Vegetable Tofu Ricotta Lasagna is one amazing low fuss dish packed with spring veggies of choice, tofu ricotta and herbs.
Vegan Lasagna that Carnivores Love
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!
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. 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.
Helpful hints when making Vegetable Tofu Ricotta 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.
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Vegetable Tofu Ricotta Lasagna
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
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!
Eha Carr says
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 . . .
HWC Magazine says
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
Tina Lindquist says
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!
HWC Magazine says
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.
Jenny Shull says
Any no sodium, garlic and onion free, allergy free, healthy recipes?
HWC Magazine says
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
HWC Magazine says
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.
Jenny Shull says
Thank you.
Gerlinde de Broekert says
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.
HWC Magazine says
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!
[email protected] is How I Cook says
This is gorgeous Bobbi. Never have tried tofu like this, but I think that's about to change! Glad you caught that light! Sharing!
HWC Magazine says
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?
kitchenriffs says
Neat idea using tofu instead of ricotta! Extra healthy, and its texture should be terrific in lasagna. Thanks!
HWC Magazine says
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.
Juliana says
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 🙂
HWC Magazine says
Thank you Juliana. Packed with loads of veggies and herbs and even the carnivores in the family enjoyed this dish.
Monica M. says
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!
HWC Magazine says
Thanks Monica. The tofu does make this dish light and lovely.
Sherri Hall @ Watch Learn Eat says
This is just fabulous on so many levels! Gorgeous photos and I love how healthy it is! A must try! 🙂
HWC Magazine says
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.
Katerina says
These lasagna look absolutely mouthwatering and my son who is a big fan of tofu would love them!
HWC Magazine says
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.
Maureen says
That's a beautiful dish. I've never tried tofu in a lasagna but anything that looks like that has to taste good. 🙂
HWC Magazine says
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.