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A casserole dish with a serving of vegan baked ziti with ricotta scooped out.

Vegan Baked Ziti with Ricotta

Print Recipe
This Vegan Baked Ziti with Ricotta layers soft ziti noodles, red lentil meat sauce, and creamy tofu ricotta for a comforting dish made with whole food ingredients.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 384
Author Elizabeth

Ingredients

Red Lentil Bolognese

  • 1 Large Yellow Onion diced
  • 4 Cloves Garlic minced
  • 1 28 Ounce Can Crushed Tomatoes
  • 1 ½ Cups Water
  • ⅔ Cup Red Lentils
  • 1 Tablespoon Tomato Paste
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 2 Teaspoons Dried Oregano
  • 2 Teaspoons Dried Basil
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Salt
  • ¼ Teaspoon Black Pepper

Tofu Ricotta

  • 1 14 Ounce Block Extra Firm Tofu
  • 8 Ounces Silken Tofu
  • 2 Tablespoons Nutritional Yeast
  • 1 Tablespoon White Miso optional
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Garlic Powder
  • 1 ½ Teaspoon Salt

Pasta

  • 1 Pound Ziti Pasta
  • 12 Ounces Fresh Spinach
  • Vegan Parm for topping
  • Chopped Fresh Parsley for garnish

Instructions

  • Preheat oven to 350°F.
  • Make the bolognese. In a large skillet over medium heat, sauté the onion and garlic for 5 minutes, until fragrant. Add the crushed tomatoes, water, lentils, tomato paste, onion powder, garlic powder, oregano, basil, thyme, salt, and pepper. Stir to combine, then bring to a simmer, cover partially, and cook for 15 minutes, until the lentils are just tender.
  • Cook the ziti. Bring a large pot of salted water to a boil. Add the ziti and boil for 8-9, or according to the package directions for 1-2 minutes less than al dente. Drain and rinse with cold water.
  • Make the vegan ricotta. Pulse all the ricotta ingredients in a food processor, until combined.
  • Assemble the ziti. In a large casserole dish add a fourth of the sauce, then a third of the pasta, a third of the ricotta, and a third of the spinach. Repeat until all the ingredients have been added to the pan - finish with a last layer of sauce.
  • Cover with foil and bake for 30 minutes.
  • Let cool 5 minutes before serving. Top with vegan parmesan and fresh parsley.

Nutrition

Calories: 384kcal | Carbohydrates: 69g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1035mg | Potassium: 1078mg | Fiber: 11g | Sugar: 9g | Vitamin A: 4263IU | Vitamin C: 25mg | Calcium: 154mg | Iron: 6mg