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    Home » Mains » Pasta, Rice and Casseroles » Vegetable Tofu Ricotta Lasagna

    Vegetable Tofu Ricotta Lasagna

    Published: May 4, 2017 · Modified: Feb 5, 2021 by HWC Magazine · 26 Comments

    Jump to Recipe Print Recipe
    Vegetable Tofu Ricotta Lasagna / https://www.hwcmagazine.com

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

    Vegetable Tofu Ricotta Lasagna with a dollop of herbed tofu on top.

    Vegan Lasagna that Carnivores Love

    Are you looking for a dairy free, gluten-free, vegan, delicious dish to pass? 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 / https://www.hwcmagazine.com

    Tofu Ricotta

    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, just like we did with our vegetable tofu pancakes. 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.

    How to Make?

    Vegetable Tofu Ricotta Lasagna / https://www.hwcmagazine.com
    Add sauce
    Vegetable Tofu Ricotta Lasagna / https://www.hwcmagazine.com
    Stack on 2 lasagna sheets
    Vegetable Tofu Ricotta Lasagna / https://www.hwcmagazine.com
    Add Tofu Ricotta
    Vegetable Tofu Ricotta Lasagna / https://www.hwcmagazine.com
    Spread tofu ricotta
    Vegetable Tofu Ricotta Lasagna / https://www.hwcmagazine.com
    Add Sauce
    Vegetable Tofu Ricotta Lasagna / https://www.hwcmagazine.com
    Total of 3 layers
    Vegetable Tofu Ricotta Lasagna / https://www.hwcmagazine.com
    4 lasagna sheets
    Vegetable Tofu Ricotta Lasagna / https://www.hwcmagazine.com
    Top with sauce
    Vegetable Tofu Ricotta Lasagna / https://www.hwcmagazine.com
    Bake 1 hour covered
    Vegetable Tofu Ricotta Lasagna / https://www.hwcmagazine.com
    Rest 20 minutes. Enjoy!

    Time Saving Steps

    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 / https://www.hwcmagazine.com

    How to Make the Best Tofu Lasagna?

    • 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.

    Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

    Vegetable Tofu Ricotta Lasagna / https://www.hwcmagazine.com

    Vegetable Tofu Ricotta Lasagna

    Vegetable Tofu Ricotta Lasagna is one amazing low fuss dish packed with spring veggies of choice, tofu ricotta and herbs.
    5 from 1 vote
    Print Pin Rate
    Course: Mains
    Cuisine: American, Italian
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 4
    Calories: 377kcal
    Author: HWC Magazine

    Ingredients

    • Oil spray
    • 1 carrot
      peeled
    • ½ onion
      peeled
    • 3 cloves garlic
      peeled
    • 1 teaspoon olive oil
    • 14 oz tofu
      firm
    • 12 oz spinach
      previously frozen, thawed and squeezed dry
    • salt and pepper
      to taste
    • 1 teaspoon Italian seasoning
    • ½ teaspoon red pepper flakes
      optional and to taste
    • 24 oz marinara sauce
    • 8 lasagna noodles no-boil gluten-free
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 degrees F (176 Celsius) and spray 8 x 8 pan with oil spray.
    • Use food processor and grate carrot, onion and garlic
    • Add 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.
    • Add 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.
    • Assemble 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 ⅓ 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)
    • Cover lasagna with aluminum foil and bake covered for 45-60 minutes or until lasagna noodles are aldente or cut easily with knife.
    • Cool lasagna in pan for at least 20 minutes and serve with a nice tossed salad. Enjoy!

    Notes

    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.

    Nutrition

    Serving: 1g | Calories: 377kcal | Carbohydrates: 60g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Sodium: 982mg | Potassium: 1240mg | Fiber: 8g | Sugar: 11g | Vitamin A: 11333IU | Vitamin C: 38mg | Calcium: 262mg | Iron: 6mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

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    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Reader Interactions

    Comments

      5 from 1 vote

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      Recipe Rating




    1. Mimi Rippee says

      December 11, 2024 at 2:47 pm

      I love tofu! I used to cook with it often when my husband was a vegetarian. So many great ways to use it. Love love love this recipe.

