Tofu Ricotta Lasagna

A surprisingly light and fresh vegan lasagna, this Tofu Ricotta Lasagna is bursting with layers of flavor. Made with a fluffy, herby tofu ricotta and aromatic, veggie-packed sauce, this lasagna is a crowd pleaser!

I've made variations of vegan lasagna for years. And there have always been two things that bother me about it. First, I do not care for overly thick and tall lasagna, as the filling often tastes dry or bland and there isn't enough sauce. Second, lasagna recipes I've made in the past never seem to make tasty leftovers. Again, they seem somewhat dry and bland.

When I set out to make the very best vegan Tofu Ricotta Lasagna ever, I decided I wanted to create a lightened up version of lasagna that emphasizes the flavor of the sauce and the ricotta. My thinner take on lasagna has saucy, cheesy layers that are bursting with flavor—no dry or bland bites here! And even better, this lasagna recipe tastes just as satisfying for leftovers the next day. 🙂

Why This Recipe Works

• Creamy, cheesy tofu ricotta. This plant-based ricotta is deliciously cheesy and has the perfect fluffy texture. It bakes beautifully and has a lovely herby flavor.
• A delicious sauce that makes this lasagna. This vegan lasagna recipe is bursting with flavor thanks to this sauce. It is fresh, rich, and aromatic. It uses a jar of store-bought marinara combined with crushed tomatoes to make this dish even saucier than most lasagna recipes that tend to be on the dry side.
• Lemony breadcrumb topping. The breadcrumb topping offers a complex and unique addition. The fresh lemon flavor makes this lasagna even more satisfying.
• Light and fresh! Thanks to the beautiful flavors of the ricotta and the sauce, this lasagna isn't overly stuffed or noodle-heavy. It is lighter than most lasagna recipes, but still satisfying and filling. It just happens to have a much more refreshing taste that leaves you feeling energized.
• Freezer-friendly comfort food. This is a great recipe to freeze and save for busy weeknights, or to give as a gift to someone who needs a little meal support. 🙂

Ingredients

The Tofu Ricotta is made with crumbled, extra firm tofu as the base. Fresh basil adds a fresh, herby flavor, while nutritional yeast gives this ricotta its cheesy flavor, along with the lemon for acidity, garlic for pungence, and white miso paste for umami. Olive oil helps the ricotta to form together into a creamy texture, and salt and pepper add a little extra seasoning and kick.

The Sauce is created by sautéing aromatic garlic in olive oil with fragrant spices: red pepper flakes, oregano, salt, and black pepper. Diced vegetables are added for even more flavor and texture, and tomato paste helps to bind the sauce together. A jar of marinara sauce is combined with crushed tomatoes for an extra fresh and rich sauce.

The Lasagna is assembled by layering the sauce first, then the noodles, and finally the ricotta. A crunchy and flavorful breadcrumb topping is created by mixing together breadcrumbs, fresh basil and/or parsley, olive oil, lemon juice, salt, and pepper.

How to Make Tofu Ricotta Lasagna

Preheat the oven to 375F. If your lasagna noodles need to be boiled, follow package instructions for this at this time, cooking the noodles while moving on to the next step here.

Make the Tofu Ricotta

Add all of the Tofu Ricotta ingredients to a food processor. Turn the speed to high and blend for a few seconds. Repeat 1-3 more times until desired consistency. The ricotta should be well combined, but not so smooth and creamy that it turns green from the basil. You want it to be mixed, but with fresh pieces of basil still in tact. Alternatively you can simply use the pulse button a few times until reaching desired consistency.

Prepare the Sauce

Warm 2 tablespoons olive oil in a large pan over medium heat. Once warm, add the garlic and spices (red pepper flakes, oregano, salt, pepper). Cook for 3-4 minutes, being careful not to burn the garlic or spices. You can always turn the heat down a bit if needed.

Add 1 tablespoon of olive oil to the pan and the cup of diced vegetables. Cook for 5-6 minutes, or until the vegetables soften.

Add the tomato paste and cook for 2-3 minutes, stirring everything together.

