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This walnut and tofu-ricotta lasagna is so good you'll never look back from plant-based.

AuthorHalf Planet Preserve
RatingDifficultyBeginner
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Yields5 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
Ingredients
For the tofu ricotta:
 28 oz tofu
 2 tbsp lemon juice
 3 tbsp nutritional yeast
 ¼ cup fresh basil
 3 cloves garlic
 1 tsp pepper
 1 tsp salt
For the meat crumble
 2 cups walnuts
 3 cloves garlic
 2 tbsp olive oil
 1 tsp liquid smoke
 1 tbsp soy sauce
 1 tsp smoked paprika
 1 tsp dried oregano
 1 tsp dried rosemary
 1 tsp pepper
 2 lbs cremini mushroom
 1 onion, diced
For the lasagna base
 1 jar tomato sauce
 1 box vegan lasagna sheets
Instructions
1

Preheat oven to 375º F (190º C).

2

In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.

3

In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.

4

In the food processor chop up mushrooms so that they are in small chunks.

5

In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.

6

In a large sauce pan cook lasagna noodles for half of time required.

7

In a 9x9 inch (23x23 cm) lasagna pan add 2 cups (520 g) of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by “meat” mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.

8

Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.

9

Allow to cool about 10-15 minutes then cut into ninths, serve.

Recipe by Tasty.

Ingredients

Ingredients
For the tofu ricotta:
 28 oz tofu
 2 tbsp lemon juice
 3 tbsp nutritional yeast
 ¼ cup fresh basil
 3 cloves garlic
 1 tsp pepper
 1 tsp salt
For the meat crumble
 2 cups walnuts
 3 cloves garlic
 2 tbsp olive oil
 1 tsp liquid smoke
 1 tbsp soy sauce
 1 tsp smoked paprika
 1 tsp dried oregano
 1 tsp dried rosemary
 1 tsp pepper
 2 lbs cremini mushroom
 1 onion, diced
For the lasagna base
 1 jar tomato sauce
 1 box vegan lasagna sheets

Directions

Instructions
1

Preheat oven to 375º F (190º C).

2

In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.

3

In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.

4

In the food processor chop up mushrooms so that they are in small chunks.

5

In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.

6

In a large sauce pan cook lasagna noodles for half of time required.

7

In a 9x9 inch (23x23 cm) lasagna pan add 2 cups (520 g) of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by “meat” mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.

8

Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.

9

Allow to cool about 10-15 minutes then cut into ninths, serve.

🌿 Marvelously Meaty 100% Plant-Based Lasagna