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 (402 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


  • 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


  • 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.



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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  1. This ricotta is SO good! Delicious recipe.

    I like how simple and versatile the recipe is. I added roasted acorn squash and pine nuts to the lasagna and it is heavenly.

    Thanks for this great recipe!

    1. You are welcome! It is a wonderfully versatile recipe, and yours sounds delicious! Thank you for your great feedback and ideas!

  2. This lasagna was amazing !! I am not sure if I am a fan of red lentils .. as they turned out mushy and did not keep their shape (but I think it was my fault and over cooked them) but I can not wait to try it again !! I may try different lentils/beans.. but that ricotta OMG DROOL! .. Thank you Nora for all of your recipes .. I have made it a goal for myself to make everything you have posted! Absolutely amazing! Thanks from a newer vegan!

  3. Is there something I could sub for the vegan mozzarella? I’m making this for my BIL, who’s the only vegan in the family (but when I make dinner for everyone, I try to make him a vegan version of the same thing)- but my kids are allergic to nuts and I don’t want them in the house, even if they aren’t going to be eating them. I noticed the ricotta can be made with just tofu, but what about the mozzarella?

    1. I would buy a bag of store bought vegan shredded cheese (mozzarella style) and put that on top instead. But make sure there are no nuts in the cheese you choose, as some brands do contain nuts. I think Daiya is nut free. Hope that helps and everyone enjoys the lasagna!

  4. GURLLLL (insert finger licking and lip smacking)….. Nora, you absolutely nailed this. Mozzarella and all. My daughter is vegan and hubby is vegan(esque). I am a carnivore. However, day in and day out, I struggle to find creative and tasty recipes that we all enjoy. Now, I should also say that I seldom leave reviews, but this recipe deserves the best review ever!! It was spot on. Texture, taste, colors, flavors, clean, nutritious and hearty. Thank you. It was a huge hit. I think I will make it again for my Thanksgiving potluck. Now if you will excuse me as I spend the next hour checking out all your other recipes. High five Nora!

  5. This is amazing, Nora! It was a huge hit, will definitely be making this again!
    Thank you for such a creative recipe!

    1. Hi Susie. I’m thrilled the lasagna was a hit, and you’ll be making it again! Thanks for sharing your great feedback!

    1. Hi Cheryl. You could prepare it, refrigerate, and cook the next day. The other option is to bake it ahead of time, cool and refrigerate, then bake it covered again long enough to warm it throughout. Hope this helps!

  6. Another perfect Nora recipe! I tried to make vegan lasagna once before with a different recipe and it came out way too liquidy. But this one is the winner! I used Miyoko’a liquid mozzarella on top and it came out great. And the tofu ricotta was so good that I’m going to make some more to use as a dip/spread. Thank you for sharing Nora!

    1. Hi Emma. You are welcome! I’m really glad you love the lasagna, and that it turned out great for you! Thank you for your great feedback and review!

  7. This recipe is delicious. I’m new to this lifestyle and vegan cooking. A little time consuming, but well worth it. The whole family was very happy.

    1. Hi Sandra. I’m really glad the you loved the lasagna! It is one of my favorites! I have lots of recipes and hope you enjoy your journey through them! Please reach out if you have any questions about my recipes! Happy cooking!

  8. Not sure how to rate it yet as it’s still in the oven. First attempt, and I goofed leaving out the lemon juice, which makes me sad. I wondered why the ricotta was so thick and hard to deal with. I ended up adding a little water instead of cluing in that I forgot the juice. What can I say, it’s been a trying few days. All this means is I’ll have to make it at least ONCE more regardless.

    Haven’t made a lasagna since the 90s. Was surprised to find that the noodles did not go full length of my baking dish. Also, my dish was 9 1/2 inches wide so 4 noodles covered the distance. However, I wondered whether 5 would have been better with a little bit of overlap? Oh well, something else to try on 2nd attempt.

