Tofu replaces the cheese in this lasagna making it vegan friendly. You can choose to kept it simple with this and only added spinach and basil, but go ahead and add any veggies you want! Zucchini, mushrooms or peppers would all make a great addition!

Simple Tofu Ricotta Lasagna [Vegan]

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Cooking Time



For tofu ricotta:

  • 1 block tofu (14 ounces), drained and pressed
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • sea salt and pepper to taste
  • 1/4 cup fresh basil leaves, chopped

For Lasagna:

  • 12 lasagna noodles, cooked according to package
  • 2 cups baby spinach leaves, chopped
  • 1/4 cup fresh basil leaves, chopped
  • 1 1/2 (25 ounces) jars marinara sauce (~5 cups)


  1. Preheat oven to 350° F.
  2. In a medium bowl, crumble tofu and mix in garlic, lemon juice, nutritional yeast, sea salt/pepper and fresh basil leaves.
  3. In a 8x11 pan add a thin layer of marinara sauce, layer with 4 cooked lasagna noodles then add a layer of tofu ricotta (1/2 of mixture) and chopped spinach and basil (1 cup). Repeat 2 twice ending with a layer of lasagna noodles and topped with sauce.
  4. Cover and bake for 30 minutes.
  5. Serve warm and enjoy!


For a gluten free version, try using zucchini lasagna noodles! Just take two large zucchinis, slice thin the long way, sprinkle with a little sea salt to pull out extra moisture and use in place of lasagna noodles! Increase cook time if needed until zucchini is tender.

Nutritional Information

Per Serving: Calories: 321 | Carbs: 55 g | Fat: 7 g | Protein: 16 g | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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