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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!
4.80 from 10 votes
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Course: Vegetarian Pasta
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings


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


  • 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!


  • 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!


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
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