Ever since hearing about vegan ricotta cheese I’ve been craving lasagna! Growing up with an Italian mother, lasagna was something she would make often.. and there is absolutely nothing better than mama’s lasagna. Nothing.
I began this recipe by making the vegan ricotta cheese which is made with tofu, some cashews, nutritional yeast, and lots of basil! I replaced the lasagna noodles with some thinly sliced zucchini, a vegetable that I’m actually not too crazy about. But it has great texture and works perfectly for this! My recipe is a combination of Minimalist Bakers recipes for lasagna and lasagna roll ups.
This recipe is so simple and fun to make. You can use a mandolin slicer to cut the zucchini, or just use a knife and try to cut it into slices. The slices do not have to be perfect because they’re going to be buried in ricotta and sauce! You can also use a jar of your favorite tomato sauce, or make your own! ♥
Tofu Ricotta Cheese
12 oz container extra firm tofu
juice from 1 lemon
2 tbs nutritional yeast
1/2 cup fresh basil
1 tbsp dried Italian spices
1 tbsp olive oil
salt and pepper
optional: 1/4 cup vegan parmesan cheese
tomato sauce (homemade or store bought)
TOFU: wrap full tofu block in paper towels and place something heavy on top to press out excess water
RICOTTA: add tofu, lemon, nutritional yeast, basil, Italian spices, olive oil, salt and pepper to a food processor and blend until combined but still lumpy (add 1 tbsp water if too thick).
ZUCCHINI: thinly slice zucchini using a mandolin slicer or a steady hand.
OVEN: preheat oven to 375°F
ASSEMBLE: assemble the lasagna by first adding some tomato sauce to the bottom of a baking dish. Next, add a layer of zucchini slices. Top with ricotta cheese and spread into a thin layer. Add a thin layer of sauce and continue the layers. (Sauce, zucchini, ricotta… sauce, zucchini, ricotta…)
BAKE: 45 minutes covered with foil. Then bake for 15 more minutes uncovered.
REST: let lasagna rest for 10-15 minutes before slicing