I don’t say this lightly… This is the BEST and EASIEST vegan lasagna recipe! Layered with a rich marinara, creamy ricotta, spinach, noodles and topped with ooey-gooey vegan mozzarella cheese. No need to pre-cook the noodles!

a slice of vegan lasagna being lifted from a white casserole dish.

After 400+ 5-star reviews, it’s safe to say that this is the BEST vegan lasagna recipe ever

If you love lasagna as much as I do, make sure to check out my Vegan White Lasagna and Butternut Squash Lasagna.

I’ve tried so many different recipes for vegan lasagna; some with veggies throughout and others made with vegan meat. Finally, I came up with this winning version that emphasizes comforting and ultra-satisfying bites using healthy, nourishing ingredients, like cashews, red lentils, and spinach. It’s also easy to put together and make ahead of time, so you can add it to your weekly dinner menu!

My vegan lentil lasagna layers red lentil marinara sauce, vegan ricotta cheese, and spinach in between tender lasagna noodles. Pour my homemade Vegan Mozzarella Cheese on top for extra cheesy bites, then bake until bubbly.

Why is this vegan lasagna the best?

  • The ultimate comfort food: Despite its healthy and nourishing ingredients, this lasagna has comfort written all over it. Every bite is creamy, rich, and so satisfying.
  • Make it ahead of time: Assemble the lasagna or bake it the day before serving! It even freezes well for months.
  • Kid-friendly: I love vegan lasagna with zucchini, greens, and extra veggies. But my kids? Not so much. That’s why this meaty and hearty version hides the veggies so well. You can feel good about feeding your family a healthy meal while indulging in an ultra-comforting dinner!
  • Packed with protein: The red lentils help to pack 26 grams of protein into every serving.
  • Deceptively vegan! Vegan lasagna with cashew ricotta may be healthier than the traditional recipe, but you’d never know it. The cheesy and meaty bites are too good to pass up and are sure to fool the meat eaters in your life!
baked lasagna topped with vegan mozzarella cheese and red sauce in a white casserole dish.

What kind of noodles are best for lasagna?

You don’t have to use no boil noodles for this lasagna even though we aren’t cooking them beforehand! I usually find no boil noodles have eggs in them anyhow. Regular lasagna noodles are what I typically use, and I have used many different shapes and brands over the years. They all work well. Gluten free lasagna noodles as well as whole wheat/whole grain work too! And trust me, you don’t have to pre-cook them!

I use extra sauce and layer it in strategically. With a longer baking time, the noodles cook up perfectly.

If you insist on using no boil noodles, that’s fine, but you won’t need to cook it for as long.

How to make vegan lasagna

Find the complete recipe with measurements in the recipe card below.

First, cook the red lentils. Add the lentils and water to a saucepan on the stove and bring the water up to a boil. Simmer until the lentils are soft.

cooked red lentils in a white saucepan.

Drain the water and transfer the cooked lentils to a large bowl. 

Pour the jars of marinara sauce into the bowl, then stir to combine.

marinara sauce and cooked red lentils in a white saucepan.
stirring cooked red lentils and marinara sauce in a white saucepan.

Meanwhile, make the cashew-tofu ricotta by blending the cashews in a food processor until crumbly. Add the ripped tofu, nutritional yeast, lemon juice, salt, basil, oregano, and garlic powder. Pulse again until the “ricotta” is smooth. Or use my almond based Vegan Ricotta instead.

creamy white vegan cashew ricotta in a food processor.

To start assembling the lasagna, pour 1 cup of the red lentil tomato sauce into the bottom of a large casserole dish. Spread it out to the edges with a spatula or spoon.

Next, add the first layer of uncooked lasagna noodles. 

layering lasagna noodles on top of red sauce in a white casserole dish.

Spread half of the cashew ricotta cheese on top, then add half of the spinach. 

Pour more of the marinara sauce over the spinach.

layering spinach into a vegan lasagna.
layering ingredients in a white casserole dish with red sauce and spinach.

Add a second layer of lasagna noodles on top, then add the rest of the “ricotta” and spinach.

To finish, add the third and final layer of lasagna noodles on top of the spinach, then pour the rest of the sauce over top. 

spinach on top of a layered, unbaked vegan lasagna in a white casserole dish.
layering spinach and red sauce in a casserole dish

Cover the casserole dish with a layer of foil and bake the lasagna for 1 hour. After it’s done, let the lasagna cool before slicing and serving.

Alternatively, you can top the lasagna with Vegan Mozzarella Cheese at the 40-minute mark. Take the lasagna out of the oven, remove and discard the foil, and spoon the mozzarella (or vegan shredded cheese) all over the top. Place the lasagna back in the oven until it’s bubbly and gooey (about 20 minutes). 

Let it cool for 15 minutes or so before slicing and serving.

casserole topped with vegan mozzarella cheese in a white casserole dish.

Tips for success

  • Use a marinara sauce that you enjoy the flavor of, or make your own from scratch like my Vegan Spaghetti Sauce.
  • If the vegan ricotta isn’t as smooth as you like, blend in a splash of water at a time until it’s smooth and creamy.
  • Are you adding more veggies to this lasagna? Hearty or watery vegetables, like mushrooms, potatoes, squash, zucchini, broccoli, carrots, or cauliflower, will need to be cooked ahead of time.
  • Let the lasagna cool for at least 15 minutes out of the oven. This gives it time to firm up and set, which prevents the lasagna slices from falling apart and making a mess.

