Vegetable Lasagna with Tofu Ricotta Cheese Vegan Recipe (with 20+ photos)

This is the best tasting lasagna that we have made to date so if you are looking for a healthy, low fat, lower in calories and zero cholesterol meal, here you go!  If you are in the mood for comfort food without the “I’m so sick” feeling afterwards or the “I’m so full I’m going to bust a button”, you found the right dish.

(No worries, the meat eaters love this– we are confident you will too!)  Save this recipe for the next time you are in the mood for Italian and let me know how it turned out, your opinion is welcomed, as always 🙂 )

The photographs show you the process and I have the ingredients, directions and suggestions below.

These ingredients are all you need to make this Lasagna.

Drain and wring out the water from the tofu

Prepare the vegetables and heat the sauce

Making tofu ricotta is easier than you may think and has been known to pleasantly surprise many

Super Simple. Layer the sauce, lasagna noodles, tofu cheese and zucchini. Repeat 2 more times

Continue the layering process until you run out of ingredients

Vegetable lasagna is served!

This should take you about an hour and a half to make so if you don’t have the time, hold off until you do 🙂

Try it Vegan’s Vegetable Lasagna with Tofu “Ricotta Cheese” Vegan Recipe

6-8 Servings

Ingredients you need:

• Cooking spray or oil to coat the baking dish (we used the typical 9 x 13)
• 1 box No Boil Lasagne noodles
• 1 -2 packages of tofu 14 oz (we use firm) drained  ( **We used 1 this time but the kids reminded me that we usually use 2.  It’s good either way just remember to double ALL of the ingredients to make the tofu ricotta.)
• 2-3 jars (24 oz each) of Marinara sauce (we ended up needing 1/2 of a 3rd jar this time but we like a lot of sauce)
• 3 bell peppers diced(we prefer red, orange and yellow)
• 2 large zucchini sliced thin (we like our mandolin for this as we mentioned previously here about playing with your food)
• 2 large carrots grated fine
• 2 tablespoons nutritional yeast  (gives a cheese taste- if you haven’t had it before, it’s a great ingredient to have!)
• 1 teaspoon garlic (dry) powder or granules
• salt (we don’t use a lot normally but recommend at least 1/4- 1/2 tsp here)
• pepper

Instructions:

1. First things first, drain the water from your tofu.  There are many methods to do this such as wrapping it in paper towels, place on a plate, cover with another plate and put something heavy on top for 20 minutes, changing the towels until at least once.  We didn’t have the 20 minutes so we wrapped the tofu in a towel and wrung it out over the sink.
2. Heat oven to 350 F/ 177 C and spray your baking pan lightly.
3. Empty tofu into a bowl and add nutritional yeast, garlic and salt and pepper
4. Heat Marinara sauce in a pot and simmer
5. Prepare vegetables by dicing peppers, grating carrots and slicing zucchini.  If you don’t have a mandolin you can dice the zucchini up instead. (I didn’t have one until a few years ago and literally use it every single day- I recommend it!)
6. Add the peppers and carrots to the sauce and simmer for 5-10 minutes (we did it in five minutes with our limited time)
7. Coat the bottom of the dish with some sauce.  Next, place lasagne noodles in one layer on top.  Sprinkle 1/3 of the tofu “Ricotta cheese” on top.  Cover with some zucchini.  Top with sauce.  Repeat #7 two times and finally, add a last topping of sauce for the top.
8. Cover with aluminum foil and bake for around 50 minutes
9. Serve and enjoy!

Suggestions:

There are so many variations of vegetables that can be used so if you have other ingredients in your refrigerator, use them!  It’s a great place to hide vegetables, Moms and Dads.

Food processors speed up the process if you don’t have time… it’s worth the investment!

You can always sprinkle on some Daiya, soy or rice cheese on top 🙂

Serve with a simple salad (serve the salad first 😉

Try it!  That’s what we are all about…