I don’t say this lightly. This truly is the BEST Vegan Lasagna! Layered with a tofu-cashew ricotta, red lentil marinara and loads of fresh spinach, this lasagna is protein packed with 26 grams per serving and is sure to satisfy! 

vegan lasagna being picked up from the pan.

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!

vegan lasagna photo from above

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)!

vegan lasagna in a casserole dish from side shot

Do I have to pre-cook my lasagna noodles?

No, you don’t have to pre-cook your lasagna noodles! That is one thing I just really can’t be bothered with. I mean, they all stick to each other no matter what I do, and the lasagna turns into mush in the oven.

Trust me, this works and it’s the reason for the 2 jars of pasta sauce. I know it seems like a lot, but it works perfectly!

bowl of red lentil marinara for vegan lasagna

I think you are going to LOVE this Vegan Lasagna!! It’s:

  • High Protein
  • Nutrition Packed
  • Creamy, Rich and Satisfying
  • Hearty
  • Comforting
  • Easy to Prepare

vegan lasagna, from above, on a spatula to serve.

Want more delicious vegan pasta recipes?

Vegan Baked Ziti

Instant Pot Vegan Alfredo

Spaghetti and Vegan Meatballs

Easy Vegan Mac and Cheese

If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!

vegan lasagna being picked up from the pan.
4.95 stars (401 ratings)

The Best Vegan Lasagna

This is hands down the BEST Vegan Lasagna. With a protein packed red lentil marinara sauce, tofu-cashew ricotta and lots of fresh spinach, this lasagna will satisfy everyone, vegan or not!
Prep: 25 mins
Cook: 1 hr
Total: 1 hr 25 mins
Servings: 8 large servings

Ingredients 
 

  • 1 cup dried red lentils
  • (2) 25-ounce jars marinara sauce
  • 1 cup raw cashews
  • 16 ounce firm tofu, patted dry with paper towels
  • 1/2 cup nutritional yeast
  • 3 tablespoons fresh lemon juice, from about 2 lemons
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 2-3 cups baby spinach
  • 1 box lasagna noodles, whole grain or gluten free if needed
  • Double recipe Easy Vegan Mozzarella Cheese

Instructions 

  • 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.
  • 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 (with the cooked lentils) to the bottom of a large 9 x 13 inch casserole dish or 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. (see below if using optional mozzarella topping)
  • While the lasagna is cooking, make your Vegan Mozzarella Cheese, if using.
  • If using the mozzarella topping, simply remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.

Video

Nutrition

Serving: 1serving | Calories: 497kcal | Carbohydrates: 75g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Sodium: 700mg | Potassium: 1149mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1479IU | Vitamin C: 18mg | Calcium: 139mg | Iron: 7mg
Course: Main Course
Cuisine: Italian
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

 

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Comments

  1. This is amazing!!! My meat eating husband loved it and compliments from everyone at the table were flying in between bites. I can’t rate it high enough! I followed the recipe word for word, including the vegan cheese. Be careful as it forms clumps and then becomes stretchy quickly. Thank you so much for this. I will be following your recipes from now on,

  2. Thank you Nora for such a wonderful recipe. I am from India and I had never prepared lasagna previously. Thanks to Google as well for landing me on to your website. My wife is pregnant and was craving Vegan Lasagna so I thought how about I give it a try and see what happens. I followed the recipe in its entirety and I am so so happy because it turned out exceptionally good. I was very surprised to discover how the taste of cashews completely disappeared in the mixture and it started tasting like cheese. Needless to say that my wife throughly enjoyed it. Thank you again for the amazing recipe! Much appreciated.
    Best
    Rishi

    1. Thank you so much for this amazing review! I’m so happy you and your wife enjoyed the recipe, and I could help her craving for vegan lasagna! Best wishes for a healthy pregnancy and baby.

  3. Hello! I just baked a double recipe of the lasagna to put in the freezer for when I have my baby in about a month. I made the vegan mozzarella and baked on the lasagna for the last 20 mins. Now reading some of the comments on the lasagna recipe, this might have been an error as you don’t advise freezing the cheese. What’s the best way to reheat the lasagna when I pull Tom out of the freezer in a month? Thanks!

