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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1,048 Comments on “The Best Vegan Lasagna”
I’ve been making this vegan lasagna for almost 2 years. IT IS TRULY DELICIOUS!! I’ve made it for family gatherings and for tried and true meat eaters. No one can believe it’s vegan or that there’s no cheese!! Thank you so much for sharing such a wonderful recipe!!
Thanks, Colette, for using my lasagna recipe! I’m glad it’s hit at your gatherings! Thank you for sharing your review, ad happy cooking!
I have to write a review, never have. Made this for a small family gathering. It was the best I have had. BUT… just got a text from my non vegan granddaughter asking for the recipe! I made it just as written. Thank You!
Hi Cindy. Thank you for taking your time to write this great review! I appreciate it! I’m so glad you loved the lasagna. Thank you for using, and sharing, my recipes!
This has been my go to recipe for lasagna for at least a year now. Finally leaving a long over due review. We always tweak it a bit as everyone does for taste (added veggies or faux meat instead of lentils) but this is just a fantastic recipe. That cashew ricotta is perfect! Follow the cashew ricotta directions exactly and no one will be disappointed! Thank you Nora.
I’m so glad you are enjoying the lasagna, and thank you so much for leaving a review! I tweak it often myself, in fact last night I used a mix of impossible beef and canned lentils, and added some cooked veggies. Very versatile!
After following hundreds, if not thousands, of recipes, I’ve never written a review until now… This was the BEST lasagna I’ve ever had! I’m on my third helping and don’t feel the least bit guilty. I did add some veggies to the sauce as I had some I needed to use up: red bell pepper; white onion; mushrooms; and sautéed that with beyond meat (I didn’t have red lentils) and it turned out incredible.
Thanks a lot, Olivia, for taking your to share your great review. It means a lot to me! I’m am so thrilled that you love the lasagna! Thank you!
Family favorite!
This is the best tasting vegan lasagna I’ve experienced. Recipe instructions were very helpful. The mozzarella recipe was an added bonus. It was delicious. My wife and I enjoyed leftovers as much as we did the first meal. Thank you Nora for this outstanding recipe.
Hi Bob. Thank you for taking time to share your wonderful review! I am so glad that you and your wife enjoyed the lasagna and cheese!
I love this recipe so much! I’m wondering what I can sub for cashews for someone who can’t eat nuts?
Maybe sunflower seeds? I haven’t tried it though, sorry! I’m so glad you love the lasagna.
Excellent Cashew-Tofu Ricotta recipe. My Lasagna came out really good. I did not add the lentils to the sauce. But I added a lot more veggies. Also made 2 cups white sauce using almond milk. That added a really nice creamy layer. I could then reduce the amout of tomato sauce. I think I’m going to use this recipe again.
I’m so glad you enjoyed the recipe!
Even though I am vegetarian (not vegan), this is my go-to recipe because not only is it delicious, it is healthy and full of fiber and protein from lentils and tofu. My meat-eating husband raves about this recipe too. Use fresh basil and make your own marinara sauce if you can!
Wow, wow, wow! Another Nora recipe for the win! I’m eating this as I type and it’s so delicious! Thank you!
Thanks Mia! I’m glad you love the lasagna. Thank you for sharing!
So good! I had everyone tricked into thinking it was real lasagna. The ricotta mixture smells so bad when you mix it together but it really absorbs all the other flavors and the end result is lovely. Looks like dairy ricotta! Will be keeping this recipe
I’m glad the recipe turned out delicious and lovely for you! Thank you for sharing!
My wife and i have been whole foods plant based since 2014 – i have tried many cheese recipes and the ones you have shared here are without a doubt the best we have had since starting this journey. and without a doubt this is the best plant based lasagna we have ever had. Nice Job….we going to become subscribers to your site
Hi Joe. Thank you, and welcome to Nora Cooks! I am thrilled that you love the lasagna and cheese. I really love creating new and delicious recipes, and it means a lot to me that you love them. Let me know how the other recipes go for you, and happy cooking! Thank you for taking your time to share your review!
Apologies if someone already asked this! I don’t have any foil, do I need to adjust anything for that?
Hey Nora, how many servings does this vegan lasagne make? It sounds really yummy but I have 6 adults to serve, will it be enough? Also, can I add vegetables and if so can they be frozen and which ones would be best? Thank you
Hi Sarah! It makes 8 large servings, it will be plenty for 6 adults. You could probably add some veggies, yes. Many would work, if they are frozen I would thaw or saute them first. I think mushrooms, zucchini, carrots, zucchini or yellow squash would all be good additions. And many more!
Hey Nora, is there any way I can freeze these lasagnas? Would it keep well?
Yes, I have frozen the lasagna with success. You can freeze it either before or after baking. Either way, cover it very well and freeze. When ready to serve, let it thaw overnight in the refrigerator before baking until warm.
The tofu I have on hand is frozen. Can I use that in the tofu/cashew ricotta? We are in the middle of a snow storm and I can’t get out to buy more.
Oh sure, that will work fine once it’s thawed. We are in the middle of a snow/ice storm as well and running out of food! Hope it clears up soon.
Wow just wow! This lasagna was amazing ! Both my husband and I switched to plant based eating this past fall and love this new way of life. We both agreed this lasagna was better than the original one with cheese! I am still in awe at your recepie for the mozzarella. The best I have tasted puts all store bought vegan mozzarella to shame. Well done Nora look forward to trying more of your recepies!
Thank you for your kind review, Andre! I’m glad you love the lasagna and mozzarella! Let me know how the other recipes go for you. Happy cooking!
Can I substitute the tofu for something else we really don’t like tofu.
Hi Dom. The recipe for vegan ricotta does not contain tofu. You could use that one in the lasagna. I hope this helps! Let me know how it goes for you.
This recipe was FABULOUS! Thank you for fixing my pregnancy craving!! I omitted the lentils (one of my MANY food aversions right now, but normally a staple in my diet), and added in sauteed zucchini, bell pepper and mushrooms under the spinach layers. Thank you for this recipe 🙂
Hi Alexis. Congratulations! I’m glad you love the lasagna. Thank you for sharing!
Hi Nora,I made your lasagna for my vegetarian employer and they called me to say how delicious it is.Since I cook meals for them I’m now introducing most of your delicious recipes.I would like to request some one pot rice and veggies recipe please.thank you for sharing us yummy recipes.
Thanks for the requests, I’ll keep them in mind! So glad everyone is enjoying the lasagna and other recipes.
Excellent. One of the better vegan dishes I’ve made and I’ve tried hundreds.
I’m glad you love it, Jeff. Thank you!
I don’t usually comment on foods. But this is LEGIT the best vegan lasagna I’ve ever had. My only substitution is using white beans in place of cashews in the ricotta (personal preference). BRAVO!
Hi Mandi. I’m thrilled that you loved the lasagna! I really appreciate you taking your time to leave a review! Thank you!
Question. If I am using fresh noodles would I need less sauce since they are already cooked?
I haven’t tried it, but I would probably use half the amount of sauce, so only one jar, if the noodles are already cooked.
Love this lasagne! Made it once without the lentils which is good but the lentil version I made was very good as well. Husband is a meat lover but really loved this lasagne.
Hi Deborah. I”m glad you love the lasagne! Thank you for sharing!
This is my go to now! I added sliced mushrooms on the ‘ricotta’ and I prefer to do 3 layers ending with spinach on top. This time I added some nacho cashew cheese sauce on the top instead of mozzarella.
Hi Betsy. Thank you for using my recipe, and for taking your time to share your comments! I’m glad you like the lasagna!