Vegan Dinners
Roasted Red Pepper Vegan Lasagna with Creamy Tofu Ricotta
This lasagna replaces heavy dairy with a vibrant, protein-rich tofu ricotta and a velvety cashew cream. Smoky roasted red peppers provide a deep, charred sweetness that cuts through the savory layers of pasta and herb-flecked spinach.
- Prep
- 30 min
- Cook
- 45 min
- Serves
- 6
- Level
- Medium
- Per serving
- 485 kcal
Method
Press the firm tofu between two heavy plates for 30 minutes; this removes excess moisture so the tofu can absorb the lemon, garlic, and herbs, resulting in a crumbly, ricotta-like texture rather than a soggy one.
Drain the soaked cashews and blend them with 1/2 cup of fresh water, a pinch of salt, and a tablespoon of lemon juice until completely smooth. Soaking the cashews is essential because it softens the fats, allowing them to emulsify into a silky cream that mimics a traditional bechamel.
In a large bowl, crumble the pressed tofu by hand. Stir in the nutritional yeast, minced garlic, chopped basil, and the remaining lemon juice. The nutritional yeast provides a savory, umami depth that rounds out the mildness of the tofu.
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
Lay down a layer of lasagna noodles. Spread half of the tofu mixture over the noodles, then layer on half of the roasted red pepper strips and a handful of spinach.
Repeat the layers: marinara, noodles, the remaining tofu mixture, peppers, and spinach. Top with a final layer of noodles and the remaining marinara.
Pour the blended cashew cream evenly over the top layer of marinara. This will bake into a rich, golden crust.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the noodles are tender and the cashew cream is set.
Let the lasagna rest for 10 minutes before slicing to allow the layers to firm up.
Notes
Pressing the tofu is the most important step for texture; if you skip it, the lasagna will be watery.
For the smoothest cashew cream, use a high-speed blender; if using a standard blender, soak the cashews for at least 4 hours.
Try adding a pinch of smoked paprika to the tofu mixture to enhance the smokiness of the roasted peppers.
If using no-boil noodles, ensure they are completely covered by sauce or cashew cream so they hydrate properly in the oven.
