Vegan Lasagna with Tofu Ricotta
Healthy vegan lasagna with tofu ricotta recipe – perfect for a special dinner with friends.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 12 servings
- Category: Vegan, Vegetarian, Pasta, Main
- Method: Baking
- Cuisine: Italian, American, Vegan
- 12 lasagna noodles (they look like sheets)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 6 cloves garlic, minced
- 1 medium zucchini, chopped
- 8 ounces cremini mushrooms, sliced
- 6-8 ounces fresh spinach, roughly chopped
- 1 cup fresh peas
- 5-10 cups marinara sauce
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Fresh chopped basil, for topping
- Vegan parmesan cheese, for topping (optional)
- 2 14 ounce packages of extra firm tofu, drained and pressed
- 10 ounces roasted garlic hummus
- 1/2 cup nutritional yeast
- 1/2 cup fresh basil, finely chopped
- 1 teaspoon salt
- 2 teaspoons garlic powder
- Press tofu to absorb excess water. I typically lightly wrap the tofu blocks in paper towels and put them on a plate. Then, place a heavy object, like a cast iron skillet, on top of them for a minimum of 20 minutes (30-60 minutes is ideal).
- Preheat oven to 350F.
- Bring a large pot of salted water to a boil. Add lasagna sheets and cook per package instructions, until al dente. Drain and rinse with cold water. Set aside.
- While pasta is cooking, heat oil over medium heat in a large skillet. Once hot, add zucchini and mushrooms and season generously with salt and pepper. Sauté for 3-5 minutes, until softened. Add spinach and peas and sauté for another 3-5 minutes, until spinach has wilted and is soft. Remove from heat.
- Place drained tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with your hands until it resembles ricotta. Because the tofu is firm, this takes some effort to smooth out the texture.
- Pour marinara sauce in a separate bowl and add dried basil, oregano, and thyme. Mix until evenly dispersed. If you have any other spices or herbs that you like in Italian pasta, feel free to add them to the sauce.
- Lightly grease the bottom and sides of a 9×13 baking dish. Place about 1 1/2 cups of marinara in the bottom and make sure bottom of pan is fully coated. Top with 4 lasagna sheets, I did 3 sheets side by side and one sheet to fill the gap at the end. The goal is to make sure there is a solid layer of noodles.
- Add half of the ricotta mixture and half of the vegetable mixture. Top with 1 1/2 cups of marinara. Repeat with more noodles, tofu ricotta, and veggies. Then top with one last layer of noodles and another 1½ cups or more of sauce. Top with a sprinkle of nutritional yeast.
- Cover with foil and bake for 30-40 minutes.
- To serve, top with fresh basil and vegan parmesan cheese. To store, keep in covered container in refrigerator up to 4 days.
*Recipe is a guide. Adapt as desired.
Keywords: vegan lasagna, vegetable lasagna, dairy-free lasagna