Vegetarian lasagna with spinach and tofu made in an air fryer

Name: Vegetarian lasagna with spinach and tofu made in an air fryer
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 1.1 lb fresh spinach; 10,5 oz medium-firm tofu; 12 sheets dry lasagna; 2 tbsp olive oil; Nutritional yeast / malted yeast to taste; Salt to taste; Black pepper to taste; 5 tbsp olive oil; ¼ cup flour; 2 cups soy milk or equivalent; Salt to taste; Black pepper to taste; Nutmeg to taste

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Main Dish

Very Easy

50 min

558 Kcal

This vegetarian spinach and tofu lasagna is ultra-creamy, tender, and full of flavor. With its spinach and tofu filling, nutmeg-scented plant-based béchamel, and slightly cheesy-tasting nutritional yeast, it makes a generous, comforting meat-free dish that’s easy to prepare.

Materials

A large saucepan
A colander
A cutting board
A blender
A small saucepan
A whisk
A rectangular baking dish

Preparation

Preparation15 min

Waiting time5 min

Cook time30 min

Blanch the spinach for 1 minute in a large pot of boiling water. Drain it, then squeeze it thoroughly to remove as much water as possible.
Place them on a cutting board and chop them coarsely.
Blend the tofu until it has a thick, creamy texture. Add the spinach and 2 tablespoons of olive oil, season with salt and pepper, and mix.
Heat the 5 tablespoons of olive oil over low heat. Add the flour and stir for about 1 minute until the mixture is smooth.
Gradually pour in the soy milk while whisking to prevent lumps from forming.
Season with salt and pepper, add the nutmeg, then let it thicken for 5 minutes over low heat until you have a creamy but still pourable béchamel sauce.
Spread a thin layer of béchamel sauce in the dish, then alternate layers of lasagna sheets, the spinach-tofu mixture, malted yeast, and béchamel sauce.
Repeat the layers until you run out of ingredients, then finish with the lasagna sheets, the spinach-tofu mixture, the béchamel sauce, and a little malted yeast.
Cook in an air fryer at 350 °F/180 °C for about 30 minutes, until the pasta is tender and the top is lightly browned.
Wait about 5 minutes before serving so that the layers set and the lasagna is easier to cut.
Enjoy your meal!

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FAQ ❓

What kind of tofu should I use for this spinach lasagna?

Medium-firm or firm tofu works well: it blends easily while giving the filling enough body. Silken tofu may make the mixture too runny.

Can I use frozen spinach?

Yes. Thaw it completely, then squeeze it very thoroughly to remove as much water as possible before mixing it with the tofu.

Do I need to precook the lasagna sheets?

Not if you’re using sheets designed to cook directly in the dish. Check the package instructions, and make sure to cover the sheets generously with béchamel so they can absorb moisture as they cook.

Why use malted yeast?

It adds a slightly cheesy flavor that pairs especially well with the tofu and spinach. Simply use as much as you like.

Can I prepare this lasagna ahead of time?

Yes. You can assemble it a few hours ahead and keep it in the refrigerator before cooking. You can also bake it the day before and reheat it.

How can I keep the lasagna from drying out in the air fryer?

Use béchamel that’s fluid enough, and make sure to cover the lasagna sheets completely. If the top browns too quickly, cover it for part of the cooking time.

Nutrition

for 1 serving / for 100 g

Calories: 558Kcal

Carbo: 39.2g
Total fat: 33.6g
Saturated fat: 4.3g
Proteins: 19g
Fibers: 8.4g
Sugar: 22.6g
ProPoints: 15
SmartPoints: 19

Nutritional information for 1 serving (406g)

Cookware

air fryer

burner

blender

Attributes

Suitable for freezing

Keep refrigerated

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Christelle Gary

As a fitness enthusiast and vegetarian, I love taking on a challenge: making plant-based meals that are packed with protein—without breaking the bank! My mission at Ptitchef? To prove that legumes can be delicious, creative, and truly irresistible. Chickpeas, lentils, and beans better watch out!

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Ingredients

Béchamel Sauce:

Materials