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Would you believe me if I told you that this vegan lasagna with tofu ricotta and veggies is not only super delicious but also highly nourishing? And it took me less than an hour to prep all the ingredients for it!? This vegan lasagna recipe has been one of my most successful dishes!
Vegan Lasagna with Tofu Ricotta: the best of both worlds for this vegan veggie lasagna
This Vegan Lasagna with Tofu Ricotta is mouthwatering, yet super healthy. Here is how I managed to achieve the best of both worlds.
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- Use fresh ingredients: the key to the success of this recipe is to use fresh whole-food ingredients (yellow squash, peppers, eggplants, and tomatoes). These are not only more tasteful but also highly nutritious.
- Veggies + noodles: traditional lasagna is generally made using lasagna pasta sheets, plus a small portion of veggies. However, as you might all know, pasta is quite high in carbs and calories. Plus, I often feel sluggish and tired after eating it.
In order to reduce the number of carbs and calories in this healthy lasagna dish, I decided to alternate the noodles with some finely sliced veggies. In particular, I used yellow squash, eggplants, and zucchini). The result is, to me, tastier than the traditional Italian recipe. Yet it is far healthier and better for our bodies. - Creamy tofu ricotta instead of bechamel sauce. Although I deeply love bechamel, this sauce is quite fatty and rich… Not the best in terms of calories and overall nutrition. Luckily, I found the perfect creamy tofu ricotta recipe, that goes so well with this healthy vegan lasagna.
- The ingredients for the tofu ricotta are very minimal as well. Just soaked cashews, tofu, nutritional yeast, a bunch of herbs and spices to taste, lemon, and a touch of white vinegar. The creaminess and texture of this plant-based ricotta are incredible. At the same time, the taste is very delicate and blends perfectly with the other ingredients of this vegan veggie lasagna.
- Homemade tomato sauce: store-bought tomato sauce can often contain unnecessary sugars, fats, preservatives, and salt. What about making our own tomato sauce? The process is very simple, and you will have better control over the amount of salt, sugar, and oil that are going into the recipe. While I used canned whole tomatoes, fresh tomatoes (better if Roma or Beefsteak tomatoes) would make for an even more flavorful, fresh sauce!
- BONUS TIP… make your own lasagna noodles. If you have some time and patience, you can make your own vegan lasagna sheets. The recipe involves just 3 basic ingredients you surely have in your pantry (flour, water, and salt). Here is also the gluten-free version.
If you liked this healthy vegan lasagna with tofu ricotta and veggies, I am sure you will also love this Healthiest Mac n’ Cheese! Two wholesome versions of my favorite childhood foods 💗
Vegan Lasagna with Tofu Ricotta and Veggies
Equipment
- 1 Oven pan 9×13 inches, 3 inches tall
Ingredients
For the tomato sauce
- 2 28 oz Whole tomatoes, canned one can drained
- 3 cloves Garlic
- 2 tbsp Basil
- 2 tbsp Oregano
- ½ tsp Thyme
- ½ tsp Rosemary
- 1 ½ tsp Salt
- ½ tsp Red pepper flakes
- ½ whole Green pepper medium, cut in thick chunks
- 1 whole Onion medium, cut in thick chunks
- 2 oz Mushrooms
- 1 pinch Baking soda if the sauce is bitter
For the tofu ricotta
- 1 block Firm tofu drained and pressed
- 1 cup Cashews, raw soaked for a couple of hours
- ½ c Almond milk or other original, unsweet plant-based milk
- ¾ tsp Salt
- ½ tsp Garlic minced
- 1 tbsp Lemon juice
- ½ tsp White vinegar
- 1 tbsp Olive oil
- ½ cup Nutritional yeast
- ¼ tsp Black pepper
For the lasagna base
- 6 sheets Lasagna noodles Number depends on the size of your noodles. We will make two layers.
- ½ medium Eggplant
- 1 medium Zucchini
- 1 medium Yellow squash
- Nutritional yeast Additional, to top
Instructions
- Ideally, soak cashews in some water for at least an hour.
- Meanwhile, use a mandoline slicer to cut fine sheets (about an 1/8 inch thick) out of the eggplant, zucchini, and yellow squash. Don't worry about peeling them, just cut the ends off.
- Preheat the oven to 375 degrees Fahrenheit.
- Oil a 9×13 inch pan, preferably 3 inches tall. I used a 2" tall pan and made a mess of my oven! Go ahead, if you like living on the edge!
Sauce Prep
- Puree all of the tomato sauce ingredients in a processor except for the green pepper, onion, mushrooms, and baking soda.
- Once the sauce is smooth, add the green pepper, onion, and mushrooms. Pulse a few times or until the veggies are chopped up, but still chunky. They will look like a small dice. Add the sauce to a medium bowl.
Vegan Ricotta
- Rinse out your processor and now it's time to add the ricotta ingredients.
- Add the cashews (drained, if you soaked them) and all of the other ricotta ingredients to the processor. Process until smooth (or leave a little chunkiness, if desired).
Assemble
- Start by adding tomato sauce to the pan in a thin layer.
- Add one layer of uncooked lasagna noodles.
- Add a thin layer of ricotta and tomato sauce.
- Add a layer of one of the veggie sheets (i.e. eggplant).
- Repeat until you have one layer of each veggie and two layers of pasta.
- Top with the last of the sauce, and some nutritional yeast.
- Cover the pan with aluminum foil and bake for 40 minutes.
- Remove the aluminum foil and bake an additional 15 minutes.
- Remove from oven, cut into 12 pieces, and enjoy immediately or as leftovers!
Nutrition
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