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Veggie Lasagna

Updated: Aug 18, 2022

Servings: 6

Prep time: 20 min Cooking time: 55 min


Herb Ricotta

  • 1 14 oz package extra firm tofu, drained and pressed

  • 1/2 cup fresh basil, chopped

  • 1/2 cup fresh parsley, chopped

  • 1/2 cup nutritional yeast

  • 2 Tbsp lemon juice 1/2 shallot, chopped

  • 1 Tbsp dried oregano

  • 2 Tbsp tahini

  • 1 clove garlic, minced

  • 1/4 tsp black pepper

  • 1/2 tsp kosher salt

  • 1/4 tsp red pepper flakes (optional)


  • 4-5 cups marinara sauce, divided

  • 12 no-boil lasagna noodles

  • 3 zucchinis, sliced into long, thin strips

  • 3 cups spinach (fresh or frozen)

  • Breadcrumbs (for topping)

  • Nutritional yeast (for topping)


1. Preheat oven to 350°F.

2. Press tofu. After it has finished draining, tear into pieces in a bowl. Finish crumbling the tofu with a fork until it resembles ricotta cheese.

3. Mix in the rest of the ricotta ingredients. Set aside.

4. In a 9x13 inch baking dish, spread a thin layer of marinara sauce. Follow with 1 layer of noodles, one layer of zucchini strips, tofu ricotta, spinach, and sauce.

5. Repeat for 2 more layers, ending with a layer of noodles. Top with sauce so the noodles don't dry out during baking.

6. Top with breadcrumbs and nutritional yeast.

7. Cover with aluminum foil and bake for 45-55 minutes.

8. Remove from oven and let sit for 10 minutes before serving.

9. Store leftovers in the freezer for up to 2-3 months.

  • Recipe inspired by: The Glowing Fridge

  • When looking for a marinara sauce, select one with sodium below 500 mg per serving.

  • You can use any other noodles and make this recipe like a baked ziti instead.

RENEW Veggie Lasagna
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