These lasagne are a contemporary variation developed for the column, not a traditional regional recipe. Soy drink replaces milk in the béchamel, tofu gives the filling body and avocado adds softness. The green becomes more muted in the oven. For a tidy slice, allow a short rest rather than making the filling dry.
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Food · International
Green vegan lasagne with spinach, avocado and tofu
Our plant-based variation layers soy béchamel, spinach-avocado cream and crumbled tofu, with no cheese.
2026-10-27 · Editorial staff · Estimated reading time: 2 min
Queen of Queens · Food
The recipe
Creative plant-based cooking
- Servings
- 6
- Preparation
- 30 min
- Cooking
- 45 min
- Rest / waiting
- 10 min
- Total time
- 85 min
- Estimated calories per serving
- 420 kcal
Difficulty: Medium
Ingredients and quantities
- 250 g egg-free dried lasagne sheets suitable for oven-ready use
- 800 ml unsweetened soy drink
- 60 g plain flour
- 40 g extra-virgin olive oil
- 500 g trimmed fresh spinach
- 200 g ripe avocado flesh
- 300 g plain tofu, drained
- 1 tbsp lemon juice
- Salt, pepper and nutmeg
Method
- Cook the spinach in a covered pan with a little water for 4–5 minutes. Drain, cool slightly and squeeze very well.
- Gently stir 35 g oil with the flour in a saucepan for one minute. Gradually whisk in the soy drink. Cook for 5–7 minutes to make a pourable béchamel; season with salt, pepper and nutmeg.
- Blend spinach, avocado and lemon. Crumble the tofu with a fork and mix it into the green cream, retaining a little texture.
- Oil an approximately 20 × 30 cm baking dish with the remaining 5 g oil. Add a thin layer of béchamel, then alternate pasta, green filling and béchamel for 3–4 layers. Finish with béchamel and cover all exposed pasta.
- Bake at 180 °C conventional for 35–40 minutes, covering if the top colours too quickly. Check that the pasta is tender with a knife; follow the sheet manufacturer’s timing if different. Rest for 10 minutes before slicing.
Tips and variations
Use a neutral soy drink with no vanilla. If your sheets require pre-boiling, do so and add that time to preparation. This editorial recipe should be kitchen-tested before publication.
Allergens
Soy and wheat/gluten.
Calories are estimates per serving and vary with ingredients, brands and actual quantities. Times are approximate; the total includes the stated resting time.
