I don’t say this lightly… This is the BEST and EASIEST vegan lasagna recipe! Layered with a rich marinara, creamy ricotta, spinach, noodles and topped with ooey-gooey vegan mozzarella cheese. No need to pre-cook the noodles!

a slice of vegan lasagna being lifted from a white casserole dish.

After 400+ 5-star reviews, it’s safe to say that this is the BEST vegan lasagna recipe ever

If you love lasagna as much as I do, make sure to check out my Vegan White Lasagna and Butternut Squash Lasagna.

I’ve tried so many different recipes for vegan lasagna; some with veggies throughout and others made with vegan meat. Finally, I came up with this winning version that emphasizes comforting and ultra-satisfying bites using healthy, nourishing ingredients, like cashews, red lentils, and spinach. It’s also easy to put together and make ahead of time, so you can add it to your weekly dinner menu!

My vegan lentil lasagna layers red lentil marinara sauce, vegan ricotta cheese, and spinach in between tender lasagna noodles. Pour my homemade Vegan Mozzarella Cheese on top for extra cheesy bites, then bake until bubbly.

Why is this vegan lasagna the best?

  • The ultimate comfort food: Despite its healthy and nourishing ingredients, this lasagna has comfort written all over it. Every bite is creamy, rich, and so satisfying.
  • Make it ahead of time: Assemble the lasagna or bake it the day before serving! It even freezes well for months.
  • Kid-friendly: I love vegan lasagna with zucchini, greens, and extra veggies. But my kids? Not so much. That’s why this meaty and hearty version hides the veggies so well. You can feel good about feeding your family a healthy meal while indulging in an ultra-comforting dinner!
  • Packed with protein: The red lentils help to pack 26 grams of protein into every serving.
  • Deceptively vegan! Vegan lasagna with cashew ricotta may be healthier than the traditional recipe, but you’d never know it. The cheesy and meaty bites are too good to pass up and are sure to fool the meat eaters in your life!
baked lasagna topped with vegan mozzarella cheese and red sauce in a white casserole dish.

What kind of noodles are best for lasagna?

You don’t have to use no boil noodles for this lasagna even though we aren’t cooking them beforehand! I usually find no boil noodles have eggs in them anyhow. Regular lasagna noodles are what I typically use, and I have used many different shapes and brands over the years. They all work well. Gluten free lasagna noodles as well as whole wheat/whole grain work too! And trust me, you don’t have to pre-cook them!

I use extra sauce and layer it in strategically. With a longer baking time, the noodles cook up perfectly.

If you insist on using no boil noodles, that’s fine, but you won’t need to cook it for as long.

How to make vegan lasagna

Find the complete recipe with measurements in the recipe card below.

First, cook the red lentils. Add the lentils and water to a saucepan on the stove and bring the water up to a boil. Simmer until the lentils are soft.

cooked red lentils in a white saucepan.

Drain the water and transfer the cooked lentils to a large bowl. 

Pour the jars of marinara sauce into the bowl, then stir to combine.

marinara sauce and cooked red lentils in a white saucepan.
stirring cooked red lentils and marinara sauce in a white saucepan.

Meanwhile, make the cashew-tofu ricotta by blending the cashews in a food processor until crumbly. Add the ripped tofu, nutritional yeast, lemon juice, salt, basil, oregano, and garlic powder. Pulse again until the “ricotta” is smooth. Or use my almond based Vegan Ricotta instead.

creamy white vegan cashew ricotta in a food processor.

To start assembling the lasagna, pour 1 cup of the red lentil tomato sauce into the bottom of a large casserole dish. Spread it out to the edges with a spatula or spoon.

Next, add the first layer of uncooked lasagna noodles. 

layering lasagna noodles on top of red sauce in a white casserole dish.

Spread half of the cashew ricotta cheese on top, then add half of the spinach. 

Pour more of the marinara sauce over the spinach.

layering spinach into a vegan lasagna.
layering ingredients in a white casserole dish with red sauce and spinach.

Add a second layer of lasagna noodles on top, then add the rest of the “ricotta” and spinach.

