Go Back
+ servings
Vegetable Tofu Ricotta Lasagna / https://www.hwcmagazine.com
Print Recipe
5 from 1 vote

Vegetable Tofu Ricotta Lasagna

Vegetable Tofu Ricotta Lasagna is one amazing low fuss dish packed with spring veggies of choice, tofu ricotta and herbs.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Mains
Cuisine: American, Italian
Servings: 4
Calories: 377kcal
Author: HWC Magazine


  • Oil spray
  • 1 carrot
  • ½ onion
  • 3 cloves garlic
  • 1 teaspoon olive oil
  • 14 oz tofu
  • 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


  • 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!


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.


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