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    Home » All Recipes » Vegetarian Pasta

    Vegan Lentil Baked Ziti

    Published: Mar 26, 2021 · Modified: Aug 19, 2021 by Megan · This post may contain affiliate links.

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    two images with the text " Vegan Baked Lentil Ziti"

    This protein-packed Vegan Lentil Baked Ziti was made with baked pasta lovers in mind. It's so easy to make and is filled with layers of homemade tofu spinach ricotta and red lentils for a comforting & warm weeknight dinner you will love!

    a big pan of ziti with tofu ricotta, tomato sauce, and lentils with parsley on top

    Whenever I think of baked ziti, it always reminds me of swim meets back in high school and "carb-loading" the day before a meet. While you won't find me carb-loading these days, my love for baked ziti has definitely stayed strong.

    This version is eggless, dairy-free, & contains 18 grams of meatless protein per serving. Plus, it's honestly even more filling than the classic baked ziti we all know and love!

    Ingredients:

    • Pasta (any shape, I used rigatoni)
    • Red lentils
    • Canned tomato sauce
      • I used Rao's Arrabiatta Sauce which is SO good
      • If you want to make your own sauce, my Vegan Tomato Gnocchi Sauce also would work great in this recipe!
    • Firm tofu
    • Fresh Spinach (frozen also works)
    • Nutritional Yeast
    • Fresh Parsley
    • Lemon juice
    • Salt & pepper
    • Garlic powder
    • Italian seasoning
    wooden spoon scooping out baked ziti with tofu ricotta and lentils from a pan

    Steps to make vegan baked ziti

    This lentil baked ziti is super easy to make, though it does require a few steps and kitchen utensils. Here's a quick overview of the steps to make this dish:

    Cook the pasta & red lentils

    First, cook the pasta according to the package instructions. While the pasta is cooking, you'll also want to cook the red lentils.

    I prefer using red lentils for this recipe because they break down and become mushier when cooked. This allows them to get blended into the sauce when you mix everything together in the pan. However, you can honestly use any lentil variety for this recipe. Keep in mind, while red lentils only take about 15 minutes to cook- brown or green lentils can take 30-40 minutes to cook.

    Make the tofu ricotta

    One of the really unique parts of this recipe is the tofu ricotta that honestly has the EXACT same consistency as regular ricotta. I first used this Tofu Ricotta in my Vegan Puttanesca Lasagna Recipe and, since then, even wrote a blog post about the recipe. If you're looking for additional ideas to use vegan ricotta outside of this tofu baked ziti, then check out that post!

    a bowl of spinach tofu ricotta with parsley on top

    Add to baking pan & bake

    Once all the ingredients are prepped add the pasta, cooked lentils, tofu ricotta, and tomato sauce to a large baking dish. Then, stir so the noodles are completely coated in sauce and the lentils and tofu ricotta and mixed in.

    Then, add to the oven and bake at 400F for about 10 minutes. Then, broil an additional 3-5 minutes to get the top nice and crisp. I like to serve this vegetarian baked ziti with a bit of vegan parmesan & fresh parsley on top! However, topping it with homemade vegan mozzarella before broiling is also so delicious.

    three pictures of pan of pasta getting mixed with tomato sauce, lentils, and tofu ricotta

    FAQ & Expert Tips:

    Can I make vegan ziti gluten-free?

    Yes! Just use a gluten-free pasta. All the other ingredients in this recipe are naturally gluten-free.

    What can I add to this ziti?

    I really tried to keep this recipe simple, but if you're looking to add more ingredients sauteed vegetables would also go really well in this dish! If you don't like lentils you can easily sub them for a plant-based ground meat or even cooked mushrooms.

    Can I add vegan cheese to this dish?

    If you want, you can totally add vegan cheese on top of the ziti before baking. I like my baked ziti with no cheese, but if you do add cheese my personal favorites are Chao, Miyokos, and Voilife. You could also try making a vegan cashew cheese and pouring it on top before baking.

    How do I store leftovers?