    1. Hi Megan! Freezing the lasagna is a great idea, I did the same before I had my last son who’s now 3. 🙂 I think the “cheese” on top will freeze okay. That “cheese” does taste best when it’s fresh, but I have recently frozen it and it reheated pretty well. When you are going to reheat the lasagna from frozen, thaw it out first, if possible. You can put it in the refrigerator the day before to do this. Then bake it again, covered with foil, for about an hour until it’s cooked through.

  4. This was a super hit at Thanksgiving!! Even with friends doing kept diets (all meat & cheese). Great vegan cheese topping too! Thanks

  5. Would my Ninja blender work instead of a food processor? I dont’t have one, but can do everything else as it says in the recipe!! Thanks in advance, and I’m excited to try it.

    1. If you can’t have tofu, you could double the cashews (so use 2 cups cashews) and have a cashew only ricotta. You may want to soak the cashews before adding to the food processor, since the ricotta might be dry if you don’t (the tofu adds a lot of moisture). Then add a few tablespoons of water when processing, until a ricotta like texture is reached. Hope that helps!

  6. Probably seems redundant after reading all the other reviews , however I ill say it……YUM!!! Delicious!!!!

    I did make it with the optional stretchy moz. It made me wonder Nora if you have tried to use the recipe , and modify it to taste like the bechmal sauce ( basically a white sauce with Swiss cheese melted in) used in moussaka. I have missed moussaka too! Any thoughts?

    1. Thanks so much! Glad you enjoyed the lasagna! Wow, I like how you think. 🙂 That sounds amazing, I love moussaka too. I may have to work on that one!

    2. Hey Nora. It is the BEST lasagna I have ever made. In fact I made it twice – in March and April. I’ve never used lentils before. It made the sauce wholesome. I love many of the recipes you’ve shared on your website. Mahalo from Honolulu!

  7. I just made this last night for some friends and it turned out PERFECT. Not watery or dry, with great flavor. Thanks for a great recipe!

  8. Hello, I wanted to let you know I made this lasagna, and it was delicious! The noodles cooked to perfection, the “ricotta cheese” was excellent. I had to sub the lentils because of a health issue, ( I need to be careful of the amount of legumes etc. I eat) so I used Gardeins beefless ground, and it turned out just fine. I made this in those rectangle tinfoil pans, for takeout, and got 3 pans full, so we ate one and I froze 2. Our dinner guests had no idea it was vegan! Thank you for such a great recipe ??❤️

    1. I’m so glad you made and enjoyed the lasagna! I make this one regularly, and I have frozen it before as well. 🙂 Thank you so much for letting me know, I LOVE getting feedback, especially when it’s this good!

      1. When you freeze it, is it cooked already? And then at what temp and how long do you cook it again? Thanks.

        1. You can freeze lasagna a few different ways. First, you could assemble it (minus the mozzarella cheese on top, I would suggest making that fresh), wrap the dish tightly with foil and freeze uncooked. You could also cook the lasagna, then let it cool completely and freeze it. I think my favorite way to freeze it is to cook it, then freeze large servings of it. It will reheat easier and faster that way. If you have frozen the entire lasagna, to re-heat first thaw the lasagna overnight in the fridge. Then cover with foil and bake at 350 degrees F for 40 minutes or longer if needed until hot and bubbly. Hope that helps!

          1. I just sent an email asking about freezing the lasagne. I see now that someone had asked the same question. Thank you Nora! No need to respond to mine also.

        1. You could likely use more cashews instead of tofu, but you will also need to add more water. Maybe 1 cup more cashews and as much water as needed to get it the process smooth.

  9. How many grams of lasagna are in “a box”? I found several different boxes and now I’m confused :((.

    1. It varies, but 13 oz should be plenty. I usually get the 16 oz box at Trader Joes but I don’t use them all.

  10. Thank you, thank you, thank you for creating and sharing this recipe, Nora! It was absolutely fantastic, the best vegan lasagna we’ve ever had. I would definitely serve this to our non-vegan friends and family (and I bet they would never know the difference)!

