Tofu Ricotta Lasagna

Let’s start by saying that never in a MILLION years did I think I would make a vegan version of lasagna. I just love cheese far too much to consider it, but I’ve been toying with the idea of making tofu ricotta for quite some time, and last night was finally the night.

The concept is pretty simple – you press the tofu, crumble it with a fork, add in some seasonings of your choice (I used garlic, chives, and salt) and then use it in place of ricotta in lasagna, stuffed shells, or calzones. The execution was also super simple, but what I wasn’t sure about was the taste.

And let me tell you – it is DELICIOUS. If you didn’t tell someone it was tofu, they would never know. The texture and flavor are spot on, and the amount of “ricotta” you get compared to what you would get with regular or part-skim will blow your mind. Since I used light tofu, the whole block, which crumbled into about 2 cups, was only 6pts+!

Tofu Ricotta Lasagna

    • Prep time: 15 minutes
    • Cook time: 45 minutes
    • Entire recipe yields 28 pts+, or four 7pt+ servings
    • Printable recipe here.


    • 1 jar marinara sauce
    • 4 oz. no boil lasagna noodles (2 servings)
    • 1 package spinach
    • ~ 1/4 cup chopped chives
    • 3 cloves garlic, minced
    • 1/2 tsp salt
    • 1 block firm lite tofu, pressed
    • 2 oz. light mozzarella cheese

First, preheat your oven to 350 degrees. Then, take your pressed tofu and get ready to crumble it with a fork.

It is easier than I expected it to be – the tofu crumbles very easily and basically falls apart.

After the tofu is crumbled, add in the garlic, chives and salt.

And then mix it until it’s combined.

And your tofu ricotta is done. Set it aside.

The last step before layering the lasagna is to cook the spinach. I don’t have a microwave yet, otherwise I would have done it in there, so I used a pan instead.

It never ceases to amaze me how a whole bag of spinach cooks down to this:

Crazy. Now you’re ready for the fun part – assembling the lasagna.

I always put sauce at the bottom.

Then noodles and spinach.

Then ricotta.

Then repeat until it’s all done. Top with 2 oz of part-skim shredded mozzarella cheese. I picked up this vegan ALMOND cheese the other day at Whole Foods, because it was on sale for $1.99 and the regular cheese was way more expensive.

It’s not bad and melts really well considering. Vegan cheese does kind of skeeve me out though, not going to lie. Smile

Cover the lasagna with tin foil.

And bake it at 350 degrees for 35 minutes. Turn the heat up to 425 and bake for another 10-15 until the top is golden brown.. or as brown as vegan cheese will get.

If you can bare it, let it sit for 5-10 minutes so it sets before digging in. 1/4 of it is a LARGE serving, so you can definitely break it into more if you you feel it.

Honestly, I was shocked with how good it is. If you served it to someone without telling them it had tofu in it, they would have no idea. OR, if you have someone who swears they hate tofu, make this, and don’t tell them until they’re asking for seconds.

Have you ever tried vegan cheese before? Love it, hate it, can’t get enough? Which kind did you try?

I’ve heard Daiya is the best, but it’s always way too expensive for me at the store. If I were sensitive to dairy I’m sure I could make due, especially now that I discovered tofu ricotta!

31 Comments on Tofu Ricotta Lasagna

  1. Gretchen @ Honey, I Shrunk the Gretchen!
    September 29, 2011 at 8:46 am (9 years ago)

    How inventive! And Daiya *IS* the best. But yes, it’s also always quite expensive. Melts like a dreeeeeeam though. Sometimes I get legit Daiya cravings instead of actual cheese cravings. How weird is that?

    • Beth
      September 29, 2011 at 10:45 am (9 years ago)

      If it’s delicious, it’s not weird to crave it. I think I just have to suck it up and buy it!

  2. Amy B @ Second City Randomness
    September 29, 2011 at 9:07 am (9 years ago)

    Sigh… I really do enjoy tofu (especially the stuff at whole foods on their food bar- holla’!). But my stomach does not. I often try for it anyway- only to be reminded of how bad of an idea it was later. Boooo

    • Beth
      September 29, 2011 at 10:47 am (9 years ago)

      Aww that stinks. Is it just tofu or soy in general?

  3. Jennifer
    September 29, 2011 at 9:32 am (9 years ago)

    I’ve made stuffed shells with a similar tofu ricotta-like filling. I prefer it this way because I never liked ricotta. I need to try the lasagne version next.

    I need to try Daiya. I tried a Vegan parmesan a few years back and it was not good. I don’t remember the brand name or anything, but it was nasty. LOL

    • Beth
      September 29, 2011 at 10:48 am (9 years ago)

      I’m so excited to have discovered tofu ricotta. There’s so many things I can make with it! That said, I do LOVE regular ricotta and could eat it straight out of the jar – – this isn’t quite the same but in recipes it works great.

  4. Ash @ Good Taste Healthy Me
    September 29, 2011 at 11:02 am (9 years ago)

    oooo what an interesting concept. I’ve never heard of this. My fiance “hates” tofu but I don’t think he really knows what he’s talking about. 😉

    • Beth
      September 29, 2011 at 11:05 am (9 years ago)

      This would be the perfect dish to make then. Seriously, he will have no idea!!

  5. Kelly
    September 29, 2011 at 11:09 am (9 years ago)

    This looks delish and it’s another one of your recipes I’ll have to try! I am also intrigued by this vegan almond cheese…maybe I’ll pick some up on my next trip to Whole Foods!

