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Vegan Lasagna With Tofu Ricotta Recipe

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★★★★★

4.7 from 58 reviews

This Vegan Lasagna with Tofu Ricotta is a hearty and wholesome plant-based twist on the classic Italian dish. Layers of tender lasagna noodles, savory marinara sauce, and creamy tofu ricotta mixed with sautéed vegetables come together to create a delicious, satisfying meal perfect for vegans and those seeking a nutritious, dairy-free option.

Ingredients

Scale

Lasagna and Sauce

  • 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)

Vegetables

  • ½ large yellow onion, diced
  • 1 small zucchini, diced
  • 1 cup button mushrooms, sliced
  • 4 cloves garlic, roughly chopped
  • 6 ounces fresh spinach

Tofu Ricotta

  • 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

Instructions

  1. Cook the lasagna noodles: In a large pot of boiling salted water, cook the lasagna noodles according to the package directions until al dente. Drain the noodles, rinse with cold water to stop cooking and cool, then set aside to prevent sticking.
  2. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion, zucchini, sliced mushrooms, and chopped garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are slightly softened. Turn off the heat, stir in fresh spinach, cover the skillet, and let the residual heat wilt the spinach.
  3. Prepare the tofu ricotta: Place tofu chunks, soy milk, lemon juice, dried basil, and salt into a food processor. Pulse several times, pressing down ingredients between pulses if needed, until the mixture reaches a crumbly ricotta-like texture. Transfer to a large bowl and fold in the sautéed vegetables and wilted spinach until evenly combined.
  4. Assemble the lasagna: Preheat the oven to 350°F (175°C). Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Layer 4 lasagna noodles overlapping slightly on top. Spread half of the tofu ricotta mixture over the noodles, then dollop 1½ cups of marinara sauce over the filling. Repeat with another layer of noodles, the remaining tofu mixture, and 1½ cups marinara. Finish with a final layer of noodles, spreading the last 1 cup marinara sauce on top to coat all noodles thoroughly.
  5. Bake: Place the assembled lasagna in the preheated oven and bake for 45 minutes, until heated through and bubbling. Remove from oven and let rest for a few minutes before serving. Garnish with fresh basil leaves if desired.

Notes

  • To prevent noodles from sticking, rinse with cold water immediately after cooking.
  • You can substitute the marinara sauce with your favorite homemade or store-bought variety.
  • Ensure tofu is super-firm and well-drained to avoid excess wateriness in the ricotta.
  • Fresh basil garnish is optional but adds a lovely aroma and color.
  • For a gluten-free version, substitute regular lasagna noodles with gluten-free noodles.

Keywords: Vegan lasagna, tofu ricotta, plant-based lasagna, dairy-free lasagna, Italian vegan recipe, healthy lasagna

Find it online: https://servedbynora.com/vegan-lasagna-with-tofu-ricotta-recipe/