This flavorful lasagna is packed with tofu ricotta, spinach, and veggies, and makes a filling meal that will last for days. It’s also an awesome dinner party meal and a comforting dish to bring to a friend who could use some TLC. You can even freeze pre-portioned cooked servings of this lasagna for an easy heat-and-enjoy meal.
- 12 lasagna noodles (standard size, enough for 3 layers)
- 2 tablespoons olive oil
- 1/2 large yellow onion, diced
- 1 small zucchini, diced
- 1 cup sliced button mushrooms
- 4 large cloves garlic, roughly chopped
- 6 ounces fresh spinach
- 2 (16-ounce) blocks super-firm tofu, patted dry and cut into chunks for easy blending
- 1/4 cup unsweetened, plain soy milk
- 2 tablespoons lemon juice
- 1 teaspoon dried basil or 1 tablespoon minced fresh basil leaves
- 2 teaspoons salt
- 5 cups marinara sauce, divided
- Fresh basil leaves, for garnish (optional)
- In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and sauté for about 5 minutes, stirring occasionally, until slightly softened. Turn off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.
- Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled.
- When you reach a crumbly ricotta-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.
- Preheat the oven to 350 degrees F.
- Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13-inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.
- Bake for 45 minutes. Garnish with the basil leaves (if using).
- You can prepare this lasagna in advance and keep it in the refrigerator (or freezer!) until you’re ready to bake it. - If the lasagna is frozen, thaw in the refrigerator for 24 hours before baking. - If you bake it from a refrigerated state, increase the bake time to 1 hour or until heated all the way through.