To finish, add the third and final layer of lasagna noodles on top of the spinach, then pour the rest of the sauce over top. 

spinach on top of a layered, unbaked vegan lasagna in a white casserole dish.
layering spinach and red sauce in a casserole dish

Cover the casserole dish with a layer of foil and bake the lasagna for 1 hour. After it’s done, let the lasagna cool before slicing and serving.

Alternatively, you can top the lasagna with Vegan Mozzarella Cheese at the 40-minute mark. Take the lasagna out of the oven, remove and discard the foil, and spoon the mozzarella (or vegan shredded cheese) all over the top. Place the lasagna back in the oven until it’s bubbly and gooey (about 20 minutes). 

Let it cool for 15 minutes or so before slicing and serving.

casserole topped with vegan mozzarella cheese in a white casserole dish.

Tips for success

  • Use a marinara sauce that you enjoy the flavor of, or make your own from scratch like my Vegan Spaghetti Sauce.
  • If the vegan ricotta isn’t as smooth as you like, blend in a splash of water at a time until it’s smooth and creamy.
  • Are you adding more veggies to this lasagna? Hearty or watery vegetables, like mushrooms, potatoes, squash, zucchini, broccoli, carrots, or cauliflower, will need to be cooked ahead of time.
  • Let the lasagna cool for at least 15 minutes out of the oven. This gives it time to firm up and set, which prevents the lasagna slices from falling apart and making a mess.

Vegan lasagna variations

Use these ideas to customize the lasagna for your taste buds or dietary restrictions: 

  • Meaty lasagna – I often substitute vegan ground beef for the lentils, such as Beyond or Impossible Meat. To do this, simply cook the vegan ground beef in a pan until it’s browned and cooked through, then stir in the marinara sauce and continue the recipe as normal.
  • Veggie lasagna – Feel free to add even more veggies to the lasagna. My favorites are roasted zucchini, yellow squash, and red onion, but butternut squash, cauliflower, mushrooms, and sweet potato are delicious as well. Just layer in the veggies at the same time as the spinach.
  • Nut free lasagna – To make this vegan lasagna nut free, use a nut free brand of store-bought vegan shredded cheese instead of my homemade mozzarella. For the cashew ricotta, omit the cashews and use another block of tofu in its place. Add extra salt or seasonings to taste, and perhaps a little water if needed to blend.

Frequently asked questions

I don’t have red lentils. Can I use brown or green lentils instead?

For sure! Brown or green lentils don’t get as soft or creamy when they’re cooked, which means they’ll be more noticeable in the sauce. It will still be delicious, though!

Can this recipe be made gluten free?

Yes. All you need to do is replace the noodles! I’ve tested this lasagna with gluten free lasagna noodles and it worked out really well.

What do you serve with lasagna?

First and foremost, vegan garlic bread! The buttery, garlicky bread is the perfect complement to every hearty bite of lasagna. Dutch oven bread is also a good choice. Otherwise, keep the side dishes simple with vegan Caesar salad and cooked vegetables, like roasted brussels sprouts or air fryer asparagus.

Can it be made ahead of time?

Yes, you could assemble the lasagna, cover it, and keep it in the fridge overnight before baking the next day. You can also cook the lasagna, then wait for it to cool and keep it in the fridge overnight. Reheat and serve the next day.

How do you store leftover lasagna? Does it reheat well?

The leftover lasagna or slices can be stored in the covered casserole dish or an airtight container in the fridge for up to 4 days. Reheat it in a 350ºF oven for about 30 minutes or until the cheese and sauce are bubbly again, or simply microwave until warm.

Can you freeze vegan lasagna?

Yes, the lasagna and individual slices freeze very well before or after baking. Once the lasagna is assembled or finished baking, wait for it to cool, then cover it with a layer of plastic and aluminum foil. Freeze for up to 3 months. Or assemble the lasagna and freeze before baking.

Before serving, thaw the lasagna overnight in the fridge. Bake the next day in a 350ºF oven until warm and bubbly.

close up on a slice of vegan lasagna on a white plate.

Want more impressive vegan pasta recipes?

