This week I want to share with you my recipe for this Vegan Squash & Tofu Sage Ricotta Lasagna. This is the perfect take on a traditional lasagna made vegan and with automnal flavours.
This comforting and warming recipe is perfect for this time of year, when it’s getting colder and we want to add squash to every meal. We enjoyed it for lunch on a rainy sunday paired with a nice glass of wine. What is great is that it does well as leftovers which means that we were able to bring it to work or heat it up for a quick dinner when we were feeling lazy.
This recipe is quite easy to make, you just need to bake the squash until it’s soft – you can use any kind of squash you like or whatever is available. I decided to use tofu as a replacement for ricotta as it’s pretty easy to work with (if you have a blender), it does a good job of adding a nice creamy texture and it also provides proteins to your meal. I added sage directly to my tofu ricotta recipe as I think its flavour pairs really well with squash.
Put on your favourite sweater, light a candle, drink something hot and prepare this recipe for the perfect autumn vibes.
If you make my Vegan Squash & Tofu Sage Ricotta, don’t forget to tag me on Instagram as @berlinandcoconuts I love seeing your recreations!
Vegan Squash Lasagna
- 1 red kuri or acorn squash
- 2 cans of organic marinara sauce, 350 ml/12oz each
- lasagna sheets of choice
- sea salt and pepper
Tofu Sage Ricotta
- 1 big packet of tofu, drained, 400g/14oz
- a small handful of fresh sage
- 3 tbsp nutritional yeast
- juice of one large lemon (about 6 tbsp)
- 2 tbsp olive oil
- herbes de provence
- sea salt and pepper
Turn oven at 200°C/400°F.
Cut the squash in 4, remove seeds and bake for 30 minutes or until a knife goes in easily.
Scoop out the flesh and mash with a fork or wooden spoon.
Add some salt and pepper.
To make the tofu ricotta, add all the ingredients to a blender or food processor and blend until smooth.
Taste and adjust seasonings.
Spread some marinara sauce in the bottom of a baking dish, then layer the lasagna sheets, the tofu ricotta and the mashed squash. End with a layer of marinara sauce and sprinkle some nutritional yeast on top.
Bake at 190°C/375°C for 25 minutes or until lasagna sheet are tender.