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?

These are the most popular pasta recipes on my site!

a slice of vegan lasagna being lifted from a white casserole dish.
4.96 stars (463 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


  • 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


  • 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.



  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.


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. I made this for my dairy-cheese-loving kids and grandkids. They all loved it. Thank you for all of your easy, delicious, cruelty-free recipes. ❤️

    1. Hi Bobbi. I’m thrilled you are loving my recipes! I appreciate you taking your time to share your wonderful review and feedback! That means a lot!

  2. This was so good. This was much lighter than a “regular” lasagna and has such a good texture. Looking forward to making this again and adding in some different veggies too. The vegan mozzarella recipe was perfect for the top and really cool to make your vegan cheese!

  3. I LOVE this lasagna recipe! I have made it half a dozen times or more times and all my meat-eating friends LOVES it! I always have the ingredients on hand, so if I am in the mood for it, I’ll make it. I live alone, so the extra gets divided and frozen for later days. Thank you Nora for all of your great recipes.

    1. You are welcome, Betty! I’m thrilled you are loving the lasagna! Thanks for your wonderful feedback and review! It means a lot to me!

    1. These particular ones are from Whole Foods. I used to find them at Trader Joe’s but I’m not sure they have them anymore. You don’t have to use sheets though, any lasagna noodle will work.

  4. This recipe is Awesome! I used Rao’s arrabbiata sauce as my pasta sauce and it turned out amazing. I loved the tofu ricotta and the vegan mozzarella. I can’t wait to eat the left overs tomorrow.

    1. I’m so thrilled you loved the lasagna! Thanks for fantastic feedback and review! Happy cooking!

  5. This is a delicious lasagna! I made it for the first time tonight. It came out amazing and we had second helpings along with a nice salad with Italian dressing! I’ll be adding this to my recipe rotation. Thank you for the wonderful lasagna recipe!

    1. You are welcome, Wynter! How terrific you loved the lasagna! It is a favorite recipe! Thanks for taking time to share your wonderful feedback and review!

    2. Loved it so much I could eat it for breakfast! I’ve never commented but I’ve made a bunch of your recipes so I guess I’m a fan! Have you ever frozen the leftovers of this? Curious how the “ricotta” would hold up.

      1. Hi Sammy. 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. Thank you for your wonderful feedback and review!

  6. I’ve made this once and loved it! I want to make it again tonight but only have frozen spinach on hand – would that work or make it too watery? Thanks in advance.

    1. Yes, frozen spinach will work! It’s best to thaw it ahead of time, then dry it really well before layering it in the lasagna.

  7. Amazing!! It makes so much and it’s delicious! I actually make it even easier by using 1 can of lentils that I just rinse and toss in the sauce! I make the “ricotta” exactly as written in the recipe, but then top the whole thing with Mykonos liquid mozzarella. It’s insane! Nobody believes it’s vegan

  8. Hello, I’m getting ready to make this recipe for our vegan guests and I can not find red lentils anywhere at the stores in our small town. Can I substitute regular lentils? Thank you!

  9. I made this tonight and it is DELICIOUS! I subbed the mozzarella recipe with a bag of shredded mozzarella throughout. This will be my go-to lasagna recipe. Thank you!

  10. Another fantastic vegan. recipe by Nora. Since it is just my husband and I, I made a smaller version of this with an 8’ by 11’ dish, and one jar of the marinara sauce. I also kept my cashew cheese separate, and just layered the thinly sliced firm tofu along with zucchini rondelles on top of the ‘cheese’. I didn’t add any extra salt to the recipe. It came out excellent! I could totally see adding sautéed mushrooms and onions and other veggies (if desired), but, again, the recipe was excellent without them. Five stars, Nora!

    1. Hi Sandra. Thank you for sharing your fabulous feedback! How terrific you loved the recipe! Happy cooking!

  11. Hi Nora,
    My neighbors have raved about this recipe and so that is why I gave it 5 stars. I’m thinking of trying it myself soon and have a couple of questions:
    1) I’ll be using a blender instead of a food processor to make the ‘ricotta’. Would it be better if I soaked the cashews first?
    2) Should the lasagna be recovered with foil for the last 20 minutes after topping with the “mozzarella”?
    Thanks so much!

    1. I probably would soak them first if I used a blender. Keep in mind you might need to add more liquid to get it to blend; a food processor is preferred but a blender should work. You don’t need to add the foil back on once you top it with the mozzarella. I hope you love it yourself, thank you so much!

      1. Hi Nora,
        Thank you so much for your prompt answers to my questions. I finally made it and it was excellent and relatively easy! I can definitely see why my neighbors so highly recommended it.
        After it was done cooking, I simply turned off the oven and let it rest inside and stay warm until we were ready to eat. Thanks to you and my friends next door, my first time serving a vegan meal to non-vegan guests worked out beautifully!

