Scrolling through my mental Rolodex of meals that are quick, easy, and just the right balance of healthy and comforting on a hectic day, lasagna is typically not at the top of that list. It’s high time we changed this.

Make Ahead Lasagna

Neatly contained in a spacious baking dish, lasagna is the ultimate pasta casserole that can be made in large quantities to be enjoyed many times over. One batch could feed a small family for days, or a single person for weeks, when stored correctly. Either unbaked or ready to serve, you can stash it in the fridge or freezer with no degradation of quality; a huge feat considering how many store-bought options turn out.

Never settle for mushy noodles swimming in watery, sweet sauce ever again! Gentle people, we can rebuild it. We have the technology. We have the capability to build the world’s best plant-based lasagna. Better, easier, tastier.

Tips For Success

It’s not so much technique that determines the outcome of this recipe, but the ingredients themselves. No cooking experience necessary, anyone can pull off this culinary feat with the right components.

• The lure of no-boil noodles is tempting, but you must resist! Since they sit immersed in sauce for so long, they’ll have long passed the point of al dente and gone straight to mushy by the time you set the table.
• Quality marinara is crucial. It plays a huge role in flavoring the whole dish, so if there was ever a time to splurge on the good stuff, this is it. Normally I’d make the case for starting from scratch, but for a quick fix meal, it’s okay to take an assist.
• NEVER get anything less than the best tofu, AKA Hodo Organic Extra Firm Tofu. It’s rich, dense, and has a unique, subtly savory taste that allows it to transform into both meaty protein and creamy ricotta in a snap. While some may look at the pasta as the backbone of lasagna, it’s the filling that really lays down the foundation for flavor. Accept no substitutes for the best results.

Ideas for Adaptation

The beauty of a tried-and-true lasagna recipe is that it allows room for adaptation. Make it your own with any of your favorite herbs, spices, vegetables, and proteins without throwing off the delicate balance. Every batch can be a little bit different, and thus never boring, no matter how many times it’s on the dinner menu.

• Seasonings: Italian seasoning, featuring basil, oregano, rosemary, marjoram, and thyme are of course classic, but that’s not the only option here. Consider something a bit spicier, like Cajun or Creole seasoning, bright like lemon-pepper, complex like curry powder, aromatic like za’atar, and so on. The only limit is your imagination, and spice rack!
• Vegetables: Use fully cooked vegetables so they don’t water down the filling as they cook. That means sauteed mushrooms, roasted red peppers, sun-dried tomatoes, grilled zucchini or eggplant, and more are all fair game. If you want to add greens, use frozen chopped spinach, kale, chard, or collard greens that have been thawed and very thoroughly drained; squeeze them really well to get all the liquid out.
• Proteins: You’re already getting a ton of protein from the Hodo tofu ricotta, but in case you’re craving something meatier, you can beef up the filling, with all sorts of plant-based proteins. Saute your favorite meatless grounds before adding them to the marinara sauce to transform it into a hearty bolognese. If you’re focusing on more whole foods, try the same trick with lentils; red, green, or brown are welcome here! Even chopped up chunks of seitan or vegan sausage can add a satisfying meaty bite into every forkful.
• Dietary Restrictions: Gluten-free? There are great gluten-free noodles on the market now, made from chickpeas, rice, corn, and/or lentils. Read labels carefully to find the best option for you.

Prep Once, Eat All Week

The creamy Hodo tofu-based ricotta, layered throughout strata of tender pasta sheets and robust red sauce, is fortified with cream cheese, thickening, stabilizing, and enriching it all at once. This simple trick ensures that you’ll have picture-perfect slices of lasagna every single time.

Best of all, it acts as insulation from ice crystals in the freezer, making it the ideal dish to make ahead, toss in the deep freeze, then heat and eat as needed. The tofu ricotta is so undeniably cheesy that it really doesn’t need the finishing flourish of vegan mozzarella on top… But then again, has there ever been such as thing as too much cheese?

Don’t answer that. Just pass the lasagna, please.

Continue to Content

Yield: Makes 6 - 8 Servings

Make-Ahead Lasagna

Print

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.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

Tofu Ricotta:

• 2 (10-Ounce) Packages Hodo Organic Extra Firm Tofu
• 1 (8-Ounce) Package Vegan Cream Cheese, At Room Temperature
• 1/4 Cup Nutritional Yeast
• 2 Tablespoons Brown, White, or Chickpea Miso Paste
• 1/4 - 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper
• 1/4 Cup Fresh Basil, Minced

To Assemble:

• 1 (28-Ounce) 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.

Notes

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

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  KAL, Nutritional, Yeast Flakes, Unsweetened, 12 oz (340 g)
• 
  Just like Cream Cheese Original - 100% Vegan
• 
  Organic Tofu — Always Plant-Based. Always Delicious. Hodo.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 217Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 364mgCarbohydrates: 31gFiber: 3gSugar: 2gProtein: 11g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.