Veggie Lasagna With Tofu Ricotta

We regularly serve this excellent fresh vegetable lasagna with spinach and zucchini from the Food Network. However, it doesn’t have much in the way of protein so I did some experimenting with tofu ricotta.

Tofu Ricotta Recipe
16 oz. extra firm tofu, drained of excess water
2 tbsp olive oil
3 cloves minced garlic
1/4 c finely chopped onion
1/4 c nutritional yeast
2 tbsp fresh oregano
1 tbsp fresh basil

Toss all the ingredients into the bowl of your food processor.
Pulse the ingredients together in the food processor approximately 20 times or until the ingredients are well mixed and have a crumbly consistency.
Layer your tofu ricotta in the lasagna as you would regular ricotta. We added parmesan cheese, garlic cloves, fresh basil and oregano, salt and pepper, and an egg to our tofu ricotta.
I served our lasagna with the tofu ricotta at a dinner party on Saturday night. No one seemed to notice that the ricotta had been swapped out with tofu. I’m going to call that a win.

Be sure to head on over to the Food Network to grab the whole recipe for this delicious vegetarian lasagna.


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