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! 

vegan lasagna being picked up from the pan.

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!

vegan lasagna photo from above

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)!

vegan lasagna in a casserole dish from side shot

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!

bowl of red lentil marinara for vegan lasagna

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

vegan lasagna, from above, on a spatula to serve.

Want more delicious vegan pasta recipes?

Vegan Baked Ziti

Instant Pot Vegan Alfredo

Spaghetti and Vegan Meatballs

Easy Vegan Mac and Cheese

If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!

vegan lasagna being picked up from the pan.
4.95 stars (417 ratings)

The Best Vegan Lasagna

This is hands down the BEST Vegan Lasagna. With a protein packed red lentil marinara sauce, tofu-cashew ricotta and lots of fresh spinach, this lasagna will satisfy everyone, vegan or not!
Prep: 25 mins
Cook: 1 hr
Total: 1 hr 25 mins
Servings: 8 large servings

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

Serving: 1serving | Calories: 497kcal | Carbohydrates: 75g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Sodium: 700mg | Potassium: 1149mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1479IU | Vitamin C: 18mg | Calcium: 139mg | Iron: 7mg
Course: Main Course
Cuisine: Italian
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

 

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Comments

  1. Why wouldn’t you precook the noodles? That’s typically what I do with normal lasagna as noodles are rock hard and I’m not sure even an hour is enough to cook them through

    1. You don’t need to precook the noodles because the 2 jars of sauce do it for you. As long as the noodles are totally covered in sauce, they should cook properly and not turn out like mush.

  2. I finally got around to making this lasagna the other day and oh my does it live up to the hype! I stayed pretty true to the recipe apart from the use of gf noodles, store bought vegan cheese, sautéed veg, and beyond sausage. My pan ended up being a too shallow so I made a second lasagna to use up the remaining ingredients. I also added in a layer of raw zucchini slices which  cooked well and added some nice texture. Overall this recipe is super easy, customizable, and absolutely phenomenal! 

    1. Two lasagnas in one – what could be better! I’m so glad you loved it and thanks so much for your wonderful review!

  3. I really don’t leave comments often but THIS REALLY IS THE BEST VEGAN LASAGNA I’VE EVER HAD!!! THANK YOU!!!

  4. So good, I’m not vegan but my sister is so I made this lasagna and it tasted exactly like the real deal. I used soy free tofu in place of regular tofu bc of allergies and it came out great. We also didn’t have baby spinach so kale from the garden it was. Awesome recipe!!

    1. Hi Elizabeth. How wonderful for you to make lasagna for your sister! I’m so glad you loved it! Thanks for sharing your fantastic feedback! Kale from the garden sounds amazing!

  5. Just made this for the first time last night, and my husband is a huge fan! I’m happy to find a great lasagna recipe as I’ve missed lasagna while cooking for my husband’s WFPB diet.
    I’m just wondering if you know how it freezes. I’m trying to find good meals to freeze for after my baby arrives in October.
    I love your recipes so much, and I really appreciate that you share them with all of us!

    1. Thank you so much for the wonderful feedback and review, Christa! And congratulations! Yes, the lasagna freezes quite well before or after baking. Cover it very well with foil and freeze. When ready to serve, let it thaw overnight in the refrigerator before baking until warm. All the best to you and your husband! 🙂

  6. Made it today and 2 out of 3 meat lovers want me to make it again! The 3rd didn’t like the texture of the ricotta so I was wondering if you could make it with silken tofu? I loved it, being the only vegan in our house really happy with a recipe that is so close to a regular lasagna, thank you so much!

    1. Hi Suzie, I’m glad almost everyone loved the lasagna! If the ricotta was too gritty, you could make it with just firm tofu or use my almond ricotta recipe instead. I haven’t tried using silken tofu, but you could try blending it with the ricotta seasonings (although it may turn out to be liquidy).

  7. Can I use regular lasagne noodles instead of whole wheat grain? How about zucchini ‘noodles?’ Would they work too?

    1. Hi Maria. Yes, you can use regular noodles. There is no need to pre-boil them. I’m not sure the zucchini noodles would hold up, however it’s worth a try! Let me know how the lasagna turns out for you!

  8. I just made this lasagna for the third time!  OMG…it is the best!  Thank you so much!  Since there are only two of us, we had it two nights in a row but then I froze the rest as individual servings.  So happy to have it on hand.  

  9. I love this recipe! How long can you keep the tofu cashew ricotta if I was to keep some on hand? What is the best way to store it? Thanks Nora! 

    1. It will keep for 4-5 days covered in the fridge, or you can even freeze it! Hope that helps and so glad you love the recipe!

