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!
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!
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.
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.
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.
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.
Spread half of the cashew ricotta cheese on top, then add half of the spinach.
Pour more of the marinara sauce over the 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.
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.
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
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!
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.
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.
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.
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.
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.
Want more impressive vegan pasta recipes?
These are the most popular pasta recipes on my site!
- The Best Vegan Mac and Cheese
- Tuscan Vegan Gnocchi
- The Best Vegan Alfredo
- Vegan Baked Ziti
- Vegan Mushroom Stroganoff
- Stuffed Jumbo Shells
The Best Vegan Lasagna
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
- 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.
- 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.
- 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.
- 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.
- 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.
This is the only lasagna recipe you will ever need. I often add veggies like mushrooms, zucchini, eggplant, or whatever I happen to have on hand. It is SO delicious, somehow so healthy, satisfying, and hearty. 1000/10 would recommend.
I’m so glad you like it!
Hey Nora
I was planning to make a small batch of this amazing recipe however I am unable to modify the serving size unlike a week ago. Is there some sort of glitch on the website ?
Thanks
There was something going on with the recipe card, but it should be working fine now! Sorry about that!
Hi, if I’m using the vegan mozzarella, should I recover the lasagna with foil when I put it in the oven for the last 20 minutes?
No, you don’t need to recover the lasagna with the cheese on it. Hope you enjoy!
I loved this!! I did tweak it a tad for my liking though 🙂 I used an Italian plum tomato sauce marinara, Himalayan salt, 2/3 nutritional yeast, Daiya mozzarella (2bags) on the top of the lasagna, 2 teaspoons of fresh oregano and basil. My husband ate half of the pan! Lol thank you for sharing this recipe. It is now a family favorite 🙂
You’re welcome!
I’m making this ahead for my vegan daughter who is having a baby. Does it freeze well?
Yes, it freezes very well. I usually freeze it once cooked, but you could freeze it after assembling, before cooking as well. Just make sure it is thawed the day before, then cook it until warm.
Spot on title, this is seriously THE BEST!!!
Thanks!
We’ve made this twice and love it!
We’ve made this twice and love it!
Incredible! Crowd pleaser.
This looks so delicious! I have everything on hand but the red lentils. I was wondering if I could substitute green lentils (masoor dal) or french green lentils for the red lentils?
Sure! That will work just fine.
Amazing!! This definitely is the best vegan lasagna I’ve had
Thanks!
Hoi Nora,
Oh wat ziet deze lasagne er overheerlijk uit en als ik de recensies lees wil ik zo snel mogelijk jouw lasagne maken om die te proeven. Sinds ik vegan eet vind ik het lastig om een goede smaakvolle lasagne te maken. Nu zijn er zoveel verschillende marinara sauzen, welke kan ik het beste gebruiken?
Groetjes Shelley
Nora — I want to make this recipe tonight, but I often need to cut your recipes in half since it’s only me and my husband ? Anyway, do you think it will still turn out okay and the noodles will cook if I use just 1/2 box lasagna noodles (uncooked) and 1 jar of marinara sauce? I plan to make the full batch of tofu ricotta though, and using the leftover later this week! Thanks!
Yes, I think that would work just fine. In a smaller dish, of course. Not a bad idea to have extra vegan ricotta! 🙂
Coming back here to say that cutting the recipe in half worked just fine and it tasted AMAZING!!! Seriously so so so so good! I plan on making it again this weekend with the leftover tofu ricotta, so I should have just made a full batch ?Thanks for another great recipe!!!!
Also, for anyone who reads this, I don’t have a food processor so I just used my blender to make the tofu ricotta and the vegan mozzarella and it worked just fine!
I’m so glad it worked, thank you so much!
I’m coming back again just to leave a comment for those who read comments before making a dish:
1) This seriously is the best lasagna recipe! Nora isn’t lying!
2) I added chopped up raw veggies (broccoli, yellow pepper, onion, mushroom) in each layer and it was delicious! No need to roast/cook veggies before adding them
3) I always cut this recipe in half — and when I make the tofu ricotta, I honestly just mix it up by hand until it’s smooth. But that’s because I’m lazy and didn’t want to clean my blender 🙂
Hello!
I have this lasagna in the oven now.
When I took it out to add the optional mozzarella cheese the noodles still seemed very hard after baking for 40 minutes already.
I purchased regular lasagna noodles not the ones that say “no bake”.
I hope I using the right type of noodles.
Does anyone know?
Thanks!
Yes, I use regular noodles, not no bake noodles, that is correct. Since you will bake it another 20 minutes, it’s okay if they still seem hard at that point, they should still soften up as long as you followed the recipe instructions. Hope that helps and it works out!
My teenagers beg me to make this because it is that good!! We make this several times a month!
That’s so great to hear! Thanks so much!
