Freezer-Friendly Vegan Lasagna With Tofu Ricotta

I didn’t grow up in a lasagna-making family.

My dad and mom have Israeli roots, so the classic Italian home-cooked meals like baked ziti, chicken parm, lasagna etc were never really foods I enjoyed often as a kid.

Lasagna is a foreign dish to me. I can’t say I was confident about whipping it up going into this meal prep.

But after putting this vegan version together I realized I had nothing to be worried about!

It came out delicious.

I love this vegan version because of the tofu ricotta.

Ricotta cheese doesn’t normally appear in traditional lasagnas. Sometimes we have to get creative to make it work!

Anyway, the tofu provides an extra punch of protein that makes this lasagna filling, without it being HEAVY.

No lunch of mine will put me in a food coma during work, no sir!

Does the vegan ricotta taste like actual ricotta? No. But you won’t miss it when you’re enjoying this cozy, healthy meal at all.

How to change this vegan lasagna recipe to fit your preferences:

  • Don’t like zucchini and/or mushrooms? You can totally use veggies like peppers, brussels, green beans, asparagus, more leafy greens, sweet potato, eggplant – really anything you want. All that matters is that you’re able to slice the veggies thin, as you have to stack them between noodles.
  • Not vegan? Simply replace the tofu ricotta with regular ricotta and you’re good to go. You’ll need about 2 cups to replace the tofu ricotta. Also feel free to add other regular cheeses.
  • Not vegan and want to add meat? I would add 1-2 cups of ground turkey or beef to the veggie mixture.
  • Gluten-free? You can get gluten-free lasagna noodles from Explore Cuisine and Le Veneziane. I used regular whole wheat lasagna noodles in this recipe.
  • Want to go all out and make your own tomato sauce? I like this easy recipe.

This vegan lasagna is totally freezer friendly. I made six servings in a 9×13 inch (23×33 cm) baking dish. I froze half of it and saved three servings for lunches! If you freeze some portions, thaw in the fridge for a day before reheating in the microwave or in the oven. If not freezing, these meals last for up to 4-5 days in the fridge in an airtight container!

I hope you enjoy this super easy vegan lasagna!!

If you end up making it, don’t forget to send me a picture or use #workweeklunch on Instagram.

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Print Recipe
Freezer-Friendly Vegan Lasagna With Tofu Ricotta
This easy, vegan lasagna is packed with protein thanks to the tofu "ricotta". I highly recommend freezing some of it so you don't eat it all at once ;).
Cuisine Italian
Prep Time 10 mins
Cook Time 40 mins
For the tofu ricotta
Cuisine Italian
Prep Time 10 mins
Cook Time 40 mins
For the tofu ricotta
  1. Preheat the oven to 375 F (190 C). If needed, cook lasagna noodles according to the package.
  2. Add the oil to a large skillet over medium heat, followed by onions. Let cook for 2-3 mins, then add garlic, zucchini and mushrooms. Cook on medium for about 7 mins, stirring occasionally. Turn off the heat and fold in the spinach.
  3. Meanwhile, prepare the tofu ricotta by adding all the "ricotta" ingredients to a food processor. Blend until it has the consistency of ricotta. Taste and adjust flavors (I added more salt and pepper) then set aside.
  4. Prepare a 9x13 inch (23x 33 cm) baking dish with 1 cup of sauce (or more if you like a lot of sauce), followed by a layer of noodles. Then add 1/2 of the tofu ricotta, then 1/2 of the veggies. Top with 1 cup of sauce and repeat, noodles, ricotta, veggies, sauce. Top with one last layer of noodles and 1 1/2 cups of sauce.
  5. Bake, covered with foil, for about 30 minutes. Add fresh basil leaves for garnish.
Recipe Notes

This meal can be frozen for up to 3-6 months or kept in the fridge for 4-5 days in an airtight container. It reheats well in the microwave or oven.

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