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a slice of vegan lasagna being lifted from a white casserole dish.
4.95 stars (488 ratings)

The Best Vegan Lasagna

I don’t say this lightly… This is the BEST and EASIEST vegan lasagna recipe! Layered with a rich marinara, creamy ricotta, spinach, noodles and topped with ooey-gooey vegan mozzarella cheese. No need to pre-cook the noodles!
Prep: 25 minutes
Cook: 1 hour
Total: 1 hour 25 minutes
Servings: 8 large servings

Ingredients 
 

  • 1 cup dried red lentils
  • (2) 25-ounce jars marinara sauce
  • 1 cup raw cashews
  • 14.5 ounce firm tofu patted dry
  • 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
  • 3 cups baby spinach
  • 1 box lasagna noodles (about 12 noodles) regular, gluten free or whole grain
  • Double recipe Easy Vegan Mozzarella Cheese or 2-3 cups shredded vegan mozzarella

Instructions 

  • Cook the 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 back to the pot and stir in the marinara sauce. 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. If it's too thick, add a few tablespoons of water to blend. Set aside.
  • Assembling the lasagna: Add about 1 cup of lentil marinara to the bottom of a large 9×13 inch casserole dish. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the 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 and bake for 40 minutes.
  • While the lasagna is cooking, make your Vegan Mozzarella Cheese, if using. Alternatively, use 2-3 cups store bought vegan mozzarella cheese.
  • After 40 minutes, remove the foil and spoon on the mozzarella (or sprinkle the cheese all over). Place the lasagna back in the oven and bake for 20 more minutes, uncovered. Remove from oven, let cool for at least 15 minutes and serve.
  • Leftover lasagna will keep for about 4 days in the refrigerator. See notes for freezing instructions.

Video

Notes

  1. Meaty Lasagna – Often I substitute vegan ground beef such as Beyond or Impossible for the lentils. To do this, simply cook the vegan ground beef in a pan until cooked, then stir in the marinara and proceed with the recipe.
  2. Veggie Lasagna – Feel free to add some veggies in addition to the spinach if you want. I like to roast a few zucchini/yellow squash/red onion and perhaps butternut squash, cauliflower or sweet potato. Then layer in the lasagna with the spinach layer.
  3. Nut Free Lasagna – To make the lasagna nut free, use store bought vegan cheese shreds for the top layer (and ensure it’s a nut free brand!). For the ricotta, omit the cashews and add another block of tofu. Add extra salt or seasonings to taste, and perhaps a little water if needed to blend.
  4. Lasagna noodles – You don’t need to use no boil lasagna noodles for this recipe. The noodles will cook in the oven because of the extra sauce. I’ve tested it with gluten free, whole wheat and regular noodles. They all work well. If you want to use no boil noodles or cook the noodles beforehand, you can, but I would recommend using a bit less marinara sauce and you could cut the cook time down to 30-40 minutes.
  5. Freezer Lasagna – Assemble the lasagna, but instead of baking, let cool, cover and wrap well and freeze. Alternatively, you can freeze it after baking and cooling. Either way will work fine. When ready to serve, thaw overnight in the refrigerator, then bake in a 350 degrees F oven until warm throughout. Individual slices also freeze well.

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. Wow! This truly is the best lasagna (not just vegan)! Tasted this at my brother’s home last week and had to make it myself. AND it passed the non-vegan taste test as well with very high praise. Can’t say enough about the cashew-tofu ricotta! This is a keeper and will be added to my rotation. I’ve been vegan for the last year or so and am so happy when I find recipes I’ll be making again and again that make all kinds of eaters happy. Thank you!
    Jewel

  2. First try and it turned out so bomb! Nice and creamy. It tastes just as good (if not better than) as a non-vegan one.
    I used 500g of passata, added the veggies I had in the fridge, made my own tomato based sauce in a pressure cooker and made my own lasagna sheets.

  3. Hey Nora, I don’t have red lentils will green lentils ruin the texture of the sauce? Not sure if I should sub green lentils or just omit the lentils from the sauce all together. Thanks!!

    1. Green lentils totally will work, they will simply be more noticeable. Not a problem though! Thank you and enjoy!

    1. You could use an extra cup of raw cashews, but you will need to add more water so it mixes well in the food processor.

