Vegan Lasagna with Tofu Ricotta

A classic tasting 12 layer lasagna packed with veggies, vegan cheese, and vegan sausage for a hearty meal.

Course Main Course

Cuisine Italian, vegan

Keyword dairy free lasagna, meat free lasagna, vegan lasagna, vegan lasagna with tofu, vegetarian lasagna

Prep Time 1

Cook Time 1 10

Total Time 2 10

Servings

Calories 334kcal

1 16 oz package lasagna noodles
38 oz tomato pasta sauce (about a jar and a half)
2 cups vegan mozzarella cheese
1 cup tomatoes about 3 medium
1 cup mushrooms
1 cup zucchini and/or summer squash
1 tablespoons olive oil for sauteing veggies (optional)
2 cups fresh spinach washed baby spinach works best
1 cup vegan sausage crumbles or diced small (you can also use beefless crumbles)

1 14 oz package extra-firm tofu drained and pressed
1 1/2 tablespoons nutritional yeast
1 tablespoon light olive oil
1 teaspoon salt
1 clove garlic or 1/4 tsp garlic powder
1 handful basil or 1 tbsp pesto or dried herbs
1 splash water to thin it out if necessary.
1 16 oz bag frozen spinach thawed with excess liquid pressed out of it. (optional for spinach tofu ricotta)

Boil lasagna noodles in a large pot of water according to the package directions until al dente, then drain and rinse. Put back into the pot with enough ice-cold water to cover the noodles. (This will stop the cooking process and keep them from sticking together.)
Wash and slice the veggies. Saute the mushrooms and zucchini in a little olive oil in a frying pan for about 2 minutes per side, until lightly cooked, then set aside.
Make some vegan sausage crumbles or chop up some store-bought vegan Italian sausages into bite-sized pieces. (optional)

Drain and press a container of extra firm tofu getting out as much liquid as possible.
Crumble the tofu into a large food processor.
Add, salt, garlic, nutritional yeast, olive oil, and basil.
Blend well for 2 minutes in a food processor. Add a splash of water or soy milk, if needed, to thin the ricotta to a smooth, spreadable texture.
Thaw a 16-oz bag of frozen spinach, drain it in a colander, press out the excess water, then add it to the ricotta. (optional)
Pulse the food processor a few times to mix in the spinach.

Preheat the oven to 375°F while you assemble the lasagna.
Cover the bottom of your lasagna dish with a thin layer of spaghetti sauce.
Then lay down the cooked lasagna noodles so that they overlap each other a little.
Pour another layer of sauce, then add a layer of sauteed zucchini.
Sprinkle with a layer of vegan sausage.
Add another layer of noodles, overlapping them slightly.
Spread on a layer of ricotta cheese.
Add a layer of cooked mushrooms and another layer of sauce.
Add another layer of noodles, overlapping them slightly.
Arrange fresh-sliced tomatoes, spinach leaves, fresh basil, and shredded vegan mozzarella.
Add another layer of noodles overlapping them slightly and press down on them firmly to flatten out the lasagna and get out any pockets of air.
Drizzle spaghetti sauce over the final layer of noodles, then top with more vegan mozzarella cheese.

Cover with foil and bake at 375° F for 50 minutes. Then take off the foil and bake for an additional 20 minutes until bubbly.
Let it sit for about 15 minutes after you take it out of the oven, then slice.

You do not have to add the exact same ingredients to your lasagna or assemble the layers in the same order I did. Just as long as you get in some sauce, veggies, ricotta, and cheese, it will taste good.
You can easily replace the layers of ricotta or cheese with vegan bechamel sauce, or add it alongside the ricotta and cheese. (Hey, I know some people are very serious about their need for bechamel sauce in lasagna.)
Make sure to cover your lasagna during the first part of baking! This allows it to cook evenly, keeps it from drying out, and helps the vegan cheese melt. Give it a little time to bake without the foil, then take it out to crisp up the edges and brown a little.
This makes a very large lasagna; you can cut the recipe in half and bake it in a smaller dish. If you do this, you will only need to bake it for about 40 minutes covered and 15 minutes uncovered.