Lunch & Dinner, Recipes

Tofu Ricotta Lasagna

My mom used to make pans of lasagna every week for our family’s restaurant, so the smell immediately transports me to childhood. My dad’s favorite aunt always made it when we’d visit, and hers was a little bit different. Now that I’m vegetarian, I’ve experimented with recreating it several different ways. This is by far the simplest, so it’s one of my go-to recipes. I usually try to make it on a Sunday night before a busy week where I know we won’t have time to cook and don’t have plans to eat out, because it’s best reheated the next day, and I want to make sure it all gets eaten (luckily, Mister BS is great about eating leftovers and doesn’t mind eating it all week, since it a 9×13 pan will last us that long).

We’re lucky enough to have fabulous locally made tofu here in Lawrence, so I don’t have to mess with the watery varieties available nationwide. As it would have it, not only does Central Soyfoods make plain tofu, they also do a garlic and herb variety, which is perfect in making lasagna.

I’m not one to cut out the dairy completely, but I do like to up the protein and cut out some fat without sacrificing flavor or texture by using garlic herb tofu in one of my lasagna recipes. I’ve served this to many non-vegetarians who haven’t even noticed the difference between this and regular cheese lasagna.tofu ricotta lasagna


If you’re short on time, there’s nothing wrong with using a quality pre-made marinara sauce, but when I can, I like to make my own so I can get the texture and seasoning just how I like it.

tomato pasta sauce ingredients


Even though the tofu does make this a healthier dish, there’s still plenty of carbs and cheese for it to feel like comfort food.

tofu ricotta lasagna


Tofu Ricotta Lasagna


  • 1 28 oz jar of prepared marinara sauce or a homemade batch
  • 1 package  (12-16) lasagna noodles (no-boil or traditional or homemade)
  • 1 12 oz brick tofu
  • 2 eggs
  • 1 c shredded mozzarella or italian blend cheese
  • 1 c ricotta
  • 1/2 c shredded parmesan
  • 3 cloves garlic, diced or pressed
  • 3 T italian herb mix (basil, parsley, rosemary, oregano) if you don’t have the herbed tofu
  • pepper + salt


Preheat oven to 350F. Prepare lasagna noodles to package or recipe directions. In a large mixing bowl, combine filling ingredients, reserving some mozzarella and parmesan for the top layer. Line 9×13 baking dish with noodles. Spread filling over noodles. Cover with sauce. Layer noodles on top and repeat process until you have 3 or 4 layers. Spread sauce over top and sprinkle with cheese. Bake uncovered 24-35 minutes until cheese and sauce bubble. Enjoy!


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  • Delicious recipe! I loved the addition of tofu ! 🙂