Tofu Ricotta (great with lasagna): Recipe #277

Just because you’re eating plant-based doesn’t mean you can’t make a creamy lasagna! This tofu ricotta is your new best friend. Pair it with your favorite tomato sauce, veggies, and lasagna noodles, then bake a delicious Sunday dinner that also makes fantastic leftovers.

I hope you enjoy this recipe, which is part of our 1,000 Food Experiments to create sustainable meals for our family and yours.

Ingredients ($8 total)

2 x 14 oz blocks extra-firm tofu, broken into pieces – $7.38
1/4 cup nutritional yeast – $0.40
2 tbsp olive oil – $0.20
1 freshly squeezed lemon – $0.20
Salt and pepper to taste

Directions for Tofu Ricotta

1. Put all the ingredients in your blender, and blend it up until it’s fairly smooth. And that’s all there is to it!

2. Add the tofu ricotta to your favorite lasagna recipe – I like to layer noodles, sauce, zucchini, and ricotta, then bake at about 400F for about 30 minutes.

If you want a more detailed lasagna recipe to follow along, here’s our recipe for lasagna with meat (or plant-based meat) sauce from a while back.

3. Enjoy the creamy goodness! ❤️🤗

If you tried it, or have other recipes you’d like us to experiment with, please post to Instagram and tag @maitricooks, or leave a comment below.

Wishing you and your family a healthy, happy day!