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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1,314 Comments on “The Best Vegan Lasagna”
This truly is a delicious recipe! I’m not vegan, but lactose intolerant. Finding dairy free dishes like this that can feed a crowd is a game changer! I made this lasagna for a big Italian family and several people asked for the recipe. I might use less lemon juice next time, but my husband and I have happily finished off the recipe. I made it without the vegan mozzarella topping.
Hi Erin. I sure appreciate your wonderful feedback! I’m so glad the lasagna was a hit with your company! Wishing you lots of happy cooking!
I have this in the oven I know it’s going to be delish! The tofu ricotta is so creamy and tasty. If I’m using oven ready lasagna noodles do I still cook for an hour?
No, if using oven ready noodles it probably will only need to cook in the oven for about 30 minutes. Hope you enjoy it!
10 stars 🤩! Vegan for almost 2 years and hands down one of the best meals I’ve cooked. Loved how uncomplicated this was and perfectly seasoned as-is. Our new staple!!
You have made my day! Thank you for sharing your wonderful feedback and review! I’m thrilled you love the lasagna and will be making it often! Happy cooking!
I guess that I’m hooked! For me it wasn’t perfect until I added more salt and pepper, and then it was exquisite. Thanks Nora
I should also add that I would have enjoyed more spinach … next time!
Thank you for sharing your feedback, Laura! I’m thrilled you love the lasagna!
I keep making it, every other week or so. I bring it to work and have it for lunch most days. One good thing about the recipe is that it holds together and travels well! I have also changed to the almond ricotta, which (alas) is more expensive than tofu, but really good.
I have this recipe saved in my recipe binder because it is amazing! Thank you so much for sharing it with us.
I made this for Easter dinner. This my first attempt at making a vegan lasagna AND using anything tofu. This came out so good. I think I let too much water be drained (I let it sit over an hour) from tofu because the “ricotta” was a little dry. I also, out of fear that noodles wouldn’t be soft, assembled the night before baking. This also soaked up A LOT of the sauce! It held up fabulously, but I think next time I wont let it sit so long. It was DELICIOUS! It was also very easy to prepare. A few nonvegans who were bold enough to try it also thought it was tasty.
Hi Traci. Thank you for sharing your feedback and review! I’m so glad you loved the lasagna!
I’ve made this twice; the first time I made it along with the vegan mozzarella recipe and unfortunately my family was not a fan of the mozz so I pulled it off as well as I could and I was stuck eating leftovers by myself. To be fair, no one in my family is fond of any vegan style cheese. BUT, the 2nd time I made this I omitted the vegan mozzarella and made everything else exactly as directed. It was so amazingly delicious that my husband and 15 year old son LOVED it and my 13 year old son, who detests spinach, tolerated it without gagging which is nothing short of a miracle! This kid has a horrible gag reflex when it comes to textures of certain foods. I have now saved this recipe to my favorites and deleted all other lasagna recipes. Why make anything, but the best? Thank you so much, Nora!
Hi Lori. You are welcome! I’m so glad your family loved the lasagna recipe, and that you found a way to make that is best for them! Thank you for sharing your feedback! Happy cooking to you!
Made ahead for tomorrow. Hoping it holds up.
Hi! Can I make this a day ahead of cooking it? I have made it before but never a day ahead?
Thanks for all you do!
Hi Lynn. You can definitely assemble it 1 or 2 days ahead of time. Just cover the dish and keep it in the fridge. Thank you for your encouraging words!
OMG! This is the best ever recipe for lasagna. My picky son in law and their young kids all loved it. My daughter wants the recipe
Thank you, Susan, for your wonderful feedback! I’m so glad you loved the lasagna!
Even my non-vegan family members prefer this to regular lasagne.
Great to hear about my lasagna recipe, Kathleen! Thank you for sharing your wonderful feedback!
Holy ravioli, this was such a winner!! My 7yo asked for seconds and she doesn’t even like lasagna! My 11 month old double fisted it, and quite honestly I wanted to do the same. It was filling but healthy, and I am so happy to have leftovers to save me from cooking tomorrow. Love it!
