Vegan Gluten-Free Lasagna Recipe (With Tofu “Ricotta”)

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This vegan gluten-free lasagna with tofu “ricotta” is an easy and delicious plant-based dinner or lunch recipe.

Prep Time15

Cook Time50

Total Time1 5

Course: Dinner

Cuisine: Italian

Diet: Gluten Free, Vegan

Servings:

Calories: 261.1kcal

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)

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.

Preheat the oven to 375 degrees Fahrenheit.
Spread a thin layer of tomato sauce on the bottom of a 9x13-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.

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.