      Reply
      • HWC Magazine says

        December 12, 2024 at 7:12 pm

        Thank you Mimi - Tofu is so under-rated but it has so much potential. Moreover, a great boost of protein to boot! Dairy and us are not the best of friends so always looking for alternatives to enjoy some of the cheesy favorites.

        Reply
    2. Eha Carr says

      December 22, 2020 at 11:01 pm

      5 stars
      Ten in the morning day before Yule as I pen this. My last food parcel just arrived at the front door. Would not hold my breath until 2021 bells chimed. Great - I may not be a vegetarian of any kind but I have each and every ingredient in the house and this one is just asking to be made. We do not have or use marinara sauce quite the way you do . . . passata and chosen herbs will substitute nicely . . . one more hug for the coming days . . . you can never have too many . . .

      Reply
      • HWC Magazine says

        December 23, 2020 at 9:15 pm

        Thank you Eha! We cannot believe it is already the end of the year. If you are in need of a calendar, we have essentially a brand new never used 2020 calendar as there was absolutely nothing to record. 2021 is for sure going to be on the up note. A passata and fresh herbs from your outdoor garden would be a lovely addition to this vegetable tofu ricotta lasagna. Stay well and take care

        Reply
    3. Tina Lindquist says

      October 29, 2017 at 2:01 pm

      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!

      Reply
      • HWC Magazine says

        October 29, 2017 at 5:33 pm

        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.

        Reply
    4. Jenny Shull says

      June 23, 2017 at 10:05 pm

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

      Reply
      • HWC Magazine says

        June 24, 2017 at 2:03 am

        Hello Jenny, Thanks so much for stopping by. We sure do! Please feel free to substitute any recipe that calls for salt with Mrs. Dash (the salt alternative and just hold onions and garlic in the recipes. Have you seen our link to cardiac friendly recipes https://www.hwcmagazine.com/recipe-category/cardiac-friendly/ and gluten-free recipes https://www.hwcmagazine.com/recipe-category/gluten-free/ and here is the link to all of our dietary restrictive recipes https://www.hwcmagazine.com/recipe-category/dietary-restrictions/. Take Care

        Reply
      • HWC Magazine says

        June 24, 2017 at 2:05 am

        Hello Jenny, thank you for your response. Actually, you can make this recipe with Mrs. Dash instead of salt which is sodium free and just skip the onions and garlic as well. Have you tried our https://www.hwcmagazine.com/recipe/one-sheet-pan-dilly-lemon-salmon/? (Use Mrs. Dash instead of salt and also just skip the garlic) This is a really simple allergy free and gluten-free recipe that you might like.

        Reply
        • Jenny Shull says

          August 26, 2017 at 6:58 am

          Thank you.

    5. Gerlinde de Broekert says

      May 11, 2017 at 4:24 am

      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.

      Reply
      • HWC Magazine says

        May 12, 2017 at 2:13 am

        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!

        Reply
    6. Abbe@This is How I Cook says

      May 11, 2017 at 2:57 am

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

      Reply
      • HWC Magazine says

        May 12, 2017 at 2:18 am

        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?

        Reply
    7. kitchenriffs says

      May 10, 2017 at 9:13 pm

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

      Reply
      • HWC Magazine says

        May 10, 2017 at 11:43 pm

        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.

        Reply
    8. Juliana says

      May 09, 2017 at 9:26 pm

      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 🙂

      Reply
      • HWC Magazine says

        May 10, 2017 at 11:47 pm

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

        Reply
    9. Monica M. says

      May 09, 2017 at 1:33 pm

      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!

      Reply
      • HWC Magazine says

        May 10, 2017 at 11:59 pm

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

        Reply
    10. Sherri Hall @ Watch Learn Eat says

      May 08, 2017 at 2:54 pm

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

      Reply
      • HWC Magazine says

        May 09, 2017 at 3:29 am

        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.

        Reply
    11. Katerina says

      May 08, 2017 at 10:30 am

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

      Reply
      • HWC Magazine says

        May 08, 2017 at 11:57 am

        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.

        Reply
    12. Maureen says

      May 05, 2017 at 11:09 am

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

      Reply
      • HWC Magazine says

        May 05, 2017 at 12:04 pm

        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.

        Reply

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