This is wonderful to hear, Laura! I’m so happy you and your kids loved the lasagna!
Yikes, I put the cashew tofu ricotta in the fridge trying the meal prep and now it’s not spreadable. Should I add water? Or maybe it’ll soften if I leave it out at room temp?
Just let it sit out at room temperature for about 30 minutes. It should soften again 🙂
I made this minutes ago. It’s in the oven baking. I KNOW this will be delish simply based on the cashew tofu. Omgosh!!! I took some liberties with spicing (no measuring, fresh garlic, etc). I think I will double the cashew tofu recipe next time for a thicker filling. I’m waiting desperately for it to finish. Thank you!
Hi Cindy. Thanks for sharing your feedback! It’s going to be delicious!
I’m a fan. Before becoming plant-based I hated taking the time to make lasagna even though I cooked from scratch all the time. Since going plant-based we haven’t had lasagna because I don’t like dairy-free cheese substitutes. This recipe was SO simple and so yummy. I used extra tofu ricotta on top and everyone loved the meal.
Hi Kelly. I’m thrilled you gave the lasagna a try, and that everyone loved it! Thank you for your wonderful feedback and review!
I want to try this recipe but my husband can’t eat any nuts or seeds. Can I make the tofu mozzarella with white beans.
Also my husband doesn’t like nutritional yeast can I substitute anything for it.
I haven’t tried using white beans instead of nuts but it might work just fine! Leave out the nutritional yeast if you need to, there is really no substitution.
I’m looking forward to making this recipe! Sadly, my husband is allergic to lentils. Can you recommend a substitution or should I just omit? Thanks in advance!
The lentils can be left out or replaced with finely diced vegetables or vegan ground beef if you really want that meaty texture. Happy cooking!
I used saf-instant yeast. very hard to spread. Help.
thanks Helen
The recipe calls for nutritional yeast, which is not at all like regular or instant yeast. Nutritional yeast is yellow and usually in flakes or powder, and adds a cheesy flavor to vegan recipes.
This is the best easiest most delicious lasagna I have found since turning vegan. I use so many of your recipes and I’m so thankful to have found you thank you for the research and thoughts and heart that you put into each of them!
Thank you for your wonderful feedback! I’m so glad you loved the lasagna!
This is the BEST LASAGNA I’ve ever made! Sooooo good. I made this according to instructions but didn’t have dry lentils, so I used canned lentils instead, and did not add vegan mozzarella cheese on top. I froze leftovers in individual containers. It did not change the texture nor taste. I highly recommend ❤️
Can I make this the day before and then cook it later in the evening? I am visiting friends and would love the convenient to prep this beforehand. Thanks!
I’m so glad you loved the lasagna, Betty! You can definitely assemble it 1 or 2 days ahead of time. Just cover the dish and keep it in the fridge.
This recipe is fantastic!
Our daughter cooked this fabulous lasagne. It’s just my husband and I so my question is, can it be frozen?
Hi Carol, I’ve made this recipe about 3 times. Freezing worked well for me.
I’m not vegan, but we hosted friends who are. I followed this recipe exactly, was very unsure how it would turn out. And my gosh – what a surprise! I can’t get over how much like ricotta this cashew-tofu mix was! I would not know this was vegan if I hadn’t made it myself.
It was a complete hit for all of us – my vegan friend said “this is restaurant quality good”. Definitely a keeper recipe!
This is wonderful to hear! I’m so glad the lasagna was a hit with your family and friends! Thank you for sharing your wonderful feedback!
Hi there! I currently have frozen spinach, should I thaw it out and squeeze out excess water before using it in the lasagna? Or should I just stick to fresh spinach? Thanks!
Frozen spinach should work, I would thaw it and squeeze out the excess water, yes. Enjoy!
Can you sub anything for tofu?
You can make this almond based ricotta instead to make it tofu-free. Hope that helps!