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. I’ve been vegan for 3 years now. I started out doing E2 lasagna recipe which I love. I also tried yours…well…I also love yours too. My only problem is I don’t currently have a food processor so it makes it a little difficult to make the ricotta mixture but it on my “to buy” list!

  2. The name says it all! I have made countless vegan lasagnas and most were okay, some even pretty good. They were all labor intensive and not really worth the effort. THIS one, wow! Every bit as good as lasagna with meat and cheese. I did caramelize some onions and saute some garlic, and simmer that in the marinara sauce, which added a lot to the flavor. Also made the mozz as suggested, and that really made it a legitimate lasagna. Making it again for a potluck right now.

  3. I went vegan about 6 months ago, but now that the holidays are here I’ve been missing hearty cheesy meals. Lasagna is such a staple for Christmas for my family but I tried this the other night and it tasted amazing! I didn’t even make the mozzarella topping, just sprinkled some vegan cheese on it and it was perfect! I’m going to be making it again for my family for Christmas. Thank you

  4. Made this tonight for my vegan stepdaughter’s birthday dinner. It was super easy and she loved it! Her and her boyfriend loved it and my husband and I loved it as well. I’m not vegan but I will make this again. Thank you for helping me make her birthday dinner delicious!

  5. Dear Nora, this is wonderful!!! My stomach is full 🙂
    Son ate it ( but ok, he eats everything), but I was worried about husbands’ opinion. But he wasn’t complaining!!! ?
    Thank you!

  6. my dad isnt vegan but he wanted to treat me for thanksgiving so he followed this recipe and it tasted AMAZING!! cant wait to try to make it for myself

  7. This recipe was absolutely delicious! Worth the extra steps with the tofu ricotta and cashew mozz for sure. Only thing to note is, a double batch of the cashew cheese sauce made an insane amount of cheese. We used about 1/4 of it. The rest went in the freezer and has since been used for pizzas.

  8. Excellent! I followed the recipe exactly except for the homemade mozzarella. I used Follow Your Heart vegan mozz. It was fine– doesn’t really melt but worked. The lasagna was assembled yesterday and I cooked it tonight and we loved it! My vegan college kid was coming home for her first Thanksgiving break at school and it was a wonderful welcome for her. The rest of us are not necessarily vegan but close and we loved it. I made it with gf noodles and they worked just fine (Jovial brand.) Thank you!

  9. This looks delicious and I look forward to making it for a crowd next weekend.
    The red lentils in my pantry are split. Would that change anything? (Maybe all red lentils are split; I’m new to using them.) Thanks,

    1. I believe red lentils usually are split, at least the ones I use are. Either way, it won’t make a difference and they will work just fine in the recipe. Hope the crowd enjoys the lasagna!

    1. I’m not sure, because I’ve never tried it. I’ve only made it in the oven. If you try it, let me know how it turns out. 🙂

  10. This is amazingly simple and very rich. The tofu “ricotta” is so rich and similar to the dairy stuff. I added a pinch of white pepper to the tofu ricotta, something I learned from another blogger. The white pepper gives just that right “cheese” taste. Thank you for the great recipe.

  11. I never thought I would enjoy lasagna again but this recipe really pleasantly surprised me. I loved it. My cave man husband even said it was good!

  12. This recipe is great although I’m not crazy about the mozzarella.. I may go with a cashew cream on top or sprinkled vegan Parmesan next time. The sauce is really good and I love using the uncooked noodles!

    1. I’m glad you enjoyed the recipe! You can always use store bought vegan cheese shreds, or nothing on top and it’s still great! 🙂

  13. Made this today. Absolutely delish! Only thing I did different is that I made my own sauce. We all enjoyed it and will be on our regular meal planner moving forward. Thank you!!!

      1. Hello! How would you recommend prepping it before freezing? I’d love to stick pile individual servings of this. This is one of my most favorite recipes and it’ll be perfect to have on hand post-baby. Thank you!

        1. It works great for freezing! What I do is simply bake the lasagna as instructed, let it cool, then slice and freeze in individual containers (you could also freeze a whole lasagna). Then let the lasagna thaw in the refrigerator before warming and eating.

          1. Hi. Have you ever assembled it then frozen it before cooking it? I’m making this for Thanksgiving and want to make it in advance. Thanks!

          2. I haven’t tried freezing it before cooking it, only after. It would probably work okay but I’m not totally positive as I haven’t attempted it myself. Hope everyone likes the lasagna!

