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Plant-Based Lasagna Stuffed Shells

These Plant-Based Lasagna Stuffed Shells will be your family’s go-to comfort food dinner! The shells are stuffed with tofu ricotta and a plant-based, meaty tomato sauce. In partnership with Lightlife!

These Vegan Lasagna Stuffed Shells will be your family’s go-to comfort food dinner! The shells are stuffed with tofu ricotta and a plant-based, meaty tomato sauce.

These Vegan Lasagna Stuffed Shells will be your family’s go-to comfort food dinner! The shells are stuffed with tofu ricotta and a plant-based, meaty tomato sauce.

I am one happy girl because I just had a big plate of these lasagna stuffed shells for lunch, and half of the batch is in the freezer for later. The best of both worlds.

Last week, my mom was visiting me in Colorado, and lucky for her I needed to get ahead on some recipe development and photography before the end of the year. We had a lot of good food to munch on, including these stuffed shells.

Mom loved them, so that’s an A+ in my book. Mom knows best, right?

These Vegan Lasagna Stuffed Shells will be your family’s go-to comfort food dinner! The shells are stuffed with tofu ricotta and a plant-based, meaty tomato sauce.

I’ve been dreaming of buying some huge jumbo pasta shells and stuffing them with something hearty and comforting. What better than lasagna?

There are three parts to this recipe:

  1. Cook the pasta. 
  2. Cook the tomato sauce with Lightlife Smart Ground Original. It’ll smell just like a meaty spaghetti sauce!
  3. Make the tofu ricotta. No cooking required!

After that, the lasagna stuffed shells just need about 15 minutes in the oven, then you are more than welcome to absolutely devour the pan.

These Vegan Lasagna Stuffed Shells will be your family’s go-to comfort food dinner! The shells are stuffed with tofu ricotta and a plant-based, meaty tomato sauce.

These Vegan Lasagna Stuffed Shells will be your family’s go-to comfort food dinner! The shells are stuffed with tofu ricotta and a plant-based, meaty tomato sauce.

I added the Lightlife Smart Ground Original because I wanted these plant-based stuffed shells to be just as hearty and protein-packed as ones made with meat. With the Smart Ground Original, we’re still getting protein (11 grams per serving!), savory flavor, and great texture, without meat! 

I love keeping a couple boxes of Lightlife Smart Ground Original in my fridge or freezer for nights I need a quick yet satisfying dinner. You only need to sauté the grounds for about 7 minutes! Just the other night, I made a taco salad with the Smart Ground Original in about 10 minutes. I bet they would be AMAZING in shepherd’s pie (omg, I’m drooling) or chili!

These Vegan Lasagna Stuffed Shells will be your family’s go-to comfort food dinner! The shells are stuffed with tofu ricotta and a plant-based, meaty tomato sauce.

Serving a crowd? Need some plant-based comfort food in your life? In a committed relationship with pasta? This recipe is for you.

If you make this recipe for lasagna stuffed shells, be sure to leave a comment below to let me and others know how it turned out! (I have a feeling it’ll go well, but I just love these so much.)

These Vegan Lasagna Stuffed Shells will be your family’s go-to comfort food dinner! The shells are stuffed with tofu ricotta and a plant-based, meaty tomato sauce.

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How to make:

Plant-Based Lasagna Stuffed Shells

These Plant-Based Lasagna Stuffed Shells will be your family’s go-to comfort food dinner! The shells are stuffed with tofu ricotta and a plant-based, meaty tomato sauce. In partnership with Lightlife!

Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hour
These Vegan Lasagna Stuffed Shells will be your family’s go-to comfort food dinner! The shells are stuffed with tofu ricotta and a plant-based, meaty tomato sauce.
Author:
Emilie
Yield:
8 1x
Rating: 5 from 1 reviews

Ingredients

  • 1 12-ounce box jumbo pasta shells
  • ¼½ cup dairy-free mozzarella shreds

For the “meaty” tomato sauce:

  • Cooking oil
  • 1 package Lightlife Smart Ground Original (defrosted if frozen)
  • 1 25-ounce jar pasta sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper

For the tofu ricotta:

  • ½ 14-ounce package extra-firm tofu, drained and pressed*
  • ¼ cup plain hummus
  • ¼ cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper

Instructions

  1. Preheat oven to 350ºF.
  2. Cook pasta according to package directions. Drain.
  3. In a medium skillet over medium heat, add a little oil. When hot, add Smart Ground. Cook for 5-7 minutes, stirring and breaking up any chunks. Turn heat to low. Add pasta sauce and seasonings; cook for 5 minutes. Turn off heat.
  4. In a medium bowl, crumble tofu into small pieces. Add the remaining ricotta ingredients. Stir until fully combined.
  5. Add 2 cups of the tomato sauce to the tofu ricotta. Stir until combined.
  6. In a 9×13 baking dish, add most of the remaining tomato sauce in a single layer (leave a little for topping). Stuff each pasta shell with about 1 tablespoon of the ricotta & tomato sauce mixture, then place in the baking dish. Repeat until all pasta shells are stuffed. If you have any stuffing mixture left, add to shells.
  7. Top the shells evenly with the remaining tomato sauce and dairy-free mozzarella shreds. Bake for 15-17 minutes, until the mozzarella shreds are melty.

Notes

*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.

Thanks to Lightlife for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!

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