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. 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
    Thanks

    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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