    1. You are SO welcome Katie! I’m glad you enjoyed it so much, it really is the best!! Thanks so much for your comment, it just made my day! 🙂

  11. This recipe is fantastic. I feel sure that I could serve this even to meat eaters and they would love it. Thanks so much for sharing this. I added some sautéed onions, bell pepper and mushrooms.

  12. This one is a KEEPER!! I have already shared the link to your site with many friends and family. I’ve made a few vegan lasagna recipes, but you are right, this one is the tops. 🙂 I made a few changes because my family likes mushrooms, so I sauteed onions, garlic and mushrooms until their liquid dried up then wilted the spinach in that for the layers. I didn’t have enough of the red lentils on hand so I used green lentils to fill in for what I needed (worked totally fine). I also used a gf brown rice lasagna noodle. It’s wonderful. Thanks again!
    Jennifer B

    1. I’m so glad you enjoyed the lasagna Jennifer! 🙂 Thank you so much for sharing, these kind of comments just make my day! Your changes sound fabulous, I wish my kids like mushrooms and onions, but I have a few picky ones so I try to leave them out when I can. Thanks again!

  13. Has anyone here tried making this in the Instant Pot? I am new to WFPB so don’t have a lot of experience yet in how non-dairy ingredients in particular behave. In the past I have used a recipe that uses meat-based sauce (subbed in fake meat crumbles) with dairy ricotta. Everything is layered like normal in a 7″ push pan, covered with foil, and cooks on the trivet over a cup of water for 25 mins HP with NPR. I don’t think the red lentil marinara would be a problem but does the cashew tofu ricotta still handle the same way or would it separate out under pressure? Thank you.

    1. Ooooh I’ve never attempted lasagna in the Instant Pot. I think the cashew tofu ricotta would be fine under pressure. If you do try it, let me know how it turns out!

      1. Nora, pleased to report that the cashew tofu ricotta held up perfectly in the Instant Pot! I used it in a recipe for an Indian Lasagne and the flavours actually went together very well. In fact, I may have been eating the extra ricotta with a spoon directly out of the blender jar! Cooked today’s lasagne for only 20 mins with a 10 min NPR and then broiled the top with some vegan mozzarella, and found that the lasagne could have used a couple more minutes. I overfilled the pan and should have gone with my normal 25-27 mins because of the extra thickness. I have no worries at all that the ricotta will be fine for the additional time. I’m looking forward to trying to rest of your recipe too, but this was definitely a success. My omnivore son enjoyed it too, and he’s sometimes quite picky about me subbing new foods for his old standbys. Thank you for sharing your recipes!!

        1. That’s so great to hear Donna! Thanks for reporting back! 🙂 I am definitely going to give this a try sometime. Thanks for the great tips!

  14. This is the best plant based recipe I have attempted thus far! Tasted exactly like regular lasagna & my family loved it even though they aren’t vegan! Thank you so much for this recipe!

  15. Hello. Why are the lasagna noodles unbaked? When I use them without boiling it first, it always ends up not cooking fully in the oven and it’s dry afterwards.

    1. The noodles do cook fully in this recipe, without needing to boil the noodles first. The extra marinara sauce does the trick! It will seem like a lot of sauce but once it cooks it’s just perfect. Of course you could boil the noodles first if you wanted, but it’s really not necessary. 🙂

        1. No, not for the ricotta. No need to soak. If you are making the optional vegan mozzarella topping, you do need to soak the cashews for that. Hope that helps!

      1. Do we use the lasagna noodles that are made to cook in the oven without boiling first, or just plain old traditional boxed noodles?

        1. You don’t need special lasagna noodles, just plain old traditional. The extra sauce and techniques help them cook in the oven. Thanks!

  16. This sounds wonderful, but we have a nut allergy in the family. Do you have a recommended substitute for the cashews?

    Thank you.

    1. Sure! You could try using 2 blocks of tofu and leave out the cashews. I haven’t tried it, but I do think it would work!

  17. Sounds great. I have all the ingredients.
    I have a question: Can you assemble it the day before and just cook it the next evening, or is it better to make it all at once?

    1. It did not come out as good when I preassembled vs cooked immediately. The noodles became complete mush after sitting overnight before baking.

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