THE BEST VEGAN LASAGNA. After trying many different vegan lasagnas over the years since giving up animal products, I have finally come up with the WINNING RECIPE! At last, a lasagna that my whole family will eat without complaining. Now, I adore a lasagna filled with zucchini, mushrooms, spinach and whatever other vegetables you’d like to put in it. However my children do not feel the same way! They just don’t want chunks of veggies in their lasagna. So I compromised. There are still plenty of healthy ingredients in this vegan lasagna, such as red lentils, tomato sauce, tofu, cashews, spinach and whole grain noodles. And I promise, it’s delicious!
And let’s talk about red lentils for a minute. They are my favorite lentil, especially for kids and picky eaters! Talk about a protein powerhouse. At 18 grams of protein per cup cooked, these add a TON of nutrition to this dish. And the best thing about them is that unlike green or brown lentils, red lentils kinda mush and mix in with whatever you put them in. They are almost undetectable, and in pasta sauce they simply help create a “meaty” type texture without being very “beany”. Perfect for picky kids (or husbands :))!
This Vegan Lasagna is:
Creamy, Rich and Satisfying
Easy to Prepare
- 1 cup dried red lentils
- 2 25 oz jars marinara sauce
- 1 cup raw cashews
- 16 oz firm tofu, patted dry with paper towels
- 1/2 cup nutritional yeast
- 3 tbsp fresh lemon juice, from about 2 lemons
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp oregano
- 1/2 tsp garlic powder
- 2 cups baby spinach
- 1 box whole grain lasagna noodles
First, cook your red lentils. Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside.
Preheat the oven to 350 degrees.
To make the Cashew-Tofu Ricotta, add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.
Assembling the lasagna: Add about 1 cup of marinara sauce to the bottom of a large lasagna pan. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu Ricotta on top of the noodles. Top with half of the spinach. Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.
Cover tightly with foil. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving. Serve with non-dairy cheese on top if desired.