Get ready to fall in love with lasagna all over again! This recipe swaps traditional ricotta for a surprisingly creamy and savory filling made from a blend of firm and silken tofu. It’s hearty, satisfying, and packed with plant-based protein. Whether you’re a long-time vegan or just looking for a delicious meatless meal, this tofu lasagna is a guaranteed crowd-pleaser that delivers all the classic comfort you crave.
Ingredients
• For the Tofu Ricotta
• 1 12-ounce / 340g block firm tofu, pressed
• 1 12-ounce / 340g block silken tofu
• 1/4 cup / 16g nutritional yeast
• 1 tablespoon / 15 ml lemon juice
• 1 tablespoon / 15 ml low sodium soy sauce or tamari
• 1 teaspoon / 3g garlic powder
• 2 teaspoons / 2g dried basil
• 3 tablespoons / 12g chopped fresh parsley
• 1/2 teaspoon / 3g salt
• For Assembly
• 4 cups / 950 ml low sodium spaghetti or marinara sauce
• 1 16-ounce / 454g package lasagna noodles, cooked according to package directions
Instructions
1. Preheat your oven to 350°F / 175°C.
2. In a large bowl, add the pressed firm tofu, silken tofu, nutritional yeast, lemon juice, soy sauce, garlic powder, basil, parsley, and salt. Mash everything together with a fork or potato masher until it’s well combined and has a crumbly texture similar to ricotta cheese.
3. To assemble, spread about 2/3 cup of spaghetti sauce evenly on the bottom of a 9×13 inch lasagna pan.
4. Arrange a single layer of cooked lasagna noodles over the sauce.
5. Spread half of the tofu ricotta mixture evenly over the noodles, followed by another layer of spaghetti sauce (about 1.5 cups).
6. Place a second layer of noodles on top, followed by the remaining tofu ricotta mixture and more sauce.
7. Finish with a third and final layer of noodles, and top with all the remaining sauce, ensuring the noodles are completely covered.
8. Cover the pan with foil and bake for 25 minutes. For a browner top, you can remove the foil for the last 5-10 minutes of baking.
Nutritional Information
• Based on 8 servings (per 1 square)
• Cost Per Serving: $1.38
• Calories: 383
• Fat: 6g
• Carbohydrates: 52g
• Protein: 17g
• Fiber: 5g
• Sugar: 13g
• Sodium: 657mg
Pro Tips
• For the best texture, press the firm tofu for at least 30 minutes before using to remove excess water.
• Boost the flavor and nutrition by adding a layer of sautéed mushrooms, zucchini, or wilted spinach between the tofu and sauce.
• Let the lasagna rest for 10-15 minutes after removing it from the oven. This allows it to set, making it much easier to slice and serve cleanly.
• For a golden, cheesy top, sprinkle a generous layer of your favorite vegan mozzarella shreds over the final layer of sauce before baking.
FAQ
Q: Is this tofu lasagna a good source of protein
A: Yes, this is an excellent source of plant-based protein. Each serving contains approximately 17 grams of protein, primarily from the combination of firm and silken tofu used to create the creamy ricotta-style filling.
Q: Can I make this vegetarian lasagna gluten-free
A: Absolutely. To make this recipe gluten-free, simply substitute the standard lasagna noodles with your favorite brand of gluten-free lasagna noodles. Also, ensure you use gluten-free tamari instead of soy sauce in the tofu ricotta.
Q: What can I add to this lasagna for more vegetables
A: This recipe is very versatile. For extra nutrients and flavor, you can add a layer of sautéed vegetables like mushrooms, zucchini, or bell peppers. A layer of wilted spinach or kale also works wonderfully between the tofu ricotta and the marinara sauce.
Q: How should I store leftover tofu lasagna
A: You can store leftovers in an airtight container in the refrigerator for up to 4-5 days. This lasagna also freezes well. You can freeze individual portions or the entire pan for up to 3 months. Reheat in the oven or microwave until hot.
