Ricotta spinach pasta

Ricotta Spinach Pasta Dish

Enjoy this fun and delicious version of a traditional lasagna dish! A family favorite of our Board Member and Recipe Author Daniela Cadavid, DDS.
Total Time 50 minutes
Course Dinner
Cuisine Italian
Servings 4


For the ricotta

  • 1 block of tofu drain if possible
  • 1/2 cup of nutritional yeast
  • 1 lemon / 1 limón amarillo
  • 1 tsp of garlic powder
  • 1 tsp of salt
  • 1 tsp of dry basil
  • 1 tsp of oregano
  • 1 tsp of pepper

For the pasta

  • 1 bag of frozen spinach
  • 1 jar of marinara sauce
  • 1 box of short pasta it can be lentil, gluten free, regular whichever you want


Instructions/ instrucciones

  • Preheat the oven at 350F.
  • Blend all the ricotta ingredients in a food processor.
  • Thaw the spinach in a big pot with ½ cup of water.
  • Once thaw remove as much water as possible and combine with the ricotta.
  • Boil water and place pasta, undercook pasta a little bit since you are going to place it in the oven later.
  • In an oven safe dish put a layer of marinara sauce, then a layer of your pasta, then a layer of the spinach ricotta mix. Repeat until no more pasta left.
  • Finish with a layer of marinara sauce and nutritional yeast. Optional cashew cheese on top.
  • Bake in the oven, at 350F for 30 min until bubbly. Let it rest for 5 min and serve.