top of page

Tofu ricotta lasagna

Discover our tofu ricotta lasagna: lasagna noodles, homemade tofu ricotta, tomato sauce, spinach, and melted mozzarella. A delicious and comforting vegetarian dish to share!



Tofu ricotta lasagna


Servings: 6

Preparation time: 20 minutes

Cooking time: 50 minutes


You will need it!


Ingredients


  • 12 dried lasagna noodles

  • 1 block of firm tofu (454g), broken into pieces

  • 15 ml (1 tbsp) of fresh lemon juice

  • 45 ml (3 tbsp) of olive oil

  • 15 ml (1 tbsp) of nutritional yeast flakes

  • Salt and pepper to taste

  • 1 chopped onion

  • 1 container of sliced white mushrooms (227g)

  • 15 ml (1 tbsp) chopped garlic

  • 625 ml (2 1/2 cups) of tomato sauce

  • 30 ml (2 tbsp) El-Ma-Mia tofughetti seasoning

  • 1 bag of frozen spinach (500g), defrosted, drained and squeezed

  • 500 ml (2 cups) of grated mozzarella


Steps


  1. Cook the pasta al dente in a saucepan of boiling salted water. Drain.

  2. Meanwhile, place the tofu in a food processor. Pulse until it has a coarse texture. Add the lemon juice, 30 ml (2 tbsp) of oil, and the nutritional yeast. Season with salt and pepper. Blend until smooth and creamy. Set aside.

  3. In the same pan, heat the remaining oil over medium heat. Cook the onion, mushrooms, and garlic for 2 to 3 minutes.

  4. Pour the tomato sauce into the pan, then sprinkle with seasoning. Add salt and pepper. Bring to a boil, then cook for 5 to 6 minutes. Remove from the heat.

  5. Preheat the oven to 180°C (350°F).

  6. Spread a little sauce on the bottom of a 33 cm x 23 cm (13 in x 9 in) baking dish.

  7. Place three lasagna noodles in the dish, then cover with half the sauce. Add three more noodles, then cover with ricotta, tofu, and spinach. Cover with three more noodles, then the remaining sauce. Add the final three noodles, then top with mozzarella cheese.

  8. Cover the dish with a sheet of aluminum foil.

  9. Bake for 25 to 30 minutes.


bottom of page