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.
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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.
I accidentally soaked the cashews. Are they still ok to use?
Yes, it will still be fine. Enjoy!
This lasagna is the best!!! Thank you for sharing this awesome recipe! ?
Thank you so much! Glad you enjoy the lasagna!
Nearly everything from Nora you can cook for the first time for guests and know everyone will love it, and this lasagna is no different.
Vegans and omni’s alike will love this lasagna, it’s just that good. I made a double batch of the mozzarella topping and made some grilled cheese’s for my siblings while the lasagna cooked and those were a hit too, don’t skip out if you have the ingedients!
Thanks for such a wonderful comment!
What is a substitute for red lentils? I couldn’t find any at the store ?
I haven’t been able to find any lately either! You could use green or brown lentils, if you have them, or maybe a vegan ground “beef” product like Gardein brand. TVP (textured vegetable protein) would work as well. Or just leave them out, it will still be good!
Aaahhhmazing!! I didn’t use all the ricotta and I didn’t have enough cashews on hand for ricotta and mozzarella, so used shredded vegan cheese on top. The flavors and texture are perfect. I’ve never used no boil noodles and after trying this recipe, I will never boil lasagna noodles again! I did add crushed fennel and rosemary to the ricotta.
I’m really glad you liked it!
I was craving lasagna when I came across this recipe and we loved it! I will be making this for our friends one night for dinner.
I’m so glad you loved it!
Hello, my husband loves loves this recipe. I was wondering if your nutritional values are for the entire recipe (all 9 servings) or per serving? Thank you
I’m glad he loves the recipe! The nutritional information is calculated by an online calculator and is an estimate only, but it is for 1 serving, or 1/8th of the entire dish. Hope that helps!
Do you soak your cashews before making the ricotta?
No, I don’t soak the cashews.
We are making your vegan lasagna recipes doesn’t indicate noodles are oven ready or need to precook
The noodles are uncooked as indicated in Step 4 of the instructions, there is no need to pre-cook them. You don’t need to buy special noodles, just regular old lasagna noodles, I have used white, whole wheat and even gluten free. They all work great. Hope that helps!
What is the use of nutritional yeast in yhis recipe ? What does it do ?
It simply adds a cheesy flavor, it can be omitted if needed.
Hi Nora! I love all your recipes. Trying this one this week! Can I cook the lasagna noodles first and just not cook it as long in the oven??
Yes, that would be fine. You could probably cut the cook time to 25-30 minutes this way. You may want to use less marinara sauce, as usually the extra sauce helps the noodles cook.
What does the nutritional yeast do for the “ricotta” mixture. I added it, but left me with an odd flavor. I felt like I could mostly taste the yeast. Would it change anything if I left it out next time?
You can leave it out if you don’t like it, it won’t change anything. Some people really dislike the flavor, but I love it. 🙂 If you come across it in other recipes, you can usually just skip it with no issues. Thanks!
What kind of lasagna noodles do you use? No boil?
I don’t use ‘no boil’ noodles, just plain old lasagna noodles. I have used whole wheat, regular white noodles and even gluten free lasagna noodles.
I love this recipe I’ve made it twice, the second time I added breaded eggplant I fried in an air fryer…it’s awesome
That sounds like a delicious addition!
Hey Nora!! I love this recipe so much. I’ve made it so many times. I was wondering what your thoughts on freezing the lasagna is. Should I bake then freeze or freeze and then bake when I’m ready to heat it for my family? Thanks so much for sharing such amazing Bryan recipes!!
You can really freeze it either way, it’s probably best to freeze it before you cook it. So put it all together (minus the optional cheese topping), then freeze. Let it thaw overnight, then bake as per the recipe. I have also frozen a portion of cooked lasagna, and that works well too. Thanks! I’m so happy you are enjoying the lasagna.
InateD if baking it in the oven could it be cooked in a crockpot all day on low??
I’m sure it would work. That’s a great idea!
Hi Nora, I have a question. In the past, when I’ve added French lentils to Rao’s marinara, it ruins the flavor of the sauce. So, I’m curious if it’s different with red lentils — do they not change the taste of the marinara?
I don’t think red lentils change the taste of the marinara sauce at all, they are hardly noticeable. They mostly just thicken the sauce.
This was AMAZING! My husband and I went vegan a month ago and haven’t made something we absolutely loved until I made this last night. I thought it would be good for Valentine’s Day. Eating it again today for lunch and dinner. Thank you! Trying your chicken pot pie tonight!
Thanks so much for the wonderful comment! I’m so glad you both loved it.
I LOVE this recipe, as does my family, and I’ve made it many times. As a matter of fact, it was the main course for our vegan Thanksgiving dinner! I am wondering, though: how do you think this would freeze, either before cooking (once it’s all assembled) or after cooking? Thanks!
I’m so happy you love the lasagna! I have frozen it after cooking, but not before, though I think either way would work. I also often freeze individual servings of leftover lasagna, which works really well.
Wonderful! I’ll definitely be stocking the freezer – thanks!
Is the spinach cooked or not when assembling? Thank you.
Nope, it will cook in the oven.
Your recipes have been a saving grace to me and my hubby who both went completely plant based in January. I have learned in a short amount of time that if I want to try something new and have it taste good, I come here. Thank you!
Wow, thanks so much for the great comment! I’m so glad the recipes have been helpful!
I can’t do soy—is there a sub for the tofu?
PS your lentil meatloaf is in my oven, I’m excited to try it!!
You could add another cup of cashews instead of the tofu, but you will need a bit of water to thin it out so it blends up. I hope you like the loaf!
There is a product called Pumfu that is like tofu but made with pumpkin seeds! I haven’t tried it yet, but will someday soon. If you’re lucky or live in a super vegan friendly city, you can probably find in a grocery store. Otherwise you can order it online on one of the vegan online grocery stores.
Do I just pat the tofu dry or need to press the tofu to get all the water out?
You don’t need to press the tofu, I don’t even usually pat it dry. A little liquid is fine. Enjoy!
Is there a substitution for cashews? My child has allergies includng cashews, milk, eggs…Thanks
You could use more tofu, perhaps 2 blocks instead of just 1 and then leave out the cashews. Hope that helps!
Does this recipe absolutely need red lentils? My local grocery store doesn’t have them, but they have more of that brown lentil.
You can use brown lentils, they are just more noticeable. Not a problem, but for picky kids or people who don’t like lentils, the red ones melt into the sauce and are nearly undetectable. Hope you enjoy!
I just started eating mainly plant-based meals and came across this recipe. Had to give it a try because we were all craving some good old comfort food and I came a cross this recipe. So glad I did! The entire family absolutely loved it! My teenage daughter, my son (who says he doesn’t like our new way to eat :-)) , my husband and I are unanimous: we’ll need to make this at least once a week for sure!!!
What a wonderful comment! Thanks so much!
Exactly like Nathalie’s comment! Only started eating plant based food few months ago and came across this recipe I cooked it tonight and It is delicious! All my family loved it and they are meat eaters.
Thank you so much for sharing it with us.
You’re so welcome! I’m glad everyone enjoyed it!