Lasagna is one of the most beloved comfort foods, known for its rich layers of pasta, hearty fillings, and bubbling, golden cheese. However, if you’re looking for a lighter, healthier, and vegetarian twist on this classic dish, tofu lasagna is a delicious and satisfying alternative.
To complete your meal, consider pairing this tofu lasagna with a fresh green salad tossed in a tangy vinaigrette or a side of crusty garlic bread.
This Smoked Tofu Lasagna incorporates smoky, protein-rich tofu that brings a bold depth of flavour, making it a hit even among non-vegetarians. With layers of tomato sauce, roasted vegetables, creamy ricotta, and pasta sheets, this dish is both nourishing and indulgent — perfect for weeknight dinners or special occasions.
Tofu is a versatile ingredient that has become a staple in my plant-based cooking, thanks to its ability to absorb flavours and provide a meaty texture. In this lasagna, smoked tofu takes center stage, adding a savoury, umami-rich profile that mimics the taste of smoked cheese or meat while keeping things entirely vegetarian.
One of the key benefits of this tofu lasagna is how customizable it is. You can tailor the ingredients to suit your preferences or use what you have on hand. For example, adding spinach or kale between the layers or, if you’re a fan of mushrooms, sautéed cremini or portobello mushrooms will add an earthy depth of flavour. The beauty of lasagna is that it’s endlessly adaptable, allowing you to create a dish that’s truly your own.
Other tofu recipes you might want to try:
- Sweet Chilli Tofu (with Cauliflower Rice)
- Vegan Shawarma Recipe
- Kimchi Fried Rice (with smoked tofu)
I hope you enjoy this smoked tofu lasagna recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Tofu Lasagna
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g courgettes – cut in 1cm dice
- 400 g aubergines – cut in 1cm dice
- 400 g cherry tomatoes – halved
- 1 pepper – cut in 1cm dice
- 1 red onion – cut in 1cm dice
- 2 tsp dried thyme
- 3 sprigs of fresh rosemary – chopped roughly
- 2 tsp golden sugar
- 5 Tbsp olive oil
- 600 ml milk
- 50 g butter
- 40 g plain flour
- 250 g ricotta
- 40 g vegetarian parmesan style cheese – plus extra for sprinkling
- fresh grated nutmeg
- salt & pepper
- 400 g smoked tofu
- 750 g tomato sauce
- 300 g lasagna sheets
Instructions
- Preheat the oven to 180°C/350°F/Gas 4.
- In a roasting tray mix together the courgettes, aubergines, tomatoes, pepper, red onion, thyme, rosemary, sugar, and olive oil. Toss until vegetables are coated all over.400 g courgettes – cut in 1cm dice, 400 g aubergines – cut in 1cm dice, 400 g cherry tomatoes – halved, 1 pepper – cut in 1cm dice, 1 red onion – cut in 1cm dice, 2 tsp dried thyme, 3 sprigs of fresh rosemary – chopped roughly, 2 tsp golden sugar, 5 Tbsp olive oil
- Roast in the oven for 40-45mins until the vegetables are soft and brown. Toss once or twice while vegetables are cooking.
- In the meantime make the cheese sauce. In a saucepan put the milk, butter and flour together. Bring to a boil while whisking until you have a thick and glossy sauce. Remove from heat. Add ricotta cheese and parmesan. Mix until well blended. Season to taste with nutmeg, salt and pepper.600 ml milk, 50 g butter, 40 g plain flour, 250 g ricotta, 40 g vegetarian parmesan style cheese – plus extra for sprinkling, fresh grated nutmeg, salt & pepper
- In a separate bowl scramble the drained smoked tofu with a fork.400 g smoked tofu
- Once the vegetables are ready, start laying together the lasagna.
- Spread some tomato sauce at the bottom of a large lasagna dish. Top with one layer of lasagna sheets. Add 1/3 of the roasted vegetables topped by 1/3 of the remaining tomato sauce, topped by 1/3 of the scrambled smoked tofu, topped by 1/3 of cheese sauce.750 g tomato sauce, 300 g lasagna sheets
- Top this first layer with 1 layer of lasagna sheets plus 1/3 of the roasted vegetables topped by 1/3 of the tomato sauce, topped by 1/3 of the scrambled smoked tofu, topped by 1/3 of cheese sauce.
- Top this second layer with 1 layer of lasagna sheets plus 1/3 of the roasted vegetables topped by 1/3 of the tomato sauce, topped by 1/3 of the scrambled smoked tofu.
- Top this third layer with 1 layer of lasagna sheets plus 1/3 of cheese sauce.
- Sprinkle some grated parmesan on top. Cook for 40mins until golden (to check the lasagna is cooked insert a knife into it. The pasta should be soft).
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/smoked-tofu-lasagna-vegetarian/
I cannot wait to see your posts!
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