Forget everything you thought you knew about vegan lasagna! This recipe swaps traditional cheese for a mind-blowingly creamy, herb-packed tofu ‘ricotta’ that’s so good, you’ll be eating it by the spoonful. Layered with tender zucchini, rich marinara, and no-boil noodles, this dish is a celebration of fresh, simple flavors. It’s the kind of comforting, crowd-pleasing meal you’ll find yourself craving all year long. Let’s get cooking!
Ingredients
• 2 packages (14 oz / 396 g each) firm tofu, well drained and pressed
• 1/2 cup / 15 g chopped fresh basil
• 1/3 cup / 10 g chopped fresh Italian parsley
• 1/3 cup / 45 g pine nuts, toasted
• 2 cloves garlic, peeled
• 2 tbsp / 30 ml lemon juice
• 1 tsp / 6 g salt
• 1/2 tsp / 1 g red pepper flakes
• 1/4 tsp / 1 g sugar
• 1 tbsp / 15 ml olive oil
• 4 medium zucchini (about 3 cups / 450 g), cut into 1/2-inch / 1.25 cm slices
• 5 cups / 1.2 L marinara sauce
• 16 no-cook lasagna noodles (9 oz / 255 g)
Instructions
1. Preheat your oven to 350°F / 175°C. Lightly coat a 13×9-inch (33×23 cm) baking dish with cooking spray.2. In a food processor, combine the well-drained tofu, fresh basil, parsley, toasted pine nuts, garlic, lemon juice, salt, red pepper flakes, and sugar. Blend until the mixture is completely smooth and has a creamy texture similar to ricotta cheese.3. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the zucchini slices and sauté for 3-5 minutes, just until they become tender-crisp.4. Spread a thin layer of marinara sauce (about 3 tablespoons) on the bottom of your prepared dish. Arrange a single layer of no-cook noodles on top, overlapping slightly. Spread half of the tofu ricotta mixture over the noodles, followed by half of the sautéed zucchini.5. Top with another layer of noodles, the remaining tofu ricotta, the remaining zucchini, and 1/2 cup of sauce. Finish with a final layer of noodles and top with all the remaining marinara sauce, spreading it evenly to cover.6. Cover the baking dish tightly with foil and bake for 1 hour. Once baked, carefully remove the lasagna from the oven and let it rest, still covered, for at least 10 minutes before slicing and serving. This helps it set beautifully.
Nutritional Information
• Nutrition Information
• Yield: 10 servings. Amount per serving
• Calories: 314
• Protein: 18 g
• Total Fat: 12 g
• Saturated Fat: 1 g
• Carbohydrates: 36 g
• Cholesterol: 0 mg
• Sodium: 617 mg
• Fiber: 6 g
• Sugar: 10 g
Pro Tips
• For the creamiest, non-watery ricotta, press your tofu for at least 30 minutes before blending. Wrap the block in paper towels or a clean kitchen towel and place something heavy on top.
• This lasagna is perfect for meal prep. Assemble it completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time.
• Feel free to bulk up the layers with other vegetables. Sautéed mushrooms or wilted spinach (squeezed dry) are delicious additions.
• For a golden, bubbly top, remove the foil for the last 10-15 minutes of baking. You can also sprinkle the top layer of sauce with vegan parmesan or nutritional yeast before it goes into the oven.
FAQ
Q: Is this vegetarian lasagna a good source of protein
A: Yes, this is an excellent high-protein vegetarian meal. The two packages of firm tofu provide the foundation for the creamy ricotta, packing each serving with approximately 18 grams of plant-based protein.
Q: Can I make the tofu ricotta without pine nuts
A: Absolutely. For a nut-free version, you can simply omit the pine nuts. To add a similar richness, consider substituting with raw sunflower seeds or adding 2-3 tablespoons of nutritional yeast for a savory, cheesy flavor.
Q: What other vegetables can I add to this lasagna
A: This recipe is very versatile. Feel free to add a layer of sautéed mushrooms or wilted spinach. Just be sure to squeeze all the excess water from the spinach before adding it to prevent a watery lasagna.
Q: How do I store and reheat leftover lasagna
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual slices in the microwave or place the baking dish, covered with foil, in a 350°F / 175°C oven for 20-25 minutes until heated through.
