The Best Vegan Lasagna
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I don’t say this lightly. This truly is the BEST Vegan Lasagna! Layered with a tofu-cashew ricotta, red lentil marinara and loads of fresh spinach, this lasagna is protein packed with 26 grams per serving and is sure to satisfy!
THE BEST VEGAN LASAGNA. After trying many different vegan lasagnas over the years since giving up animal products, I have finally come up with the WINNING RECIPE! At last, a lasagna that my whole family will eat without complaining.
Now, I adore a lasagna filled with zucchini, mushrooms, spinach and whatever other vegetables you’d like to put in it. However my children do not feel the same way! They just don’t want chunks of veggies in their lasagna. So I compromised.
There are still plenty of healthy ingredients in this vegan lasagna, such as red lentils, tomato sauce, tofu, cashews, spinach and whole grain noodles. And I promise, it’s delicious!
Let’s talk about red lentils for a minute.
They are my favorite lentil, especially for kids and picky eaters! Talk about a protein powerhouse. At 18 grams of protein per cup cooked, these add a TON of nutrition to this dish. And the best thing about them is that unlike green or brown lentils, red lentils kinda mush and mix in with whatever you put them in.
They are almost undetectable, and in pasta sauce they simply help create a “meaty” type texture without being very “beany”. Perfect for picky kids (or husbands)!
Do I have to pre-cook my lasagna noodles?
No, you don’t have to pre-cook your lasagna noodles! That is one thing I just really can’t be bothered with. I mean, they all stick to each other no matter what I do, and the lasagna turns into mush in the oven.
Trust me, this works and it’s the reason for the 2 jars of pasta sauce. I know it seems like a lot, but it works perfectly!
I think you are going to LOVE this Vegan Lasagna!! It’s:
- High Protein
- Nutrition Packed
- Creamy, Rich and Satisfying
- Hearty
- Comforting
- Easy to Prepare
Want more delicious vegan pasta recipes?
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!
The Best Vegan Lasagna
Ingredients
- 1 cup dried red lentils
- (2) 25-ounce jars marinara sauce
- 1 cup raw cashews
- 16 ounce firm tofu, patted dry with paper towels
- 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
- 2-3 cups baby spinach
- 1 box lasagna noodles, whole grain or gluten free if needed
- Double recipe Easy Vegan Mozzarella Cheese
Instructions
- First, cook your 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 to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. 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.
- Assembling the lasagna: Add about 1 cup of marinara sauce (with the cooked lentils) to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu 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. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving. (see below if using optional mozzarella topping)
- While the lasagna is cooking, make your Vegan Mozzarella Cheese, if using.
- If using the mozzarella topping, simply remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.
Video
Nutrition
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553 Comments on “The Best Vegan Lasagna”
Made this Sunday night and we had leftovers tonight. This is absolutely delicious! Easy to make and it was even better reheated. This is a real keeper!
Thanks, Nora for all your delicious and nutritious recipes. So glad I found your website!
You’re welcome! Thanks for the comment!
OMG this lasagne is indeed the best. I loved it and I am going to save this recipe for future. I added paprika to my tomato sauce and left out the legumes cause not a fan of them. Yet it turned out pretty damn good. Thank youuuu!!!
You’re welcome!!
I have made this three times and received rave reviews each time – plant-based eaters and carnivores alike:) Love the addition of lentils – would not have thought to add for protein and texture. Thanks for a great recipe!
You’re welcome!
I don’t have any spinach but I have a smattering if other vegetables- a small yellow squash, red pepper, kale and onion— I was think of sautéing these a little first, adding 3/4 of your sauce to it, and using that. Should I a little i little more water as well? I’m afraid it will produce more than I know what to do with! Other suggestions?
Yep, that sounds great! The recipe is quite flexible. I wouldn’t add more water. I would just layer the cooked veggies into the lasagna.
would you recommend using toffuti ricotta?
I’ve never tried it, but if you know you like it absolutely!
A note about this ricotta: it is fabulous! My lasagna is in the oven as I write this. I’m going to make another batch just to have so we can eat it! The tofutti ricotta is very good but extremely expensive to use in a recipe like this. It costs about $10 for a small container;
maybe 6 ounces. You would need to buy four of them for this recipe I think.
Incredible. My non-vegan friends thought it was lasagna with real cheese!!!! Theyll be back for more 😉 Thanks for sharing!
You’re welcome! Glad the non-vegan friend liked it! 🙂
Delicious!
I always love to cook differant things, usually I never repeat…I’m on my fourth time with this recipe!!
I use no boil green lentil lasagne. a double dose of protein in this dish.Thanks so much for this new family favorite!!!
You’re so welcome! Glad you love them!
Does this freeze well? I’m pregnant and hoping to stock the freezer for post-baby meals and this sounds delicious!
