Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Vegan Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 63 reviews

  • Author: Sophia
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Diet: Vegan

Description

This Best Vegan Lasagna is a hearty, plant-based version of the classic Italian dish, featuring layers of tender lasagna noodles, rich red lentil marinara sauce, creamy cashew-tofu ricotta, fresh spinach, and melty vegan mozzarella cheese. Perfect for a comforting dinner, it’s dairy-free, packed with protein, and deliciously satisfying.

Ingredients

Lentil Marinara

  • 1 cup dried red lentils
  • 3 cups water
  • 2 (25-ounce) jars marinara sauce

Cashew-Tofu Ricotta

  • 1 cup raw cashews
  • 14.5 ounce firm tofu, patted dry
  • 1/2 cup nutritional yeast
  • 3 tablespoons fresh lemon juice (about 2 lemons)
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder

Other

  • 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

  1. Cook the Lentils: Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, then simmer for about 20 minutes until lentils are tender. Drain using a fine strainer and return lentils to the pot. Stir in the marinara sauce and set aside.
  2. Preheat Oven: Set the oven temperature to 350°F (175°C) to prepare for baking the lasagna.
  3. Make Cashew-Tofu Ricotta: In a food processor, pulse the cashews until fine and crumbly. Add tofu chunks, nutritional yeast, lemon juice, salt, dried basil, oregano, and garlic powder. Pulse until mixture is well combined and smooth. If mixture is too thick, add a few tablespoons of water to achieve a creamy texture. Set aside.
  4. Assemble the Lasagna: Spread about 1 cup of lentil marinara sauce on the bottom of a 9×13 inch casserole dish evenly. Layer 4-5 uncooked lasagna noodles on top. Spread half of the cashew-tofu ricotta mixture over noodles, then layer half of the spinach. Spoon about 1 cup more marinara sauce over spinach. Add another 4-5 noodles, spread remaining ricotta, then remaining spinach. Top with the last 4-5 noodles and pour the remaining marinara sauce evenly over the surface.
  5. Bake Covered: Cover the casserole tightly with foil and bake in the preheated oven for 40 minutes.
  6. Add Vegan Mozzarella: While the lasagna bakes, prepare your vegan mozzarella cheese from scratch or use store-bought. After 40 minutes, remove the foil and evenly top the lasagna with 2-3 cups vegan mozzarella cheese.
  7. Bake Uncovered: Return the lasagna to the oven and bake uncovered for an additional 20 minutes until cheese is melted and bubbly.
  8. Rest and Serve: Remove the lasagna from the oven. Allow it to cool for at least 15 minutes before slicing and serving to let it set.

Notes

  • Leftover lasagna will keep well in the refrigerator for up to 4 days.
  • For longer storage, freeze the lasagna by wrapping it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Use gluten-free noodles if gluten sensitivity is a concern.
  • The cashew-tofu ricotta can be adjusted for texture by adding water as needed.
  • Make sure to pat tofu dry to prevent watery ricotta.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sophiasrecipe.com/the-best-vegan-lasagna-recipe/