This year, my boyfriend and I have started a new tradition. Each Saturday afternoon, we brainstorm a new dinner dish that we cook together in the evening. While I prefer to follow recipes, he loves creating in the kitchen, often coming up with unique and flavorful dishes that I would have never made on my own.
Last weekend, we decided on a simple lasagna dish because I had some gluten-free noodles languishing in the pantry. I’d never attempted tofu ricotta before, but we were both pleased with the result. If you’re making this at home, you can probably get away with the tofu ricotta alone, but we decided to add some vegan mozzarella for fun.
I’ve been enjoying this for lunch and dinner (and breakfast…don’t judge), and the leftovers are just as delicious. Enjoy!
Gluten-Free Lasagna With Tofu Ricotta
- 4 tablespoons olive oil, divided
- 4 minced garlic cloves, divided
- 1 large white or yellow onion, diced
- 8 ounces button or cremini mushrooms, sliced thinly
- 2 tablespoons oregano, minced and divided (or 1 tsp dried)
- 1 cup frozen spinach (or three cups fresh)
- 1 lb fresh tofu
- Juice of one lemon (about 2 tablespoons)
- 1/4 cup nutritional yeast
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 10 ounces gluten-free lasagna noodles (you can also use regular lasagna noodles if you’re not gluten-free)
- 25 ounces marina sauce
- 2 cups vegan mozzarella cheese (optional)
1. Heat oven to 425°F.
2. In a large skillet over medium-high heat, begin by sautéing 3 of the minced garlic cloves in 1 tablespoon of the olive oil. After 1 minute, add onion and continue sautéing for another 3 minutes.
3. Add sliced mushrooms and 1 tablespoon of the oregano. Season with salt and pepper to taste and cook for 7-8 minutes, until the water released from the mushrooms is cooked out.
4. Add spinach to the pan and cook for another 3-4 minutes until it’s fully wilted and cooked through. Take skillet off burner and set aside.
5. To make the tofu ricotta, combine tofu, lemon juice, the remaining oregano, nutritional yeast, the remaining 3 tablespoons olive oil, salt, and pepper in a food processor. Pulse until the mixture resembles a creamy ricotta. Taste and adjust seasonings to your preference. Set aside.
6. At this point, cook your lasagna noodles according to package directions, rinse and drain.
7. To assemble the lasagna, first spread a thin layer of marinara sauce on the bottom of a 9×13 casserole dish. Add a layer of lasagna noodles, then the mushroom mixture. Dollop on half of the tofu ricotta, sprinkle on vegan cheese if using, and marinara sauce. Repeat with another layer of lasagna noodles, mushrooms, the rest of the tofu ricotta, vegan cheese, and marina sauce. Add a final layer of noodles, marinara sauce, and vegan cheese.
8. Bake for 25-30 minutes, until the top of the lasagna is brown and bubbling. Let cool slightly before serving.
Also by Molly: Salted Caramel Apple Breakfast Bars
Related: Marsala Braised Mushrooms
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Photos: Molly Lansdowne