Tofu Lasagna

Tofu replaces ricotta in this vegetarian lasagna, and the swap works better than you’d expect. Mashed and mixed with Parmesan and garlic, the tofu takes on a texture and richness that’s surprisingly close to a traditional ricotta filling but lighter and higher in protein.

The layers follow the classic pattern: noodles, sauce, cheese, mushrooms, and the tofu mixture, repeating until the pan is full. The top layer finishes with noodles, sauce, and mozzarella so it bakes into a bubbly, golden crust that holds everything together when you slice.

Drain the tofu thoroughly before mashing. Excess water makes the filling watery and the lasagna soupy. Press it between towels or in a tofu press for at least 15 minutes. The drier the tofu, the better it absorbs the Parmesan and garlic flavors and the firmer the finished layers hold together.

Sautéing the mushrooms before layering is important. Raw mushrooms release water during baking, which can make the lasagna watery. Cook them until they’ve given up their liquid and started to brown.

Chef Tips

• Use firm tofu for this recipe. Silken or soft will be too wet and won’t hold the layers together
• Mash the tofu with a fork for a chunky, ricotta-like texture rather than blending it smooth
• Let the lasagna rest for 15 minutes after baking before cutting. The layers set as they cool
• Any red sauce works here: marinara, tomato basil, or a simple garlic tomato sauce

Variations

• Add a layer of sautéed spinach between the noodles and tofu mixture
• Mix fresh basil and oregano into the tofu filling for an herb-loaded version
• Use no-boil lasagna noodles to save a step. Add a little extra sauce to compensate