The Best Vegan Lasagna with the Best Tofu Ricotta is just as delicious and satisfying as the traditional version. This high-protein lasagna with red lentils and other plant-based ingredients creates a hearty and flavorful meal that even omnivores will love. Try it with this delicious Vegan Caesar Salad for a delicious meal.
By using plant-based ingredients, you can create a hearty and flavorful vegan lasagna that's perfect for any occasion.
Jump to:
Why you will love this recipe
This vegan lasagna serves a mixed group of omnivores and plant-based eaters. Everyone loves it!
Mixing the red lentils in the marinara sauce is a great way to include a high-quality protein in your lasagna.
It is a crowd-pleaser that has garnered many recipe requests and rave reviews.
It is very simple to make.
You can make it ahead of time allowing you to focus on the fun stuff when hosting a large gathering.
It is customizable to your tastes. Add veggies or a plant-based meat product to create a delicious personalized dish.
Ingredient Overview
I have made many plant-based lasagnas, but this is the recipe I stuck with over time without changing it. I think it's perfect. It has the perfect ingredients, and the ricotta is my favorite. Not only is it delicious, but it is also easy to make ahead of time. It is an adapted recipe from NoraCooks.com.
Lasagna noodles: You can use traditional lasagna noodles or gluten-free noodles if you prefer. Using 16-18 noodles, with 3-4 in each layer, creates a perfect size lasagna.
Vegetables: Add any vegetables you like to your lasagna, such as mushrooms or zucchini. But my family's favorite is simple spinach (no need to precook and dirty another pan!).
Red lentils: This high-protein lasagna incorporates red lentils with your marinara sauce. Don't worry, they practically disappear. Only you will know they are there. Putting red lentils in any sauce is a great way of sneaking them in if you have some resistance in the house or don't care for them. I promise the taste is not noticeable. I put red lentils in my chili recipe to thicken it, and no one knows they are there. You can read more about using red lentils at Guide to Red Lentils.
Marinara sauce: Make your tomato sauce using San Marzano tomatoes. Our favorite store-bought sauce is Rao's marinara sauce. It is expensive but worth it.
Tofu Ricotta - This tofu ricotta is ridiculously delicious and easy to make. You will need a tamper to push the ingredients down and around to mix them well. If you don't have a tamper, use a food processor. This may take a little longer to get a smooth consistency, but it will do the job.
Raw cashews - soaked for at least 4 hours if you don't have a high-speed blender or a tamper.
Firm tofu - or extra firm tofu
Lemon Juice
Garlic
Salt and pepper
Preparing the ingredients
If done in these steps, you can make your lasagna fast.
Boil the red lentils first.
Set another pot to boil water for the lasagna noodles.
While those are boiling, make the ricotta by simply blending all the ingredients until well mixed.
When the lentils are done, mix them with marinara sauce in a medium-sized bowl. Set aside.
Boil lasagna noodles as instructed on the package and preheat the oven to 375°F.
Building the lasagna
When the noodles are done, begin building the lasagna.
Start with a layer of sauce on the bottom of your casserole dish.
Make a layer with lasagna noodles
Spread tofu ricotta
Spread spinach
Add marinara sauce
Continue with layers of noodles, ricotta, spinach, and sauce until you run out of noodles. Top with marinara sauce and mozzarella, if using, then bake for 30-35 minutes.
If you want the cheese to be golden brown, broil for 5 more minutes.
Serving suggestions for vegan lasagna
- Serve with a side salad and a delicious vegan honey mustard dressing. There is something delicious that happens with a sweet dressing that complements the rich and savory flavors of this lasagna.
- Try it with this delicious Vegan Caesar Salad for a delicious meal.
- Add some garlic bread: A warm slice accompanies any Italian dish, and this lasagna is no exception.
- Pair with a glass of red wine: A glass of red wine is the perfect way to round out a meal of vegan lasagna.
Tips
- You can use no-boil lasagna noodles; follow the instructions on the box for cooking times.
- Even though some people swear by it, I don't recommend using regular lasagna noodles without boiling them first. Lasagna noodles need to be boiled first to soften and cook properly. Uncooked lasagna noodles can become gummy and chewy when used in a recipe.
- Whether you use regular or no-boil noodles, make sure to completely cover the noodles with sauce, as any exposed edges will remain hard and crunchy,
- For regular lasagna noodles, precook them until al dente. This prevents mushiness when baking the noodles in a casserole.
- Red lentils are optional, but they add heartiness to lasagna and really do go unnoticed.
- Sautéed mushrooms, roasted vegetables, or a meat alternative are delicious adaptations to this lasagna.
- In this recipe, you can use frozen spinach if it has defrosted and the water has been removed. Nothing worse than watery lasagna!
- A blender tamper can make tofu ricotta preparation easier. It allows you to blend ingredients evenly by pushing them down while the blender runs. You may be able to purchase one from Amazon for your make and model if your blender did not come with one. Alternatively, use a food processor.
Variations
Sauté mushrooms with onions, garlic, and herbs to add a nice, meaty texture without using any animal products.
If you love veggies, try a lasagna layered with grilled zucchini, eggplant, bell peppers, and tomatoes.
Perfect for autumn, you can use roasted butternut squash and sautéed kale instead of spinach.
For those looking to avoid gluten, you can use gluten-free lasagna noodles or even replace the noodles with thinly sliced eggplant or sweet potato.
