Preparation

1. Prepare the basil tofu ricotta: Add the firm tofu, fresh basil, spinach, garlic, vegan Parmesan, salt, onion powder, and 50g vegan mozzarella to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
2. Assemble the lasagna: Spread a generous layer of marinara sauce across the bottom of a 9 × 13-inch baking dish (or divide between two smaller dishes). Add a layer of oven-ready lasagna noodles, followed by a layer of basil tofu ricotta, marinara sauce, and a sprinkle of vegan mozzarella.
3. Repeat the layers: Continue layering the noodles, basil tofu ricotta, marinara sauce, and mozzarella until you’ve used up your ingredients.
4. Finish with sauce and cheese: Top the final layer of noodles with a generous amount of marinara sauce and the remaining vegan mozzarella. Make sure the noodles are completely covered with sauce so they cook properly.
5. Bake: Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 45 minutes.
6. Uncover and finish baking: Remove the foil and bake for another 10–15 minutes, or until the cheese is melted, the sauce is bubbling, and the noodles are tender.
7. Rest and serve: Allow the lasagna to rest for 15 minutes before slicing to help the layers set.

Enjoy!

Tip: If you’re making two smaller lasagnas, you can freeze one for later! Assemble as usual, cover tightly, and freeze before baking. Thaw in the refrigerator before baking, and adjust the cooking time as needed.

Photos and recipe: plantbasedmace_ by Macie Anderson

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