  12. Hi! Im planning to make this and i was wondering if it would be possible to use silken tofu instead of firm tofu for the ricotta?

    1. Hi Jaden. I haven’t tried using silken tofu, but you could try blending it with the ricotta seasonings. I think it would work ok. It may be thinner than usual. Let me know how it works for you if you use silken tofu! Thanks!

      1. Hi again, i didn’t see your answer until now, sorry for the late reply 😅.
        I ended up making the ricotta with silken tofu and it turned out great! I had some left overs which i used on bread sort of like a cream cheese which I totally recommend.
        I also added mushrooms to the marinara sauce along woth the lentils which i think worked great. I just cut up a bunch of champignons into pretty small pieces and cooked them for a while in a pan untill the liquid in them had been cooked out before adding them to the sauce. Overall, i was super happy woth the lasagna, I think it turned out great and so did the people i made it for. Thanks for the recipe!

  13. Hi, I made this lasagna before and it is amazing. This time I would like to bake the lasagna a day ahead of a family gathering. I plan to leave the lasagna in the fridge overnight after baking it. What temperature do you suggest that I reheat the lasagna at and for how long? Also, when reheating the lasagna should I cover it with foil? Thanks!

    1. Hi Sonia. Cover the lasagna with foil and reheat it at 350ºF for about 30 minutes or until the cheese and sauce is bubbly again. Hope this helps!

  14. I’m always questioning the BEST in front of a recipe…..But this is absolutely amazing. Even better the second day.

  15. Hi Nora,
    I am fairly new to vegan cooking but have tried several of your recipes. They are amazing! My vegan daughter can’t wait for an invite whenever I tell her I am trying another one of Nora’s recipes.
    Do you have a cookbook out?

    1. Welcome to my site, Nancy! I’m so glad you are enjoying my recipes and that your daughter loves them! I have a couple of e-books which are available on my website. No published cookbook yet! Thanks for your wonderful feedback and I wish you lots of happy cooking! Please reach out with any recipe questions you may have.

  16. This is by far THE BEST lasagna I have ever tasted, hands down!! I add mushrooms and extra veggies in the layers, just because I usually have a few things I need to use up when I make this. My non-vegan friends request it all the time. I’ve tried other vegan lasagna recipes, but none hold a candle to this one. Thank you for this staple!

    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. Enjoy the lasagna!

  17. Is there any way of making this without the cashews? We have nut allergies.
    I haven’t tried this recipe but giving it five stars because I love your recipes – everything I’ve tried so far has worked so well!

  18. Can the lasagna be assembled the day before and baked after sitting in the fridge overnight? Would the noodles soften? Thank you!

  19. Quick question: How many servings does this make? Thanks so much! I have made it twice and love it! Just checking out the nutritional info!

      1. This looks great! I haven’t made it yet but plan to.
        If one wanted to replace the red lentils with a meat substitute like Beyond, how would one go about that?

        1. Hi Hilary, one pack of the Beyond ground beef should be enough to replace the lentils here (or you can use 2 packs for an extra meaty sauce). Saute the “meat” in a pan over medium heat until it’s browned, then mix it with the marinara sauce. Hope this helps!

          1. Thanks! One more question, would I be able to use chickpea lasagna noodles and if so would the instructions remain the same?

          2. Yes, the recipe should stay the same as long as the chickpea noodles do not need to be cooked before assembling the lasagna. The package should have helpful instructions 🙂

  20. This is an excellent recipe that my family enjoys. However, my food processor is small and the ingredients for the Tofu Ricotta get stuck and gummy. I end up hand mixing in a bowl. Do you have an alternative suggestion to using a food processor? If I chop up the cashews first in the food processor and then move everything to a Kitchen Aid Mixer, will I get the consistency needed? Thanks for your feedback, and a great recipe.

    1. Hi Bob, you can try pulsing the ricotta in batches if your food processor is too small for the full amount. Sometimes adding a teaspoon of water at a time can help loosen it up, too. Or, if you have one, make it in a high-powered blender instead. Hope this helps!

    1. I just used regular lasagna noodles, not the oven ready or no bake ones. The extra sauce cooks them just fine. You can use the oven ready kind though, but you won’t need to bake it for as long if you do.

      1. We made this vegan lasagna for a family supper! Everyone enjoyed it! We’ll be making it again. Thanks for this recipe!

  21. My mom found this recipe when she was looking for food to make when I visit. It is unbelievably delicious. My son even eats it and he’s 12 and not vegan so there’s that lol. I have never left a recipe review before but this one really does deserve it. Great job!!

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