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.
4.95 stars (490 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 feel like I won the make the killerest Vegan Lasagna lotto!
    How have I not found you before this search!!????? of: Vegan Lasagna ! Thank you Nora for such an easy to follow/make recipe for someone who isn’t a huge recipe making/follower. This twist of luck is because my 85 year old mother who is plant based & has asked for one of us (3 daughters) to make her lasagna got her wish! I’m vegan-& not a huge Italian pasta or red sauce person-but after making last week it was such an overall hit that I am making today for tonight, and we all absolutely LOVED!

    1st trial making I made the raw cashew tofu ricotta, & panicked when I realized I didn’t have on hand (brewers/nutritional yeast) I substituted with “wilderness poets”-MISO NOOCH – ORGANIC as I’m doing again today (phenomenal!) same 1/2 cup. This vegan ricotta is killer! Can only imagine made with brewers/nutritional yeast!

    Extra sautéed veggies the second time around making the best vegan lasagna – between the layers of vegan ricotta, spinach & sauce/lentils.

    I sautéed – minced garlic, the extra veggies, one large zucchini halved & quartered thinly sliced, a package of button mushroom (I chopped into small pieces. Sliced thin red, yellow & orange bell pepper, a 1/2 diced sweet yellow onion, sautéed in a little olive oil or miyokos cashew vegan butter & added fresh corn off the cob, garlic powder & three pepper -black, red & white to taste.

    I used Sprouts (brand) curly organic lasagna noodles (no eggs) there were left over noodles in pack.

    Layered “uncooked” 4 as you did (had to break the noodles, they are long), used the broken off pieces at edges, no waste.

    I was on a time crunch last week and today & used canned organic lentils drained, rinsed and todays batch canned no salt added organic black lentils (next time I’d do 2 cans black lentils as these are smaller) we shall see how they (black lentils) hold up when cooked in layers.

    After cooking for a little over an hour at 350 covered, I uncovered & added Ontop Miyokos liquid mozerella which I’ve never used and was super skeptical but it cooked up amazing! Quick Liquid mozzarella gold!!

    This recipe will be a go-to now for sure in my family, I’m excited to make this during the holidays as a side meal for those who are plant based (some of my side of family is) my husband (and his side of family is not) he too loved this lasagna!

    This cooks up solid, holds beautifully together & reheating was perfect after refrigeration (a little longer to reheat straight from fridge) but it’s so easy to also cut and place in a smaller container to reheat & pack & go!

    Am planning on making your vegan potato soup this week! Excited! Thank you again!
    Grateful in Southern California!

    1. Hi Aimeé. I’m so glad you found my recipes! Thanks for sharing your baking experience and fabulous review! I am thrilled that you loved the lasagna! Enjoy your journey through my recipes, and please reach out with any questions! Wishing you happy cooking!

  2. This one is a keeper! I used a vegan ground beef in the sauce and went ahead and made the mozzarella too… it was easy and delicious and the vegan part of the meal was my little secret. Thank you, Nora!

    1. You are welcome, Dalene. I’m glad the lasagna turned out fabulous for you! Thanks for your amazing review and feedback!

  3. If I’m using just Boca crumbles instead of lentils how much should I use? Wasn’t sure with the h20 being added to lentils if those are used? Thank you!!

    1. I often sub 12-16 ounces of a vegan meat substitute for the lentils. It doesn’t have to be super exact, but somewhere around that amount.

  4. Hi Nora,
    I’m hoping to make this two days ahead and have it in the fridge fully assembled ready to bake on the day. How long would I need to bake for or would you recommend letting it come back to room temp prior to baking? TIA!

    1. That is totally fine. You might want to add 10 minutes to the baking time, but I would just check and make sure it’s hot in the middle and the noodles are soft and cooked through. I’d stick it straight in the oven from the refrigerator, not let it come to room temp first.

  5. This was delicious! Definitely deserves 5 stars. I made the homemade mozzarella and it was so good! I like how versatile this is and all your notes for ways this can be modified. Thank you for the recipe!

  6. I modified this recipe and it still turned out great! My 4 year old godson said it was the best lasagna he ever had. I completely eliminated the lentils. I used 2 containers of Kite Hill vegan Ricotta cheese. Topped it with 1 pack each of Follow Your Heart shredded vegan cheddar and mozzarella cheese. Used preboiled lasagna noodles and covered and cooked it for 1 hour at 375.

    1. I’m thrilled you and your godson loved the lasagna, Sam! Thank you so much for sharing the changes you made and for your wonderful review!

  7. I love this recipe! Every time I make it people go back for seconds. I use half of the lentils the recipe calls for and do the other half with minced mushrooms or fake ground beef. Haven’t gotten tired of it yet and it’s been a staple for over a year!

  8. Hi,
    Love your recipes! This looks terrific. I’m very much looking forward to making it tomorrow.

    Do you think it would be possible to substitute the pasta with zucchini noodles? I planned on salting and baking the zucchini sheets in the oven at 375° to draw out the moisture.

  9. Just starting a more plant-based lifestyle, wondering if you have any tips how to boost the protein even more? Made it as-is the first time and it was wonderful!

    1. I’m so glad you liked it! For more protein, you could make the tomato sauce with both red lentils and vegan ground beef.

  10. I have been vegetarian for nearly 50 years and have always said that I could never go full vegan, because I couldn’t give up cheese. This recipe has made me rethink that. It was amazing! My husband, a meat-eater, liked it so much he said he, “wouldn’t mind if I made it again.” That’s HUGE praise coming from him. This will go into our regular rotation of meals.
    Notes: I doubled the garlic and added fresh dill to the “cheese” mixture. I also layered baby portabella mushrooms with the spinach and cheese when assembling.

