This hearty, vegan lasagna with tofu ricotta is protein-packed and nutrient-dense. It's oil-free, nut-free, and can be made gluten-free.
What you need to make this vegan lasagna
- Whole wheat or whole grain lasagna pasta
- Vegan tofu ricotta
- Marinara sauce
- Fresh spinach
- Fresh parsley
This vegan lasagna is rich in whole plant foods, nutrient-dense, heart-healthy, and delicious. The key to this being tasty, satisfying, and nutritious is the tofu ricotta combined with spinach and fresh parsley.
Feel free to add other veggies to this lasagna, such as bell pepper, mushrooms, zucchini, and broccoli. An optional topping is Easy Vegan Parmesan Cheese or more crushed red pepper flakes for heat.
How to prepare
If you haven't done so, make the marinara sauce and vegan tofu ricotta and set them aside.
If you're using no-baked whole wheat pasta sheets, skip this next step.
Prepare the lasagna pasta noodles
Bring a large pot of water to a boil. Carefully add the whole wheat or whole grain lasagna pasta noodles to the boiling water and cook it for one minute less than the package directions call for. If it says to cook for 10 minutes, cook it for 9 minutes. You want the pasta slightly undercooked because it will absorb some of the sauce and finish cooking in the oven. Drain (and if necessary, rinse) the cooked pasta and set it aside.
Prepare the spinach
Steam the fresh spinach by adding ½ cup water to a large saute pan. Bring the water to a gentle boil. Add fresh spinach, cover, and let it cook down for about 2 to 3 minutes.
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Strain as much of the water out of the cooked spinach as possible. Take some paper towels and squeeze out even more water!
Assemble the "cheese" filling
Transfer the vegan tofu ricotta, chopped parsley, and cooked and thoroughly strained cooked spinach to a large mixing bowl. Stir well to combine.
Assemble the lasagna
Preheat the oven to 350 F (177 C). Grab your baking pan. You can use a traditional lasagna baking dish, a 9x9 square baking pan, or a casserole dish. If your lasagna noodles are too long for the pan you're using. Not to worry; feel free to trim your cooked pasta to fit the pan. I do it all the time!
Assemble the lasagna by spreading an even and generous layer of marinara sauce along the bottom of your baking dish. Then add a layer of pasta. Add another generous layer of sauce and then pasta. Carefully and evenly spread the ricotta cheese filling over the pasta. Then add another layer of pasta with sauce. Keep building until you've reached the top or run out of room.
Cover your baking pan in foil and bake at 350 F for 30 to 35 minutes. Remove the foil and continue baking for another 5 minutes. Remove from the oven and let sit for about 10 minutes. Top with fresh parsley and Easy Vegan Parmesan Cheese, if using, and enjoy!
Leftovers store well in a covered container in the refrigerator for up to 3 days. This lasagna is freezer-friendly and makes a great meal prep option. Freeze for up to 4 months.
We hope you love this vegan lasagna recipe as much as we do! Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Veggie Lasagna with Tofu Ricotta
Ingredients
- 1 batch Super Simple Marinara Sauce
- 1 batch Tofu Ricotta Vegan
- 10 ounces fresh baby spinach
- 10 ounces whole wheat or whole grain pasta
- 1 cup fresh chopped parsley
Optional
- Mushrooms
- Bell pepper
- Zucchini
- Easy Vegan Parmesan Cheese
Instructions
- If you haven't done so, make the marinara sauce and vegan tofu ricotta and set them aside.
- If you're using no-baked whole wheat pasta sheets, skip this next step.
Prepare the lasagna pasta noodles
- Bring a large pot of water to a boil. Carefully add the whole wheat or whole grain lasagna pasta noodles to the boiling water and cook it for one minute less than the package directions call for. If it says to cook for 10 minutes, cook it for 9 minutes. You want the pasta slightly undercooked because it will absorb some of the sauce and finish cooking in the oven. Drain (and if necessary, rinse) the cooked pasta and set it aside.
- Prepare the spinach
- Steam the fresh spinach by adding ½ cup water to a large saute pan. Bring the water to a gentle boil. Add fresh spinach, cover, and let it cook down for about 2 to 3 minutes. Strain as much of the water out of the cooked spinach as possible. Take some paper towels and squeeze out even more water!
- Assemble the "cheese" filling
- Transfer the vegan tofu ricotta, chopped parsley, and cooked and thoroughly strained cooked spinach to a large mixing bowl. Stir well to combine.
- Assemble and bake the lasagna
- Preheat the oven to 350 F (177 C). Grab your baking pan. You can use a traditional lasagna baking dish, a 9x9 square baking pan, or a casserole dish. If your lasagna noodles are too long for the pan you're using. Not to worry; feel free to trim your cooked pasta to fit the pan. I do it all the time!
- Assemble the lasagna by spreading an even and generous layer of marinara sauce along the bottom of your baking dish. Then add a layer of pasta. Add another generous layer of sauce and then pasta. Carefully and evenly spread the ricotta cheese filling over the pasta. Then add another layer of pasta with sauce. Keep building until you've reached the top or run out of room.
- Cover your baking pan in foil and bake at 350 F for 30 to 35 minutes. Remove the foil and continue baking for another 5 minutes. Remove from the oven and let sit for about 10 minutes. Top with fresh parsley and Easy Vegan Parmesan Cheese, if using, and enjoy!
Nicole says
This was excellent! I cannot wait to make this again. I added a bit of nutmeg to the tofu ricotta and my kids loved it.
Gigi & Sersie says
So glad you loved it, Nicole. Adding nutmeg to the tofu ricotta is a great idea. Thanks for sharing your feedback.