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 ;).
Servings Prep Time
6servings 10mins
Cook Time
40mins
Servings Prep Time
6servings 10mins
Cook Time
40mins
Ingredients
For the tofu ricotta
Instructions
  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 9×13 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.