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  • Writer's pictureErin White

What’s Cookin’ Wednesday – Tofu Ricotta Lasagna


Delicious recipe for a vegetarian lasagna
Tofu Ricotta Lasagna

We are big pasta eaters in my house, and I love me a good lasagna! I don’t do well with a lot of dairy, so it was huge when I found a dairy-free ricotta substitute for our lasagna. It’s super easy and has the same consistency and texture as ricotta (win!).


Ingredients:

For the Ricotta:


-1 14 ounce package of Tofu, drained and pressed

-2.5 tablespoons nutritional yeast

-2 tablespoons garlic salt

-1 tablespoon olive oil

-1 cup spinach

-1 tablespoon basil leaves


For the Lasagna:


-Oven ready lasagna noodles (7-10 depending on pan size)

-1 jar Traditional flavored pasta sauce (we use Ragu traditional)

-1.5 cups meatless meat crumbles

-1 cup shredded mozzarella cheese


Directions:

For the ricotta:

-Drain and press out extra liquid from tofu

-Place all ingredients into a food processor and process until smooth


For the lasagna:

-Preheat the oven to 375

-Cook lasagna noodles as package instructs (if not oven ready)

-Combine the meatless crumbles and pasta sauce into a medium sized bowl

-Spray a baking pan with cooking spray and layer the bottom with lasagna noodles

-Cover the lasagna noodles with a layer of the tofu ricotta, then add the meatless meat layer

-Continue in this pattern until your pan has 3-4 layers of noodles

-Top with mozzarella cheese

-Bake for 35-40 minutes






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I am a wife to my amazing husband Zach and a momma to an angel baby and now a beautiful baby boy. I am an anxiety warrior, a follower of Christ, and a devoted wife, mother, daughter, friend, and sister.

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