simple tofu ricotta lasagna

Simple Tofu Ricotta Lasagna, a Meatless Monday Meal ready in under an hour!

Tofu Ricotta Lasagna ~vegan~ A Meatless Monday Meal ready in under an hour!

Tofu replaces the cheese in this lasagna making it vegan friendly.  I kept it simple this time around and only added spinach and basil, but you can add any veggies you want!  Zucchini, mushrooms or peppers would all make a great addition!

Tofu ricotta is a mixture of crumbled tofu, garlic, lemon juice, sea salt and nutritional yeast.  Even my non-liking tofu tike liked this dish!  However, I told a little white lie and said it was cheese :)

For convenience I used organic jarred marinara sauce, but feel free to make your own!  One of my favorite marinara recipes comes from Giada, it sneaks in an extra serving of veggies from added celery and carrots!

Tofu Ricotta Lasagna ~vegan~ A meatless monday meal ready in under an hour!

The original recipe came from Whole Foods.

For a gluten free version: Try using zucchini lasagna noodles!  Just take two large zucchinis, slice thin the long way, sprinkle with a little sea salt to pull out extra moisture and use in place of lasagna noodles!  Increase cook time if needed until zucchini is tender.

tofu ricotta lasagna
Prep time
Cook time
Total time
Makes a 8x11 serving pan, 6 servings
Recipe type: Main
Cuisine: Vegan
Serves: 6
  • For tofu ricotta:
  • 1 block tofu (14 oz), drained and pressed
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • sea salt and pepper to taste
  • ¼ cup fresh basil leaves, chopped
  • For Lasagna:
  • 12 lasagna noodles, cooked according to package
  • 2 cups baby spinach leaves, chopped
  • ¼ cup fresh basil leaves, chopped
  • 1.5 (25 oz) jars marinara sauce (~5 cups)
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, crumble tofu and mix in garlic, lemon juice, nutritional yeast, sea salt/pepper and fresh basil leaves.
  3. In a 8x11 pan add a thin layer of marinara sauce, layer with 4 cooked lasagna noodles then add a layer of tofu ricotta (1/2 of mixture) and chopped spinach and basil (~1 cup). Repeat 2 twice ending with a layer of lasagna noodles and topped with sauce.
  4. Cover and bake for 30 minutes.
  5. Serve warm and enjoy!
Nutrition Information
Serving size: 1 Calories: 321 Fat: 7 Carbohydrates: 55 Sugar: 7 Fiber: 4 Protein: 16

Tofu Ricotta Lasagna ~vegan~ A meatless monday meal made in under an hour!

This was a lot for our little family of three, so I froze half of it for later use!  For next time I will just thaw, add a little more sauce on top and bake until warmed through!

Tofu Ricotta Lasagna ~vegan~ A meatless monday meal ready in under an hour!

Happy Meatless Monday!