Tofu Vegan Lasagna Recipe
Tofu Vegan Lasagna Recipe proves tofu finally found purpose beyond confusing grocery decisions and abandoned meal-prep ambitions last week.
You layer creamy tofu ricotta, rich tomato sauce, and noodles, creating plant-based comfort that feels suspiciously responsible tonight.
Tofu Vegan Lasagna Recipe
This Tofu Vegan Lasagna Recipe combines tofu ricotta, savory tomato sauce, and layered pasta into a comforting dairy-free baked dish.
Ingredients
Method
- Preheat oven to 375°F.
- Cook noodles according to package directions; drain.
- Heat olive oil in skillet over medium heat.
- Cook onion for 4 minutes, then add garlic.
- Add crushed tomatoes, tomato paste, seasoning, salt, and pepper.
- Simmer sauce for 10 minutes.
- Stir spinach into sauce until wilted.
- Blend tofu, nutritional yeast, lemon juice, garlic powder, and plant milk until smooth.
- Spread ½ cup sauce into baking dish.
- Place noodle layer evenly.
- Spread tofu ricotta mixture across noodles.
- Add sauce layer evenly.
- Repeat layers twice.
- Sprinkle dairy-free mozzarella on top.
- Cover with foil and bake 25 minutes.
- Remove foil and bake another 10 minutes before serving.
Notes
Nutritional values (per serving)
Calories: 300Total Fat: 10g
Saturated Fat: 2g
Carbohydrates: 36g
Fiber: 6g
Protein: 19g
Vitamins and minerals (per serving)
Calcium: 25%Iron: 20%
Vitamin A: 30%
Magnesium: 14%
Potassium: 12%
Additional notes / tips
- Press tofu before blending for thicker ricotta texture.
- Add sautéed mushrooms for deeper savory flavor.
- Sprinkle chili flakes for mild heat.
- Use fresh basil for brighter aroma.
- Allow lasagna to rest before slicing for cleaner layers.
