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Creamy vegan lasagna with tofu ricotta layered with spinach and marinara sauce

Vegan Lasagna With Tofu Ricotta Recipe! Creamy, High-Protein

Creamy, high-protein vegan lasagna made with flavorful tofu ricotta, marinara sauce, and vegetables. Dairy-free comfort food that slices clean and reheats beautifully.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course: tofu
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz extra-firm tofu, pressed
  • 2 tbsp tablespoons lemon juice
  • 2 tbsp tablespoons nutritional yeast
  • 1 tbsp teaspoon garlic powder
  • 1 tbsp teaspoon dried oregano
  • ½ tbsp teaspoon salt
  • 1 tbsp tablespoon olive oil

Equipment

  • Large pot (for boiling noodles)
  • Colander
  • Mixing bowl
  • Clean kitchen towel or paper towels
  • Clean kitchen towel or paper towels
  • Food processor (optional)
  • Aluminum foil
  • Cutting board
  • Measuring cups & spoons

Method
 

  1. Remove tofu from package.
  2. Wrap in a clean towel.
  3. Place a heavy pan on top.
  4. Press for 15–20 minutes.
  5. Crumble pressed tofu into a bowl.
  6. Add lemon juice, nutritional yeast, garlic powder, oregano, salt, and olive oil
  7. Mix thoroughly.
  8. Cook noodles according to package instructions.
  9. Drain and set aside.
  10. Let the lasagna rest for 10 minutes before slicing. This helps the layers set properly.

Notes

Pro Tips

  • Extra-firm tofu gives the best structure.
  • Blend half the tofu for extra creaminess.
  • Sauté vegetables first to reduce moisture
  • Pressing tofu is essential for firm layers.
  • Resting prevents falling apart.

Storage & Meal Prep

Refrigerator: Up to 4 days
Freezer: 2–3 months (wrap tightly)
Reheat: 350°F until warmed through

Nutrition Highlights (Approx.)

  • High plant protein
  • Lower saturated fat than dairy lasagna
  • Cholesterol-free
  • Good source of iron
  • Calcium-rich if calcium-set tofu is used