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Vegan lasagna with tofu ricotta sliced on a plate showing creamy layers

Vegan Lasagna with Tofu Ricotta Recipe! Easy Dairy-Free Comfort Food

A comforting dairy-free lasagna layered with creamy tofu ricotta, spinach, and rich marinara sauce. High in protein, fiber, and perfect for meal prep, holidays, or family dinners.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block (14–16 oz) extra-firm tofu, pressed
  • 2 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • 2 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • ½ tbsp salt

Equipment

  • 1 Baking dish (9×13 inch)
  • 1 Mixing bowl
  • 1 Knife
  • 1 Cutting board
  • 1 Aluminum foil
  • 1 Tofu press or heavy object

Method
 

  1. Press the tofu for at least 15–20 minutes to remove excess moisture.
  2. Crumble the tofu into a bowl. Add lemon juice, nutritional yeast, garlic, Italian seasoning, and salt. Mix well to form tofu ricotta.
  3. Cook lasagna noodles according to package instructions if needed. Drain completely.
  4. Preheat oven to 375°F (190°C).
  5. Spread a layer of marinara sauce on the bottom of a baking dish.
  6. Add a layer of noodles, then spread tofu ricotta evenly.
  7. Add spinach and more sauce.
  8. Repeat layers until ingredients are used.
  9. Top with vegan mozzarella if using.
  10. Cover with foil and bake for 30 minutes.
  11. Remove foil and bake another 10–15 minutes until heated through.
  12. Let the lasagna rest for 10–15 minutes before slicing and serving.

Notes

  • Pressing tofu thoroughly prevents watery lasagna.
  • Use thick marinara sauce for best texture.
  • Add sautéed mushrooms or lentils for extra protein and flavor.
  • Store leftovers in the refrigerator for up to 4 days.
  • Can be frozen for up to 3 months before or after baking.
  • Reheat at 350°F until fully warmed.