This vegan gluten-free lasagna with tofu “ricotta” is one of my favorite meals. Give it a try if you’re looking for plant-based dinner or lunch recipes without gluten, like this high-protein vegan mac and cheese, which is another good option.
Ingredients and Substitutions
Tofu skin (also called yuba or bean curd skin) are thin sheets made from soy milk. They have a neutral flavor, are naturally gluten free, and work well in lasagna instead of noodles.
Tofu skin is usually available at Asian grocery stores and sometimes at large supermarkets with a good international foods section. If you have trouble finding it at your local stores, it’s widely available online. Or you can substitute any type of gluten-free lasagna noodles you like.
Extra firm tofu combined with nutritional yeast and hemp hearts are the key components of the rich and creamy tofu “ricotta” used in this lasagna. You can substitute walnuts, pumpkins seeds, or any other nut or seed instead of the hemp hearts if you prefer.
I like to use marinara sauce with no added sugar when making this lasagna (Rao’s brand is one of my favorites). You can use any type of homemade or store-bought tomato sauce or marinara sauce you like.
I kept the lasagna very simple this time, but you can add any type of vegetables you like. Mushrooms, spinach, broccoli, or bell peppers would be delicious layered into this dish.
How to Make Vegan Gluten-Free Lasagna
Prepare the tofu “ricotta”:
Roughly chop the extra firm tofu, then add it to a blender or food processor. Add the hemp hearts, nutritional yeast, cold water, lemon juice, salt, and garlic powder to the blender or food processor. Blend until smooth, scraping down the sides of the blender or food processor as needed.
Assemble and bake the lasagna:
Start by preheating the oven to 375 degrees Fahrenheit. Next you’ll spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish (or similar size). Arrange one layer of tofu skin, lengthwise, on top of the sauce.
Spread about 1/3 of the remaining tomato sauce and 1/3 of the tofu ricotta mixture on top. Add a second layer of tofu skin, then spread about 1/2 of the remaining sauce and 1/2 of the remaining tofu ricotta mixture on top.
Add the final layer of tofu skin, then spread the remaining tomato sauce and tofu ricotta mixture on top.
Cover the dish with a lid or aluminum foil, then bake for 40 minutes. Remove the cover, then continue to bake for 5-10 minutes or until the edges are lightly browned.
Vegan Gluten-Free Lasagna Recipe (With Tofu “Ricotta”)
Equipment
- 9×13-inch baking pan with lid (or cover with aluminum foil)
- Blender
Ingredients
- 1 block extra firm tofu (about 14 oz or 397 g)
- 1/2 cup hemp hearts (or substitute walnuts or pumpkin seeds, see notes)
- 1/3 cup nutritional yeast
- 2/3 cup cold water
- 1 tablespoon lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 1/2 cups tomato sauce or marinara sauce
- 6 oz or 165 g tofu skin (or enough for 3 layers. See notes about whether or not to soak. Or substitute any type of gluten-free lasagna noodles)
Instructions
Prepare the tofu “ricotta”:
- Roughly chop the extra firm tofu, then add it to a blender or food processor.
- Add the hemp hearts, nutritional yeast, cold water, lemon juice, salt, and garlic powder to the blender or food processor.
- Blend until smooth, scraping down the sides of the blender or food processor as needed.
Assemble and bake the lasagna:
- Preheat the oven to 375 degrees Fahrenheit.
- Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish (or similar size).
- Arrange one layer of tofu skin, lengthwise, on top of the sauce.
- Spread about 1/3 of the remaining tomato sauce and 1/3 of the tofu ricotta mixture on top.
- Add a second layer of tofu skin, then spread about 1/2 of the remaining sauce and 1/2 of the remaining tofu ricotta mixture on top.
- Add the final layer of tofu skin, then spread the remaining tomato sauce and tofu ricotta mixture on top.
- Cover the dish with a lid or aluminum foil, then bake for 40 minutes. Remove the cover, then continue to bake for 5-10 minutes or until the edges are lightly browned.
Notes
- If you don’t have hemp hearts, you can substitute walnuts, pumpkin seeds, or any other nut or seed you prefer. In that case, I recommend soaking the nuts or seeds in cold water for at least 8 hours, or in boiling water for 1 hour, then drain and discard the soaking liquid before adding the nuts or seeds to the blender or food processor. This will ensure a smooth, creamy texture.
- You don’t need to soak or boil the tofu skin before layering in the lasagna, as long as you don’t mind an “al dente” texture. If you prefer a very soft, melt-in-your-mouth texture, then go ahead and soak the tofu skin in hot water for 15 minutes before layering in the lasagna. You can also substitute any type of gluten-free lasagna noodles you prefer.
- I kept the lasagna very simple this time, but you can add any type of vegetables you like. Mushrooms, spinach, broccoli, or bell peppers would be delicious layered into this dish.
Nutrition Estimates
Did You Try This Recipe?
Let me know how it turned out in the comments!
