Name: Vegan Lasagna With Tofu Ricotta Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 12 lasagna noodles (standard size, enough for 3 layers); 5 cups marinara sauce (store-bought or homemade, divided); 2 tablespoons olive oil; Fresh basil leaves (for garnish, optional); ½ large yellow onion, diced; 1 small zucchini, diced; 1 cup button mushrooms, sliced; 4 cloves garlic, roughly chopped; 6 ounces fresh spinach; 2 16-ounce blocks super-firm tofu, patted dry and cut into chunks; ¼ cup unsweetened plain soy milk; 2 tablespoons lemon juice; 1 teaspoon dried basil (or 1 tablespoon minced fresh basil leaves); 2 teaspoons salt

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Introduction

This vegan lasagna with tofu ricotta is a hearty and flavorful dish that’s perfect for plant-based meals. Packed with fresh vegetables and creamy tofu filling, it offers a satisfying twist on the classic Italian comfort food. Whether you’re a vegan or just looking to try something new, this recipe is sure to impress.

A close-up of a thick square slice of lasagna on a white plate shows multiple layers: at the bottom, light beige pasta sheets; above that, a creamy layer mixed with green spinach pieces; followed by a smooth, slightly crumbly light cheese layer; and topped with a bright red tomato sauce with visible chunks and sprinkled herbs. A fork lifts a bite of the lasagna, showing the same layers and textures in detail, with fresh green basil leaves in the background. The plate sits on a folded striped cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 lasagna noodles (standard size, enough for 3 layers)
2 tablespoons olive oil
½ large yellow onion (diced)
1 small zucchini (diced)
1 cup button mushrooms (sliced)
4 cloves garlic (roughly chopped)
6 ounces fresh spinach
2 16-ounce blocks super-firm tofu (patted dry and cut into chunks for easy blending)
¼ cup unsweetened plain soy milk
2 tablespoons lemon juice
1 teaspoon dried basil (or 1 tablespoon of minced fresh basil leaves)
2 teaspoons salt
5 cups marinara sauce (store-bought or homemade, divided)
Fresh basil leaves (for garnish, optional)

Instructions

Step 1: In a large pot of boiling salted water, cook the lasagna noodles according to the package directions. Drain, rinse with cold water to cool, and set aside.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are slightly softened. Turn off the heat, stir in the spinach, cover the skillet, and let the spinach wilt.
Step 3: Place the tofu, soy milk, lemon juice, basil, and salt in a food processor. Pulse to combine, pushing down the mixture with a spoon as needed, until the texture resembles crumbly ricotta. Transfer to a large bowl and fold in the sautéed vegetables and spinach until evenly mixed.
Step 4: Preheat the oven to 350 degrees F. Spread 1 cup of marinara sauce evenly across the bottom of a 9 × 13-inch baking dish. Layer 4 overlapping noodles on top, followed by half of the tofu mixture. Add 1½ cups marinara sauce, another layer of noodles, the remaining tofu mixture, then another 1½ cups marinara and a final noodle layer. Finish by spreading the remaining 1 cup of marinara sauce over the top to coat all noodles.
Step 5: Bake for 45 minutes. Remove from oven and garnish with fresh basil leaves if desired. Let it cool slightly before serving.

Tips & Variations

For a nuttier ricotta flavor, try adding a tablespoon of nutritional yeast to the tofu mixture.
Substitute zucchini with grated carrot or bell peppers for a different vegetable boost.
Use gluten-free lasagna noodles if you want a gluten-free version.
Make your own marinara sauce for a fresher taste or use a store-bought variety for convenience.

Storage

Store leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm in a 350 degrees F oven until heated through. You can also freeze the baked lasagna for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a slice of lasagna on a white plate showing five visible layers starting with a bottom pasta layer, then a thick creamy white cheese and spinach mixture, followed by a rich red tomato sauce with bits of cooked vegetables, another pasta layer, and topped with a browned cheesy tomato layer. A fresh green basil leaf garnishes the top. The plate rests on a striped grey and white cloth, set against a blurred background with hints of green leaves and soft light, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of super-firm tofu?

Yes, firm tofu can work, but super-firm tofu holds the texture better and results in a creamier ricotta consistency.

Is it necessary to cook the noodles before assembling?

Yes, cooking the noodles beforehand ensures they soften properly in the oven. Rinsing them with cold water also prevents sticking and makes layering easier.