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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837 Comments on “The Best Vegan Lasagna”
This was my first time ever making lasagna, and now that I’m vegan I decided to give it a go! It’s simply scrumptious, the ricotta is so smooth and all the flavours work so well together! Added it to my favourites folder, thank you!
Hi Stephanie. Thank you for trying my recipe! I glad it worked well for you and that you like it. Thank you for sharing!
I’m new to working with tofu. It says to pat dry—do I need to press it first to extract the water? Thank you! Excited to try this recipe.
Everything I’ve made from your site has been amazing! Even my meat eating husband LOVES the vegan meatloaf.
Hi Amy! For this recipe, there is no need to press the tofu first, as it will be blended up to make the “ricotta”. My other tofu recipes will specifically state to press the tofu and how to do so. Hope that helps, and I’m so glad you are enjoying the recipes, that is wonderful!
Unbelievably delicious! Genius. Thank you so much for creating this.
Hi Suzanne. I’m so glad you love it! Thank you for sharing!
can I replace the marinara sauce with something else? Or am I ruining the recipe with this? 😉
You really need a marinara or some sort of spaghetti sauce, and the correct amount, or else the noodles will not cook. Not to mention there won’t be much flavor to the lasagna. 🙂
Nora you are by far the best vegan cook I follow, I’ve done quite few of your recipes, I love your dedication and the effort to always get the best taste on the food you prepare
Thank you, Isabel, for your encouraging comments! I’m so glad you enjoy my recipes! Thank you for taking the time to share.
Hi,
Can store-bought shredded vegan mozzarella be used?
Yes, I do this sometimes for the topping instead of my homemade mozzarella. Thanks!
Can’t wait to make this! Question though…my local store didn’t have red lentils so I bought the regular ones (brown). Is it ok to use those instead or is it worth the extra effort to go to another store and find red? Thanks!!
Hi Vanessa! You can totally use brown lentils instead of red, they will be more noticeable in the lasagna but that’s really not a problem unless you have picky kids that don’t like eating beans like mine. 🙂 Hope you enjoy it!
I LOVED THIS RECIPE …
How long is this good for in the fridge ?
Thank you! Leftovers last 3-4 days. You can freeze individual slices as well if needed.
Hi,
Is it possible to substitute the red lentils with crumbled vegan meatballs?
Yes, that is totally fine!
I made this lasagna for my family’s Christmas dinner I’m the only vegan in the family but they were willing to try this unconventional Christmas dish if I would make it. I really was nervous but…. WOW! Everyone raved about it! It was so gratifying. I love this dish and plan to make it a standard part of my vegan repertoire. Making the stretchy vegan mozzarella topping was really amazing and fun too. YUM! I am grateful for your fantastic recipe! Thank you 🙏!
Hi Charlie. I’m glad the lasagna and cheese was a hit for you and your family! Thank you for using my recipes!
I’m making this for some vegan friends. I wonder if it’s okay to assemble a day ahead and then bake, or will the lentils absorb the sauce? Have heard raves about this from other vegan pals.
I’m glad you’ve heard good things about this lasagna, and I hope your friends love it. Yes, it’s okay to assemble it the day before, then bake, the lentils won’t absorb the sauce. You might need to cook it just a little longer since it will be going into the oven cold. Enjoy!
Thank you so much, just made this tonight and my meat eating family loved it!!!! This recipe is a keeper. I can’t wait to try your other recipes!
Thank you for trying my lasagna recipe, Heidi! I’m glad your family loved it! Let me know how the other recipes go for you!
WOW! What a recipe and the vegan ricotta is sooo good! I kept wanting to eat the ricotta by itself.
? Can I freeze it?
Thank you, I’m glad you enjoyed the lasagna and ricotta! Yes, the ricotta can be frozen.
LOVED THIS!!! Thank you so much for this recipe! My 15-yr old vegan daughter really missed lasagna – so she was thrilled when I made this ! Super easy and delicious – even for the non-vegans in the family, It has been added to our “favorites” recipe binder!
Hi Sarah! How fun for your daughter! I’m glad your family liked my lasagna recipe! Thank you!
Blessings Queen, thank you so much for sharing this recipe. I made it for Christmas dinner and even my carnivore guests loved it! I’m just mad there aren’t any leftovers! Lol
I’m glad the lasagna was a hit for your Christmas dinner! Thank you!
I made this for Christmas it was amazing! I just had some leftovers for lunch too lol thank you!!
Hi Kelly. I’m so glad you enjoyed the lasagna. Thank you for sharing your comments!
We served this as part of our early Christmas dinner and it was a hit! Not just according to those of us who are Vegan, but also those who are not. It was super delicious fresh, AND left over yesterday. The cheese was so easy to make and delicious!
Hi Theresa. I’m glad the lasagna was enjoyed by all! Thank you!
It really is the best! I make this regularly and even on Christmas. Thanks for making delicious recipes for all to enjoy.
You’re so welcome!
What a fabulous lasagna! I made it today for Christmas dinner and even the meat eaters thought it was delicious!
Really enjoyed! Made it for Vegan sister & received great comments.
I think I would had added more salt & garlic. I would have also smashed the beans & put more beans in it.
Two of our daughters are vegan and are introducing us to vegan meals. I made this lasagna and my husband loved it and that is huge! I love the fact that it is a fairly simple recipe and I already had most of the ingredients. I will definitely be making this on a regular basis.
That’s great to hear!
This has become a family staple in my house, my kids love it! I sometimes add chopped parsley to the ricotta and I love how easy this is to prepare. I’ve tried many lasagna recipes and by far this is THE BEST! Thank you so much 🙂
you’re welcome!
This lasagna is amazing! Curious if I can make it a day ahead of time and just keep it in the refrigerator until baking? Also, can you use regular lasagna noodles and not boil them or do they have to be the no cook type? Thank you!
Thank you so much! Yes, that will work just fine to refrigerate it a day ahead of time, then bake when ready. It might take a bit longer in the oven since it will be cold going in. I just use regular lasagna noodles, the sauce cooks them just fine. They don’t have to be the no boil kind. Enjoy!
Thank you! So excited to share with my family tonight!
You’re welcome!
Thank you for all of your amazing recipes! I am planning on making this for Christmas dinner! I was wondering about the uncooked noodles, do I buy the noodles that are precooked or regular lasagne noodles ?
Thank you!!
Happy Holiday!!
You are SO welcome! No need to buy the no boil noodles, just regular lasagna noodles work, they get cooked from all the extra sauce and extra baking time. 🙂 Much easier! Happy holidays!
So excited to make this! If I were to freeze it first, can you freeze it with the mozarella cheese on it already?
I would keep the cheese topping separate, because for one it doesn’t need to bake for an hour in the oven with the rest of the lasagna, and two, it doesn’t freeze super well and is much better made fresh. Thanks!