Vegetable Tofu Ricotta Lasagna /

Vegetable Tofu Ricotta Lasagna

May 4, 2017

Vegetable Tofu Ricotta Lasagna /

Vegetable Tofu Ricotta Lasagna is one amazing low fuss dish packed with spring veggies of choice, tofu ricotta and herbs.

Vegetable Tofu Ricotta Lasagna /

Are you looking for a dairy free, gluten-free, vegan, delicious dish to pass this Mother’s Day? There is no need to look any further as this vegetable Tofu Ricotta Lasagna ticks all the boxes.

In all seriousness, when hungry carnivore’s eaters come back for seconds and then even tries to eat your portion, you know this recipe is a home run!

Vegetable Tofu Ricotta Lasagna /

We must admit that we were quite skeptical of this whole “TOFU RICOTTA” thing. However, with all the herbs, vegetables and seasonings mixed in, it is the perfect fix for all of us dairy sensitive ones out there.

The beauty of this recipe is you can use whatever vegetables you have on hand. We used spinach and carrot as that is what we had in our crisper. Use whatever you have on hand like zucchini, eggplant, spring peas, mushrooms (not a vegetable, but you get the idea) and the list goes on and on.

We took a few time saving steps in the kitchen and they included; using a food processor to blitz our vegetables, used pre-made marinara sauce and no boil gluten-free noodles. Mother Nature had a 2-hour window of sunshine and we did not want to miss one little minute of it.

This vegetable tofu ricotta lasagna recipe makes an 8 x 8 pan of vegetable tofu ricotta lasagna. This is enough for 2 very hungry adults or 4 adults with a nice tossed salad on the side.

Vegetable Tofu Ricotta Lasagna /

Some helpful hints are…

  • If you are using any green leafy vegetables like spinach, make sure you squeeze out all the extra liquid before adding it to the tofu ricotta.
  • Use FIRM tofu and NOT silken tofu.
  • If using other vegetable make sure you sauté them for just a few minutes to allow any juices to evaporate.
  • Using NO BOIL Gluten-free or regular lasagna noodles (if you are not gluten sensitive) takes off about 15 minutes off kitchen time.

We have many other recipes that include tofu in creative ways that you can not even believe if is tofu. Have you tried our Tofu Veggie Pancakes or our Gluten-Free Coconut Curry Laksa.

If you are looking for more delicious Italian Recipes have you tried Speedy Spinach Pesto Pasta, Cheese Spinach Ravioli with a Sage Butter Sauce, or Rustic Chicken Cacciatore.





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Vegetable Tofu Ricotta Lasagna /

Vegetable Tofu Ricotta Lasagna

By HWC Magazine  , , , , ,   

May 4, 2017

Vegetable Tofu Ricotta Lasagna is one amazing low fuss dish packed with spring veggies of choice, tofu ricotta and herbs.

  • Prep: 15 mins
  • Cook: 1 hr
  • Yields: 4 servings


Oil spray

1 carrot peeled

½ onion peeled

2-3 garlic cloves peeled

olive oil 1 teaspoon

1 (14 ounces) firm tofu

1 (12 ounces) frozen spinach thawed and squeezed dry

salt and pepper to taste

1 teaspoon Italian seasoning

dash of red pepper flakes

1 (24 ounces) jar basil marinara sauce

8 no-boil gluten-free lasagna noodles


1Preheat oven to 350 degrees F (176 Celsius) and spray 8 x 8 pan with oil spray.

2Use food processor and grate carrot, onion and garlic

3Add olive oil to pan and saute grated carrot, onion and garlic for about 3-4 minutes or until no liquids remain. Set aside to cool.

4Add the firm tofu to the food processor, squeeze dried spinach, salt and pepper to taste, Italian seasoning, cooled sautéed carrot, onion and garlic vegetable mixture, and a dash of red pepper flakes, if desired. Process just until well mixed.

5Assemble the Vegetable Tofu Ricotta Lasagna. Spread a few tablespoons of basil marinara sauce on the bottom of the 8 x 8 baking pan. Place 2 lasagna noodles on top of the sauce. Dollop 1/3 of the tofu ricotta mixture on top of the raw no-boil gluten-free lasagna noodles. Add a nice layer of basil ricotta sauce over to cover the tofu vegetable ricotta mixture. Then layer on another layer of lasagna noodles and repeat the layers so you have a total of 4 layers of lasagna noodles and 3 layers of tofu vegetable ricotta mixture. End with the final layer of gluten-free lasagna noodles and a nice layer of sauce on top. (if desired, you can reserve a tablespoon of tofu vegetable ricotta to garnish)

6Cover lasagna with aluminum foil and bake covered for 45-60 minutes or until lasagna noodles are aldente or cut easily with knife.

7Cool lasagna in pan for at least 20 minutes and serve with a nice tossed salad. Enjoy!


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