Lentil & Tofu Ricotta Lasagna
A hearty, dairy-free lasagna with layers of lentil sauce, creamy tofu ricotta, and vibrant marinara. Served with a side of steamed broccoli for a complete meal. This italian-inspired vegan (dairy-free) ready in about 50 minutes pairs sheets lasagna noodles, dried brown lentils, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 9 sheets lasagna noodles
- 1 cup dried brown lentils
- 14 oz firm tofu
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 2 cups marinara sauce
- 1/4 cup chopped fresh basil
Instructions
- Step 1: Cook 1 cup dried brown lentils in 2 cups water for 20 minutes until tender but not mushy. Drain and set aside.
- Step 2: Blend 14 oz firm tofu, 3 tbsp nutritional yeast, 1 tbsp lemon juice, 1/2 tsp garlic powder, and 1/4 cup water in a food processor until smooth and creamy, about 2 minutes.
- Step 3: Preheat oven to 375°F (190°C). Spread 1/2 cup marinara sauce on the bottom of a 9x13-inch baking dish. Layer 3 lasagna noodles, 1/2 cup cooked lentils, 1/2 cup tofu ricotta, and 1/2 cup marinara sauce.
- Step 4: Repeat layers twice, ending with a final layer of noodles topped with remaining marinara and 1/4 cup chopped fresh basil. Bake uncovered for 25 minutes until bubbly and golden on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil & Tofu Ricotta Lasagna take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lentil & Tofu Ricotta Lasagna?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheets lasagna noodles from drying out.
Can I substitute ingredients in Lentil & Tofu Ricotta Lasagna?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lentil & Tofu Ricotta Lasagna for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lentil & Tofu Ricotta Lasagna dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors in this lentil are incredible.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
