Cheezy Vegan Lasagna with Tofu Ricotta

This Cheezy Vegan Lasagna with tofu ricotta is a dream come true. It has all the elements of a traditional Italian lasagna, just veganized. You will love this baked pasta dish. It has layers of rich tofu ricotta, melty vegan mozzarella, tender kale, marinara and pasta. This incredibly decadent lasagna recipe will satisfy all your comfort food cravings without sacrificing your plan-based lifestyle. This recipe was sponsored by GOODPLANet Foods. I was compensated for using their vegan mozzarella in the recipe development but all opinions are my own.

What makes this vegan lasagna the best?

There is so much to love about this cheesy vegan lasagna with tofu ricotta. First, this recipe is totally dairy free, yet it has the cheesy baked pasta feel we all know and love. This lasagna recipe is easy to make and features good for you ingredients like tofu and kale. It's also allergy friendly because there are no cashews in this vegan ricotta. The quick marinara is tasty and fresh and the plant-based mozzarella cheese melts like a dream. This recipe is vegan comfort food at its finest. Nutritious, filling and guilt free, you will love this veganized version of the classic.

What is tofu ricotta anyway?

Ricotta cheese makes lasagna the cheesy baked goodness that we crave. But eating dairy is not something we do around these parts! So coming up with a delicious vegan substitute for cow milk ricotta was a priority for this recipe. For this cheesy vegan lasagna with tofu ricotta recipe I kept it nut free and went with all tofu. We use both blended tofu that is creamy and smooth with crumbled tofu that gives a bit of texture. The two are mixed together with herbs and spices and once baked, it is barely perceptible that it's vegan.

How did you get it so cheesy?

Since I have so much nostalgia for cheesy baked pasta, my goal was to get this plant-based lasagna as close to the classic as possible. I wanted super cheezy, melty layers. Since I often work with GOODPLANet Foods, I used their olive oil based mozzarella in this recipe. Of course you can use whatever brand you prefer, but I really love the melt on their vegan cheese. Coupled with the tofu ricotta and nutritional yeast, this lasagna has an incredibly cheesy flavor and texture. This cheesy vegan lasagna with tofu ricotta is going to blow your mind.

Tips for cooking with vegan cheese

There are a couple of things to remember when cooking with vegan cheese. First, this is not dairy cheese! It does not taste or feel exactly the same as cow milk mozzarella. Vegan cheese is all about nuance. Do not go as heavy handed with vegan cheese as you would with its dairy counterpart. If you go too heavy, the flavor and texture will be starchy and too obviously fake. You want it to mimic the visual and texture, but it is not really about the flavor. This cheezy vegan lasagna is a great dish to use vegan cheese because there are lot's of vibrant flavors happening. The vegan cheese taste will not overpower the taste of the delicious marinara or the tofu. It adds to it making it seem authentically cheesy. Working in tandem with elements is vegan cheese's superpower!

Ingredients for Cheezy Vegan Lasagna

This recipe has fairly basic ingredients that can be found almost anywhere, many of them being pantry staples. Although this is a Winter recipe, it can be enjoyed year round. Let's run down the ingredients list and talk about substitutes.

For assembly

• Lasagna noodles- Layers of lasagna noodles are really what make this dish so distinct. If you prefer, you can substitute large shells or even manicotti and stuff them with the tofu mixture. Also for a quicker recipe, you can use any pasta shape you like and make a "Lazy Lasagna" instead by mixing all the ingredients and baking.
• Vegan mozzarella shreds- I used the GOODPLANet Foods brand because I love how mild the flavor is and how well they melt. This lasagna will still be delicious if you skip the mozzarella or use another brand.

For Sauce

• Crushed tomatoes- I love using crushed tomatoes for quick marinara sauces. The texture is better than whole peeled and it has more body than tomato sauce.
• Yellow onion-Yellow onion is my preference for sauces as the flavor is mellow and sweet when cooked. Use red onion if you have them on hand. If onion is not your friend, substitute a tablespoon of onion powder for a lighter oniony flavor.
• Garlic- Use minced fresh garlic for the best flavor. If you prefer a lighter and less pungent garlic taste or hate chopping, use 1 tablespoon garlic powder.
• Bell peppers- I am a huge fan of baby bell peppers. They are sweet, stay fresh longer and have a better price point. You can sub a regular sized red, orange or yellow bell pepper instead.
• Extra virgin olive oil- I exclusively use extra virgin olive oil in my cooking but you can use whatever mild flavored oil you prefer. Or for an oil-free experience, saute the veg in a little water.
• Italian seasoning- Italian seasoning is a staple in my cooking. I love the spectrum of flavor that comes from this spice mix that contains basil, oregano, thyme, rosemary, parsley and sometimes lavender, sage or other spices. You can use basil and oregano as those are the dominant flavors.

For Kale

• Kale- I used regular curly leaf kale in this recipe. You can substitute wilted spinach, chard, collard greens or Dino kale.
• Salt and Extra virgin olive oil- I toss the kale in oil and salt before oven roasting it quickly to wilt. If you want to stay oil free, simply toss in a couple tablespoons of water instead and the kale will steam nicely.

For tofu ricotta cheese

• Extra firm tofu- I use extra firm tofu but you can use firm instead. Both have an extra mild flavor that is like cheese.
• Nutritional yeast- Nutritional yeast, or "nooch" is a yellow powder that is decidedly cheesy and umami in flavor. Bonus, it also is a great source of B12 for vegans.

How to make Cheezy Vegan Lasagna with Tofu Ricotta

I call this recipe "easy" although it does require more work than most of my recipes. This is what I refer to as a "project" cook. There are several steps and components to make before assembling your lasagna project. But when followed to a T, this recipe is easy enough for a beginner cook. Fun fact: I learned to make lasagna when I was a child. At age 10, I could make a lasagna from start to finish on my own, and you can too!

• Make the sauce-In a large deep saute pan or pot over medium heat add oil, garlic and onions. Cook for 5 minutes until fragrant. Then add peppers. Cook for 5 minutes then add crushed tomatoes, water, Italian seasoning, salt and sugar. Simmer for 15 minutes while you make the other components.
• Cook the Kale-Preheat oven to 400. To a sheet pan add chopped kale, salt and olive oil and toss with your hands. Bake for 10 minutes until fully wilted. Be careful not to cook too long because the kale will get crispy.
• Make the ricotta-To a high speed blender add 1 block tofu, ¼ cup water, nutritional yeast and blend until smooth. Add to a bowl and crumble other block into the blended tofu. Then add Italian seasoning and salt. Mix well.
• Assemble lasagna-To a large oven safe pan first make a layer of sauce, then noodles, then ricotta, then kale, then mozzarella and repeat until desired height. Top layer should just be sauce and mozzarella.
• Bake the Lasagna-Turn oven to 350 and then cover with aluminum foil and bake for 40 minutes until cheese is melted, sauce is bubbly and hot. For crispy edges, uncover and bake for 10 additional minutes

More delicious vegan comfort food you will love

• Chickpea & Tahini Stew
• Vegan Brown Rice Casserole
• Meaty Vegan Stuffed Shells