Naual Hansen

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If  you have at home some vegan yoghurt, good vegan cheese, some cooking cream, non-boiled lasagna noodles and some spinach – this recipe can be a perfect option for a nice homey comfort food. In this recipe I used frozen spinach instead of fresh. It just took a short time to saute it, to season and to use it as filling.

This lasagna has a mild taste, it is nicely slightly sour (because of vegan yoghurt) and has a lovely deep note that comes from nutritional yeast. Usually I preffer to use ceramic and refractory trays for baking dishes such as lasagnas and moussakas. Food gets a nice crispy layer on the bottom and arround the edges, and at the same time looks very presentable when served.  

I find that nutritional yeast is on of the most necessary ingredients since the time I changed my food habits to a completely vegan (that was more than 5 years ago). In vegan cuisine it is frequently used as addition to a wide range of dishes. The nutritional yeast that can be found on our market is usually enriched with vitamin B12.

Nutritional yeast can be used in different variations of savory and sweet dishes, e.g. for lasagnas, dressings and sauces on one side, and for vegan tiramisu and pancakes with sweetened vegan cheese on the other side.

Creamy spinach lasagna with cheese (vegan)

Creamy lasagna made with non-boiled noodles and spinach, filled with delicious cream mixture and cheese
Prep Time 5 minutes
Cook Time 35 minutes
Course Main Course
Servings 4 servings


  • Oven
  • Ceramic (or another type of) refractory tray.


  • 700 gr of frozen chopped spinach;
  • 210 gr of non-boil lasagna noodles;
  • 50+50+50 gr of good vegan cheese slices;
  • some sunflower oil.

For the spinach:

  • 1 tbsp. of nutritional yeast;
  • 2 tbsp. of onion powder;
  • 2 tsp. of garlic powder;
  • 1 tsp. of salt;
  • a bit of water (to saute spinach).

For the liquid mixture:

  • 3 dcl. of thick vegan cooking cream;
  • 4 dcl. of thick vegan yoghurt;
  • 2 dcl. of plantbased milk;
  • 3/4 tsp. of salt;
  • 3 tbsp. of nutritional yeast.

To cover the top of lasagna before baking:

  • a bit of vegan cooking cream;
  • a bit of vegan yoghurt;
  • a bit of vegan cheese.


  • 1. Turn on the oven at 150 Celsius degrees.
    2. Put frozen spinach with seasoning in a non-stick pot and saute it until it becomes soft in texture. Add a bit of water occasionally. Stir often. When finished set aside.
    3. Combine and mix together vegan yoghurt, salt, cooking cream, vegan milk and 1 tbsp. of nutritional yeast. Set aside this liquid mixture.
    4. Take a ceramic (or any other refractory tray, dimensions 27cm x 22cm x 8cm) and grease it's bottom with some sunflower oil. Cover the bottom with non-boil lasagna noodles.
    5. Take 1/3 of the amount of cooked spinach and spread it over lasagna noodles. Cover the spinach with 1/4 of the liquid mixture. Arrange 50 gr of vegan cheese slices over liquid mixture. Cover all with 1/4 of lasagna noodles.
    6. Repeat the step numb. 4.
    7. Repeat the step numb. 4 once more.
    8. Cover the top of lasagna with a bit of vegan cheese, cooking cream, and yoghurt.
    9. Put a refractory tray into the already preheated oven. Next, increase the oven temperature to 190 Celsius degrees and bake lasagna for minimum 35 min. and until the surface gets golden brown. 
    10. Serve warm with season salad and vegan yoghurt.

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