The Best Vegan Lasagna
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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!
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!
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)!
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!
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
Want more delicious vegan pasta recipes?
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!
The Best Vegan Lasagna
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
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558 Comments on “The Best Vegan Lasagna”
This was quite good. The beans definitely add a heartiness to the marina. It was really cool to learn how to make the cheese using cashews, tofu, and nutritional yeast.
Delicious at the time. And dare I say even more so as leftovers through the week!
hi Nora, I just want to say thanks for this amazeballs lasagne recipe which I have made many times for several differing palates and always to great applause! My friend owns a cafe here in Sydney and this is even on her Specials menu from time to time and always sells out!
Just as a hint to anyone who reads this, Nora’s simple cashew ricotta can also be used in a greek style philo pastry pie, to which I add some herbs (mint,dill etc) and some chopped sundried tomatoes.
Thanks for the great comment! So glad you love it!
This is the best vegan lasagna ever. I had to leave out the cashews for health reasons, but it was great. I was amazed how the red lentils just blended so well in the sauce. After I made it the first time , and when it was gone , waited 2 days and made it again.
That’s great to hear!!Thanks for the comment!
I made this lasagna substituting the tofu/cashew ricotta with homemade vegan almond ricotta cheese and quinoa instead of lentils. The result was amazing. Loved the textures and taste. This recipe is truly helpful to those with food allergies/sensitivities to dairy. Great lasagna!
I’m so glad you liked it! Thanks for the comment!
This lasagna was AMAZING! I added some mushrooms, sliced zucchini, green olives along to the spinach layer. The texture of the “ricotta” tofu-cashew mix was spot on after it baked and the flavors were so delicious! Even my kid demolished her plate! (That rarely happens!)
I’m so glad it was amazing!!
Can you freeze this lasagna recipe? Would you freeze before or after cooking? Thank you!
Jayne Meier
Yes, you can freeze it. I have done it both ways, you can freeze it before or after cooking. Just thaw it completely before cooking until warm. Thank you!
Hello, would silken tofu be fine or does it have to be firm? My store only has the silken currently. 🙁
I haven’t tested silken tofu here but I think it would work fine.
Is there a way to make the ricotta without a food processor?
Perhaps a blender, but you need some way to grind up the cashews well.
Wanted to report back and say that the blender worked fine. I did soak the cashews for about 10 mins just in case to soften the cashews a bit. I also had to scrape the sides of the blender to incorporate all the ingredients but that was no big deal. It was so delicious. Thanks for the recipe!
You’re welcome!!
Never made lasagna before, and am not a Vegetarian or Vegan. Delish. Even the bean and tofu-hating companion loved it. Shh!
I’m so glad to hear it was well liked!!
Hi, I love this recipe but I am out of lasagna noodles. Will it work with uncooked macaroni or spaghetti noodles?
It probably would work, but I haven’t tried it!
Hi, I am making this now. I bought regular lasagna noodles out of the box and they were still hard after the hour. I am hoping they cook after 20 more minutes. Should I have used fresh noodles uncooked like your video seems to be using? Thanks.
Did you add the full amount of sauce and everything else? I always use uncooked lasagna noodles, never fresh or pre-cooked. Did you cover the lasagna as well? If you follow the instructions correctly the noodles will cook due to the extra sauce called for.
Thanks for replying so quickly. Yes I used exactly what it said. In the recipe. I covered with extra foil . It did cook after the extra half hour. The problem I had was I put the mozzarella cheese on after 40 minutes and because the noodles were still hard I had to cover it. The mozzarella stuck a bit to the foil, BUT I was very happy with the results once it was cooked. It was really yummy. Thank you.
I decided to comment in case others had issues with their noodles. Just keep cooking it and it will be great.
Thanks, Jackie! I ran into the same issue too and followed the recipe the same. No worries, and I’m not disappointed! I’ll be patient and then add the mozzarella topping a little later. Totally gonna be worth the wait!
My first vegan lasagne after being vegan for over a year and WOW – it’s incredible! So quick and easy to make! Thank you!
You’re so welcome! I’m so glad you made liked it!!
My kids eat some vegan stuff I make but not often. They devoured this meal. Thanks
That’s so great to hear!
It was soooooo amazing!!
Thanks!!!
I was skeptical at first because I am picky about my lasagna. It has been my favorite meal since I was a kid.
I have a fool proof lasagna recipe that I have adapted from an old family recipe and I honestly think its perfect… BUT it is not vegan, or even vegetarian for that matter.
Since changing my eating habits – going veg and cutting out dairy, I still wanted to eat my favorite meal and enjoy it. With all the glowing reviews I decide to try this and was very surprised at how good it is! The ricotta absorbs the flavor of the sauce and you can’t tell that its not real ricotta!
I am so glad to add lasagna back into my life in a healthier, meat and dairy free version!
Nora, Thanks so much for sharing this recipe! One question I do have is if I make a batch of the ricotta and store it in the fridge, How long do you think will it last?
I’m so happy you enjoyed the lasagna! The ricotta will last about 4-5 days in the fridge. Thank you!
This recipe is amazing and really easy to do. thanks so much, it came out delicious!
You’re welcome! I’m so glad it came out great!
Best lasagna ever! I am fairly new to vegan lifestyle and my whole family loved it. I used Barilla gluten free noodles for it.
Thanks so much!!
This was seriously so good and easy! Even my kids and my “meat and potatoes” husband ate it with no complaints! We will definitely be making it again!
So glad to hear that! Thanks for the comment!
I am super excited to try this, but can’t do tofu. Do you have suggestions for a substitute, or can it be made without?
You could try an extra cup of cashews for the ricotta, but you will need to add more water as needed to blend until smooth. Should work fine though!
I have tried different vegan lasagna but this 1 is a keeper … finally thank you for this delicious recipe didn’t have tapioca starch not enough so put Daiya mozzarella cheese on it it worked very well !!!!
I’m so glad it’s a keeper!
Would I be able to freeze this dish beforehand? I would like to take it on vacation to cook later. Would you recommend assembling and freezing, or bake it first and reheat later? Look delicious!
You can do it either way, though I usually bake it first, then cool and freeze. To reheat, just thaw it completely then bake until warm.
Do you leave the aluminum foil on top when adding the vegan mozarella?
No, you can leave the foil off at that point.
wondering if i could use frozen spinach? just press out as much water as possible first?
Yes, that should work.
great to hear b/c i did it and it’s in the oven. i’ve made this so many times and tonight was at the request of my two teens. it’s a total winner! thanks for the quick reply!
We’ve made this recipe twice in 2 weeks. We can’t get enough of it, and the mozarela, freshly made, really makes a difference. My non-vegan boyfriend is love with it too, which is saying A LOT.
That’s great to hear!