Vegan Tofu Ricotta Lasagna
I’ve tried several vegan lasagnas, and this is my favorite. I serve this dish for my family and friends again and again.
- 1 block extra-firm tofu, drained and pressed
- 1/2 cup fresh basil, chopped
- 1/2 cup nutritional yeast
- 2 tablespoons fresh lemon juice (1/2 lemon)
- 1 tablespoon shallot, chopped small
- 1 tablespoon dried oregano
- 2 tablespoons tahini
- 1 teaspoon miso
- 2 cloves garlic
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 4-5 cups basil marinara sauce (about 1.5 jars)
- 12 lasagna noodles (gf noodles if needed)
- 3 zucchini, sliced in long strips
- 3-4 cups spinach
- Italian bread crumbs for topping (optional)
- 1. Start with the tofu. First we need to prep it and remove excess water. Drain the package of tofu then cut into 5 strips. Lay 2 paper towels (or one clean kitchen towel) on a baking sheet. Place tofu strips on top of paper towels. Lay 2 more paper towels over the tofu. Place another baking sheet (or heavy flat-bottomed object) then a fairly heavy book on top of that (because you don’t want the book to get wet!) and set aside for 30-40 minutes. This absorbs excess water in tofu. Could also use a tofu press if you have one.
2. After the tofu has been pressed, preheat oven to 350 degrees F. Place tofu in a medium-sized bowl and crumble with a fork until it resembles ricotta cheese and all large clumps are crumbled. Mix in all ingredients for tofu ricotta. Taste test and adjust accordingly. Set aside.
3. In a 9×13 in baking dish, spread a thin layer of tomato basil marinara sauce (about 1/2-1 cup). Then do one layer of noodles (3-4; depending on the size of your baking dish) one layer of zucchini strips, tofu ricotta, spinach and sauce. Then repeat for 2 more layers, ending with a layer of noodles, then sauce (don’t skimp on the sauce or the noodles will dry out!). Top with breadcrumbs and nutritional yeast.
4. Cover with aluminum foil and bake for 50-60 minutes (You want to be sure the zucchini is cooked!).
5. Remove from oven and let sit 10 minutes before removing foil and cutting.
Original recipe by Shannon Leparski at The Glowing Fridge.