Name: Vegan Tofu Ricotta Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 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!); 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)

Description

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!

Ingredients

Scale

Tofu Ricotta

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)

Instructions

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.
Enjoy!

Notes

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.

Nutrition

Serving Size: 9