Tofu Lasagna
Indulge in the comforting, plant-based goodness of Tofu Lasagna, a perfect marriage of hearty flavors and wholesome ingredients. This vegan twist on the classic Italian dish features a rich and creamy tofu ricotta infused with fresh basil, nutritional yeast, and zesty lemon juice. Layered with sautéed spinach, tender lasagna noodles, vibrant marinara sauce, and a generous topping of dairy-free mozzarella, this recipe delivers a satisfying, cheesy indulgence—without any dairy. Ready in just over an hour, it’s an excellent option for dinner parties or cozy family meals. Serve this protein-packed, dairy-free lasagna with a crisp side salad or garlic bread for a complete, flavor-filled feast.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 16 oz Firm tofu
- 3 cups Spinach leaves (fresh)
- 3 tbsp Nutritional yeast
- 2 tbsp Lemon juice
- 2 cloves Garlic cloves (minced)
- 1 cup Basil leaves (fresh, chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 12 sheets Lasagna noodles
- 4 cups Marinara sauce
- 2 cups Dairy-free mozzarella cheese (shredded)
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Drain the tofu and press it to remove excess moisture. Crumble the tofu into a large mixing bowl.
Add the nutritional yeast, lemon juice, minced garlic, salt, pepper, and chopped basil to the crumbled tofu. Mix well until the texture resembles ricotta cheese. Set aside.
In a large skillet, heat olive oil over medium heat. Add spinach to the skillet and sauté until wilted. Fold the cooked spinach into the tofu ricotta mixture.
Cook the lasagna noodles according to the package instructions. Drain and set aside.
Spread 1/2 cup of marinara sauce evenly in the bottom of a 9x13-inch baking dish.
Place a layer of cooked lasagna noodles on top of the sauce. Spread 1/3 of the tofu ricotta mixture over the noodles, followed by 1 cup of marinara sauce. Sprinkle 1/2 cup of dairy-free mozzarella cheese on top.
Repeat the layering process (noodles, ricotta mixture, marinara sauce, mozzarella cheese) two more times, ending with a layer of marinara sauce topped with the remaining mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and slightly golden.
Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 6.2 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 501 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