    Leftovers can be stored in a closed container in the fridge for 4-5 days or in the freezer up to 1 month. Freezing tofu does slightly change it's texture, so keep this in mind.

    a bowl of pasta with tomato sauce, lentils, tofu ricotta, and parsley

    I truly hope you love this Vegan Baked Lentil Ziti! It's so nourishing, comforting, and the perfect dish to satisfy that baked pasta craving. Enjoy!

    -TSG

    More Vegetarian Pasta Recipes You Will Love:

    • large pan of orecchiette pasta with truffle mushrooms and fresh thyme.
      Creamy Vegan Truffle Mushroom Pasta
    • a bowl of penne with lemon sauce, asparagus, and basil
      Vegan Asparagus Chickpea Pasta
    • bowl of pasta with burst cherry tomatoes, basil, vegan parmesan, and two forks
      Vegan Tomato Basil Pasta
    • plate of pasta with brussel sprouts and lemon wedge with a glass of white wine
      Vegan Brussel Sprout Tahini Pasta

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    a big pan of ziti with tofu ricotta, tomato sauce, and lentils with parsley on top

    Vegan Lentil Baked Ziti

    The comforting Vegan Baked Ziti is filled with layers of lentils & tofu ricotta for a protein-packed pasta dish everyone will love!
    4.82 from 11 votes
    Print Pin
    Course: Vegetarian Pasta
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 6 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Pasta Ingredients

    • 16 oz ziti pasta rigatoni/penne recommended
    • 1 cup red lentils
    • 3 cups water for lentils
    • salt to taste for lentils
    • 24 oz tomato sauce

    Tofu Ricotta

    • 16 oz firm tofu *must be firm
    • 1 cup spinach
    • ¼ cup nutritional yeast
    • ¼ cup parsley packed
    • 2 tablespoon lemon juice about 1 lemon juiced
    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian seasoning

    Instructions

    • Preheat the oven to 400F.
    • First cook the pasta according to the package instructions. While the pasta is cooking, also cook the lentils. First rinse the lentils and then add them to a pot with 2 cups water and salt. Bring to a boil, then cover and reduce the heat to a simmer. Cook until softened, about 15-20 minutes.
    • While the pasta and lentils are cooking, make the tofu ricotta. First, press the tofu between two towels or paper towels for about 5 minutes to release any excess water. Then, add all the ingredients to a blender or food processor and blend until thick and smooth.
    • Add the cooked pasta, cooked lentils, and tomato sauce to a large 9*13 inch baking pan and stir together to until well mixed and all the noodles are coated with sauce. Then, add in the tofu ricotta in large chunks and gently mix into the mix so the ricotta is mostly on top of the pasta and lentils. If desired, add on any vegan cheese at this point.
    • Add the pan to the oven and bake about 10-15 minutes. Then, change the setting to broil and broil another 3-5 minutes to crisp the top layer.
    • Remove the ziti from the oven and top with vegan parmesan or fresh parsley. Then, serve and enjoy!

    Notes

    • Leftovers can be stored in the fridge for 4-5 days or freezer up to 1 month in a closed container.
    • If you would like, using a homemade tomato sauce or adding vegan cheese on top of the ziti before baking are two great ways to make this dish even more delicious!

    Nutrition

    Serving: 1large bowl (⅙ pan) | Calories: 231kcal | Carbohydrates: 27g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 1060mg | Fiber: 7g | Sugar: 8g
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Stephanie says

      March 15, 2022 at 4:12 am

      3 stars
      You skipped one important step in the recipe - press the tofu. My poor fiance didn't know he should have done that beforehand so the ricotta was super thin and did not have the right consistency. Flavor wasn't quite right either. And I would have blended in a processor rather than a blender. Using the blender you had to blend it way too long instead of a processor where you could pulse it.

      Reply
      • Megan says

        March 15, 2022 at 1:41 pm

        Sorry to hear the recipe didn't work for you! I've made this many times with and without pressing the tofu and, as long as you use firm tofu, it shouldn't make a huge difference. I'll definitely add it to the instructions as a recommendation :).

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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