  4. This vegan lasagna is by far my favorite! My husband and I actually served homemade food at our wedding last year and served this lasagna to about 75 people. It was such a hit, people still ask us for the recipe over a year later!

  5. Can you use your block mozzarella recipe for this? Will it melt as well as your super starchy one??

  6. I truly messed up the lentils, like no draining was involved and this still came out deliciously. So I happy I stuck with it!!

  7. Hello! I soaked my lentils prior to reading the directions. What would you suggest I adjust the water amount to when cooking lentils? 
    Thank you! Can not wait to try this. 

    1. That should be fine, they will just take less time to cook. When they are soft, they are done. Since you drain the water out anyhow it doesn’t much matter if there is too much.

  8. Made this yesterday! We really liked it! It’s so filling! 1 1/2 squares filled me up because this recipe is so protein packed! I used a wheel of Miyokos Creamery Vegan Mozzarrella instead of making the cheese from scratch. I loved how simple the recipe was, too! Thank you for a great lasagna recipe! 

  9. Thank you for the recipe! One question: do I need to buy the “no boil” lasagna noodles or regular lasagna noodles?

  10. So I made this recipe today and it turned out really good. My sister is vegan but I’m not and she wanted something knew and we decided to try your recipe. I might just become a vegan because it surprised me on how much I liked it without the meat, so thank you for this recipe!!!

  11. This is crazy delicious and really filling. No reaching for the rice cakes and peanut butter 2 hours after this dinner! I used rice pasta and cooked the noodles half way; they came out perfect. The mozzerella is inspired. LOVE! Thank you!

  12. Just made this and cannot WAIT to eat it. Question – just prepared and want to cook next day, making sure it’s all right to refrigerate over night and cook next day.
    Let me know ! Thanks for all your recipes, I use them at least once a week . Been vegan for 9 months!

    1. Thanks so much, that means a lot to me! So glad you are enjoying the recipes. Yes, you can prepare it, then refrigerate and cook it the next day. Hope you enjoy!

  13. Truly the BEST lasagna – vegan or otherwise!  So delicious that my husband and I are eating it for every meal until it’s gone! 

  14. I so enjoyed this recipe ,,I usually make vegan lasagna with cashew pimento cheese,,,I am not overly found of the cashew cheese,,so I tried this and loved it,,I loved the ricotta ..I also added sun-dried tomatoes and broccoli plus black olives and the spinach ,,I took it to a birthday party and everyone loved it…so thank you very much for this sweet dish

  15. I am newly vegan, about 3 months (I needed something to do during quantine!) I have used so many of your recipes and am very thankful for your work. I made this for my very carnivorous family, and not only did they love it , they had seconds! Now the two boys want to be vegan and well! Keep up the good work and we will continue to make these awesome recipes! Thank you

    1. Made this tonight. Couldn’t find tapioca starch so substituted with Diya vegan cheese. Also, had to boil the lasagna noodles as i didn’t have the oven ready. The consistency was not good even though I followed the recipe. Too much sauce. Will try once again with my own vegan mozzarella.

      1. Hey there, so the reason it was too saucy and didn’t turn out well is because you aren’t supposed to pre-cook your noodles. I use regular lasagna noodles (not oven ready). If you boil them first, there will be too much sauce and the lasagna will be mushy and much different than if you follow the recipe instructions. If you insist on pre boiling the noodles, use half the sauce and bake for half the time.

  16. I can’t seem to find red lentils anywhere. Will the recipe be affected significantly if I leave them out?

    1. No, it won’t. You could use another kind of cooked lentil, or even a meat substitute like beyond beef or something else. Thanks!

  17. I’ve been looking for a decent vegan lasagne recipe for soooo long! Thank you for this – it was so good! This will be my go-to recipe from now on 🙂

  18. This is one of the first times I’ve seen it where cashews weren’t soaking forever and a day! Making this with Palmini noodles for a gluten free version as well. (My daughter is gluten intolerant and vegan) LOL

    thanks for this recipe and the moz cheese too!!

    1. I was wondering if I could freeze this and bake it later. Have you tried that? At what step would you freeze it?

      1. You can freeze it before baking. I would freeze it once assembled, but if using the optional vegan mozzarella, wait and make that when you bake it.

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