Spinach And Zucchini Lasagna With Tofu Ricotta

Spinach And Zucchini Lasagna With Tofu Ricotta

Spinach And Zucchini Lasagna With Tofu Ricotta
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Course: dinner
Keyword: lasagna, vegan recipes
Author: Shelly Hughes


Tofu Ricotta Ingredients:

  • 1 block firm tofu
  • 2 tbsp tahini
  • 3 tbsp nutritional yeast
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1/4 tsp nutmeg, freshly grated
  • 3 cups fresh spinach
  • 1/4 tsp pepper
  • 1/8 tsp salt optional

Lasagna with Tofu Ricotta Ingredients

  • 2 8oz boxes of No Boil Lasagne I like Explore Cuisine, Vegan Organic Green Lentil Lasagne but you choose what you like
  • 2 32 oz Tomato Sauce Homemade or store bought
  • 2 cups spinach, steamed 1
  • 1 zucchini, sliced thin
  • 1 tofu ricatta


Tofu Ricotta

  • Remove the tofu from package and drain the tofu. Wrap with paper towel and place on a plate or bowl apply pressure to remove excess liquid.
  • Steam the the spinach until the spinach is wilted.
  • While the spinach is steaming. Crumble the tofu into a bowl. Add tahini, shallots and nutritional yeast and combine. Then add garlic, lemon juice, and nutmeg. Mix together and add salt and pepper.
  • Once the spinach is steamed, use a stainer to remove any excess liquid. Press the spinach with a fork into the strainer to remove excess liquid.
  • Fold in the steamed spinach to the tofu mixture. Break up the spinach as you fold the spinach in. The mixture should not be too wet. If it is too wet the tofu or the spinach was not drained well enough.
    The Tofu Ricotta can be used for lasagna, pizza, manicotti or whatever you would use ricotta for.

Lasagna with Tofu Ricotta Directions

  • Preheat oven to 375 degrees.
  • In a Baking dish and pour sauce on the bottom. Next layer the the pan with the lasagna sheets, add a layer sauce, sprinke the tofu ricotta on top of the sheets of lasagna, Add some spinach and slices of the zucchuni, add some sauce. Repeat, add layer of the lasagna sheets, ricotta, spinach and zucchini, sauce and then top with the lasagna sheet. Add some sauce. You can create as many layers as you want. Top the last layer of lasagna noodles with sauce and the rest of the ricotta.
  • Make sure you have enough sauce to cover the lasagna noodles. Cover with parchment paper and foil. ​​​​​​​
    Bake in the oven 60 minutes or until fully cooked and bubbling.
    You can also make the lasagna the day before and refrigerate and not bake. Bake it the next day. The flavors will soak and taste delicious.
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