Try using Walnut Meat in your next lasagna for a wonderful meat substitute.
FAQs
Yes, lasagna often tastes even better the next day as the flavors have had a chance to meld together. Simply assemble the lasagna as you normally would, cover it with foil or plastic wrap, and refrigerate for up to 24 hours. When you're ready to bake the lasagna, simply remove it from the refrigerator and let it sit at room temperature for about 30 minutes before baking.
Yes, many brands of vegan cheese are available at most grocery stores, and they can be used instead of traditional cheese in lasagna. Just be sure to choose a brand that melts well and has a good flavor. To brown any vegan cheese, spray it with a little oil and broil for a few minutes.
Yes. Once the lasagna is assembled, cover it tightly with foil and plastic wrap and freeze for up to three months. When you are ready to bake the lasagna, remove it from the freezer and let it thaw in the refrigerator overnight. Then, bake it according to the instructions in the recipe.
Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good or if you plan to make it. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Best Vegan Lasagna
- Total Time: 55 minutes
- Yield: 12 Slices 1x
- Diet: Vegan
Description
Everyone loves this vegan lasagna. With simple and flavorful ingredients, this vegan lasagna with tofu ricotta will impress everyone!
Ingredients
- 1 cup red lentils
- 3 cups water
- 2 jars marinara sauce (24 ounces jars)
- 1 box lasagna noodles (16-18 noodles)
- 3 cups spinach (divided and uncooked)
Tofu Ricotta
- 1 cup raw cashews (soaked for at least 4 hours if you don't have high speed blender)
- 1 block firm tofu
- ½ cup nutritional yeast
- 2 tablespoons lemon juice (about 1 ½ lemons)
- 2 cloves garlic (or 1 tbsp minced)
- 2 tablespoons Italian seasoning
- ½-1 teaspoon salt (to taste)
- ¼ teaspoon pepper (to taste)
Vegan Mozzarella (optional)
- ½ cup cashews (soaked in hot water for 10 minutes)
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 4 tablespoons tapioca starch
Instructions
- Prepare: Combine one cup of red lentils with 3 cups of water. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, covered, or until the lentils are tender. Drain lentils, if necessary, to avoid a watery marinara sauce.
- Combine: When the lentils are done, combine the cooked lentils with the marinara sauce. Set aside.
- Boil: While the lentils boil, boil the lasagna noodles according to the package instructions until al dente. If they are done before you are ready to assemble, keep them in cold water so they don't stick.
- Preheat: Meanwhile, heat the oven to 375°F (190°C).
Tofu Ricotta
- Combine:Make the tofu ricotta by combining the drained tofu, drained cashews, nutritional yeast, lemon juice, garlic, Italian seasoning, salt, and black pepper in a food processor or blender. Blend until the mixture is smooth and creamy.
Assemble
- Assemble: Spread a thin layer of marinara sauce on the bottom of a 9x1-inch baking dish.
- Layer: Layer the pan with noodles, ricotta, spinach, and sauce... noodles, ricotta, spinach, and sauce... noodles, ricotta, spinach, and sauce until you finish the last of the noodles on the top layer. (Make sure to know how many layers you will make so you can divide the ricotta, sauce, and spinach accordingly).
- Finish: Top with the remaining marinara sauce and mozzarella, if using.
- Bake: Cover the baking dish with foil and bake for 30 -35 minutes.
- Optional: If you want to brown the mozzarella, spray it with a little cooking spray and broil for five additional minutes or until golden brown.
- Cool: Let the lasagna cool for 10-15 minutes before serving.
- Serve: Serve with a delicious side salad or garlic bread.
Vegan Mozzarella (optional)
- Prepare: Soak the cashews for a few hours. You do not need to soak if you have a high-speed blender.
- Blend: Place all ingredients in a blender and mix until everything is blended well. It will be watery.
- Heat: Place the mixture in a pot and set the heat to medium-high.
- Stir: Stir continuously until the mixer becomes thick and stretchy, about 5 - 7 minutes.
- Serve: Place several dollops on top of your lasagna before baking the lasagna. To brown, spray with a little cooking oil and broil until golden brown.
Notes
Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
You will most likely have leftover marinara sauce with lentils. Just store in an air-tight container and use on pasta or other dish within 3-4 days.
If using a different amount of noodles or a different-sized pan than stated, divide the ricotta, sauce, and spinach into equal parts. We like our lasagna with a few layers, so I use 16 - 18 noodles and use 3-4 noodles per layer in a 9x13 casserole dish.
Make sure the pot of water used to boil the noodles is large enough for the noodles to have room to spin. Stir noodles periodically so they don't stick.
Pour a lot of marinara sauce on the top so the noodles stay moist and don't dry or get crispy.
No need to press the tofu. Simply draining the water from the package is fine.
You will need a blender tamper to push down the tofu ricotta in the blender. See the post for more information.
Top with vegan mozzarella or store-bought shreds for a pretty presentation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: main course
- Method: Oven
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 Slice
- Calories: 269
- Sugar: 8
- Sodium: 970
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 12
- Protein: 17
- Cholesterol: 2.2 mg
Amy says
This is literally the best thing I have ever eaten!!
Regi Pearce says
It's hard to resist seconds of a delicious vegan lasagna, isn't it! Thanks for indulging and for your continued support. Enjoy!