Recipe: Vegan Lasagna with Red Pepper “Ricotta”

Vegan Lasagna with Red Pepper “Ricotta”


  • 1/2 a box of no-boil lasagna (4 portions)
  • 3.5 cups spaghetti sauce (homemade or jarred)
  • 2T Nutritional Yeast
  • Red Pepper “Ricotta”
    • 1 block of firm tofu, drained
    • 1/4 cup nutritional yeast
    • 1 red bell pepper, diced
    • 3 garlic cloves, chopped
    • 2t Italian seasoning
    • 1t onion powder
    • 1t garlic powder
    • 1t salt
    • 1/2t ground black pepper

Directions:   Preheat the oven to 400F.

  1. To make the ricotta: place everything in a food processor and process until crumbly/texture of ricotta.  If the ricotta seems a little dry while processing you can add water a teaspoon at a time to loosen up the mixture. 
  2. To make the lasagna: in an 8×8 glass baking dish layer the lasagna starting with sauce, noodles, ricotta, sauce, noodles.  You should have 4-6 layers and should end with sauce.  Sprinkle with the nutritional yeast and cover with aluminum foil. 
  3. Bake for 35-45 minutes, or as the directions on the lasagna noodle box recommend. 
  4. Once out of the oven let the lasagna cool for 5-7 minutes.  Then enjoy!

4 responses to “Recipe: Vegan Lasagna with Red Pepper “Ricotta”

  1. Tofu ricotta is so good! Much better than dairy ricotta if you ask me.

  2. This looks great! I love making the cashew tofu ricotta from VCON but i think ill give your version a try 🙂

  3. Looks like you got the perfect ratio of sauce and tofu ricotta to pasta… I like my lasagna tender and saucy!

  4. That looks like something my nonna would make. Oh dearie me. I need to get my hands on some lasagna noodles 🙂 Thanks for sharing!

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