Vegan Lasagna

Maria G. Brooks

Layers of protein-rich lentils, creamy cashew-tofu ricotta, fresh spinach, and tender lasagna noodles come together in a luscious marinara sauce for an easy, satisfying vegan meal.

Top with melted vegan mozzarella for the ultimate comforting dinner, perfect for weeknights, gatherings, or make-ahead meals.

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Prep Time 25

Cook Time 1

Total Time 1 25

Course Main Course

Cuisine Italian-Inspired, Plant-based

Servings 8

Equipment

1 Medium Saucepan
1 Fine mesh strainer
1 Food Processor
1 – 9x13-inch casserole dish
Aluminum foil

Ingredients

1 cup dried red lentils
2 25-ounce jars marinara sauce
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
3 cups baby spinach
1 box lasagna noodles approximately 12 noodles; regular, gluten-free, or whole grain
2 –3 cups vegan mozzarella cheese store-bought or homemade

Instructions

Cook the Lentils Perfectly: Place 1 cup of dried red lentils into a medium saucepan and add 3 cups of water.
Bring the mixture to a gentle boil over medium-high heat.
Once boiling, reduce the heat to a simmer and cook uncovered for about 20 minutes, stirring occasionally to prevent sticking.
The lentils should be tender but still hold their shape.
Drain them thoroughly in a fine-mesh strainer, then return them to the saucepan and stir in 2 jars (50 ounces) of marinara sauce.
Set aside this flavorful base, which will add richness and heartiness to the lasagna layers.
Preheat the Oven: Set your oven to 350°F (175°C).
Preheating ensures even cooking throughout, allowing the noodles to soften perfectly while the flavors meld beautifully.
Prepare the Cashew-Tofu Ricotta: Place 1 cup of raw cashews into a food processor and pulse until they become finely crumbly.
Add 14.5 ounces of firm tofu in chunks, 1/2 cup nutritional yeast, 3 tablespoons fresh lemon juice, 1 teaspoon salt, 1 teaspoon dried basil, 1 teaspoon oregano, and 1/2 teaspoon garlic powder.
Process until smooth and creamy, stopping occasionally to scrape down the sides.
If the mixture is too thick, add 1–2 tablespoons of water gradually to achieve a spreadable consistency.
Taste and adjust seasonings as desired. Set aside for layering.
Assemble the First Layer: Spread approximately 1 cup of the lentil marinara evenly across the bottom of a 9×13-inch casserole dish to prevent sticking.
Lay 4–5 uncooked lasagna noodles on top, slightly overlapping them if needed.
Spread half of the cashew-tofu ricotta evenly over the noodles.
Layer half of the fresh baby spinach (about 1.5 cups) on top of the ricotta.
Pour 1 cup of the lentil marinara over the spinach to keep the layers moist and flavorful.
Build the Middle Layer: Place another 4–5 lasagna noodles over the spinach and sauce, maintaining a slight overlap.
Spread the remaining ricotta evenly over these noodles.
Layer the remaining spinach on top, followed by another 1 cup of lentil marinara.
This middle layer adds additional creaminess, flavor, and a visually appealing cross-section when sliced.
Finish with the Top Layer: Add the final 4–5 lasagna noodles on top, then pour the remaining marinara sauce evenly over them.
Cover the dish tightly with aluminum foil to lock in moisture and ensure the noodles cook evenly during baking.
Bake the Lasagna Initially: Place the foil-covered casserole in the preheated oven and bake for 40 minutes.
During this time, the noodles will soften in the sauce, and the flavors of lentils, ricotta, and spinach will meld together perfectly.
Prepare the Vegan Mozzarella (Optional): While the lasagna bakes, measure 2–3 cups of store-bought vegan mozzarella or prepare your homemade version.
This cheese will be added later for a melty, golden topping.
Add Cheese and Continue Baking: After the initial 40 minutes, carefully remove the foil and evenly spread the vegan mozzarella on top.
Return the casserole to the oven, uncovered, and bake for an additional 20 minutes.
This step allows the cheese to melt thoroughly and develop a light golden crust for a visually appealing finish.
Rest Before Serving: Remove the lasagna from the oven and let it cool for at least 15 minutes.
Resting allows the layers to set, making slicing and serving clean and easy.
Serve and Enjoy: Slice the lasagna into generous portions and serve warm.
Pair with a fresh salad, roasted vegetables, or garlic bread.
Each serving provides a hearty, protein-rich, fiber-packed meal that is both comforting and wholesome.
Storage and Make-Ahead Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, either assemble the lasagna without baking or bake fully and cool completely before wrapping tightly.
Individual slices also freeze well for convenient meal prep. Thaw overnight in the refrigerator before reheating in a 350°F oven for best results.

Notes

Versatile Base: You can swap the lentils for plant-based ground meat alternatives like Beyond Meat or Impossible Burger for a heartier, “meatier” lasagna. Cook them first, then stir into the marinara before layering.
Extra Vegetables: Roasted zucchini, bell peppers, cauliflower, butternut squash, or mushrooms add flavor, color, and nutrients. Layer them with the spinach for a more complex dish.
Noodles Flexibility: No-boil noodles are not necessary; the sauce provides enough moisture to cook regular noodles. Pre-cooked or no-boil noodles are fine if you slightly reduce the sauce.
Nut-Free Option: Omit the cashews and use an additional block of firm tofu for the ricotta. Adjust seasoning and add a small amount of water for smoothness.
Make-Ahead Friendly: You can assemble the lasagna ahead of time and refrigerate or freeze. Bake fresh when ready, or freeze baked portions for convenient meal prep.