Tofu-Basil Lasagna

What’s lasagn a without ricotta, mozzarella, and Parmesan? To an Italian, it’s a travesty. To a vegan or someone with food allergies, it’s a delicious, healthy, one-dish meal that’s bound to also please the meat and dairy-lovers among us. This lasagna in particular has little details that make it special: lots of vegetables, creamy tofu flavored with basil and lemon juice, and toasty pine nuts.


Yields12 ServingsPrep Time20 minsCook Time1 hrDifficultyIntermediate

Ingredients

Tofu-Basil Ricotta
 1 (16 oz) package firm tofu, well-drained
 2 tbsp fresh lemon juice
 ½ cup reduced-fat Vegenaise
 1 cloves garlic, minced
 2 tbsp onion powder
 1 tsp sea salt
 2 tbsp nutritional yeast flakes
 ½ cup fresh basil, finely chopped
 1 cup vegan ricotta cheese (optional)
Lasagna
 2 (16 oz) jars favorite vegetarian spaghetti sauce
 1 (9 oz) package egg-lesslasagna noodles, cooked or no-bake
 2 small zucchini, sliced
 1 bunch fresh basil, loosely chopped
 2 cups baby spinach
 ½ cup mushrooms, sliced (optional)
  cup pine nuts, toasted (optional)
 Vegan cheese shreds, such as Daiya Mozzarella Style Cheese Shreds, for topping (optional)

Instructions

Make the Tofu-Basil Ricotta
1

Remove as much moisture from the tofu as possible with a paper towel. In a large bowl, mash the tofu until it reaches creamy, ricotta-like consistency.

2

Combine the rest of the ingredients and mix well.

Assemble the Lasagna in a 9x13 Pan as Follows
3

• 1 cup spaghetti sauce
• Lasagna noodles
• ½ of the tofu-basil ricotta, then pat down
• 1 cup spaghetti sauce
• Lasagna noodles
• Layer another 1 cup spaghetti sauce
• Vegetables: mushrooms, zucchini, most of the basil, and spinach
• Lasagna noodles
• 1 cup spaghetti sauce
• Remaining tofu-basil ricotta, then pat down
• Toasted pine nuts
• Remaining basil (optional; reserve some for serving)
• Lasagna noodles
• 1 cup spaghetti sauce
• Top with cheese (optional)

4

Cover with foil and bake until bubbly at 375°F, about 50 minutes.

5

Uncover and bake for an additional 10 minutes.

6

Remove the lasagna from the oven and let it cool for a few minutes before cutting into it. Sprinkle with additional basil just before serving.

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!

Nutrition Facts

Serving Size 1 cup

Servings 12


Amount Per Serving
Calories 225
% Daily Value *
Total Fat 9g14%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 605mg26%
Total Carbohydrate 26g9%
Dietary Fiber 3.5g15%
Sugars 2g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Tofu-Basil Ricotta
 1 (16 oz) package firm tofu, well-drained
 2 tbsp fresh lemon juice
 ½ cup reduced-fat Vegenaise
 1 cloves garlic, minced
 2 tbsp onion powder
 1 tsp sea salt
 2 tbsp nutritional yeast flakes
 ½ cup fresh basil, finely chopped
 1 cup vegan ricotta cheese (optional)
Lasagna
 2 (16 oz) jars favorite vegetarian spaghetti sauce
 1 (9 oz) package egg-lesslasagna noodles, cooked or no-bake
 2 small zucchini, sliced
 1 bunch fresh basil, loosely chopped
 2 cups baby spinach
 ½ cup mushrooms, sliced (optional)
  cup pine nuts, toasted (optional)
 Vegan cheese shreds, such as Daiya Mozzarella Style Cheese Shreds, for topping (optional)

Directions

Make the Tofu-Basil Ricotta
1

Remove as much moisture from the tofu as possible with a paper towel. In a large bowl, mash the tofu until it reaches creamy, ricotta-like consistency.

2

Combine the rest of the ingredients and mix well.

Assemble the Lasagna in a 9x13 Pan as Follows
3

• 1 cup spaghetti sauce
• Lasagna noodles
• ½ of the tofu-basil ricotta, then pat down
• 1 cup spaghetti sauce
• Lasagna noodles
• Layer another 1 cup spaghetti sauce
• Vegetables: mushrooms, zucchini, most of the basil, and spinach
• Lasagna noodles
• 1 cup spaghetti sauce
• Remaining tofu-basil ricotta, then pat down
• Toasted pine nuts
• Remaining basil (optional; reserve some for serving)
• Lasagna noodles
• 1 cup spaghetti sauce
• Top with cheese (optional)

4

Cover with foil and bake until bubbly at 375°F, about 50 minutes.

5

Uncover and bake for an additional 10 minutes.

6

Remove the lasagna from the oven and let it cool for a few minutes before cutting into it. Sprinkle with additional basil just before serving.

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!

Tofu-Basil Lasagna
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