Vegan Pesto Lasagna with Tofu Ricotta

Overhead view of pesto lasagna in a glass baking dish.

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5 from 1 vote

Vegan Pesto Lasagna with Tofu Ricotta

A decadent and flavorful vegan lasagna featuring pesto, white sauce, tofu ricotta, and veggies.

Prep Time30

Cook Time35

Total Time1 5

Course: Main Course

Cuisine: vegan

Diet: Vegan

Servings: servings

Calories: 418kcal

Author: Cassidy Reeser, MS, RD

Ingredients

For the Pesto Lasagna

9 no-boil lasagna noodles see note #1
1 cup vegan shredded mozzarella
⅔ cup vegan pesto (~6 ounces) see note #2

Tofu Ricotta

14 ounce block firm tofu liquid drained off
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon yellow miso mixed with 1 teaspoon water
3 tablespoons nutritional yeast
½ teaspoon table salt
¼ teaspoon granulated sugar
½ cup fresh basil more for garnish
½ cup fresh parsley

White Sauce

2 tablespoons olive oil
¼ cup all-purpose flour
2 ¾ cup unsweetened soy milk or non-dairy milk of choice
1 tablespoon nutritional yeast
¼ teaspoon salt
¼ teaspoon black pepper

Veggie Filling

1 tablespoon olive oil
8 ounces baby bella mushrooms sliced
1 medium shallot roughly chopped
¼ teaspoon salt
2 cups spinach

Instructions

Preheat oven to 375F.
To make the tofu ricotta: In a food processor with a standard blade attachment, process together the drained tofu, lemon juice, and 1 tablespoon olive oil until smooth. Add remaining tofu ricotta ingredients and process until smooth. This can also be done by hand using a potato masher or fork.
To make the white sauce: Heat a large skillet over medium heat. Once hot, add olive oil and all-purpose flour. Sauté for 1-2 minutes, stirring frequently, until the flour is golden. Whisk in ¼ cup soy milk to form a thick paste.
Slowly whisk in remaining soy milk. Bring to a rapid simmer over medium-high heat, then reduce to a low simmer. Sprinkle in nutritional yeast, salt, and pepper. Simmer, stirring occasionally, until thickened enough to coat the back of a spoon. Remove from heat and set aside.
To make the veggies: Heat a skillet over medium heat. Add olive oil. Once hot, add mushrooms, shallots, and salt. Cook 6-8 minutes, or until mushrooms are softened. Add the fresh spinach, stirring until wilted. Remove from heat and set aside.
Assemble the lasagna: Spread ½ cup white sauce on the bottom of an 8x11-inch or similarly sized casserole dish. Add 3 no-boil lasagna noodles, or as many as needed to cover the dish. Top with ¼ cup white sauce. Make sure the noodles are fully coated in sauce.
Spread ½ cup tofu ricotta across the noodles. Top with half of the veggies. Top with ⅓ cup pesto.
Add 3 noodles. Add ¼ cup white sauce, spreading to thoroughly coat. Add ½ cup tofu ricotta and remaining vegetables. Top with ⅓ cup pesto.
Top with 3 noodles. Add remaining white sauce to thoroughly coat the noodles. Top with 1 cup vegan mozzarella.
Cover tightly with foil and bake at 375F for 20 minutes on the middle oven rack. Remove the foil and bake for another 15 minutes. The lasagna is ready when bubbling and hot throughout. Let rest at least 10 minutes before slicing. Serve garnished with additional pesto, tofu ricotta, and fresh basil.

Video

Notes

Lasagna noodles: I use Trader Joe's brand no-boil lasagna noodles. If using another brand, add as many lasagna noodles as needed to fully cover the baking dish.
Pesto: You are most likely to find vegan pesto at a health foods store. I have a version of homemade vegan pesto that is made by blending together 2 cups basil, 2 cups spinach, ¼ cup olive oil, juice from one lemon, 2 tablespoons nutritional yeast, 3 cloves garlic, ½ teaspoon salt. You can also omit spinach and use 4 cups basil total.
Lasagna size: I make this lasagna in an 8x11-inch glass baking dish. It should also work in a 9x9-inch or similarly sized dish.
Leftovers are best kept refrigerated in a closed container for 3-4 days.
Reheat individual servings in the microwave in 1-2 minutes. Reheat the entire lasagna in the oven at 350F. Cover with foil and cook for 20-25 minutes, or until heated through.

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