IgAN-Friendly Vegetable Lasagna With Tofu Riccota
November 5, 2025This vegetable lasagna swaps traditional ricotta for a creamy, plant-based tofu “ricotta” that’s gently seasoned with Italian seasonings and a touch of garlic and olive oil. Layers of lasagna noodles hug a colorful mix of thinly sliced vegetables. A simple, no-added-salt marinara ties everything together.
Ingredients
- 12 Lasagna sheets
- 2 cups Vegetables
- 2 cups Marinara sauce optinally buy low-sodium storebought marinara
- 2 tbsp Extra virgin olive oil
Tofu Riccota
- 14 oz Silken tofu
- 4 Cloves of garlic, minced
- ¼ cup Nutritional yeast
- 2 tbsp Extra virgin olive oil
- 1 tbsp Apple cider vinegar
- 1 tsp Italian seasoning
- ¼ Salt
- ¼ Pepper
Instructions
- Preheat the oven to 350℉ and bring a large pot of water to a boil. Add noodles and cook just until al dente. Drain and set aside. While the noodles boil, make tofu ricotta and set it aside in the fridge.
- Cook the veggies. Heat oil over medium heat in a large skillet. Once hot, add preferred vegetables and cook for 5 minutes, stirring often, until softened. Remove pan from heat.
- Spread ½ cup of marinara evenly on the bottom of a 9×13 baking dish. Top with noodles and coat evenly with another ½ cup of sauce plus half of both the ricotta mixture and the vegetable mixture. Repeat once, then add a final layer of noodles topped with the remaining sauce.
- Cover with foil and bake for 30-35 minutes, or until noodles are cooked.
- Let the lasagna rest for 15 minutes before eating! Lasagna will keep in the refrigerator for up to 5 days.
Nutrition
Calories: 439kcalCarbohydrates: 60gProtein: 14gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 0.3mgSodium: 240mgPotassium: 686mgFiber: 6gSugar: 5gVitamin A: 3124IUVitamin C: 9mgCalcium: 77mgIron: 3mg
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