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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1,254 Comments on “The Best Vegan Lasagna”
Add to previous comment: I skipped the lentils as I was using a really chunky, homemade sauce. Awesome recipe!
This was awesome. I used silken tofu for the vegan ricotta (I added egg (we have dairy allergy but can do eggs), fresh basil, fresh parsley, homemade vegan parmesan, nutritional yeast, and dried Italian seasoning) & it worked well. Thank you for a great recipe.
Thank you for your wonderful feedback! I’m so glad you loved the lasagna!
I’ve read and heard wonderful things about this recipe. Sadly, I do t tolerate lentils. Could I sun chick peas?
You can definitely use chickpeas or, to replicate a similar texture, you could vegan ground beef or use my vegan bolognese recipe instead.
Hi Nora, I can’t wait to try this recipe! I managed to get my hands on some fresh lasagna pasta, can you please let me know how to adjust the cooking time?
Thank you for this fabulous creation!!
Hi Emily. I have not used fresh lasagna before, so I can only estimate. If the pasta is soft, I would recommend cutting back on the sauce (by about 1/3 to 1/2). It would probably need to bake for about 40 minutes. Hope this helps!
Excellent!!! For both vegans and not. Time consuming the first time and now will be much easier knowing what I am doing (I do not cook a lot!)
Hi Mary. Once you get used to the process, lasagna does go together pretty quickly, and you have the added plus of amazing leftovers! I’m so glad you loved it! Thank you for your wonderful feedback!
I love love love this lasagna! Everyone raves over it…even Non-vegans. Thank you for sharing your recipes…especially this one. ❤️
Thank you for your wonderful feedback! I’m so glad you loved the lasagna!
Hi is there a substitute for the cashews? I can’t est them I get sick.
Rodney
Hi Rodney. I have an easy vegan ricotta you can use, in which you can substitute tofu for the nuts. Check it out to see if this will work for your needs! Happy cooking!
My gluten free lasagna noodles didn’t cook, maybe 50% done. Any reason to not pre-cook them in the future?
Otherwise amazing flavors.
Thanks!
Hi Brie. I never have trouble with my noodles not cooking all the way, no matter what kind I use. Did you use the full amount of sauce? I know it seems like quite a lot but that’s whats needed to make sure the noodles DO cook all the way. But if you want to precook the noodles that is fine, just use half the amount of sauce probably and you won’t need to cook it for nearly as long. Hope that helps!
I did something wrong. My noodles didn’t taste quite cooked at 60 minutes. What could have gone wrong?
Did you use the full amount of marinara sauce? Or make any substitutions or changes to the recipe?
Hi Nora!
For a long time, I have wanted to make u wonderful vegan recipe! Well last evening, made it & hubby loved it! I added, like one of the comments mentioned: onions, a small carrot, & mushrooms to sauce. Everything was so good! ? when I made the V ricotta in my F processor, it formed into a ball, it was thick, & I could only place it in the pan in small clumps that I pressed down. It did not affect the goodness @ all. Also, I made the V mozzarella topping. Could I add nutritional yeast to it bc it needed more flavor. Thank you for all that you do to keep us happy & eating healthy! I love your favorite tofu recipe & @ first had to search for it aside from your website, but found it! Finally I placed tofu in a zip lock bag, perfect for marinating! All my very best to you! 😊
Hi Amy. Thank you for taking time to share your great review and your comments! I’m glad that you guys loved the lasagna and cheese! I really enjoy creating delicious and easy recipes, and it makes me happy to hear you are enjoying them. Wishing you happy cooking!
In the oven now. I made the mozzarella and doubled as instructed. That s a lot of cheese. I only used half I think. House smells wonderful!
I hope you enjoy the lasagna! Let me know how it turned out for you!
Can you make this a day or two ahead of time
Yes, up to two days would probably be okay. Prepare it, just don’t bake it until you’re ready to serve the lasagna.
My three and five year olds LOVED it—“especially the white stuff, and the sauce, and the noodles.” 🤣
Thank you for creating a delicious go-to recipe for my family!👍🏻
It’s always wonderful to find a recipe the kids love, right! I’m so glad the lasagna was a hit. Thank you for sharing your wonderful feedback! Happy cooking!
I didn’t make the optional cheese topping, but I made the rest and it was fantastic. That ricotta is amazing!
My husband and I are transitioning to healthier meals and less meat. He is a meat and dairy person, so I’ve been looking for recipes that he’ll like. He also liked it and didn’t miss the meat at all!
I snuck chopped zucchini and mushrooms in it as well!
Definitely a permanent add to our repertoire!
I’m so glad the lasagna was a hit for you guys! Thank you for taking time to share your review and feedback. I’m thrilled my recipe will be on your meal rotation list! Happy cooking!
So excited to try this! Can it be frozen?
Yes, it freezes well. Enjoy!
I made this and it was absolutely amazing! I also made the stretchy mozzarella for the top! Thanks so much
You are very welcome! I’m glad you loved the lasagna and cheese! Thank you for sharing your wonderful review and feedback!
Best lasagna ever!!!
Thank you for sharing your wonderful feedback!
This truly is outstanding vegan lasagna. I sautéed onions, garlic, mushrooms and vegan sausage as the base for the marinara before adding the lentils. Absolutely delicious. The cashew ricotta is sensational. Thank you for sharing!
You are so welcome! Your base sounds quite delicious! Thank you for sharing your feedback. I’m thrilled you love the lasagna!
I honestly make this recipe 1-2 times a month! and have been over the last year. It feels so healthy and comforting at the same time. It is a great use of a bag of spinach that I have no other plans for. Occasionally, if I am short on time, I will use gardein b’ef crumbles in place of the lentils. I heat them up in a skillet and add them to the sauce before layering. Love it and will keep recommending it to all my family and friends!
It’s so great you are loving the lasagna! Thank you for taking time to share your wonderful review and comments! Wishing you lots of happy cooking!
This is phenomenal! My meat and potatoes partner even loves this lasagna!!
Hi Michael! This is sure one of my family’s favorites! I’m so glad the lasagna was a hit at your house! Thank you for sharing your feedback and review! Happy cooking!
This is absolutely the best lasagna. Even my fussy nine-year-old granddaughter loved it. I didn’t make the cheese topping, and I think it’s perfect without it. A good sauce is important…I used Rao. Thank you–this will be made again and again.
Hands down the best lasagna I’ve ever made. It was a hit with vegan and non-vegan friends. Absolutely phenomenal
I love this recipe! I was a little skeptical reading the “lentils” and such, but to be honest you don’t even know they are there giving you the little nuggets of great nutrients! I fed my step-daughter a taste of your vegan mozzarella, and she actually stopped for a moment, pondered, and said “that’s good”. Believe me, that is a huge compliment. Thank you so much for bringing this goodness into my life. I appreciate you!
Thank you for sharing your wonderful feedback! I am so glad that you loved the lasagna! Wishing you lots of happy cooking!
This is the best vegan lasagna recipe I have ever made!!
Wow, thank you so much! I appreciate you sharing your wonderful review!
This recipe was delicious! It kept beautifully. We will definitely make again. Thank you!
Thank you for sharing your wonderful feedback! I’m glad you loved the lasagna! Happy cooking!