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Vegan Lasagna Recipe

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4.2 from 58 reviews

  • Author: Sophia
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings
  • Diet: Vegan

Description

This Vegan Lasagna is a delicious and hearty plant-based dish featuring layers of tender lasagna noodles, a savory lentil marinara, creamy cashew-tofu ricotta, fresh spinach, and melty vegan mozzarella cheese. It’s perfect for family dinners or entertaining, offering a satisfying and wholesome alternative to traditional lasagna that’s completely dairy-free and packed with flavor.

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 ounces 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)
  • 2-3 cups shredded Vegan Mozzarella Cheese (store-bought or homemade Double recipe Easy Vegan Mozzarella Cheese)

Instructions

  1. Cook the lentils. In a medium pot, combine 1 cup dried red lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20 minutes until lentils are tender. Drain through a fine strainer, return lentils to the pot, and stir in both jars of marinara sauce. Set aside.
  2. Preheat the oven. Set your oven to 350°F (175°C) to prepare for baking the lasagna.
  3. Make the Cashew-Tofu Ricotta. Place raw cashews into a food processor and pulse until fine and crumbly. Add the tofu in chunks, nutritional yeast, fresh lemon juice, salt, dried basil, oregano, and garlic powder. Pulse until the mixture is smooth and combined. If it’s too thick, add a few tablespoons of water to help blend. Set aside.
  4. Assemble the lasagna. Spread about 1 cup of the lentil marinara mixture evenly on the bottom of a large 9×13 inch casserole dish. Layer 4-5 uncooked lasagna noodles over the sauce. Spread half of the cashew-tofu ricotta over the noodles, then evenly distribute half of the baby spinach on top. Pour about 1 cup of marinara sauce over the spinach. Add another layer of 4-5 noodles, spread the remaining ricotta, then the rest of the spinach. Top with the last 4-5 noodles and cover with the remaining marinara sauce.
  5. Bake covered. Tightly cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
  6. Prepare vegan mozzarella. While the lasagna bakes, prepare your vegan mozzarella cheese if making homemade. Alternatively, have 2-3 cups of store-bought shredded vegan mozzarella ready.
  7. Add cheese and finish baking. Remove the foil from the lasagna and evenly spoon or sprinkle the vegan mozzarella cheese over the top. Return to the oven uncovered and bake for an additional 20 minutes until the cheese is melted and slightly browned.
  8. Cool and serve. Remove the lasagna from the oven and let it cool for at least 15 minutes before serving to help it set and make slicing easier.

Notes

  • Leftover lasagna can be stored in the refrigerator for up to 4 days.
  • For freezing, portion the lasagna into airtight containers or wrap tightly with foil and freeze for up to 3 months; thaw overnight in the fridge before reheating.
  • This recipe works well with gluten-free or whole grain noodles to suit dietary preferences.
  • If you prefer, you can substitute the homemade cashew-tofu ricotta with store-bought vegan ricotta or add extra tofu for more creaminess.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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