Lasagna with creamy tofu ricotta

Most tofu ricotta recipes call for crumbled tofu, but I wasn’t completely happy with how my lasagna would turn out that way. It just wasn’t creamy enough like original ricotta cheese. My food processor solved that problem. Blending the tofu makes it super creamy and I even sneak spinach in for a nutritious boost. My kids weren’t digging it layered in my lasagna, but love the creamy (green) ricotta. Problem solved 🙂 I also like to layer veggies in my lasagna, usually shredded zucchini or carrots. Sliced mushrooms or chopped kale would also be good.

Creamy Tofu Ricotta

1 block extra-firm tofu, pressed and drained

1/2 c. nutritional yeast

1 1/2 tsp. garlic powder

1 tsp. lemon juice

1 tsp. salt

3 large handfuls of fresh spinach

Place all ingredients in food processor and blend until smooth and creamy. Scraping down sides if necessary.



1 box lasagna noodles, no boil  *** see bottom for gluten-free option***

1 jar marinara sauce  (I like Whole Foods 365 brand, fat free)

1 batch creamy tofu ricotta

veggies of choice to layer, shredded or sliced

Preheat oven to 350 degrees. Put a few spoonfuls of marinara sauce in bottom of lasagna pan and spread evenly over the bottom. Layer 5 no boil pasta sheets over the very thin layer of sauce. Spread 1/2 of tofu ricotta over lasagna sheets and then layer with veggies. Pour some marinara sauce over top and spread evenly. Place another layer of pasta sheets and cover with remaining tofu ricotta. Add more veggies if desired and top with more sauce and spread evenly. Add final layer of pasta sheets and all remaining marinara sauce. Spread sauce evenly and cover lasagna pan with foil. Bake for 1 hour. Enjoy!

This is how it looks before baking:


And this is after baking…


We really love this lasagna and it’s so easy to make!

***I usually use whole wheat no boil lasagna noodles, but I recently found a new product I also like. It’s from Explore Cuisine and it’s organic green lentil lasagne. It’s also no boil and gluten-free. The only ingredients are green lentil flour, green pea flour, and brown rice flour. And it cooks up the same and tastes great. It was a little more al dente, but other than that, there wasn’t much difference. I bought mine from Thrive Market. If you don’t use Thrive Market, I highly recommend it! Great selection, great prices, and delivered right to your front door!!!





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