Homemade Vegan Lasagna with Tofu Ricotta

I've made this lasagna numerous times. It's always a big hit. My father actually asks me to make him a whole one he can freeze and put in his freezer occasionally when he misses it. My husband loves this lasagna as well. It's also a mammoth of a lasagna and so it's perfect to feed a grouo?!

This is absolutely delicious! I’ve made it twice and everyone loves it. The only thing I’d mention though is it definitely takes longer than 15 mins to prep this! Both times it took me a solid hour of work before putting it in the oven. Def worth it because it’s delicious, but just thought people should know!

Is there a mistake in the amount of sauce needed? 1 1/2 cups x 3 = 4 1/2 cups. Thanks!

So good we made an extra dish and froze it!! My family in Texas is trying new vegan recipes since I recently started eating vegan and they all loved it! They have about 5 freezers full of meat so if they loved it you will too haha

Wow! This was excellent and so easy to make. Like some others, I baked for 50 min at 375 and it came out bubbly and perfect. We will make again for sure. So glad I found you!

So glad it turned out great! Thanks so much for sharing your recipe!

I never review recipes. But this one was GLORIOUS! We are starting a journey to eating primarily plant-based foods, so this was my first attempt at vegan lasagna.

My entire family loved it (including my 2 and 3 year old daughters who scarfed it down and asked for seconds). We served it with toasted sourdough bread on the side w/ vegan butter.

I made it pretty much exactly as the instructions stated, but added extra garlic since we are big garlic fans. It was perfect.

This will be on our weekly dinner rotation from now on! Thanks for a stellar recipe!

Just made this for the family and it was a definite crowd pleaser. Personally, there are very few vegan cheeses that I enjoy. That being said, I was pleasantly surprised at the flavor if this dish.

Highly recommend!!!

Reasons to read and believe my review:
1. Lasagna is one of my most favorite dishes, and in general I love Italian food.
2. My mom's homemade lasagna is the best I have ever tasted, and I eat out quite a bit and also grew up in an all Italian neighborhood in Brooklyn and have tasted secret family lasagna recipes.
3. When I first turned vegan, my friends were flabbergasted because they could not picture me in their minds without me holding a brick of cheese in both hands. Hello, my name is (blank) and I am a cheese addict.

Review:
1. This lasagna recipe tastes like the real thing. It tastes like ricotta cheese. I know this statement is not powerful when read in your mind, so say it out loud. THIS TASTES LIKE REAL RICOTTA CHEESE. I'm just absolutely shocked. I have not found any recipe that can mimic the FEEL of cheese, but this one nailed ricotta. NAILED IT!!!!
2. This recipe is damn good. Sooooo flavorful! Corona forced me to learn to cook, so still a newbie, but even I couldn't mess this up. I've had trouble with figuring out the right amount of seasoning when I cook, sometimes its too much sometimes its not enough. I have no idea how to eyeball it. This recipe is SO PREFECT with its seasonings amounts. I wish I had a more robust vocabulary to truly explain how phenomenal it tastes.
3. This is really really really filling. I'm a girl, average height and weight, sometimes above average appetite. If I'm really hungry, I'll have 2 pieces. If I'm really hungry and want to be a fat ass, I'll put 3 pieces on my plate, feel uncomfortably full about 2.5 pieces in, and then hate myself after i finish the remaining half piece. I had leftovers for almost a week. This can be good if you hate to cook, but if you prefer multiple meals a week, try halving the recipe.

Things I would change:
1. I had to bake in the oven for 45 min instead of 30. At 30 min, the middle came out warm but not hot. Not necessarily a bad thing, I personally like cold food, especially leftovers.
2. Use half the ricotta mix and add more veggies. I need to incorporate more veggies in my life and what better way than to drench them in sauce and (plant-based) cheese, then wrap them in carbs for good measure. The only reason I would use only half the ricotta mixture is because the lasagna would be huge and overflow from the pan. Also, I'd have leftovers for a month.
3. Instead of using garlic powder in the ricotta, I want to try sauteing 3-4 large gloves and adding that in instead.

Extra info:
1. I reheat leftovers in the oven instead of microwave. Pop it in a small oven safe dish, cover in foil, bake at 400 degrees for 40-45 min. And my lasagna is always stored in the fridge, not freezer.
2. For those who don't know how to drain tofu, because I sure didn't when I went about making this dish, let me save you time and energy in researching and you-tubing. i created a tofu towel sandwich for each tofu block, so in order it went (dish towel -> paper towel -> tofu <- paper towel <- dish towel). Take your tofu towel sandwich and place it on the kitchen counter or on a plate (use kitchen counter for easy wipe down and less dishes). Put a plate or cutting board on top of tofu towel sandwich, then put 3 cans of whatever canned foods (~15 ounces per can) on EACH of the tofu blocks. So this recipe calls for 2 blocks of tofu, you'll need 6 cans in total, or maybe you have weights at home or books of anything heavy. As long as its 2-3 lbs per tofu block. Leave sitting for 30 min up to 2 hours. Voila, drained and pressed tofu.
3. I added a tablespoon of olive oil to the boiling water for the noodles to keep them from sticking together and then ripping. Worked like a charm.

I still think my mom's recipe is better, but I'm biased because I love my mom.