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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

For the “meaty” tomato sauce:

For the tofu ricotta:

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.