Being vegan doesn’t mean depriving yourself of delicious food. And even if you’re not vegan, I guarantee you’ll like this lasagna because it’s tastes like classic Italian comfort food. The main components of this dish are (1) marinara sauce, (2) tofu “ricotta” cheese, (3) mashed butternut squash, (4) sautéed mushrooms and shallots, and lasagna noodles. But you can easily customize this recipe to make it your own. Try adding sautéed kale or frozen, thawed spinach to get in those greens; substitute eggplant for mushrooms; or substitute the marinara sauce with pesto.
Finally, this dish is as easy to make as any lasagna. Don’t let the “tofu ricotta” trick you into thinking this is hard. It requires no cooking and takes 5 minutes to make! Bon Appétit!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Vegan Lasagna with Tofu Ricotta
Ingredients
- 24 oz marinara sauce
- 9 oz package of no-boil whole wheat lasagna noodles (can substitute gluten-free noodles)
- 1 medium butternut squash
- 2 tablespoons Earth Balance vegan butter (or coconut oil) at room temperature
- Sea salt
- Black pepper
- 5-6 shallots, chopped
- 1 pound shiitake mushrooms (or mushrooms of choice), sliced thinly
- 4 cloves garlic, minced
- 10-15 sprigs thyme
- 1 large handful of fresh sage leaves
- Olive oil for cooking vegetables and greasing pan
- 2 tablespoons vegan parmesan cheese (optional)
- A few leaves fresh basil or parsley, sliced thinly or minced
Tofu Ricotta
- 14 oz extra-firm tofu
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 scant teaspoon sea salt
- 1/2 teaspoon black pepper
- 1.5 tablespoons extra virgin olive oil
- 10-15 leaves basil
- 1 lemon, zest and juice
- 2 tablespoons vegan parmesan cheese (optional)
Instructions
- Preheat oven to 400 F.
- For the tofu ricotta, place unwrapped tofu on a cutting board or plate. Wrap with a few paper towels. Place a heavy can of beans or several books on top of the tofu to press out the excess water. Do this for 30 minutes or so.
- Meanwhile, make the butternut squash. Simply slice the squash in half, vertically. Scoop out the seeds and stringy flesh. Lightly brush the flesh of each half with olive oil and salt and pepper. Place skin-side down on a baking sheet lined with parchment paper or aluminum foil. Bake in the oven for 40-45 minutes until the flesh is fork-tender and soft.
- Reduce the oven temperature to 350 F.
- While the squash is cooling, make the mushroom and shallot mixture. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the garlic cloves and cook for 30 seconds until fragrant. Add the mushrooms, shallots, and the thyme sprigs, and salt & pepper to taste. Cook for 7-9 minutes until browned, and discard the thyme sprigs.
- In the same skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Once the oil is hot, add 6-8 sage leaves at a time, and fry for 5 seconds on each side. Drain on a paper towel, and repeat with remaining leaves.
- Once the butternut squash is cool, remove the skin. If it is tender, the skin should be easy to take off. Put cooked squash in a bowl. Add vegan butter (or coconut oil) and salt & pepper to taste. Use an immersion blender or potato masher to mash the squash, as you would for mashed potatoes.
- To make the tofu ricotta: crumble the pressed tofu into large chunks and put in a food processor. Add the remaining ingredients and blend until you have a creamy texture like ricotta cheese. Taste for salt, acidity, and cheesiness, adding more salt, lemon juice, or nutritional yeast, respectively, as needed.
- To assemble the lasagna: Lightly oil the bottom of a 13×9 baking pan. Pour about 1 cup of marinara sauce onto the bottom of the pan. Top with 4 no-boil lasagna noodles. Spread noodles with butternut squash mash, top with mushroom and onion mixture, scatter a few crispy sage leaves, add a layer of tofu ricotta and spread it out, and finally top with a layer of marinara sauce. Repeat the layers, ending with marinara sauce.
- Cover pan with aluminum foil and bake for 20 minutes. Uncover the pan and top with 2 additional tablespoons of vegan parmesan cheese, if desired. Bake uncovered for an additional 20 minutes.
- Top with fresh basil or parsley leaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
Can you make/assemble the night before?
Hi Diane, sure! I’d personally keep the ingredients separate until assembling and baking all at once but I’m sure you can assemble it all the night before if you wanted. Enjoy!
Wow! This was amazing! 🙂 I made it and followed the recipe exactly. The tofu ricotta surprised me the most! When it’s “raw” and blended, there’s still a strong tofu taste, but after it’s been baked with everything else – it has the most creamy, cheesy texture and taste! Amazing recipe! 🙂
We appreciate your feedback and support, Tina. Thank you for leaving a review!
This recipe is low key really good.
Thanks for the kind words, Jameson!
Hi Nisha,
Fantastic recipe, as per usual! ❤️ The tofu ricotta is definitely the star here, my non-vegan friends are completely obsessed with it. My only suggestion to anyone making this next would be to peel the butternut squash beforehand, as by the time we got to that step, we were pretty impatient about peeling hot squash skin with our hands! We also subbed a pound of zucchini for the mushrooms and it was a great swap, I imagine any veggie would do in this. A healthy but so comforting labor of love!
Hi Stavi, we’re so happy you loved the lasagna! Thanks for sharing your experience 🙂
Can I use pre boiled lasagna sheets instead? I was only able to find ones I have to cook first 🙁
Hi Lauren, yes you can definitely do that! Just make sure to cook them al dente, drain and rinse with cold water to stop the cooking process so they don’t break apart/get mushy when heated in the oven for 40 minutes.
Hi there!
I made this tonight, absolute hit! I used an arrabiata tomato sauce and lime instead of lemon (wasn’t available). I divided it in two oven dishes and keep one in the freezer. Thank you for the delicious recipe!
Hi Diana, we’re so happy you enjoyed it! Thanks for leaving a review 🙂
This lasagna was delicious! I used chunky homemade marinara which went so well with the recipe. I loved all the veggies included and will add more next time. Tofu ricotta was creamy and flavourful.
So great to hear you’re a fan of the Lasagna, Rebecca! 🙂 Thanks for the comment!
The tofu ricotta is so so good. Could eat it plain. I used half the lemon juice (mainly Bc my lemon was huge). Added more basil and black pepper. So creamy and could even be used as a dip. Using it for eggplant roll ups!
Thanks for sharing, JPT! We are so glad you loved the recipe 🙂
Can I freeze this dish?
Hi Magda! Freezing the lasagna should work out just fine! Make sure to let it cool to room temperature first, and to make it easier for yourself you can also cut the lasagna into squares before freezing.
A lot of moving parts in this recipe but really worth the effort!
I would suggest prepping the butternut squash and the Tofu Ricotta (which by the way is fantastic on it’s own) in advance.
Thank you for the nice and helpful feedback, Oscar!
This recipe takes multiple hours! I wish I read through it beforehand and saw how much time each thing needed to cook for..
I’ll be making this shortly and am excited to try it but is there a print option for this recipe I’m not seeing? You usually have a print option at the start of your recipes.
Hi Natalia, because this is an old recipe and there is no recipe card, this one unfortunately doesn’t have a print button. We are sorry! You can try copy and pasting pertinent info to a word doc and printing from there for this specific recipe. We hope you enjoy the lasagna!