In this post I’m sharing a video with you of step-by-step from start to finish directions how to make a vegan lasagna with a tofu ricotta cheese, a no cook, tomato sauce, and vegan Parmesan cheese crumbles. I give very specific directions and show the entire process.

This is a great way to enjoy tofu and pasta together. It’s also a great casserole for meal prep and vegan freezer meals.

VEGAN LASAGNA with TOFU RICOTTA CHEESE

Here’s all the recipes for this meal:

TOFU RICOTTA CHEESE

1/2 cup raw cashews
1 cup water
– Blend cashews and water on high speed until creamy.
Add: 1 package Firm Tofu, drained
Blend for 2 seconds to incorporate with the cashew mixture.
Transfer to a bowl and stir in:
1 teaspoon Salt
1 teaspoon Garlic Powder
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 tablespoon Flaxmeal
Let sit for 30 minutes to thicken or make this ahead of time and store in the refrigerator for up to 3 days.

NO-COOK TOMATO SAUCE

1 can Cento Whole Peeled Tomatoes, drained, tomatoes mashed
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
Mix together and let sit for flavors to marry for about 10 minutes or make ahead of time and store in the refrigerator for up to 3 days.

VEGAN PARMESAN CHEESE

1/2 cup raw cashews
1/4 cup nutritional yeast
1 teaspoon lemon juice
1 teaspoon yellow miso paste
Pulse in a food processor until desired texture. Make this ahead of time and store in the refrigerator for up to 1 week if desired.

TOFU VEGAN LASAGNA RECIPE

1 package Lasagna Noodles (vegan, no egg, I used Whole Foods Market Brand), boiled 9 minutes, drained and rinsed in cold water
1 recipe TOFU RICOTTA
1 recipe NO-COOK TOMATO SAUCE
1 recipe VEGAN PARMESAN CHEESE
Sautéed vegetables, I used eggplant, leafy greens and garlic

Assemble lasagna noodles into a 9″x13″ Pyrex glass baking dish, layering 4 noodles per layer, overlapping each other slightly. Spread with half of the tofu ricotta, vegetables and tomato sauce. Repeat with another layer of lasagna noodles, tofu ricotta and vegetables. Add another layer of lasagna noodles, then the rest of the tomato sauce and sprinkle with vegan parmesan cheese.
Bake at 350F oven for 30-35 minutes uncovered.

Enjoy hot or store leftovers with Pyrex container lid in the refrigerator for up to 3 days.
Make extra lasagnas and freezer as part of vegan freezer meal prep, or give away to friends and family! If you freeze these, put into an aluminum baking dish lined with parchment paper on the top and bottom inside to prevent the acid in the tomatoes from leaking through the aluminum foil.

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