Recipes › Pasta › Tofu Lasagna Recipe

Tofu Lasagna Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired tofu lasagna delivers rich, satisfying layers of silky tofu ricotta, fresh spinach, and tangy tomato sauce beneath a golden béchamel crust. A modern plant-based take on the classic lasagna alla bolognese, it maintains the traditional structure and comfort-food appeal while offering a lighter, protein-rich alternative. Perfect for vegetarian tables and those seeking a dairy-free version of this beloved Italian dish.

Ingredients

• 400g firm tofu, pressed
• 300g fresh spinach
• 400g canned crushed tomatoes
• 200ml unsweetened plant-based milk
• 40g all-purpose flour
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp olive oil
• 1 tbsp nutritional yeast
• 2 tsp Italian seasoning
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg
• 9 sheets lasagna noodles (or 12, depending on pan depth)
• 30g panko breadcrumbs
• 2 tbsp vegan butter
• 1 tbsp lemon juice
• Fresh basil for garnish

Instructions

1. Press the firm tofu between paper towels and a weighted plate for 15 minutes to remove excess moisture, then crumble into bite-sized pieces.

2. Heat 1 tbsp olive oil in a large pan over medium heat. Sauté the diced onion and minced garlic for 3 minutes until fragrant and softened.

3. Add the fresh spinach to the pan and cook for 2 minutes, stirring occasionally, until completely wilted. Transfer to a bowl and set aside.

4. In the same pan, add the crumbled tofu, cooked spinach mixture, nutritional yeast, 1 tsp Italian seasoning, lemon juice, salt, and ¼ tsp black pepper. Stir well to combine. Taste and adjust seasoning as needed. Set aside.

5. Prepare the tomato sauce: heat 1 tbsp olive oil in a separate saucepan over medium heat. Add crushed tomatoes, remaining 1 tsp Italian seasoning, oregano, and stir. Simmer for 8 minutes. Season with salt and pepper to taste.

6. Make the béchamel: melt vegan butter in a small saucepan over medium heat. Whisk in flour to form a roux, stirring constantly for 2 minutes until light golden. Slowly add plant-based milk while whisking to avoid lumps. Continue whisking for 3-4 minutes until thickened and smooth. Season with ⅛ tsp nutmeg, salt, and pepper.

7. Preheat oven to 190°C (375°F). Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish (23x33cm).

8. Layer 3 lasagna noodles over the sauce, breaking them to fit. Add one-third of the tofu-spinach mixture, then one-third of the remaining tomato sauce.

9. Repeat layers twice: noodles, tofu-spinach mixture, tomato sauce, creating three even layers total.

10. Pour all the béchamel sauce evenly over the top layer. Combine panko breadcrumbs with 1 tbsp melted vegan butter and sprinkle over the béchamel. Bake uncovered for 35-40 minutes until the top is golden brown and bubbling at the edges.

11. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil and serve hot.

Substitutions

• Use chickpea flour mixed with plant-based milk instead of traditional béchamel for a lighter sauce
• Substitute spinach with kale or chard for a different leafy green option
• Replace nutritional yeast with 2 tbsp vegan parmesan for a nuttier flavor profile
• Use gluten-free lasagna noodles or thinly sliced zucchini sheets for a gluten-free version

Tips

• Press your tofu thoroughly before crumbling—the drier it is, the better it will absorb the spinach and seasonings
• Do not skip the resting period after baking; it allows the layers to set and makes serving cleaner
• Prepare the tofu ricotta and sauces before assembling to streamline the process and ensure even cooking

Lasagna is a cornerstone of Northern Italian cuisine, particularly in Emilia-Romagna, where it has been documented since the Middle Ages. This tofu-based adaptation honors the vegetarian traditions found in Italian cooking while making the dish accessible to modern plant-based diets, maintaining the essential layering technique and comfort-food philosophy central to Italian home cooking.

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