This recipe looks fabulous and perfect for serving to my husband’s omni family! If I assemble it the day before, should I cook it or leave it uncooked? Thank you!
You could assemble it the day before, uncooked, cover and keep in the refrigerator. Then bake it as directed. Hope you all ejoy!
I was dying to make this after seeing all the rave reviews. I’m vegan and always have most of those ingredients in my pantry. However, this was my first time making lasagna, let alone a vegan one. I’ve avoided making lasagna all my life because I was too afraid that I’ll mess up and have to throw out the whole thing.
It turned out absolutely delicious. I know I’m gonna make it for other people the next time. Mine came out a bit liquidy – maybe it’s from the tofu? or maybe it’s too much lentil marinara? It still tasted great! (I waited for it to cool down, of course)
Is there anything you would suggest I watch out for the next time?
And in the case it’s watery, what’s the best way to re-heat it?
Thanks for the recipe!
I’m glad you enjoyed it! I’m not sure why it would be watery, but perhaps your marinara was more watery than what I usually use. You could probably use just a little less of the lentil marinara, but if you don’t use enough the noodles won’t cook fully. Also, make sure you drain the lentils well after they cook, before adding the the sauce. I usually just reheat in the microwave myself. Hope that helps!
Hello! I can’t wait to make this over the weekend! When removing the lasagna after 40 min to put the mozzarella on, do you put the tinfoil back on or leave uncovered? Thank you!
I leave it uncovered at that point. Hope you enjoy it!
Very good recipe. I followed your exact recipe the first time and it turned out incredible. The second time I put my own little twist by adding some beyond beef with the lentils. Also came out phenomenal. (Tip if doing this, pre cook beyond meat then pat dry with towel to get rid of access grease before adding to lentils)
I made this today! My omni boyfriend who is open to and likes vegan food was skeptical about even a vegetarian lasagna being good. But he gave this a 9/10, which is very, very high praise coming from him. He normally caps out at 8/10 or 8.5/10. I moved it and gave it a 10/10. I added fresh mushrooms to mine. This recipe is FANTASTIC and so is the cashew moz.
This is the best vegan lasagne ever-moist, rich, gooey and so tasty.
It won over my husband who has been a ‘reluctant vegan’ but he said if e verything was this good, he’d be vegan easily
That’s so great! Thanks for the comment!
This has become a staple for me. The best things in life are simple like this 🙂 5 stars! Thank you so much!
I also really appreciate the minimalism in this site. We aren’t being blasted with ads everywhere. Thank you for that pleasant experience too 🙂
You’re so welcome!! Thanks for the comment!
I’ve made this recipe 3 times now and it’s a perfect, crowd pleaser every time!!! I think it’s even better the next day! I’d like to make it for a friend who is about to have her second baby; she has requested freezer meals, so I’m wondering: should I freeze it raw and forget about the vegan mozz (sad!) or freeze it cooked, vegan mozz and all? If I go with the latter, do you have a recommendation on reheating (temp/time)?
You could do it either way, but I prefer freezing it once it’s been cooked. The vegan mozzarella is better fresh, but it’s okay frozen as well. I would thaw it overnight in the fridge and then bake it until warm at 350 degrees, maybe 30 minutes or so.
This looks so good can’t wait to try it tonight! I’m going to halve the recipe and I was wondering if I also need to modify the baking time? Thanks!
It probably won’t need quite as long, try 40 minutes, you can check the middle lasagna noodles to make sure they are softened and cooked, if not cook longer.
This is absolutely FANTASTIC! Planning on switching to use your Vegan Butter recipe as it holds up so well!
Noting that I did use 1/4 Cup of the Kara Coconut Cream that comes in a small shelf-stable 6.5 oz. carton (instead of canned coconut cream or canned coconut milk) and it worked very well! Wasn’t sure how it would turn out.
However, when I attempted to make an extra batch a day later, it did not work as well. The top hardened but the rest underneath was separated and all liquidly.
Only difference 2nd time, was that I used the remaining Kara Carton Coconut Cream in cold form because it had to be refrigerated after opening, used melted refined coconut oil, and cold unsweetened soy milk. I since read in the comments section where you advised if you melt the refined coconut oil to liquid, should not use cold soy milk (something like that.)
The 1st time I made it I had used unrefrigerated Kara Coconut milk in carton, melted refined coconut oil, and unrefrigerated unsweetened soy milk in shelf-stable carton and it came out perfect. Maybe this info can assist others.
Having fun with many of your wonderful recipes! Blessings,
Hi. Love many of your recipes and am trying this lasagna along with your stretchy cheese. When recipe calls for 1 cup of cashews, should I grind up cashews to get 1 cup or measure them whole? Thank you.
I measure them whole. Thank you!
Can I use traditional yeast?
No, nutritional yeast is for flavoring and tastes kind of cheesy. You can leave it out if needed.