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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.

Cozy Fall Recipes


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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...
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!

  • That’s a beautiful dish. I’ve never tried tofu in a lasagna but anything that looks like that has to taste good. 🙂

    • Thank you Maureen. The texture is just like ricotta and when you add it with all of the vegetable and herbs even the carnivores in the family were happy.

  • Katerina

    These lasagna look absolutely mouthwatering and my son who is a big fan of tofu would love them!

    • Thank you Katernia. Even non-tofu fans really thought it was real ricotta. Tofu is like a blank canvas and takes on whatever flavors you add to it. Wishing you a super day.

  • This is just fabulous on so many levels! Gorgeous photos and I love how healthy it is! A must try! 🙂

    • Thank you Sherri! We are delighted you like this recipe. This is one dish we will be certain to double the recipe as it tastes even better the next day.

  • I actually love this idea. We all adore tofu so it doesn’t ‘frighten’ me at all. In fact, so very smart. Looks hearty yet must be light and so delicious. Looks like a real winner!

    • Thanks Monica. The tofu does make this dish light and lovely.

  • Wow, using tofu instead of ricotta…what a great idea…and I am loving the way that this lasagna looks…packed with great flavors.
    Have a fantastic week Bobbi 🙂

    • Thank you Juliana. Packed with loads of veggies and herbs and even the carnivores in the family enjoyed this dish.

  • kitchenriffs

    Neat idea using tofu instead of ricotta! Extra healthy, and its texture should be terrific in lasagna. Thanks!

    • Thank you John. Tofu takes on the flavor of whatever it is mixed with . Yes, the texture makes you feel like you are eating regular ricotta. Perfect dish for all of those vegans out there and also for any dairy sensitive folks.

  • [email protected] is How I Cook

    This is gorgeous Bobbi. Never have tried tofu like this, but I think that’s about to change! Glad you caught that light! Sharing!

    • We like tofu in many dishes but most of them that you will see here on Healthy World Cuisine are listed in the Asian recipe section but today we decided to go Italian with a twist. Tofu is really one of those unique items you can use in so many recipes. Have you ever tried tofu in your meatballs instead of bread crumbs?

  • Thank you so much for the recipe Bobbie, my niece is arriving on Sunday from Germany and she is lactose intolerant. I hope I get to make this for her.

    • So glad we have the perfect recipe for you. Being lactose intolerant used to be such a big issue but now there are so many work arounds we don’t even miss real dairy. Enjoy your visit!

  • Jenny Shull

    Any no sodium, garlic and onion free, allergy free, healthy recipes?

  • Tina Lindquist

    I love lasagna and never thought to use tofu. I’m not a vegetarian but a lot of my friends are, will have to save this one:) Thanks for sharing this recipe!

    • Thank you Tina. More importantly we have family members that are lactose intolerant so being able to have lasagna again is really something they have been craving.

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