Vegan Lasagna with Tofu Ricotta

5 from 1 vote

This cozy vegan lasagna layers rich marinara, creamy tofu “ricotta,” velvety mashed butternut squash, and sautéed mushrooms and shallots between tender noodles for a satisfying, crowd-pleasing meal. It’s hearty, flavorful, and surprisingly easy to make.

Course: Dinner

Diet: Vegan, Vegetarian

Servings:

Author: Nisha Vora

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