The BEST ‘Vegan Tofu Ricotta Lasagna’ so healthy, yet tastes like the real deal. Hearty, easy to make, packed with veggies + an unbelievable “tofu ricotta” filling. Plant based comfort food!
- 1 14 oz. package extra-firm tofu, drained and pressed
- 1/2 cup fresh basil, chopped
- 1/2 cup nutritional yeast
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- 1 tablespoon shallot, chopped small
- 1 tablespoon dried oregano
- 2 tablespoons tahini (or plain hummus)
- 1 teaspoon miso (or low-sodium soy sauce/tamari)
- 1/2 teaspoon minced garlic (or more, to taste)
- 1/4 teaspoon sea salt (don’t overdo the salt as many other ingredients in this have more than enough salt already!)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional (or more for extra spiciness!)
For the Lasagna
- 4–5 cups tomato basil marinara sauce (about 1.5 jars), divided
- 12 no-boil lasagna noodles
- 3 zucchini, sliced into super thin, long strips
- 3–4 cups spinach, divided (can also use frozen spinach)
- italian bread crumbs, for topping (optional)
- extra nutritional yeast, for topping (optional)
- extra fresh basil, for topping (optional)
- Start with the tofu. First we need to prep it and remove excess water. Drain the package of tofu then cut into 5 strips. Lay 2 paper towels (or one clean kitchen towel) on a baking sheet. Place tofu strips on top of paper towels. Lay 2 more paper towels over the tofu. Place another baking sheet (or heavy flat-bottomed object) then a fairly heavy book on top of that (because you don’t want the book to get wet!) and set aside for 30-40 minutes. This absorbs excess water in tofu. Could also use a tofu press if you have one.
- After the tofu has been pressed, preheat oven to 350 degrees F. Place tofu in a medium-sized bowl and crumble with a fork until it resembles ricotta cheese and all large clumps are crumbled. Mix in all ingredients for tofu ricotta. Taste test and adjust accordingly. Set aside.
- In a 9×13 in baking dish, spread a thin layer of tomato basil marinara sauce (about 1/2-1 cup). Then do one layer of noodles (3-4; depending on the size of your baking dish) one layer of zucchini strips, tofu ricotta, spinach and sauce. Then repeat for 2 more layers, ending with a layer of noodles, then sauce (don’t skimp on the sauce or the noodles will dry out!). Top with breadcrumbs and nutritional yeast.
- Cover with aluminum foil and bake for 50-60 minutes (You want to be sure the zucchini is cooked!).
- Remove from oven and let sit 10 minutes before removing foil and cutting.
- Pair with a leafy green salad.
- To save on baking time, lightly steam zucchini strips before layering in dish.
- It helps to divide out the tofu ricotta into three parts, so you know how much you can use for each layer. I ended up with 3 layers of ricotta and zucchini and 4 layers of noodles, if that helps.
- Serving Size: 9