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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1,065 Comments on “The Best Vegan Lasagna”
Made it this past weekend, with the vegan mozzarella too. As advertised, it was excellent.
Glad you enjoyed it! Thank you!
Are the cashews soaked or just raw? Going to make this for my non vegan sister who I’m trying to convert!
They don’t need to be soaked here actually. Thanks, I hope you both love it!
Hey! love your recipes. Can I leave out cashews? I have not nuts at home
You might be able to substitute more tofu for the cashews. I haven’t personally tried it, but it should work. Glad you love it!
Nora! I love you! I just so happened to have lentils and spinach I was tired of looking at. The tofu ricotta was SO GOOD. I was never in love with dairy ricotta but this is way better. And it was such a simple process. Thank you. 🙏
Thank you for the love!! I’m glad you love the recipe! I appreciate you taking your time to share!
P.S.
My guest loved it and said that it was by far the best vegan lasagne he’s ever eaten!
Thanks Tracey! I’m glad you and your guest loved the lasagna! Thank you for sharing!
Hi Nora
I made this lasagne yesterday for my vegan guest. It was delicious! I substituted spinach for roasted aubergine and ribbons of courgettes, I will add more of these nest time and possibly carrots too.
I also made my own marinara sauce. I added the lentils to the sauce instead of cooking them separately. This all worked well.
I also added quinoa, which I cooked separately, as I love the meatiness of it’s texture.
The vegan ricotta is delicious! Thanks for that. I did have to add some almond milk as it was a little dry and crumbly I found – could be the use of different products as I am in South Africa and I use locally produced ingredients.
Anyway, thank you so much.I will most certainly make this again and play with it even more.
Thank you, Tracey!
Hi! this loooks sooo delicious!! Is there a replacement I can use instead of cashews my husband is allergic, thank you so much 🙂
Hi Valeria. In my Easy Vegan Ricotta recipe, slivered almonds are used. I hope this helps! Thank you!
Hi this might’ve been asked earlier – but when adding the mozzarella do you re-cover the lasagne with foil for the last 20 mins of baking?
Hi Esther. I do not re-cover the lasagna after adding the mozzarella. I hope that helps! Thank you!
Nora, your recipes are sooo awesome!
I love your pancakes and blueberry waffles! I can’t wait to try your
nacho cheese recipe (my daughter says it’s terrific!
I’m going to be making your chocolate cake soon.
Do you have any published cookbooks? I would buy one now! I wish I could get on your email list. Did not get an email verifying my email address.
Patti
Thank you so much Patti, I’m so happy you are enjoying the recipes! I don’t have any published cookbooks at this time, I sure hope to one day. 🙂 I’m sorry the email subscribe didn’t quite work for you, I went ahead and added you, so you should receive emails now whenever I post a new recipe. Hope that helps!
Nora, is there anything you can use besides tofu in this recipe?
Tofu and I don’t get along.
Patti
You could probably use an extra cup of raw cashews, and a little more water when blending until it’s smooth and creamy, or you could make this Easy Vegan Ricotta, that is made with almonds instead. One batch should be enough for the lasagna. Hope that helps!
One of the if not the best vegan recepie. I love it!
I’m so glad you love it, Marko! Thank you!
Amazing. ♥️♥️♥️♥️♥️
Thank you!
This became my favorite vegan lasagna recipe! Everyone who’s not vegan loves it as well 🙂
Hi Gabrielė. I’m glad the lasagna was enjoyed by all! Thank you!
I didn’t use this exact recipe, I didn’t make the cheese or use red lentils in the marinara, and I used a mix of veggies instead of just spinach. I love the cashew tofu ricotta, my partner accidentally bought silken tofu but it worked fine, I just processed the cashews and mixed in a bowl by hand with the tofu. I can’t wait to try the whole recipe, this cheese sounds amazing I just didn’t have tapioca starch!
Thanks, Maren. Let me know how the whole recipe turns out when you’re able to try it! Happy cooking!
My husband and I love this recipe. We make it twice a month. If you prep well, this recipe is so fast to get in the oven. And yay for delicious leftovers!
Hi Mistie. I’m glad you and your husband love the lasagna! Thank you for sharing!
Would this ricotta work to make Stuffed Shells as well? Thanks!
Yes, absolutely. I actually have a stuffed shells recipe. 😉
I wanted to make this but with gluten free lasagna noodles. Do you think this would freeze well? Would I bake any before freezing? Or need to cook the lasagna noodles. I’m new to freezing food and I have a baby on the way so trying to look for good freezer lasagna recipes.
Gluten free noodles work great here, no need to pre boil them. You can freeze the lasagna once assembled, before baking. Then thaw overnight and cook until hot!
The BEST! Even my husband who is not vegan loved it! Thank you!
Thank you, Michele! I’m glad you love my lasagna recipe!
Can you substitute green for red lentils?
Sure, you could.
Hello, would extra firm tofu work for the recipe? Also, do the cashews have to be soaked first?
Yes, extra-firm is fine to use here. The cashews do not need to be soaked.
Sounds great; but I can’t eat tofu(soy). Are there any possible substitutes for the tofu?
You can make my almond ricotta instead. 🙂
Do the cashews need to be soaked first for the ricotta?
No, they don’t need to be soaked here.
I absolutely love this recipe…. it’s hard to believe it’s vegan. I added mushrooms to the spinach layers and it was so delicious….
Hi Michele. I’m glad you love the lasagna! Thank you!
Can I used regular lasagna noodles or donI have to buy the no boil pasta noddles?
Thanks
Regular lasagna noodles work just fine here. Thanks!
It was brilliant from a man that made it!! Delicious will make again.
Hi Matt. Thank you for sharing!
This lasagna is ridiculously easy, and the payoff is impressive! It is packed with flavor, and after the 15 minute rest, it sliced PERFECTLY. I almost didn’t make the mozzarella as I’ve tried it a few times with recipes from other blogs and didn’t really feel like it tasted like mozzarella. The other recipes used similar ingredients, but clearly in different ratios because your recipe tasted so much better. I will definitely be using this mozzarella in other recipes in the future. Thank you for yet another recipe I would gladly serve anyone, vegan or not! And thank you for making such simple and accessible recipes without sacrificing one bit on flavor.
Hi Allison. I’m so glad that you love the flavors of my recipes! Thank you for using them! Thank you for taking the time to share your wonderful comments!