Yes it freezes wonderfully!
Nora, would you cook (with mozzarella cheese topping), then freeze? Or freeze prior to cooking? Or cook, and then freeze, and when eventually reheating, make the mozzarella topping then to add?
Ideally, I would cook the lasagna without the cheese topping, cool and freeze. I have frozen pieces of the lasagna with the cheese, and it was fine but the cheese is better fresh. I’m sure you could also freeze it uncooked (again, without the cheese topping), thaw, then cook, but I haven’t tested it.
Nora, do you boil your cashews before putting in the food processor?
No, there is no need here. Thanks!
I have been on the hunt for a lasagna recipe and my fiance said “check with Nora” because we always love your recipes. I was worried about the uncooked lasagna noodles, but it worked out great! We had to use up some Beyond Meat, so I used 1/2 pound of that and some onions and mushrooms instead of the lentils. Love it!
I’m so glad you love it!
Not a fan of tofu any suggestions for replacement? I try to stay away from soy.
You could probably use another cup of cashews instead of tofu, and then add a little water as needed to make it a ricotta consistency. I haven’t tested it though.
I was out of tofu, so I substituted with some raw mushrooms and a can of chickpeas. I had to add a little water for moisture, but it turned out excellent.
Sounds delicious!
Hi!
I would love to make your lasagne. I was just wondering: do I have to add 700g of marinara sauce or 1400g of marinara sauce? I am slightly confused with the (2) jars.
Thanks in advance!
Kind regards,
Marlies
I don’t have the marinara sauce in grams, but rather ounces (50 ounces total, 2 jars) so that equals about 1400 grams. Mix all of the marinara with the lentils, you will use it all. Hope that helps!
Delicious! Made this New Year’s Day. Glad to have lasagna back in our life.
Thanks! Glad it’s back in your life too!
Hi! What can I substitute for cashews? My son is very allergic. The recipe looks fantastic and I want to make it.
Thanks!
Raw slivered almonds are a great choice, if he can have those. If you need it completely but free, more tofu would likely work but I haven’t tried it myself. Thanks!
My son is allergic to cashews too and I used sunflower seeds instead- worked out great!
Hi, I’m planning on making this tonight & am just wondering if I should season the lentils so it doesn’t water out the seasoning in the marinara so to speak. I’m doubling it (one for kids and one for parents) I’m going to add grated carrots and sliced mushrooms in ours. Would you cook these beforehand or just throw them in? Thanks!
I never do, it doesn’t water out the seasoning, don’t worry! I would probably cook the carrots and mushrooms first, but I’m not sure it’s necessary. Hope you enjoy it!
Hi,
I’d like to make this, but I have a sibling who can’t mix beans and starchy veggies with grains so can I substitute eggplant for the noodles and Quorn for the lentils and if so how much Quorn?
Thanks
I would say about 3 cups of Quorn, but it’s flexible. The lentils sort of melt into the sauce, while Quorn crumbles will be more noticeable, but I’m sure it will be good. Good luck!
Any idea if/how this could be cooked in an instant pot?
Thanks!
I’ve never tried it so I’m not sure how it would turn out or how long you could cook it for. Fun idea though!
Seriously good. Lasagna is my husbands favorite, He said he would give it a try even tho it was vegan. 5 stars!!!
So glad it was great!
I made this last night and am enjoying leftovers right now. It is so amazing, especially the mozzarella cheeze. You would never be able to tell this is plantbased. It is a great basic recipe that you can switch up with different ricotta type fillings and veggies, and cooking the noodles in the sauce makes it so easy. I just need to get a deeper lasagna pan to accomodate the sauce and cheese. I can’t wait to use the cheese in other recipes.
I’m so glad you love it!
I just made this lasagna, it’s amazing. We will definitely have this again!!
So glad to hear it.
OMG this is seriously the BEST Lasagna!!!! Now a total family favourite 😍 Vegan or not you will fall in love with it. Plant Power for the win! We use GF sheets and cheat with some vegan grated cheese just uncover at end to melt it.
Thanks so much for the comment! I’m glad you love it!
Super delicious!! Great recipe! So easy to make.
Thank you!
You’re welcome! Glad you love it.
Making this now, looks great so far but at the end after I add the cheese not sure if I should recover it or let it cook for 20 minutes open?
Leave it uncovered after adding the cheese, though if you covered it that’s fine too. 🙂 Hope you enjoy it!
This was amazing! I’m vegan, but my family are not. When I flew in for a visit, decided to give this a whirl and everyone loved it! I definitely ate way too much and so did the others! Unfortunately did not have any tapioca starch, so used corn flour to thicken the cashews to just make it more of a sauce instead of a stretchy cheese. Thank you so much!
So glad everyone loved it!
This was amazing!
This really is THE BEST LASAGNA, vegan or not. Thank you for sharing!