Tofu Ricotta Lasagna

There’s just something so quietly comforting about a baked dish bubbling at the edges, the corners crisping like they’re whispering “almost there.” This tofu ricotta lasagna – well, it’s one I come back to again and again. It smells like warmth (that sweet tomato and garlic haze, you know), and it builds slowly in the oven, layer by layer, turning your kitchen into something that feels lived in and somehow—safe. Every time I make it, I find myself hovering nearby even before the timer beeps, stealing glances through the oven glass. Not because I don’t trust it… but because I can’t wait.

Why You’ll Crave It

• It’s delightfully dairy-free but still so creamy in the middle, thanks to the whipped tofu ricotta (yes, it’s magic… it really is).
• The spinach melts right into the layers – barely seen but deeply felt, like a whisper of green comfort in each bite.
• You’ll love how balanced it is – that gentle tang from the lemon and tomato meets mellow, nutty tofu. It’s soft, but not bland. Honest flavors.
• Makes enough to feed a small gathering… or just feed yourself beautifully for a few days. (Even better reheated.)
• It’s a simple pleasure, really – just enough chopping, a bit of stirring, then the oven takes over. Peaceful kind of cooking.

The first time I made this for my parents, they didn’t even realize it wasn’t real ricotta. That felt like a small victory in my book.

What You’ll Need

• Firm tofu: 400g, drained and gently pressed – enough pressure to get the water out, not to turn it into rubble
• Olive oil: 2 tablespoons – go for a good one if you can, it really lifts the flavor of the ricotta
• Lemon juice: 1 tablespoon for tartness – it brightens, makes everything more alive
• Garlic powder: Just 1 teaspoon – soft background warmth, not too strong
• Salt and pepper: To taste – start gentle, adjust as you mix
• Lasagna noodles: 9 sheets – I use regular ones, parboiled, but use oven-ready if you’re short on time
• Tomato sauce: 400g – your favorite kind, or make your own if you have a little time to spare
• Spinach: 200g – I’ve used both frozen and fresh, both are lovely in their own way
• Nutritional yeast (optional): 100g – it’s cheesy without being cheese. You’ll know what I mean when you smell it.
• Shredded mozzarella (or dairy-free alt.): About 150g – something meltable to cling lovingly to the top layer

Easy How-To

Start with the tofu ricotta

Grab that drained tofu and crumble it straight into a mixing bowl with your fingers. Then add the olive oil, lemon juice, garlic powder, a pinch of salt, and the nutritional yeast if you’re using it. Mix until it holds together loosely – like ricotta. It doesn’t need to be blended, though you can if you like it smoother. Taste. Adjust. It should feel gently savory, maybe a little lemony.

Prep your spinach and sauce

If your spinach is fresh, wilt it briefly in a pan – no frills, just a splash of water if you need to. Chop it up roughly if the leaves are big. If frozen, thaw and squeeze out the excess water (a little tedious, but makes a difference). For the sauce – you can make a quick one with sautéed onion and garlic plus a can of crushed tomatoes, simmered until it thickens slightly. Or use a good jarred sauce. I’ve done both, honestly.

Layer it all together

Spoon a little sauce into the bottom of your baking dish first – it keeps the noodles from sticking. Then layer: noodles, tofu ricotta, spinach, a spoonful or two of sauce… repeat. Keep going until you run out (usually 3 layers or so), finishing with sauce and a handful of shredded cheese on top. Don’t worry if it’s not perfect – it’s meant to be rustic.

Bake until bubbling

Cover the dish with foil (loosely, just to shield that top) and bake at 180°C (350°F) for about 25-30 minutes. Then uncover and bake another 10-15 minutes so the top gets golden and a little crispy in spots. Let it rest for 10 minutes before slicing – it needs that time to settle, like waking up slowly from a nap.

Good to Know

• If your tofu is too wet, the ricotta can end up mushy. So pat it dry – like really, give it a few paper towels and press it gently.
• The lasagna almost always tastes better the next day – the flavors deepen, mellow, and somehow… it’s just better. I don’t know why.
• Don’t worry about making perfect noodle layers. Even messy ones bake into beautiful slices. It’s forgiving like that.

Serving Ideas

• Serve with a peppery arugula salad and lemon vinaigrette for a lovely contrast
• Goes beautifully with roasted broccoli on the side – their nuttiness pairs so well
• I love adding red pepper flakes and a drizzle of olive oil on top just before serving

Top Tricks

• If you’re in a rush, use oven-ready noodles and a jarred sauce – it comes out just as comforting
• A pinch of nutmeg in the ricotta gives it a little cozy depth – not essential, but nice
• Layer spinach in the middle for best texture – too close to the top and it can get a bit dry

Frequently Asked Questions

Can I use regular ricotta instead of tofu?

Yes! If you’re not avoiding dairy, feel free to use traditional ricotta. But I’d still suggest mixing in a little lemon juice and olive oil for flavor balance.

How do I make it gluten-free?

Swap the noodles for gluten-free lasagna sheets or even thin slices of zucchini. Just salt the zucchini first so it doesn’t release too much water while baking.

Can I make it ahead?

Absolutely. You can assemble the whole thing a day in advance, cover it well, and refrigerate. Then just bake when ready. Or freeze it unbaked – it holds up beautifully.

What proteins can I pair it with?

It’s quite protein-rich already thanks to the tofu, but if you’re adding something on the side, lentil salad or grilled tempeh both fit in naturally here.

How should I reheat leftovers?

Warm single portions in the microwave or cover the entire dish with foil and heat in the oven at 160°C (325°F) until hot through – usually about 20 minutes.