Hey friends!
Looking for a hearty and healthy dish? You’re in for a treat!
Today, I’m excited to share my recipe for tofu lasagna.
It’s rich, comforting, and packed with plant-based goodness. Plus, it’s a great twist on a classic favorite.
Don’t worry, it’s super easy to prepare!
Let’s dive into this deliciousness!
Suggestions for Ingredient Substitution
Beyond Meat Italian sausage can be replaced with crumbled tempeh or seitan for a whole food alternative. Season with Italian herbs and spices to mimic the sausage flavor. Adjust cooking time as needed, as tempeh and seitan may cook faster than Beyond Meat products. Gardein beef crumbles can be substituted with finely chopped walnuts or lentils for added nutrition and a meat-like texture. Cook lentils until tender before using, and toast walnuts lightly to enhance flavor. Violife cheese alternatives can be replaced with homemade cashew cheese or store-bought nut-based cheeses. For a lower-fat option, use a mixture of nutritional yeast and ground cashews to create a cheesy flavor and texture. Adjust quantities to taste, as homemade versions may have different melting properties than store-bought vegan cheeses.
| Preparation Time | 30-45 minutes |
| Cooking Time | 70-90 minutes |
| Total Time | 100-135 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 75-85 g
- Fat: 60-70 g
- Carbohydrates: 120-130 g
Ingredients
For the tomato basil sauce:
- salt
- 8 cloves garlic (minced or grated)
- 2 large cans crushed tomatoes
- pepper
- olive oil (I prefer California Olive Ranch extra virgin)
- fresh basil (finely chopped for best aroma)
- red pepper flakes (optional, for a touch of heat)
- dried oregano
- onion powder
For the vegetable and protein fillings:
- mushrooms (sliced 1/4-inch thick)
- pepper
- salt
- Beyond Meat Italian sausage
- Gardein beef crumbles
- zucchini (diced into 1/2-inch pieces)
For the almond tofu ricotta:
- salt
- nutritional yeast (adds a cheesy flavor)
- garlic powder
- extra firm tofu (pressed to remove excess water)
- unsweetened plain vegan yogurt (gives better texture and moisture)
- lemon juice
- blanched almonds (soaked overnight for easier blending)
For assembly and topping:
- brown rice lasagna noodles (I use Le Veneziane brand for best texture)
- Violife mozzarella (shredded)
- Violife parmesan (grated)
Step 1: Prepare the Tomato Basil Sauce
Begin by preparing your fresh ingredients.
Pluck a handful or two of fresh basil leaves, stacking them for easy chopping.
Mince about 8 cloves of fresh garlic, or adjust the amount based on your preference.
Heat a large pot over medium to medium-high heat, drizzling in a few tablespoons of olive oil.
Sauté the minced garlic for 3 to 5 minutes until fragrant, being careful not to let it brown.
Next, pour in two large cans of crushed tomatoes, preferably San Marzano.
Add the chopped fresh basil and season with salt, pepper, dried oregano, onion powder, and red pepper flakes.
Stir everything together and let it come to a gentle boil.
Once boiling, reduce the heat to low, cover the sauce, and let it slow cook for at least an hour.
Step 2: Prepare the Vegetable and Protein Fillings
While the sauce is cooking, prepare the filling ingredients.
Sauté sliced cremini mushrooms in a pan until they shrink, then add chopped zucchini and season with salt and pepper.
Set this mixture aside.
In the same pan, brown Beyond Meat hot Italian sausage and Gardein crumbles for a few minutes, then set aside.
Step 3: Make the Almond Tofu Ricotta
For the almond tofu ricotta, start by soaking blanched almonds in water for a few hours.
Press the excess liquid out of a block of extra firm tofu.
In a food processor, combine the soaked almonds, pressed tofu, unsweetened plain vegan yogurt, lemon juice, nutritional yeast, salt, and garlic powder.
Puree the mixture until smooth, creating a creamy ricotta alternative.
Step 4: Assemble the Lasagna
Gather your ingredients to assemble the lasagna.
Use gluten-free brown rice lasagna noodles and a mixture of Violife vegan mozzarella and Whole Foods 365 brand vegan mozzarella.
Layer three layers of fillings, spreading a sufficient amount of sauce to each layer.
Add the prepared vegetable mix, plant-based proteins, and almond tofu ricotta as you go.
Step 5: Complete and Bake the Lasagna
Finish the top layer with three lasagna noodles, a generous layer of sauce, and finally, top with shredded mozzarella and Violife parmesan cheese.
Cover the lasagna and bake it in the oven at 350°F (175°C) for about 45 minutes.
Afterward, uncover the dish and bake for an additional 10 minutes to brown the cheese around the edges, creating a delightful crispy finish.
