Updated: Aug 18, 2022
Prep time: 20 min Cooking time: 55 min
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.