Vegan Lasagna with Tofu Ricotta

Layers of lasagna noodles, marinara, a creamy tofu and spinach "ricotta" and plant-based mozzarella, baked until golden. Serves 8.

VeganVegetarianDairy-freeMediterraneanNo added sugar

A vegan version of our Lasagna, from the Steak and Seafood kitchen.

A slice of vegan lasagna with layers of tofu spinach ricotta, marinara and melted plant-based mozzarella
  • Prep 30 min
  • Cook 1 hr
  • Total 1 hr 45 min
  • Yield 8 servings

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Print recipe

Sandra's lasagna is a simple stack of noodles, sauce and three cheeses. Here the ricotta becomes extra-firm tofu crumbled with lemon, garlic, basil and nutritional yeast, which gives the same soft, creamy layer, with spinach folded in for color.

Most dried lasagna noodles are made without eggs, but check the box. Let the lasagna rest before cutting so the layers hold together.

Ingredients

Tofu ricotta

  • 1 (14 ounce) package extra-firm tofu, drained and pressed
  • 2 tablespoons lemon juice
  • 3 tablespoons nutritional yeast
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Lasagna

  • 12 lasagna noodles (egg-free)
  • 4 cups marinara sauce
  • 2 cups shredded plant-based mozzarella
  • 2 tablespoons nutritional yeast, for the top

Instructions

  1. Cook the noodles. Boil the noodles in salted water until just tender, drain and lay them flat on an oiled baking sheet. Heat the oven to 375°F.
  2. Make the ricotta. Crumble the tofu into a bowl and mash with the lemon juice, nutritional yeast, garlic, olive oil, basil, salt and pepper until it looks like ricotta. Stir in the spinach.
  3. Layer. Spread 1 cup marinara in a 9 by 13-inch dish. Add 4 noodles, half the tofu ricotta, 1 cup sauce and 2/3 cup mozzarella. Repeat, then top with the last 4 noodles, the remaining sauce and mozzarella, and the nutritional yeast.
  4. Bake. Cover with foil and bake 40 minutes. Uncover and bake 20 minutes more, until bubbling and lightly browned.
  5. Rest. Let stand 15 minutes before cutting.

Nutrition per serving (estimated)

390Calories
45 gCarbohydrates
6 gFiber
38 gNet carbs
17 gProtein
17 gFat

Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

VegetarianVeganDairy-freeMediterraneanNo added sugar

Tips

  • Pressing the tofu matters: wrap it in a towel under a heavy pan for 15 minutes so the ricotta is not watery.
  • No-boil noodles work too; add 1/2 cup water to the sauce.

Questions about this recipe

What can I use instead of ricotta in a vegan lasagna?
Crumbled extra-firm tofu seasoned with lemon, garlic and nutritional yeast, or a blended cashew ricotta.
Does vegan lasagna freeze well?
Yes. Freeze baked, cooled portions for up to 3 months and reheat covered at 350°F.

Serve it with

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