Delicious, Organic Tofu For Your Dinner Table. Taste the difference!

View Original

Make-Ahead Lasagna

Hodo Team Member

Yields: 4-6 Servings

Recipe, Photo & Food Styling by Bittersweet Vegan

“For busy weeknights or a quiet weekend at home, this is the ultimate vegan lasagna recipe. Make it ahead of time and store it in the freezer to heat and eat whenever cravings strike.” - Hannah Kaminsky.

Ingredients

Tofu Ricotta

  • 1 (8oz) package vegan cream cheese, at room temperature

  • 1/4 cup nutritional yeast

  • 2 tbsp brown, white, or chickpea miso paste

  • 1/4 - 1/2 tsp salt

  • 1/4 tsp ground black pepper

  • 1/4 cup fresh basil, minced

To Assemble

  • 1 (28oz) jar marinara sauce

  • 9 - 12 dry lasagna noodles (NOT no-boil)

  • 1 cup vegan shredded mozzarella (optional)

  • minced fresh basil or parsley, to garnish

Instructions

  1. Lightly grease an 11 x 7-inch baking dish; set aside.

  2. To make the tofu ricotta, place the tofu in a large mixing bowl and roughly mash with a fork or potato masher. It should be about the consistency of tofu scramble. Add the cream cheese, nutritional yeast, miso paste, salt, and pepper. Continue mashing to incorporate, until well-blended and creamy with fine curds, just like ricotta. Gently fold in the basil.

  3. Assemble the lasagna by first pouring a scant 1/2 cup of marinara sauce into your prepared pan, spreading it out in a thin layer to cover the bottom. Cover with a layer of lasagna noodles, then gently spoon half of the tofu ricotta on top, smoothing it into an even layer. Pour more sauce on top, add another layer of noodles, and the remainder of the ricotta. Add another layer of sauce, a final layer of noodles, and then the remaining sauce, to cover. Sprinkle generously with vegan mozzarella, if using.

  4. Cover tightly with aluminum foil and freeze for up to 3 months.  

  5. When ready to bake, preheat the oven to 350 degrees and take out the pan to let it begin to thaw. Bake 35 minutes covered, then uncover and bake for another 20 - 30 minutes, until lightly browned. If you'd like crunchier edges and more gooey cheese, broil on high for 5 - 8 minutes further.

  6. Slice into squares or rectangles and serve hot.

    Serving suggestion: To complete the meal, serve with a leafy green salad, steamed and roasted vegetables, or cabbage slaw.


    Notes: 2 packages of Hodo Miso Tofu can be used instead of Organic Extra Firm; simply omit the added miso paste.