Then add the crushed tomatoes and marinara sauce. Bring the pan to a bubbling simmer by turning the heat up a little. Then, reduce the heat to a simmer for at least 5 minutes. You can simmer for even longer to let the flavors build—if you have the time!

Assemble & Bake the Lasagna

Add a layer of the sauce to a casserole baking dish. Just enough to cover the bottom.

Arrange 4 lasagna noodles on top of the sauce.

Spread a few spoonfuls of ricotta over each noodle.

Repeat this process twice more, following the order of sauce, then noodles, then ricotta.

In a medium bowl, combine the breadcrumbs, olive oil, lemon juice, salt, pepper, and vegan parmesan/nutritional yeast and red pepper flakes if using. Use a spoon to sprinkle this breadcrumb mixture over top of the lasagna. It won't cover the entire lasagna, so sprinkle it evenly throughout.

Cover the dish with foil and bake for 40 minutes. Then, remove the foil and bake for an additional 10 minutes. Let cool for 5-10 minutes before serving.

Chef Tips

• Meal prep the Tofu Ricotta and Sauce. If you wish to save time when making this lasagna, you can make the tofu ricotta and the sauce a day or two beforehand. I recommend doing this to save time!
• Press the tofu. Before adding the tofu to the food processor, wrap a kitchen towel or paper towel around the tofu block to gently press out any excess liquid.
• Cook the vegetables well. Make sure the vegetables are well cooked and soft before adding the sauce to the lasagna. This will prevent any crunchy bites that taste like raw vegetable, and cooking the vegetables will prevent them from releasing water while baking and prevent the lasagna from turning out watery.
• Use no boil noodles to save time. If you wish to cut back on prep time, buy no boil noodles!
• Make it extra cheesy. I promise you, this recipe is perfectly cheesy and delicious as is, but if you want extra cheese, sprinkle some shredded vegan cheese over top before baking.

Frequently Asked Questions

Can I use no boil lasagna noodles?

Yes! Either type of lasagna noodle works fine here. If you do use the kind where you have to boil the noodles beforehand, make sure you remember to do this first. I boil about 4 noodles at a time in a large pot for 4 minutes each, and then I place them on a plate with a paper towel or kitchen towel. Make sure to read the instructions on your box of lasagna noodles!

Can this recipe be made gluten-free?

Of course! Simply use a gluten-free brand of lasagna noodles and this recipe will be gluten-free. 🙂 As always, be sure to check all of the labels on anything you buy just to be sure.

What veggies should I use?

I love to use veggies that can be easily diced small so that there's not too much of a crunchy texture in the lasagna. The goal is to have the veggies blend seamlessly into the sauce. With that being said, here are the best vegetables to use in this lasagna.

• Mushrooms
• Bell peppers
• Zucchini
• Yellow squash
• Onion
• Spinach (if using spinach you don't need to chop it!)

What do I serve with lasagna?

I love to serve garlic bread with my lasagna! It's great for scooping any extra sauce or ricotta on top. A crunchy Caesar Salad goes well with this recipe too! For something with both bread and fresh produce, try my Peach Panzanella Salad, or for something extra light and refreshing, my Heirloom Tomato Salad.

Storage, Freezing & Reheating

Store any extra lasagna in the fridge in an airtight container for up to 5 days. To reheat, cut individual slices and place them in a pan wrapped in foil in the oven or toaster oven at 350F. Heat until warm all the way through and the sauce is bubbling—this can take about 30 minutes. Alternatively, you can reheat the lasagna in the microwave for a couple minutes.

This lasagna is the perfect freezer-friendly meal! Let the lasagna cool completely, then wrap in foil and place in the freezer for up to 3 months. You can also cut individual slices of lasagna and place them into bags in the freezer for single servings if you prefer.

You can even assemble the lasagna before baking it and place it in the freezer, uncooked. When you're ready to bake it, let it thaw in the refrigerator overnight to bake the next day.

More Italian Recipes!

• Vegan Supreme Pizza
• Grilled Zucchini Pesto Pasta
• Tofu Caprese Baguette
• Creamy Lemon Pasta
• Creamy Tomato Gnocchi

📖 Recipe