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🍝 Pasta & noodles

Vegan lasagna with tofu ricotta

Butternut squash, mushrooms, marinara, and a very convincing ricotta situation

⏱️ Time estimate: about 1 hour 45 minutes

Layers of marinara, mashed roasted butternut squash, mushroom-shallot filling, crispy sage, and lemony tofu ricotta come together into a deeply cozy lasagna that still feels a little fancy.

Layered vegan lasagna with tofu ricotta and herbs

Ingredients

Lasagna

  • 24 ounces marinara sauce
  • 9 ounces no-boil lasagna noodles
  • 1 medium butternut squash
  • 2 tablespoons vegan butter or coconut oil
  • Sea salt and black pepper
  • 5 to 6 shallots, chopped
  • 1 pound shiitake mushrooms or mushrooms of choice, thinly sliced
  • 4 cloves garlic, minced
  • 10 to 15 sprigs thyme
  • 1 large handful fresh sage leaves
  • Olive oil, for cooking and greasing the pan
  • 2 tablespoons vegan parmesan, optional
  • Fresh basil or parsley, for finishing

Tofu ricotta

  • 14 ounces extra-firm tofu, pressed
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 scant teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 10 to 15 basil leaves
  • 1 lemon, zest and juice
  • 2 tablespoons vegan parmesan, optional

Instructions

  1. Roast the squash. Heat the oven to 400°F. Halve the squash, scoop out the seeds, brush with olive oil, season with salt and pepper, and roast cut side down until fork-tender, 40 to 45 minutes. Lower the oven to 350°F afterward.
  2. Cook the mushrooms and shallots. Heat olive oil in a skillet over medium-high heat. Cook the garlic for about 30 seconds, then add the mushrooms, shallots, thyme, salt, and pepper. Cook 7 to 9 minutes until browned. Discard the thyme sprigs.
  3. Fry the sage. In the same skillet, fry the sage leaves in a little olive oil for about 5 seconds per side, then drain on paper towels.
  4. Mash the squash. Peel away the skin from the roasted squash and mash the flesh with the vegan butter, plus salt and pepper to taste.
  5. Make the tofu ricotta. Blend the pressed tofu with the nutritional yeast, garlic powder, onion powder, salt, pepper, olive oil, basil, lemon zest and juice, and vegan parmesan if using until creamy and ricotta-like.
  6. Assemble the lasagna. Lightly oil a 13-by-9-inch pan. Spread about 1 cup marinara on the bottom, then add a layer of noodles, butternut squash mash, mushroom mixture, some crispy sage, tofu ricotta, and more marinara. Repeat, ending with marinara on top.
  7. Bake. Cover with foil and bake for 20 minutes. Uncover, sprinkle with extra vegan parmesan if using, and bake 20 minutes more. Finish with basil or parsley.

Crispy sage in the layers is a wildly good touch and not just decorative autumn propaganda.