• Audrey Green

Skinny Ricotta Mushroom Lasagna (V, GF)

Skinny Ricotta Mushroom Lasagna (V, GF)

Time 30-40 minutes

Servings 2

Calories 250


  • 1 box Natural Heaven lasagna noodles

  • 1 container baby bell mushrooms

  • 2 tbs red wine

  • 1 tsp olive oil

  • 1/2 jar of your favorite marinara sauce, or homemade

  • 1/3 of tofu ricotta (see below)

  • vegan parmesan and/or fresh basil to top

Tofu Ricotta

  • 1 block extra firm or firm tofu

  • 1 lemon, juiced

  • 2 tbs nutritional yeast

  • 1 clove of garlic

  • salt and pepper to taste


  1. Preheat the oven to 425F.

  2. Make the tofu ricotta by putting all the ingredients in a blender or food processor until combined and creamy (yes, it's that easy!).

  3. Place a medium sized pan on the stove to medium heat. Add the oil and mushrooms and saute for 3 minutes. Add the red wine and continue to cook and reduce for another 2 minutes. Set aside.

  4. Using a loaf sized pan, cover the bottom with a layer of sauce. Add a layer of the Natural Heaven lasagna noodles, then add a third of your sauteed mushrooms and top with tofu ricotta and more sauce. Repeat this for three more layers and on your top layer cover the lasagna noodles with only sauce and some vegan parm (if desired).

  5. Bake for about 20 minutes and serve while hot!


Serving: 1/2 of recipe | Calories: 250 | Carbs: 22g | Fiber: 8g | Fat: 7g | Protein: 15g

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