Recipes › Main Course › Tofu Ricotta Recipe

Tofu Ricotta Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired Tofu Ricotta transforms silken tofu into a creamy, herb-infused filling that rivals traditional dairy ricotta. Layered with fresh pasta sheets, marinara sauce, and melted mozzarella, this plant-based lasagna delivers authentic comfort and satisfaction.

Ingredients

• 400g firm silken tofu, pressed
• 60ml extra virgin olive oil
• 30g fresh basil leaves
• 20g fresh parsley
• 3 cloves garlic, minced
• 2 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• ½ tsp black pepper
• ¼ tsp nutmeg, freshly grated
• 400g dried lasagna sheets or fresh egg pasta
• 800ml marinara sauce (store-bought or homemade)
• 200g whole milk mozzarella, shredded
• 50g Pecorino Romano cheese, grated

Instructions

1. Press the silken tofu by wrapping it in cheesecloth and placing it on a cutting board weighted with a heavy pan for 15 minutes to remove excess moisture.

2. Finely mince the garlic, basil, and parsley. Reserve some fresh basil for garnish.

3. Crumble the pressed tofu into a large mixing bowl using your fingers until it resembles coarse ricotta curds.

4. Add minced garlic, basil, parsley, nutritional yeast, lemon juice, salt, pepper, and nutmeg to the tofu. Drizzle with olive oil and fold gently until well combined.

5. Cook lasagna sheets according to package directions if using dried pasta. Drain and lay flat on parchment paper to cool; skip this step if using fresh sheets.

6. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

7. Layer three lasagna sheets, one-third of the tofu ricotta mixture, one-third of remaining sauce, and one-third of the mozzarella.

8. Repeat layers twice more, ending with a final layer of sauce and mozzarella on top. Sprinkle Pecorino Romano over the entire surface.

9. Cover with foil and bake at 180°C (350°F) for 30 minutes. Remove foil and bake uncovered for 15 minutes until cheese is bubbly and edges are golden.

10. Cool for 10 minutes before cutting. Garnish with reserved fresh basil and a drizzle of olive oil.

Substitutions

• Replace nutritional yeast with 2 tbsp grated Parmesan for added umami depth
• Substitute fresh herbs with 2 tsp dried Italian seasoning if fresh are unavailable
• Use cashew cream mixed with tofu for a richer ricotta consistency
• Replace mozzarella with vegan cheese for a fully plant-based version

Tips

• Pressing tofu is essential for the correct texture; skipping this step results in a watery, soupy filling
• For deeper flavor, make the tofu ricotta mixture 1-2 hours ahead and refrigerate, allowing flavors to meld
• If the lasagna appears dry while baking, add 100ml warm vegetable broth between layers before final baking
• Use high-quality marinara sauce as it becomes the foundation of the dish's flavor profile

While traditional lasagna alla Bolognese uses meat ragù and béchamel, this plant-based adaptation honors Italy's growing vegetarian cuisine movement, particularly popular in modern urban centers. The herbaceous filling reflects the Mediterranean principle of letting quality ingredients speak for themselves.

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