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 (484 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. Made exactly as directed. I used regular lasagna noodles, did not boil them first and it worked!! My family (both kids and adults) and I loved it! Was skeptical about the vegan mozzarella on top, but that was awesome too! (Might only make one batch next time as another commenter mentioned) thanks!! This is the best!!

  2. Today I made this lasagna and it was delicious.
    I enjoyed it a lot.
    I wish my husband could eat it, but he can’t because of the lentils.
    Every time he eats beans his stomach swells.
    Nora if you have any other suggestions for a different sauce, please let me know. Thank you!

    1. Hi there! I’m so glad you enjoyed the lasagna. You can leave the lentils out of the marinara. Or cook up some vegan beef (like Beyond or Impossible, or any other brand you like) and stir that into the sauce. Or saute some mushrooms, onions, maybe carrots as well and mix into the sauce. There are many options to make it bean free. Hope that helps!

  3. I love this recipe. I added chopped baby Bella mushrooms, carrots, and onions to the sauce. And I added fresh spinach and lots of fresh basil to the ricotta! The mushrooms and brown lentils in the sauce worked well as a meat substitue. Thank you!

    1. Hi Rachael. Thanks for sharing your wonderful recipe experience and feedback! Your lasagna sounds delicious!

  4. I’ve made this recipe so many times and it always comes out perfect! I hosted a ladies night and made this lasagna, your baked ziti (another outstanding recipe) and your Caesar dressing for the salad. My Omni friends couldn’t get enough of the meal!

  5. This is soooo delicious! I added more veggies by roasting some zucchini, sweet potato, and red onion and seasoned them up and sprinkled them over the spinach. I also froze it about a week ahead of baking it. I thawed it before baking and it was AMAZING. I’m not even vegan, I made this for some family, but it’s going to become a part of my rotation. Absolutely amazing!

    1. I am thrilled you loved the lasagna! It sounds delicious! I sure appreciate your positive review and feedback! Thank you!

  6. Love this recipe!!!! I’ve made it about 10 times. And hallelujah my meat eating husband loves it too! I always add caramelized onions and sautéed mushrooms to the spinach layers and add lots more spinach (I cut it up into shreds so it’ll pack down well). I also skip doubling the mozz recipe because it seems like one recipe is enough.

    1. Hi Moira. I am thrilled you guys are loving the lasagna! Thank you for your wonderful review and feedback!

  7. I made this last night for my friend who laughed at me for inviting her over to have “VEGAN” lasagna. She loved it and so did my kids who had no clue that it was vegan! Thank you!

  8. Hi Nora,
    Thank you for this excellent recipe.
    I made a double batch in a 16×22 pan. I used a 2lb bag of frozen (thawed and drained) spinach. I made everything else to your instructions.
    It was the best lasagna ever! All raved. The lentils in the marinara were genius.
    Your recipes are my go-to (16 years vegan) but this first time bake? Was wonderful!
    Happy New Year!

  9. Yum. I was disappointed to not find the last lasagna recipe I made, but this one did not disappoint.

    I wound up making three gf lasagnas, one vegan (this recipe); one lactose free (this cashew tofu ricotta and cashew mozzarella); one with ground beef, real ricotta and real mozzarella- catering to different preferences/needs.

    I ate the vegan one, but for seconds had a bite of each, and only because of the lentil texture could I tell the difference. Taste of each was really good.

    Thank you for the recipe, including the excellent cashew mozzarella recipe!

    1. You are welcome, Lisa! You’ve been a busy cook! Thank you for sharing your wonderful review and cooking experience! I appreciate you using my recipes!

  10. Hi Nora! If using the almond ricotta in place of the cashew-tofu ricotta, should the nutritional yeast & herbs be added? Thank you!

    1. You can add those or not, it’s really up to you. I’ve made it without and it was very good, but adding them to the almond ricotta won’t hurt at all!

  11. Hi, Nora. My husband and I are total junkies for page . Hit after hit. It speaks volumes to your recipes that my husband eats dairy and enjoys both fair equally thanks to so many of your creations .

    I’ve never made your lasagna / mozzarella cheese. Knowing we have a lot of travel and family gatherings coming up for the holidays I was hoping to freeze the lasagna, but wasn’t sure about the sequence of cooking the mozzarella. Should I freeze the pre assembled uncooked lasagna , then make the cheese the day I am baking it? Which option would taste the best while also resulting in less work/time the day I bake it.

    Thank you for all you do!

    1. Thanks Kelli, I love to hear that all kinds of eaters can enjoy my plant based recipes. As far as freezing the lasagna, I do not prefer freezing the homemade mozzarella topping. It works, but the texture changes somewhat and is not ideal. So I would probably freeze the assembled, uncooked lasagna, then make the cheese the day of if you can. If you are able, cook the cheese right before topping the lasagna with it. But you can blend it ahead of time so you just need to cook/thicken it up. Hope that helps!

      1. Made this over the weekend for the first time. It cooks up beautifully. However, I’m sad to say that I found it dry and quite heavy. I even added extra water to the Cashew Tofu Ricotta and added sautéed baby portobello mushrooms cut-up with the spinach. Will try this again with red pepper flakes to give the sauce some heat, plus precooking the lasagna noodles. I think the uncooked noodles sucked all the moisture out of the dish. Love the lentils in the sauce idea and have used that combo just over pasta in the past.

        1. I’m sorry to hear that Elyse. Did you use the full amount of sauce? It should be very saucy, and not at all dry. But you can cook the noodles first, then layer and cook (but probably use a lot let sauce) and cook for less time.

