Lasagna with Tofu Ricotta (plant-based, gluten-free)

5 from 3 votes
Just because you’re eating plant-based doesn’t mean you can’t make a creamy lasagna!
This tofu ricotta is your new best friend.
Pair it with your favorite tomato sauce, veggies, and lasagna noodles, then bake a delicious Sunday dinner that also makes fantastic leftovers.
For today’s inspiration, let us reflect on the miracle of being alive.
I can breathe fresh air,
I have a warm home to sleep in,
I have enough food to eat and
clean water to drink.
What a grateful moment of life.
Prep Time 20 mins
Cook Time 40 mins
Resting Time 10 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Italian, Vegan
Keyword casserole, comfort food, gluten-free, pasta, plant-based


Tofu Ricotta

  • 2 blocks extra-firm tofu, broken into pieces
  • ¼ cup nutritional yeast
  • 2 Tbsp olive oil
  • 1 freshly squeezed lemon
  • A bit of water if needed to blend
  • Salt and pepper to taste


  • 2 cans or jars crushed tomatoes
  • 1 Tbsp olive oil
  • 1 tsp each of garlic powder, basil, oregano
  • 2 packages gluten-free lasagna noodles
  • Salt and pepper to taste


  • Put all the tofu ricotta ingredients in your food processor or blender, and blend it up until it’s fairly smooth. Add tiny amounts of water if needed for it to blend.
  • Simmer the crushed tomatoes with olive oil, garlic powder, basil, oregano, salt and pepper until the raw tomato taste disappears, about 15 mins.
  • Add the tofu ricotta and tomato sauce to your favorite lasagna recipe – I like to rub some olive oil in a casserole dish, then layer noodles, sauce, and ricotta, repeating this pattern until the top of the casserole dish is reached.
  • Bake at 375F covered with aluminum foil for 30 mins, then remove the foil and bake for 10 more mins uncovered, and finally let it sit for 10 mins before cutting into it.
  • Enjoy the creamy, tomato-y lasagna goodness! ❤️🤗
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love!
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