  14. I did 2 things different. I used regualr brownish lentils because I couldn’t find red lentils at 2 of my local grocers. However, my Vegan daughter said it still tasted delish. I also added help seeds to the cashews.
    I made a regular and vegan lasagna and the vegan ricotta was so similar in taste. ?. What a great recipe. I am always trying to find new things to cook for this child.
    Thank you for all of this. You help me keep her alive and healthy!

  15. One of the best vegan dinners I’ve made! The ricotta recipe is a revelation. It smelled so good while it was baking and tasted even better. I can’t wait to make it for my non-vegan family members.

  16. I made this for a vegan pot luck and the gang ate every bite. Soooo good and comforting. I am a new vegan and have been craving lasagne. This is wonderful. The mozzarella is awesome. I make extra to keep in fridge for pizzas. Wonderful site. A great resource for those who are learning to replace our old recipes with vegan dishes. I am on my path to recovery from breast cancer and being vegan is a vital step on my journey.

    1. Thanks so much for this comment and rating. It makes me so happy to know these recipes are helpful in meaningful ways!

  17. I’m shocked at how good this lasanga is. My husband and I have been eating WFPBNO for about 3 months to help treat my his high cholesterol. I was skeptical about the cashew based ricotta and mozz but somehow it really works. It doesn’t have a strong cashew taste like some other cashew based recipes I have tried. My husband even said, “You have to make this for my mom.” Next time I’m doubling everything and making two lasagnas. One to eat now and one to freeze for later. Thanks!

    1. One more thing I forgot to mention: I sauteed mushrooms, garlic and thinly sliced zucchini for this and mixed in with the spinach. Yum!

        1. Hello! I have not been able to find egg-free lasagne noodles. All have a “made in a facility with egg-products” warning which I cannot use for my egg-allergic child. Any brands that you could recommend?

          1. I don’t think most lasagna noodles contain eggs, but yes I’m sure most are made in a facility that does make other things with eggs. I’m honestly not sure, I imagine some of the gluten free brands may be more allergy friendly. Barilla Gluten Free Lasagna Noodles don’t have the label of “made in a facility with egg-products”, so maybe those would be safe? You may need to actually call a brand to verify, if your child has a life-threatening allergy.

    1. Yes, you can make it ahead of when you serve it. You could either put it together in the morning, or the day before, but before baking it place it in the refrigerator. When ready, bake it in the oven until warm, you may need to cook it a bit longer than usual because it will be cold when you start. It freezes well, too. Thanks!

        1. It’s really better fresh, but you could prep it ahead of time as well if needed. It’s more stretchy when fresh, and firms up in the refrigerator.

      1. when making ahead earlier in the day, do we wait to put the cheese topping on when we heat it up or just add it when we originally bake it?

        1. If you have time, the cheese topping is better fresh, so I would recommend waiting until the final bake to add it, just like in step 7 of the recipe. I also recommend assembling the lasagna in the morning or a day earlier, but don’t bake it until you are ready to serve and eat. Unless, of course, you are going to freeze it or freeze some of it. In other words, I wouldn’t bake the lasagna ahead of time, then bake it fully again a second time. It will dry out this way and is not ideal.

  18. THIS IS MY FAV MEAL EVER!! Thank you SOOO much for sharing!!!!!!! Only issue is I alwayssss mess up the recipe because we’re not reminded to add the lentils into the sauce during the assembly step! Also I’ve always wished recipes would put the amounts of each food in the steps of the recipe so I don’t have to go back and reference the amounts everyyyy timeee!!

  19. This is an excellent recipe! My wife and son were astonished how good it is! I love everything about it and definitely recommend it. We will be making it again.

  20. I tried this last night, and it was a hit (even though I had forgotten the spinach? and used red beans). I really liked the ricotta and will try it with other pasta dishes. So creamy. I also used lentil lasagne pasta for gluten-free. Thank you for a great recipe.?

  21. This lasagne was delicious! I did throw it back in the oven after the noodles seemed too chewy. I added sauteed mushrooms with the spinach layer. My vegan mozz didn’t get chunky like the recipe said so it was a sheet like layer on top. Still yummy though.

  22. Hi!! I see it says that the noodles don’t have to be cooked ahead. Which brand did you use for this? My sister made it and I loved it!!
    Ana

    1. Hi there! I have used many different brands and types from gluten free to whole wheat lasagna noodles. I most often use Trader Joe’s but they all work just fine! Hope you enjoy it again, thank you!

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