Vegan Vegetable Lasagna with Tofu Ricotta

Flavorful Vegan Vegetable Lasagna with tofu ricotta, garden vegetables, and chickpea lasagna noodles. Perfect for a cozy dish to feed the entire family!

          

I’ve been doing this food blogging thing for many many years now, but I’ve never made homemade lasagna before! 

Not even before I was plant-based. 

Even as a child, I would 100% choose a veggie lasagna over a meaty lasagna any day of the week. 

My parents used to heat up these frozen family-sized vegetable lasagnas for an easy meal that we happily ate with regularity.

I loved them because it was cozy and cheesy while being *packed* with garden vegetables. 

So, I set out to make my first vegan lasagna with soft oozing ricotta and all of the colorful vegetables. 

This flavorful Vegan Vegetable Lasagna is made plant-based with a tofu ricotta, garden vegetables, and chickpea lasagna noodles.

It’s the perfect cozy dish to feed the entire family this winter! 

Why This Lasagna Is Worth It

This recipe has a bit of a longer ingredients list, but please don’t let that stop you from making homemade lasagna.

It’s well worth the effort and makes delicious leftovers for days to come! 

I love that it’s packed with plant-based protein and vegetables, making this dish a hearty and nutritious dinner option. 

The recipe is divided into two parts– tofu ricotta and vegan vegetable lasagna. 

You need to make the tofu ricotta first so it’s ready to layer into your lasagna dish! 

What You Need to Make Tofu Ricotta

Here’s what you need to make the Tofu Ricotta:

• extra-firm tofu
• nutritional yeast
• unsweetened almond milk
• fresh-squeezed lemon juice
• avocado oil
• Eden Foods Genmai Organic Miso
• Himalayan sea salt
• dried basil
• dried oregano

That’s it!

How to Make Tofu Ricotta

First, make your tofu ricotta. 

Rinse the tofu and squeeze it between your hands or paper towels to remove as much moisture as you can. 

Crumble the tofu into a food processor or high-speed blender along with the remaining ingredients.

Blend everything together until it’s smooth and creamy.

Transfer the ricotta into a small mixing bowl and set aside. 

The Secret Ingredient: Miso

The secret ingredient in this tofu ricotta is Eden Foods Genmai Organic Miso!

This all-purpose miso is made from whole brown rice and is wonderful for everyday use. 

Miso adds a rich, full flavor to dishes, soups, and sauces. 

I love that this particular miso comes in an easily resealable standing pouch that is so easy to squeeze and put away. 

Miso also contains enzymes and microorganisms that aid in digestion and help build a healthy gut. 

The enzymes in miso aid in the digestion of protein and starches in grains, beans, and veggies, making it an essential part of a plant-based diet! 

And it adds the perfect depth of flavor to this rich tofu ricotta cheese!

What You Need to Make Vegan Vegetable Lasagna

Now that your tofu ricotta is ready, we can start on the lasagna. 

Here’s what you need to make Vegan Vegetable Lasagna:

• avocado oil
• white onion
• garlic
• carrots
• zucchini
• yellow squash
• white mushrooms
• Tamari Lite
• fresh spinach
• pasta sauce
• no-boil lasagna noodles
• tofu ricotta (recipe above)
• vegan parmesan
• dried basil
• dried oregano 

Got it?

Preheat the oven to 375°F and prepare a 9 x 13 baking dish.

This is the perfect dish size to layer your lasagna in! 

How to Make Vegan Vegetable Lasagna

Next, sauté your vegetables in large saucepan on the stovetop. 

I chose a mixture of carrots, mushrooms, zucchini squash, and yellow squash for a nice garden variety.

You can try mixing up the vegetables based on what’s seasonal and available!

You want the vegetables to be fork-tender and softened but they don’t need to be fully cooked. 

In the last minute of cooking, add the fresh spinach on top and cover the vegetables with the lid to allow the spinach to steam. 

Uncover the pan and use tongs or a fork to transfer the steamed spinach to the tofu ricotta bowl.

Mix the cashew ricotta and spinach together until they are well-combined and creamy. 

Tips for Lasagna Layering

Now it’s time for the fun part: layering your lasagna!

Add pasta sauce to the base of the pan and spread it into an even layer with the back of a spoon.

Add no-boil lasagna noodles  and top the noodles with the spinach tofu ricotta and the cooked vegetables.

Repeat this process, starting with the sauce, noodles, spinach tofu ricotta, and finishing with the vegetables.

You should have three complete layers of this sequence.

To finish off the lasagna, add the last noodles and layer with the remaining pasta sauce.

Top the pasta sauce with optional vegan parmesan and dried basil and dried oregano.

Allow the Lasagna to Rest Before Serving

Cover the dish with aluminum foil and transfer it to the center rack in the oven.

Bake the lasagna for 35 minutes, then uncover the dish and cook for a remaining 10 minutes uncovered. 

This is important: allow the lasagna to rest for 10-15 minutes before serving.

The allows the lasagna to “set up” a bit so it will be easier and more compact for serving. 

Serve the Vegan Vegetable Lasagna with Tofu Ricotta warm with fresh herbs and more vegan parmesan. 

How to Serve Vegan Vegetable Lasagna

Enjoy this Vegan Vegetable Lasagna with Tofu Ricotta as a cozy home-cooked plant-based dinner to share.

Because it makes 6-8 servings, it’s wonderful to make for entertaining guests, family dinners, or holiday dinner. 

And this lasagna is so easy to reheat and enjoy for days to come! 

Store leftovers in an airtight container in the refrigerator for up to one week.

To reheat the lasagna, heat small slices in the microwave or reheat larger portions in the oven.

Cover the dish with aluminum foil and bake at 350°F for ~20 mins.

If the lasagna looks dry, add a splash of filtered water or more pasta sauce on top to add moisture.

Enjoy! 

More Cozy Casseroles

• Chickpea Macaroni Casserole

• Mediterranean Quinoa Bake

• Vegan and Grain-Free Sweet Potato Casserole

• No-Boil Spaghetti Bake

• Vegan Chili Cornbread Casserole

• “Cheezy” Chickpea, Broccoli, & Cauliflower Rice Casserole

I Want to Hear From You

If you make this Vegan Vegetable Lasagna with Tofu Ricotta recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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