  10. I just made this and it was so easyand absolutely fantastic!! Will be making this alot. thanx

  11. This is amazing!!! I haven’t had lasagna in years since I haven’t come across a vegan one or thought to make one. If you grew up eating Stouffer’s for dinner and want that comforting feel this will take you BACK it’s absolutely perfect and so so delicious. Never made lasagna before, followed the recipe to a T and it is perfect. Even my sister who hates all vegan food on principle ate and enjoyed it. It’s worth the extra effort to make the mozzarella – makes all the difference. Thanks Nora – you’re always the best 🙂 

  12. Does this hold up well? My future daughter-in-law wants this served at her wedding. This means making it and traveling 1.5 hours to the wedding. It will be on a chafing dish for warmth but will it handle all this well? I have never made anything like this before.

    1. Hi Kerry. I’m honored that your future daughter-in-law wants my lasagna served at her wedding!! It should travel quite well, just like traditional lasagna. All the best for the wedding!

  13. I absolutely LOVED this recipe. I’ve been vegan for about 16 months now and typically when I make meals following a recipe it’s always just okay. Not this recipe: it was sooo good I plan on making it often. I used ‘shaved parmesan’ from Violife and it was a perfect addition. Next time I’ll try the Vegan Mozzarella Cheese recipe. Thanks again! 

    1. I’m happy to hear that you love my lasagna recipe! Thank you for sharing your wonderful feedback and review! I think you will love it with the mozzarella cheese as well! Wishing you happy cooking!

  14. Healthy and freezes well so it will definitely stay in my dinner rotation, I’m currently making it for the second time. 🙂

    Also, red lentils, tofu, and spinach are all good sources of iron so this is a good recipe to keep in mind if you have an iron deficiency like me haha!

    1. I’m thrilled this lasagna is on your meal rotation! Thanks for sharing your wonderful feedback! May you be healthy. Happy cooking!

  15. Hi Nora! Love this recipe, especially the cashew-tofu ricotta, it is a staple in our household!!

    I was wondering if you have any advice for freezing the entire tray of lasagna. I’m trying to prepare some postpartum meals as I’m due with our first child in a few weeks. I’ve never actually frozen a pre-made meal before so am worried about doing it wrong and wasting food.

    Could I freeze this, and if so, should I freeze before or after baking? And when it comes time to reheat, any tips on how to go about that?

    Thanks for all your incredible recipes.

    1. Hi Brenna. Congratulations to you! I am glad you love the lasagna and make it frequently! The lasagna freezes well. You can freeze the lasagna 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. Thank you for sharing your wonderful review! Wishing you health and peace.

  16. I am WAY overdue in leaving a review for this recipe, as I make it a few times a month for a few years now! I love to make this on Sunday nights so me and my (omnivore, he approves!) fiancé have a few lunches for the week. This recipe is obviously great as Nora wrote it, but it is very forgiving for substitutions and additions. I make it a little differently each time based on what I have on hand. One of my favorite tips is to cook the red lentils and marinara sauce together in the instant pot to save time. Into the pot I also usually throw in finely frozen spinach, chopped zucchini and riced cauliflower, along with a little water and salt. I’ve also added carrots, mushrooms, and vegan beef in the past…all taste good! Also, sometimes if I don’t feel like making the stretchy mozzarella (which is delicious, btw!) I just make Nora’s recipe for cashew cheese from her baked ziti recipe and that also turns out great. Thanks for this recipe! It is delicious as all your other recipes I have made are!

    1. Hi Erin. Thank you for taking time to share your great feedback! I’m glad to know that you are loving the lasagna, and all the different additions you can add to it! Wishing you lots of happy cooking!

  17. Not sure if I did something wrong but I made this for a family dinner tonight and it was alright. My mother in law is vegan so I wanted to make her a nice meal to thank her for being so awesome! The lasagna sheets were cooked through, the sauce was nice (I maybe needed more marinara) the ricotta was ok, but I put store brought vegan mozzarella on top and it never melted. Just blobbed on top. Overall I missed the cheesyness you get with regular lasagna, but glad I was able to make her a meal she could actually eat 

  18. Every time I make this recipe for vegans and non-vegans alike, they love the recipe, and always ask me to make it again. It has become a tradition for many fun gatherings! However, I just realized after I made it tonight that I forgot to put the nutritional yeast in. ??‍♀️ I don’t need it until tomorrow night. Should I make another batch or will it be ok? 

    1. Hi Jenny. How wonderful this is a favorite recipe for your gatherings! I love it! The batch will be ok without the nutritional yeast! Thank you for sharing your wonderful feedback! Have fun, and happy cooking!

    1. You are welcome, Janice! Thank you for sharing your fun feedback and great review! I’m glad you liked the lasagna and mozzarella!

  19. I’m no stranger to “NoraCooks” recipes I have several of them saved and this is one of them from long ago. The first time I tried this one was without the lentils, I would always sub some type of vegan crumbles. But this time I wanted to try it with the lentils. Not bad I would do again. I personally would adjust the sauce on the uncooked noodles the one on top wasn’t done completely. I would leave half jar sauce for noodles along with lentils sauce. I’ve used the uncooked noodles many times and you really need them to have plenty of sauce on them for coverage.

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