Tofu-Basil Lasagna

Full of great flavor and substance (not to mention health), this pan of lasagna will put the meat-heavy lasagnas to shame.


Quantity Unit Name Link Alternatives
2 jars (16-ounce) favorite vegetarian spaghetti sauce
1 package (9-ounce) egg-lesslasagna noodles, cooked or no-bake
1 bunch fresh basil, loosely chopped
2 small zucchini, sliced
½ cup mushrooms, sliced (optional)
2 cups baby spinach
cup pine nuts, toasted (optional)
1 recipe Tofu-Basil Ricotta


  1. Make the Tofu-Basil Ricotta.
  2. Assemble the lasagna in a 9x13 pan respectively:
    • 1 cup spaghetti sauce
    • Lasagna noodles
    • ½ of the tofu filling, patted down
    • 1 cup spaghetti sauce
    • Lasagna noodles
    • 1 cup spaghetti sauce
    • Vegetables: mushrooms, zucchini, most of the basil, and spinach
    • Lasagna noodles
    • 1 cup spaghetti sauce
    • Remaining tofu filling, patted down
    • Toasted pine nuts (optional)
    • Remaining basil (optional)
    • Lasagna noodles
    • 1 cup of spaghetti sauce
    • Top with shredded vegan cheese (optional)
  3. Cover with foil and bake until bubbly at 375F --about 50 minutes.
  4. Uncover and bake for an additional 10 minutes. Let stand before cutting, and sprinkle with freshly chopped basil just before serving.
  5. Make-ahead tip: Make a double batch and don’t bake one of the batches. Freeze it for later, and when you want a hassle-free dinner, simply defrost it and bake as usual!

Prep Time: 1 ½ hours
Serving Size: 1 9x13 lasagna (10-12 servings)
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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