Grilled Vegetable and Tofu Ricotta Lasagna

A lighter, plant-based twist on classic lasagna, layered with grilled vegetables and creamy tofu ricotta. Comforting yet fresh, this dish delivers bold flavor without the heaviness.

Course Main Course

Cuisine Italian, Vegetarian

Keyword dairy-free Italian recipes, grilled vegetable lasagna, healthy comfort food, tofu ricotta, Vegan lasagna

Prep Time 30

Cook Time 40

Servings

Calories 420kcal

Ingredients

For the Grilled Vegetables

1 zucchini sliced lengthwise
1 eggplant sliced
1 red bell pepper sliced
1 tablespoon olive oil
Salt to taste
Black pepper to taste

For the Tofu Ricotta

14 oz 400 g firm tofu, drained
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 garlic clove
2 tablespoons fresh basil or 1 teaspoon dried
Salt to taste

For Assembly

9 lasagna noodles regular or no-boil
2 cups tomato sauce homemade or store-bought

Instructions

Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions if not using no-boil noodles.
Toss the zucchini, eggplant, and bell pepper with olive oil, salt, and black pepper. Grill or roast until tender and lightly charred, about 8–10 minutes per side. Set aside.
In a food processor or blender, combine the tofu, lemon juice, nutritional yeast, garlic, basil, and salt. Blend until smooth and ricotta-like.
Spread a thin layer of tomato sauce on the bottom of a baking dish.
Add a layer of lasagna noodles, followed by grilled vegetables and spoonfuls of tofu ricotta.
Repeat the layers, finishing with noodles and a final layer of tomato sauce on top.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the top is lightly golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving.

Notes

Add spinach or mushrooms for extra layers of flavor.

For a crispier top, sprinkle breadcrumbs mixed with olive oil before the final bake.

This lasagna freezes well and reheats beautifully.

Nutrition