Lasagna with Plant-Based Ricotta2020-11-16
- Yield : 1 pan
- Servings : 6–8
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
We have another amazing recipe from The Friendly Vegan Cookbook coming your way and this one is an all-time favorite and a true classic. Lasagna is the ultimate family comfort food dish and we are so pleased with how our all plant-based version turned out. Get your baking dish ready and let’s get cooking!
If you’re looking for easy and delicious plant-based recipes for the whole family, then you should definitely check out The Friendly Vegan Cookbook! My friend Michelle Cehn and I put our hearts and souls into it, in order to help you enjoy amazing plant-centered meals with your friends and family. Grab your copy!
This vegan lasagna is the perfect hearty dish to prepare for a Sunday dinner. It is filled with delicious tofu ricotta, spinach, and veggies, and the best part is, it is super easy to prepare. It is bound to please the whole range of hungry friends and family coming over looking for that Sunday comfort.
One amazing thing about this classic dish is that you can save the leftovers for the next few days (make a double batch if you have a numerous family!) or even freeze for those days when the thought of preparing a meal from scratch makes you yawn.
It is why lasagna is a great option to prepare and gift friends going through a stressful period in their lives (like a couple with a newborn!). They will appreciate a home-cooked meal when they don’t have time to make one and they will appreciate you for being so thoughtful. Spread kindness with this delicious vegan lasagna recipe!
If you’re into the idea of cooking now and eat weeks later, then let us give you a few tips to make it a great (and repeatable) experience. Once the lasagna is frozen, thaw in the refrigerator for 24 hours before baking. This will change the baking time so make sure you increase it to 1 hour or until it’s been heated all the way through.
- Measuring cups
- Measuring spoons
- Wooden Spoon
- Knife Set
- 9×13 Baking Dish or Pan
- Food Processor
- Medium-sized pan
Photos by Zhoro Apostolov
- 12 lasagna noodles (standard size, enough for 3 layers)
- 2 tablespoons of olive oil
- ½ large yellow onion, diced
- 1 small zucchini, diced
- 1 cup sliced button mushrooms
- 4 large cloves of garlic, roughly chopped
- 6 ounces of fresh spinach
- 2 (16-ounce) blocks of super-firm tofu, patted dry and cut into chunks for easy blending
- ¼ cup of unsweetened, plain soy milk
- 2 tablespoons of lemon juice
- 1 teaspoon dried basil or 1 tablespoon of minced fresh basil leaves
- 2 teaspoons of salt
- 5 cups of marinara sauce (store-bought or homemade), divided
- Fresh basil leaves, for garnish (optional)
In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and saute for about 5 minutes, stirring occasionally until slightly softened. Turned off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.
Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricottastyle consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.
Preheat the oven to 350 degrees F (176 degrees C).
Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1 ½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1 ½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.
Bake for 45 minutes. Garnish with the basil leaves (if using).