          1. Nora, yes I used all the sauce but it’s a very chunky sauce that’s not soupy. I think the problem was the Cashew Tofu Ricotta that helped make it so dry. I kept adding water to it but it was so thick. Perhaps it was the tofu I used—we only had extra firm tofu.
            When I reheated cut lasagna pieces in the microwave in a shallow pasta bowl, I added 1/4 cup water and that made a huge difference to give it more moisture.

          2. Ahh okay yes a very chunky sauce would very much make the lasagna dry. As well as using extra firm tofu, that makes a huge difference and you will need to add a lot more water and probably more herbs and salt to make up for all the added water.

  12. I would rate this 10 stars if I could. Absolutely DELICIOUS recipe! I made it exactly as it states the first time, and it was great! The second time I made it, I added lots of veggies in layers (sauteed yellow squash & zucchini, fresh mushrooms, fresh garlic, fresh basil) with the spinach and it was next level AMAZING! Thanks for posting this, it will be my forever favorite as a new plant based eater… even my meat eating husband and son adore it.

  13. This has been my go-to lasagna for non-vegan people for years now. It is SO good. I took it to a work function at lunch and while everyone was eating, I was discussing what went into it with a coworker. A gentleman with a mouthful and lasagna crumbs in his beard looked up and said, “This is vegan??” lol! He was not anti-vegan anyway but surprised by how delicious and under-the-radar vegan it is.

    1. Haha, that is so great to hear! I’m so happy it was a hit, Joy 🙂 Thanks so much for sharing and for your amazing review!

  14. Hi Nora,

    I made your lasagna the day before our non-traditional Thanksgiving,
    simply stored it in the fridge and baked it Thanksgiving day.
    Such awesomeness! Adored by all!
    Thank you for your great recipes and Happy Thanksgiving to you and yours.

    1. Hi Suzanne. Happy Thanksgiving to you! I am thrilled you loved the lasagna! I appreciate your amazing review and feedback!

    2. Yet another five-star rating for this recipe. It’s easy to make, delicious, creamy, and flavorful. It’s my favorite lasagne. It makes a big casserole so I’m going to freeze it in portions for delicious, quick night meals.

      1. Simply the best lasagna—vegan or not. Did not use lentils but crisped and chopped 4 Beyond spicy sausages to add to the sauce. Also added Follow Your Heart parm in between layers (not too much) — just sprinkles — and made it more saucy because my husband loves more sauce. Insanely good. The ricotta is off-the- charts good. I can’t stand vegan ricottas but Nora, this is exceptional. Of course, nutritional yeast and lemon for the win on that part of the recipe. Thank you!!

  15. This is the best vegan lasagne on earth! It’s so easy and delicious. Everyone, including non-vegans, love it. I have friends and family request it. Thank you for all of your amazing and non-complicated recipes, Nora. You’re my hero. ❤️

  16. Question: trying to juggle several items in the oven for Thanksgiving and I am wondering if this is cooked at 375° will the outcome be the same (I presume with less time)?

    Last year when I made this for my family they were blown away by how good it was… Can’t wait for a repeat!

    Thanks very much and have a Happy Thanksgiving!

      1. Amazing lasagna Nora! Thank you for this wonderful recipe! I don’t normally love lasagna but your pictures had me drooling haha! My second time making plant based lasagna and yours is the winner! It tasted so much better than non vegan lasagna I remember. I used your almond ricotta and I loved how smooth and fluffy it was! Way to go Nora! 🙌🏻👏🏻

        1. Hi Samantha! Your upbeat words are so encouraging! I’m thrilled you loved the lasagna! Thanks for sharing your fabulous feedback and review! Wishing you happy cooking!

  17. I LOVE this lasagna recipe! I am planning to make it for a party ahead of time and you mentioned two methods:

    – Assemble the lasagna, cover it, and keep it in the fridge overnight before baking the next day
    – Cook the lasagna, then wait for it to cool and keep it in the fridge overnight. Reheat and serve the next day.

    Is there a better or preferred method out of the two?

  18. I made this for a work function. They loved it. I had to share your recipe with my colleagues. I follow the recipe as is and every time I make it I can’t believe how amazingly delicious it is.

  19. We really loved your version of lasagna! Thank you for posting this delicious recipe. I didn’t cover the lasagna with foil because I learned recently that aluminum foil is a breast cancer toxin. I just put sauce on the top and it didn’t burn or dry out too much. I am avoiding plastics and aluminum foil. I went plant based for my health and really enjoy your recipes. Thank you!! 🙂

    1. Natalie, I was so happy to read your post about the aluminum foil – I was also looking for an alternative – I have removed foil from my kitchen for health reasons as well and also replaced all of my aluminum pans with glass or stainless steel. I’m wondering if this would work in a casserole dish with lid? Maybe Nora has some suggestions as well – I did find a blogger that uses parchment paper on top of the food and then covers in foil so it doesn’t touch the food. Thanks again Natalie – happy and healthy cooking to you!

      1. Hi Mary. A heat-proof lid or parchment paper may work instead of the foil, or you could just top the lasagna with sauce instead of cheese. Hope this helps!

    2. Hello Natalie
      I put parchment paper over items that need to be covered in the oven. Works great. It’s not sealed completely of course but definitely helps so that it doesn’t dry out.

  20. My favorite vegan lasagna. I’ve made this multiple times. Most recently I made this along a non-vegan one (for the omnivores in our group). Initially people made faces when I mentioned the ingredients, but they were curious and tried it. Everyone loved it! Thank you!

    1. I’m so glad the lasagna was a hit at your gathering! Thank you for sharing your fabulous review and fun feedback!

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