    Also, since the rest of the family is NOT at all interested in being vegan I went ahead and used real mozzarella. Recipe did not mention, but I made the assumption that the foil comes off for last 20 min if you’re using the cheese.

    Though not big on Insta, I will post there after we’ve tasted it.

    P.S. Would have loved to see a video of you making this.

  9. Hello Nora,
    Wanted to know if this lasagna could be frozen? And if so, does it go into the oven frozen? Any other helpful tips regarding freezing/baking would be appreciated. Many thanks. JoAnne

    1. Hi JoAnne. Yes, the lasagna freezes very well before or after baking. Cover it with foil and freeze. When ready to serve, let it thaw overnight in the refrigerator before baking until warm. Hope this helps! Enjoy the lasagna!

  10. Hello Nora, love this recipe, made it countless times. I’ve got a cashew-allergic guest joining me soon and I’d like to make this. They can have other seeds/nuts – is there a cashews substitute you’d recommend for the tofu ricotta?

  11. Hi! This looks great, and I am making my shopping list now. I am new to tofu. The previous recipe I made with tofu hd me freeze it first, then squeeze all the water out. Do I need to do any of that with this recipe? Thank you! Ellen

          1. Hi Nora,

            If I prefer to use store bought vegan ricotta, what is the amount I need?

            I made this last year & it was delicious!!

    1. Yes, the lasagna freezes very well before or after baking. Cover it with foil and freeze. When ready to serve, let it thaw overnight in the refrigerator before baking until warm.

  12. If you a Vegan, you won’t find a better tasting lasagna recipe than Nora’s!
    Next time I make the lasagna, I am going to cut back a little on the apple cider vinegar. My mozzarella cheese never quite hit the textures as Nora’s but it worked great. Next time I will be adding other vegetables to my lasagna.
    I tried several of Nora’s recipes and they came out great.
    Thanks Nora!

    1. Hi Bob. You are welcome! I’m happy you are enjoying my recipes! I appreciate you taking your time to share your wonderful feedback on my lasagna! It will be great with other vegetables! Happy cooking, Bob!

  13. What happens if I don’t add the nutritional yeast? I am honestly dying to make this lasagna and don’t want to wait for my order to get here from Amazon. 

  14. Sooooooo so good and filling! Just made this tonight! Only thing I changed was I added some browned Impossible burger (ground) in with the lentils and pasta sauce for a thicker, chunkier, mix… and to appease my non-vegan partner. He loved it! This will be my go-to for lasagna! ?

    1. Hi Jordyn. I’m thrilled that you guys loved the lasagna! It’s so good with the addition of ground impossible beef! Thank you for sharing your wonderful feedback! I’m so glad this is your new go to lasagna!

  15. It turned out very good, even my non vegan girlfriend loved it! I bake in a conventional oven that can’t fit a 9×13, so I used an 8×8. I did bake a little longer just to ensure the noodles are cooked, because my oven temps can be off sometimes. I used impossible hot sausage chubs instead of lentils, which worked so well. I froze several servings, will be making again!

    1. Hi Phoenix. Thank you for sharing your wonderful feedback and ideas! I’m glad you loved the lasagna! This does freeze well for later! Wishing you happy cooking!

  16. It was very yummy! I’m making it again and wondering if it works to assemble and freeze before baking to use later? Thank you!

    1. Hi Becky. I’m glad you loved the lasanga! 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. Thank you for sharing your feedback!

  17. Made this for my family. They all loved it!

    They couldn’t believe how healthy is and that it is vegan. It felt good to eat and was extremely tasty. The cheese on top worked very well and browned in the oven nicely. Definitely will try more recipes!!!!

    1. Hi Kelly. I’m thrilled the lasagna was a hit with your family! Sounds like you may be new to my site, so welcome! I hope you enjoy your journey through my recipes! Thanks for sharing your fabulous feedback, and happy cooking!

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