Vegan lasagna variations

Use these ideas to customize the lasagna for your taste buds or dietary restrictions: 

  • Meaty lasagna – I often substitute vegan ground beef for the lentils, such as Beyond or Impossible Meat. To do this, simply cook the vegan ground beef in a pan until it’s browned and cooked through, then stir in the marinara sauce and continue the recipe as normal.
  • Veggie lasagna – Feel free to add even more veggies to the lasagna. My favorites are roasted zucchini, yellow squash, and red onion, but butternut squash, cauliflower, mushrooms, and sweet potato are delicious as well. Just layer in the veggies at the same time as the spinach.
  • Nut free lasagna – To make this vegan lasagna nut free, use a nut free brand of store-bought vegan shredded cheese instead of my homemade mozzarella. For the cashew ricotta, omit the cashews and use another block of tofu in its place. Add extra salt or seasonings to taste, and perhaps a little water if needed to blend.

Frequently asked questions

I don’t have red lentils. Can I use brown or green lentils instead?

For sure! Brown or green lentils don’t get as soft or creamy when they’re cooked, which means they’ll be more noticeable in the sauce. It will still be delicious, though!

Can this recipe be made gluten free?

Yes. All you need to do is replace the noodles! I’ve tested this lasagna with gluten free lasagna noodles and it worked out really well.

What do you serve with lasagna?

First and foremost, vegan garlic bread! The buttery, garlicky bread is the perfect complement to every hearty bite of lasagna. Dutch oven bread is also a good choice. Otherwise, keep the side dishes simple with vegan Caesar salad and cooked vegetables, like roasted brussels sprouts or air fryer asparagus.

Can it be made ahead of time?

Yes, you could assemble the lasagna, cover it, and keep it in the fridge overnight before baking the next day. You can also cook the lasagna, then wait for it to cool and keep it in the fridge overnight. Reheat and serve the next day.

How do you store leftover lasagna? Does it reheat well?

The leftover lasagna or slices can be stored in the covered casserole dish or an airtight container in the fridge for up to 4 days. Reheat it in a 350ºF oven for about 30 minutes or until the cheese and sauce are bubbly again, or simply microwave until warm.

Can you freeze vegan lasagna?

Yes, the lasagna and individual slices freeze very well before or after baking. Once the lasagna is assembled or finished baking, wait for it to cool, then cover it with a layer of plastic and aluminum foil. Freeze for up to 3 months. Or assemble the lasagna and freeze before baking.

Before serving, thaw the lasagna overnight in the fridge. Bake the next day in a 350ºF oven until warm and bubbly.

close up on a slice of vegan lasagna on a white plate.

Want more impressive vegan pasta recipes?

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a slice of vegan lasagna being lifted from a white casserole dish.
4.95 stars (488 ratings)

The Best Vegan Lasagna

I don’t say this lightly… This is the BEST and EASIEST vegan lasagna recipe! Layered with a rich marinara, creamy ricotta, spinach, noodles and topped with ooey-gooey vegan mozzarella cheese. No need to pre-cook the noodles!
Prep: 25 minutes
Cook: 1 hour
Total: 1 hour 25 minutes
Servings: 8 large servings

Ingredients 
 

  • 1 cup dried red lentils
  • (2) 25-ounce jars marinara sauce
  • 1 cup raw cashews
  • 14.5 ounce firm tofu patted dry
  • 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
  • 3 cups baby spinach
  • 1 box lasagna noodles (about 12 noodles) regular, gluten free or whole grain
  • Double recipe Easy Vegan Mozzarella Cheese or 2-3 cups shredded vegan mozzarella

Instructions 

  • Cook the 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 back to the pot and stir in the marinara sauce. 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. If it's too thick, add a few tablespoons of water to blend. Set aside.
  • Assembling the lasagna: Add about 1 cup of lentil marinara to the bottom of a large 9×13 inch casserole dish. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the 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 and bake for 40 minutes.
  • While the lasagna is cooking, make your Vegan Mozzarella Cheese, if using. Alternatively, use 2-3 cups store bought vegan mozzarella cheese.
  • After 40 minutes, remove the foil and spoon on the mozzarella (or sprinkle the cheese all over). Place the lasagna back in the oven and bake for 20 more minutes, uncovered. Remove from oven, let cool for at least 15 minutes and serve.
  • Leftover lasagna will keep for about 4 days in the refrigerator. See notes for freezing instructions.

Video

Notes

  1. Meaty Lasagna – Often I substitute vegan ground beef such as Beyond or Impossible for the lentils. To do this, simply cook the vegan ground beef in a pan until cooked, then stir in the marinara and proceed with the recipe.
  2. Veggie Lasagna – Feel free to add some veggies in addition to the spinach if you want. I like to roast a few zucchini/yellow squash/red onion and perhaps butternut squash, cauliflower or sweet potato. Then layer in the lasagna with the spinach layer.
  3. Nut Free Lasagna – To make the lasagna nut free, use store bought vegan cheese shreds for the top layer (and ensure it’s a nut free brand!). For the ricotta, omit the cashews and add another block of tofu. Add extra salt or seasonings to taste, and perhaps a little water if needed to blend.
  4. Lasagna noodles – You don’t need to use no boil lasagna noodles for this recipe. The noodles will cook in the oven because of the extra sauce. I’ve tested it with gluten free, whole wheat and regular noodles. They all work well. If you want to use no boil noodles or cook the noodles beforehand, you can, but I would recommend using a bit less marinara sauce and you could cut the cook time down to 30-40 minutes.
  5. Freezer Lasagna – Assemble the lasagna, but instead of baking, let cool, cover and wrap well and freeze. Alternatively, you can freeze it after baking and cooling. Either way will work fine. When ready to serve, thaw overnight in the refrigerator, then bake in a 350 degrees F oven until warm throughout. Individual slices also freeze well.

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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