Veggie Lasagna with Tofu Ricotta

Lasagna is the ultimate comfort food! This veggie lasagna is easy and versatile! You can use any veggies for the veggie layer and the tofu ricotta is very simple to make with only a few ingredients. I used steamed kale in this version, but you can use any other pre-cooked veggies like spinach, mushrooms, eggplant, zucchini peppers, onions, etc. If you prefer to make it gluten-free (like myself!), you can use brown rice pasta lasagna noodles and it will turn out just as well!
Note: This recipe makes an 8″x8″ lasagna, but can be easily doubledĀ  for a 9″x13″ pan.

1 package lasagna noodles, cooked according to directions
3 cups (or 26 oz. jar) tomato or marinara sauce, homemade or store-bought
2 cups pre-cooked veggies
1 batch tofu ricotta (see below)
1 Tblsp nutritional yeast (to sprinkle on top)

Tofu ricotta:
1/2 block tofu, firm or extra-firm, drained
1 T lemon juice (approx 1/2 lemon)
1 T plant-based milk/creamer
1 tsp olive oil
1 tsp salt
1/4 tsp dried parsley
1/4 tsp garlic powder

To make tofu ricotta:
– First, press as much moisture out of the tofu as you can. I usually slice the tofu in 1/2″ slices and then press them all together over a bowl or sink, using even pressure to get out as much water.
– Combine tofu and other ingredients in a blender, food processor, or you can mash together with a fork. (I use my magic-bullet-style smoothie blender.)

To make lasagna:
– Preheat oven to 350 degrees.
– Spoon a little sauce in bottom of pan.
– Add 1st layer of noodles.
– Spread 1/3 tofu ricotta over noodles.
– Spread 1/3 cooked veggies over ricotta.
– Spread 1/4 tomato sauce over veggies.

– Repeat steps for 2nd layer (noodles-ricotta-veggies-sauce)
– Repeat steps for 3nd layer (noodles-ricotta-veggies-sauce)
– Add top layer of noodles.
– Top with remaining sauce and sprinkle with nutritional yeast.

Cover with foil and bake for 40 min. (or until heated through)
– Let sit 5 min. before cutting.







Zucchini Veggie Lasagna

This is a great way to use up all that delicious zucchini when it’s in season! I love the idea of using roasted zucchini slices in place of the lasagna noodles! While the zucchini is roasting in the oven, you can whip up the tofu-cashew ricotta. As is true with most plant-based recipes, this one is flexible too. You can add other veggies like spinach or mushrooms, or even add layers of lasagna noodles if you love pasta!

– 2 medium zucchini, sliced longways in 1/4″ slices
– 2 cups of your favorite tomato/spaghetti/marinara sauce
– 1 batch tofu-cashew ricotta (recipe below)
– Nutritional yeast or vegan parmesan for top (optional)

Tofu-Cashew Ricotta: (makes approx 1-1/2 cups)
1/2 block tofu, moisture pressed out
1/2 cup cashews, soaked for a few hours (or boiled for about 10 min)
1/2 cup unsweetened almond milk (or other unsweetened non-dairy milk)
1 Tblsp lemon juice
1 Tblsp olive oil
1/2 tsp salt
1/2 tsp apple cider vinegar
1/4 tsp garlic powderHCV_ZucchiniLasagna - 1 (4)

Step 1 – Roast zucchini
Place zucchini in single layer on cookie sheets
Salt zucchini slices and brush lightly with olive oil on both sides
Bake at 375 degrees for 10 min
Flip slices and bake other sides for 10 min


HCV_BakedPasta - 1 (1)Step 2 – Make tofu-cashew ricotta while zucchini is roasting
Add all tofu-cashew ricotta ingredients to food processor bowl except for tofu.
Blend on high until smooth.
Add tofu and blend a few seconds more.
The consistency should resemble ricotta cheese. If needed, add a bit more almond milk.


HCV_ZucchiniLasagna - 1 (5)Step 3 – Assemble layers in baking pan (8″x8″ or 9″x9″)
Spoon a little sauce in bottom of baking pan
Arrange 1/3 of zucchini slices in pan
Spoon approx 1/2 of ricotta on top of zucchini
Spread some sauce on top of ricotta
Arrange 1/3 of zucchini slices
Repeat ricotta and sauce
Arrange rest of zucchini slices
Top with sauce and any leftover ricotta
Sprinkle with nutritional yeast or vegan parmesan if desired

HCV_ZucchiniLasagna - 1 (3)


Bake at 350 degrees until heated through – 25-45 min (depending on temperature of ingredients to start with)
Let stand for 5-10 minutes before cutting



HCV_ZucchiniLasagna - 1