    1. Hi Victoria. Your additions sound amazing! I am thrilled you and your husband loved the lasagna! Thanks for your stellar review and feedback! Happy cooking!

  11. This was my first time making homemade lasagna and it turned out great! Very impressed with this recipe and think it could be modified into several different versions simply by adding different veggies, etc. I made the homemade mozzarella and think I could have gotten away with without doubling the recipe. Will definitely be making this again and again!

    1. Hi Alexandra. I am thrilled you loved the lasagna and that it turned out great for you! Thanks for your fabulous feedback and review!

  12. Love this lasagna! I have also used zucchini instead of the spinach. I only use a single recipe of the vegan mozzarella cheese on top (not a double recipe). Have made it several times for large family dinners and it is always a hit! Even for the non-vegans!

  13. I see this is a vegan dish…but…you do realize that the lasagna noodles are made from eggs right?…so that means this dish is infact NOT vegan friendly. You’ve corrupted ALL these vegans.

    1. Hey there. No, not all lasagna noodles are made with eggs. In fact, most at my typical grocery stores are not. Check the ingredients list to make sure you didn’t pick a brand with eggs. I assure you, not all lasagna noodles or pasta noodles in general are made with eggs.

      1. Hi Nora. I cook for my 3 adult kids and their spouses. I am going to try your lasagna recipe next weekend. I read all ingredients and you are absolutely correct. I have to also make sure there is no palm oil. Checking the prices on palm oil free ricotta is 8.99 for 8 oz. Wow! I am excited to try homemade ricotta! Thank you 😊

    2. I have made this recipe several times as is and also with the addition of zuchini, sweet potatoes and fresh garlic. Either way it’s gorgeous. PS. Vegan lasagna noodles are super easy to find Emily.

    3. This is so needlessly aggressive, especially since you’re 100% wrong. Maybe check your tone in daily life because if you find you’re aways at odds with people, it’s likely this.

  14. Made this for dinner tonight. Added zucchini, which I sliced thinly yesterday and left in the fridge overnight wrapped in paper towels to get rid of extra moisture. Used brown rice lasagne noodles. Delicious!

  15. As another reviewer said: you’re a wizard Nora! I added sautéed mushrooms and onions to the sauce along with the lentils. I used miyokos liquids cheese stuff since I finally got around to trying it… not bad but your mozzarella is better. Anyway, great job as always!

    1. Hi Jen. So thrilled you love the lasagna! I spend many hours testing and creating, so that is awesome to hear! Thank you for your stellar review and feedback! Happy cooking!

  16. Update! After completing the first 60 minutes, and recognizing the GF rice noodles were hard, I just lowered the temp to 325 for 15 more min and put the foil back on. I had put homemade the vegan mozz on already. I then took the foil off for 5 more min and it came out well. Thanks!

  17. I used Pasta Joy GF rice noodles and sadly they ended up hard at the end of the full 60 minute baking time.

  18. This was really delicious. I sauteed garlic and onion and added some oregano and crushed red pepper to the marinara. I omitted the vegan mozzarella because two cashew cheeses seemed like one cashew cheese too many. It was absolutely delicious – crowd pleaser for vegan and non-vegan alike.

  19. My girlfriend and I made this the other week and fell in LOVE with the cashew-tofu ricotta. We made the ricotta again for cannelloni this week and it was delish! This lasagna is going to become a staple for us! 🤩💗

    1. HI Paris. I’m thrilled to hear this is a staple in your meal rotation! Thanks for your fabulous feedback! Happy cooking!

  20. Hi Nora! I’m just about to make this, and I was wondering if you cook the baby spinach first. The recipe doesn’t specify… I think it would just wilt with the heat of the dish as it cooks and not release too much water but would love to know what you do.

    1. Hi Melissa. There’s no need to cook the spinach ahead of time (I didn’t). It does wilt as the lasagna cooks but doesn’t release enough water to affect the dish. Hope this helps!

      1. That’s what I thought! I did exactly that, I chopped the spinach in the processor after I made the delicious ricotta and layered in it. I also added mushrooms to the sauce (I made my own with two large cans of plum tomatoes, it yielded the perfect amount of sauce) and a used my usual go-to homemade raw cashew mozzarella, but I will definitely try your mozzarella recipe, it looks fantastic. Since the red lentils just melt into the sauce they are pretty imperceptible but they did make it creamy and of course add some extra nutrition. I could see adding even more next time. A new favorite!! Thank you so much for sharing!!

  21. Made this as written and it came out perfect!! Thanks for another incredible recipe, Nora! You never disappoint!

    1. I am new to vegan diets and this was absolutely delicious!! I did sub the spinach lettuce for black beans but followed everything else!

      1. Hi Denise. I’m thrilled you loved the lasagna! Thanks for sharing your wonderful comments and review! I hope you’ll enjoy my other recipes! Happy cooking!

  22. Awesome recipe, thank you! I’ve made it twice now and added veggies, etc. for our tastes. We love it!

  23. Wow, this lasagna was to die for! I used a package of impossible beef instead of the lintels. I added some sauteed sliced mushrooms on one layer. Yum yum! Thank you Nora

  24. Oh wow I just made this! I added mushrooms just because I had some I needed to use. The tofu ricotta is so good! I added store bought vegan mozzarella shreds. This lasagna came together quickly and is absolutely delicious. Thank you Nora!!

    1. I’m thrilled you loved the lasagna! It’s a favorite, for sure! I appreciate your fabulous review and feedback! Happy cooking!

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