 minutes, then remove and bake another 25.
Cool 10 minutes before serving. Leftover lasagna will keep tightly sealed in the fridge up to 5 days. If you want to freeze leftovers, use wheat or corn based noodles instead of chickpea.