I was in vegan lasagna land when it dawned on me that I wasn’t taking full advantage of the glory that is tofu ricotta. It’s a sinfully simple combination of drained and pressed extra firm tofu, garlic hummus, nutritional yeast, garlic powder, and salt (basil optional!) that comes together to make a vegan ricotta that can and will knock your socks off. You may notice that a lot of people use cashews to make dairy-free ricotta which sounds lovely but I just can’t quit this version! Jeff requests my lasagna on the regular and I love making it because it makes a ton, as in two BIG pans. For me, that means not having to cook for two nights…cue the praise hands emoji. Meat- and-potatoes-lover approved, people!
How to Make Vegan Stuffed Shells
These vegan stuffed shells are very similar to my lasagna but instead of layering the noodles, veggies, ricotta, and sauce, we’re simply stuffing the cute little shells with ricotta and dousing everything in marinara.
Which Marinara Sauce is Best?
We like things saucy. Rao’s is my favorite marinara by a landslide. It has an incredibly rich flavor and contains zero added sugar like most other sauces. I find that Kirkland organic marinara tastes extremely similar and is much cheaper so we grab a three-pack every time we go to Costco! This is a crowd pleasing recipe if I ever saw one! Since it’s packed with plant-powered protein, these stuffed shells are a super satisfying and filling meal. I wholeheartedly guarantee this will become a regular in your dinner rotation. Now go put your lasagna pants on!!
CRAVING MORE PASTA? DON’T MISS MY OTHER GO-TO RECIPES!
The Best Vegan Lasagna Vegan Lasagna Soup Baked Spaghetti with Kale, Mushrooms, and Tofu Ricotta Vegan Summer Vegetable Lasagna Rolls Creamy Vegan Tomato Basil Pasta
Please let me know how this vegan lasagna turns out for you by leaving a star rating and/or comment! I hope you adore it as much as Jeff does… 🙂
