Lasagna is pure comfort food. There’s not much else that’s as hearty and warming as a stacked lasagna that’s swimming in sauce and oozing with mozzarella.
Or is there? How about our tofu lasagna: a vegan, plant-based recipe that’s simply to die for!
Our vegan tofu lasagna consists of layer after layer of lasagna noodles, with a red lentil filling that’s drenched in marinara sauce. Drain your tofu with a tofu press, assemble your lasagna, and top it all off with melted vegan mozzarella cheese.
Vegan Tofu Lasagna Recipes FAQ
Are lasagna noodles vegan?
Most dried lasagna noodles are vegan these days, as they are designed to be long-lasting and therefore don’t contain any egg. If you’re purchasing fresh lasagna noodles, then these often contain eggs.
Either way, double check your purchase before you take it home from the store, just to be sure that your lasagna noodles are vegan-friendly!
How many layers does tofu vegan lasagna need?
Lasagnas, by definition, require several layers, but it’s really up to you how many layers you construct. You’ll be limited, of course, by the size of your baking dish and the number of lasagna noodle sheets that you have.
As a minimum, you need at least 2 layers of lasagna noodles, with your different fillings in between, for the lasagna to work. Remember, too, that the thicker your lasagna is, the more time it’s going to need to bake in the oven.
Can I freeze any leftover tofu lasagna?
Tofu lasagna works well because you can easily freeze any leftover portions to serve at a later date. You could even prepare the lasagna in advance and freeze the entire dish in portions to keep you fed for a few weeks to come!
Before freezing, it’s best to allow your lasagna to cool and to divide the leftovers into individual portion sizes. This makes it a lot easier to defrost when you’re hungry later on. Place your portions separately into freezer bags or resealable containers, then place each portion into the freezer.
Allow your lasagna to defrost naturally on the side, or heat it on low power in the microwave if you’re in a rush. For the best results, reheat the lasagna once thawed in the oven. You can even add a fresh layer of vegan mozzarella to freshen it up.
What type of tofu is best for tofu lasagna?
We recommend using firm tofu for this recipe, as it has just the right consistency when blended together to create a lovely cashew-tofu filling that’s remarkably similar to ricotta!
Firm tofu takes on the flavors of the other ingredients around it, and it’s also packed full of protein (while being wonderfully low in calories too).
To make the most of your firm tofu, however, you need to remember to press and drain the block before you start cooking with it. Tofu has high water content, so unless we want a watery cashew and tofu filling, we need to remove this excess liquid. You can do this with a tofu press or by using heavy kitchen objects such as a chopping board or cast iron wok.
Will You Be Preparing Tofu Lasagna?
This easy vegan lasagna recipe is a fantastic plant-based take on the classic comfort food that we all know and love. Our tofu vegan lasagna is covered in marinara sauce and oozing mozzarella, but it’s surprisingly healthy too (just keep your portion sizes low!)
Will you be preparing tofu lasagna? Why not bookmark our recipe for your next lasagna dinner?
Tofu Lasagna: Vegan Plant-Based Lasagna Recipe
16 ounces of firm tofu, pressed and drained
1 cup of dried red lentils
2 large jars of marinara sauce
1 cup of raw cashew nuts
1/2 cup of nutritional yeast
3 tbsp of freshly squeezed lemon juice
1 tsp of salt
1 tsp of basil
1 tsp of oregano
1/2 tsp of garlic powder
3 cups of baby spinach
1 packet of vegan lasagna noodles
Vegan mozzarella cheese
Start preparing your vegan lasagna tofu by pressing and draining your large block of firm tofu to remove the excess water content. We suggest using a tofu press for the best results, but you can also wrap your block of tofu in paper towels and use a heavy kitchen object like a skillet to press out the water. For either method, leave your tofu to drain for at least 20 minutes.
While your tofu is pressing, you can also start preparing your red lentils. Pour in 1 cup of dried red lentils into a large pot of boiling water. Lower the heat and allow your red lentils to simmer slowly for 20 minutes.
When your red lentils are cooked, remove them from the water and mix them in a large mixing bowl with 2 large jars’ worth of marinara sauce. Leave to settle on the side while you prepare the rest of the fillings for your vegetarian lasagna tofu.
While you prepare the cashew and tofu filling in the next stage, you can preheat your oven to 350 degrees Fahrenheit.
Next, pour your cashew nuts into a food processor and pulse them until they are as fine as you can get them. Cut up your pressed tofu into small chunks, then add them to the food processor too.
Follow the cashews and tofu by adding in nutritional yeast, freshly squeezed lemon juice, and the herbs and seasoning (note: don’t add the baby spinach yet, we need this for later). Process all of these ingredients together until you have a smooth filling that you can spread over lasagna noodles.
Now, it’s time to assemble our vegan tofu lasagna (we don’t need to pre-cook our lasagna noodles for this recipe). Start by pouring one cup of lentil and marinara sauce into a casserole dish. Make sure it’s evenly spread over the bottom of the dish.
On top of the lentil and marinara sauce, you need to add a layer of lasagna noodles, before then adding a layer of your cashew and tofu filling. On top of this, add a layer of baby spinach.
Over the baby spinach, you can now add a second cup of lentil and marinara sauce before adding the second layer of lasagna noodles. Spread a second layer of cashew and tofu filling on top of the noodles, then the second layer of baby spinach.
Add one final layer of lasagna noodles, then pour the remainder of your lentil and marinara sauce over the noodles.
By now, your oven should be preheated to 350 degrees Fahrenheit. Cover the lasagna with foil to stop the top from burning, then place in the center of the oven to bake for 45 minutes.
After 45 minutes, remove your vegetarian lasagna with tofu from the oven and add a layer of vegan mozzarella cheese. Place the lasagna back into the oven (uncovered) and allow to bake for a further 15 minutes until you have a lovely golden top.
Remove from the oven, allow to cool, then serve fresh to your hungry family and friends!