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 (432 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 minutes
Cook: 1 hour
Total: 1 hour 25 minutes
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. How could I make this without the cashews? I have a nut allergy but can have coconut milk. Could I use that with the tofu?

    1. Yes, you could probably add more tofu and leave out the cashews, perhaps another block of tofu. Just add water as needed. I’m not sure I would use coconut milk.

  2. We are an Italian (semi) vegan family and we’ve eaten this for several thanksgiving / Christmases. It’s sooo good!! The mozz on top is chefs kiss!

  3. OMG … this is the bomb! How can I make the mozz cheese topping ahead of time?
    I know you say it firms up and to make it right before using …but I will be hosting a party and would like to make the mozz ahead and add at the last

    1. Hi Susie. I’m thrilled you love the lasagna! Thanks for your wonderful feedback! The cheese definitely tastes best fresh, and will be the most stretchy and easy to work with immediately after being made. It will, however, keep in the refrigerator for 4-5 days. I hope this helps!

  4. I loved the addition of lentils to the sauce in this recipe. However, when I made the ricotta, I felt like I did not have nearly enough. I ended up doubling the quantity of tofu ricotta. I also found that my lasagna needed to cook for much longer than an hour for the noodles to soften.

  5. This was absolutely delicious! Thank you for sharing this. Can you tell me the exact measurement of 1 serving? I am trying to make a meal plan with this so this is crucial to know. Thank you!

    1. Hi David. I’m so glad you loved the lasagna! This recipe makes 8 large servings. If you are interested in the nutritional information, it is calculated by an online calculator and is an estimate only. The nutritional information is for 1 serving, or 1/8th of the entire dish. I hope this helps and is the information you were looking for! Happy cooking!

  6. Thanks for a great recipe! If you use the Vegan Mozzarella Cheese, should you remove the tin foil for the last 20 min? I did not do that and I found my vegan cheese a bit runny after the 60 min, so I used the oven grill setting for an extra 5 min to crisp the cheese a bit. Many thanks

  7. I made this today for potluck with my son in mind, who is on a plant-based diet. Surprisingly, everyone including the teenage kids loved it too. This will be a keeper, thank you!

  8. This was fabulous! Made it for Christmas dinner. I added sliced zucchini because I had some in the fridge. Your mozzarella absolutely makes this taste just like the lasagna I ate before becoming plant-based. My husband called it a winner also. Thanks for a great recipe, again!

    1. You are welcome! I am thrilled that you loved the lasagna! I absolutely love the mozzarella cheese in this recipe! Thank you for sharing your terrific feedback and review!

  9. Hello Nora: do I re-cover the lasagna with foil after adding your homemade mozzarella? I am afraid of it sticking to the foil.

    Thanks. Love your recipes. I did make the mozzarella before and made them into grilled cheese sandwiches, which I have not had since going plant-based. YUM!

    1. Hi Sara. I am so glad you are loving my recipes! Thank you for using them! No, I do not re-cover the lasagna. Happy cooking!

  10. Hands down the absolute best lasagna! I was skeptical about not cooking the noodles but they turned out perfect. Thank you for another wonderful recipe.

    1. Oh, chopping finely won’t work the same I’m afraid. You are almost blending the cashews with the tofu and other ingredients. If you chop finely, there will be chopped nuts in the final dish. Not the worst thing, but not how the recipe should be.

  11. I just wanted to say thank you because your recipes are consistently good, well-written, and easy to execute. My family is a conglomeration of vegans, vegetarians, and plant-based, and your recipes are certain crowd-pleasers!

    Thanks so much for serving your audience so well!

    1. Hi Kelly. Your feedback really means a lot to me! It’s really encouraging to hear that my recipes are easy to follow and enjoyed by so many! Thank you for sharing your terrific feedback and I wish you lots of happy cooking!

  12. This is my family’s go-to recipe for lasagna. We love it. 🙂
    Unfortunately my niece can’t eat cashews. Do you have any suggestions on how to make this recipe nut-free? Thank you!

  13. That riccotta is top notch!! I added extra basil, oregano and garlic to the marinara just to keep the flavours popping BUT I am gluten free, and my brown rice noodles (they are oven ready) are very Al dente. How can I adjust the recipe to ensure they cook better next time? Cause ya, this is happening again lol!

    1. Hi Desiree. I’m thrilled you love the lasagna! So, I have used brown rice noodles and they cooked well. If you would like them to be a bit softer, you could pre-cook them. If you do I would use less marinara sauce and bake for half the time. Hope this helps! Thanks for sharing your great feedback about the lasagna!

  14. If you freeze the lasagna can you freeze it with the cheese on or is it better to make the cheese while the lasagna is baking and then add it?

    1. Yes, you can freeze the lasagna after it has baked with the cheese. Before reheating, let the lasagna thaw and then bake in the oven until warm.

      1. I love this recipe!! It’s my son’s favorite and I’ve made it so many times for Christmas and such. I’m making it right now and I can’t remember what I usually do lol. I’m not making the vegan mozzarella this time I’m just using store-bought vegan mozzarella. Should I just put it on and cover it and bake like normal or should I follow the same process and bake for 40 minutes take off the top put the cheese on and then bake for 20 more??
        Thanks again!!

        1. Hi Melissa. I’m thrilled that you and your son are loving the lasagna recipe! Bake the lasagna as per the recipe instructions. Enjoy!

  15. This recipe never fails to impress! I love it so much and when i was marathon training I swear I was making this every week

    1. Hi Bambi. I’m so glad you are loving the lasagna! It is one of our family favorites! Thank you for sharing your wonderful feedback!

  16. I did not have the nutritional yeast, but added the violife mozzarella shreds, as for the basil…I added basil leaves….a lot of them…as I doubled the recipe…..and some jalepeno juice for a kick..and a small can of hot green chilies….and it turned out AMAZINGLY Grrrreat! It was my first time venturing out…but found this lovely site…and the grrrreat reviews! SOLD! Definitely make this again….

    1. Hi Tracy. Wow, I love reading about all of the ideas and fun things you added to the lasagna recipe! It sounds absolutely amazing! Thank you for sharing your wonderful feedback and your great ideas! A very warm welcome to my site! Wishing you happy cooking!

  17. I made this epic lasagna twice now. Once for vegans and the second time for non-vegans. Both times my guests were wowed, saying it was the best lasagna they ever had. For those of you who haven’t tried making this dish yet just go for it. This lasagna will change your life.

    1. Hi Sonia. I am so glad that you are loving the lasagna recipe! Thank you for sharing your glowing feedback! Wishing you happy cooking!

  18. Hi! About to make this for a holiday dinner – do you need to soak the cashews for the ricotta? Can’t wait to make it!

    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. Hope this helps! Enjoy the lasagna!

      1. Hello: I want to make this Saturday for the party on Sunday. Should I cook normal and then reheat in the oven Sunday at the party in the oven?

        1. 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. Enjoy!

  19. This is our go-to lasagna recipe, it’s so good! Vegans and non-vegans all love it! Thank you for creating such delicious recipes!

    1. Hi Angela. I’m so glad that you guys love the lasagna! Thank you for using my recipes and for sharing your wonderful feedback!

  20. Hi,
    I don’t eat nutritional yeast, can I just leave it out or can I substitute in the making of the cashew-tofu ricotta

    1. Absolutely! 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.

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