    • Beth
      September 29, 2011 at 11:28 am (9 years ago)

      If it’s on sale still for $1.99 I’d recommend it. It’s also low cal/points so that is a plus too!

    • Beth
      September 29, 2011 at 11:29 am (9 years ago)

      It was just a standard 9″ loaf pan. So 1/4 of it is quite a large serving!

  6. Karen
    September 29, 2011 at 11:30 am (9 years ago)

    Vegan cheese creeps me out too. Although so does the whole concept of veganism. I just don’t want to imagine life without cheese. Shudder.

    That said, I am going to give this a try. My husband swears he hates tofu and I have not been able to make something that would change his mind yet, but this might do the trick. I might not add the vegan mozzarella though….scary!

    • Beth
      September 29, 2011 at 11:35 am (9 years ago)

      Yeah use regular mozzarella. I would have if I had some, but you know I hate spending money and the regular mozz was SO expensive at whole foods!

      Cheese, eggs, and sushi are the three things standing in the way for me of veganism. I respect those who do it, especially for moral reasons, but I just personally could not give them up!

    September 29, 2011 at 11:43 am (9 years ago)

    Love this recipe! I seem to always make the same three tofu recipes, so this will definitely help me freshen up dinner! Where did you get your tofu press? I need one!

  8. Heather
    September 29, 2011 at 12:16 pm (9 years ago)

    This recipe looks awesome! I’ve made a conscious decision to stop eating so much meat, and this is a good recipe to keep in the files.

    I’ve only tried Vegan cheese in the form of an Amy’s Organic frozen pizza. It had a rice flour crust and soy cheese and I thought it was disgusting. Choked down one piece before tossing the rest, couldn’t stomach it.

    That almond mozzarella does peak my interest though, I will admit!

  9. Roz
    September 29, 2011 at 1:12 pm (9 years ago)

    Almond cheese???? Wow…would love to give that a try. I haven’t seen it up here in Canada, but will keep my eyes open for it! (makes sense I guess….almond milk/almond cheese. cool!)
    And tofu ricotta? Genius! I’m going to give it a try, but shhh, don’t tell my husband. I say “tofu” and he immediately goes into “ewwww – I hate tofu” mode. sigh. Have a great day Beth.

  10. Katy @ My Vegan Weight Loss Journey
    September 29, 2011 at 1:18 pm (9 years ago)

    I think that almond cheese might have casein in it (a milk product). Sometimes the cheese alternatives are tricky like that…..they still sneak some milk ingredients in even those it’s technically lactose free. Daiya is my favorite vegan cheese. I also love to make the tofu ricotta and just use that as the cheese in my lasagna. I load up my lasagna with vegan “beef” crumbles, mushrooms, spinach and sauce.

  11. Liz
    September 29, 2011 at 3:25 pm (9 years ago)

    LOL I love not telling people until they’ve had seconds! Whenever I’ve made something healthier, I never tell people until after they try it. Especially men.

  12. Lauren @ Oatmeal after Spinning
    September 29, 2011 at 4:31 pm (9 years ago)

    Daiya definitely melts the best, but I’m not a huge fan of it. I bought the same Almond cheese a little while ago- and I really like the flavor, and it melted okay. I really like Rice Shreds. Very similar to the almond cheese in flavor and nutritionals. I put it on my weekly Friday-night pizza. 🙂

  13. Sarah
    September 29, 2011 at 4:59 pm (9 years ago)

    Daiya is the best vegan cheese but it is so freaking expensive. Typically I purchase like skim kraft cheese but not at WF!

    That lasagna looks delish!

  14. Tina @ Faith Fitness Fun
    September 29, 2011 at 8:53 pm (9 years ago)

    I just made a lasagna tonight and didn’t even think of subbing tofu for meat. We did a bunch of eggplant and other squash/veggies but crumbling up tofu for it sounds so good too!

  15. Paige @ Running Around Normal
    September 29, 2011 at 9:23 pm (9 years ago)

    Nice, Beth!!
    Love no boil noodles…so so so much easier. Are those whole wheat? I can’t find ww anywhere.

  16. Christine @ Merf In Progress
    September 29, 2011 at 10:39 pm (9 years ago)

    I gotta be perfectly honest and say I’m dubious. But it’s added to my recipes to try list nonetheless. I love the concept and am definitely willing to try it!

  17. Christine
    September 30, 2011 at 5:14 pm (9 years ago)

    Ate vegan for 5 months in 2008 and it didn’t work out too well for me. I’m a firm believer in moderation. The vegan cheese was awful. I also didn’t like that soy yogurt had so much sugar in it to cover the taste.

  18. evi
    October 10, 2011 at 9:55 pm (9 years ago)

    My boyfriend was vegan for a while, so we did try this cheese. Instead, I said that rather than having all of those preservatives- get cheese from a farmer’s market- or Cowgirl Creamery- so a bit more expensive- but well worth it. Granted, I can’t eat ricotta (lactose intolerant), I definitely love this idea- will have to try it out!

  19. Jean
    October 11, 2012 at 3:18 pm (8 years ago)

    Have you tried goat mozzarella?? My bf is lactose sensitive and goat doesn’t bother him, plus the pts for it are usually really low. It’d be a great topper for this.

    • Beth
      October 11, 2012 at 3:26 pm (8 years ago)

      Hi Jean! I haven’t tried goat mozzarella but that is good to know! I’ll keep my eyes peeled for it!


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