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.
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By using plant-based ingredients, you can create a hearty and flavorful vegan lasagna that's perfect for a weeknight, weekend, or even a special gathering.
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 Nora Cooks. For a deconstructed soup version, you have to try a family favorite - Vegan Lasagna Soup.
Why You'll Love This Recipe
- Everyone, including non-vegans, will love this vegan lasagna.
- Sneak in some high-quality protein in your lasagna with the red lentils.
- 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.
- The cashew tofu ricotta has a delicious flavor and texture.
- It is customizable to your tastes. Add veggies or a plant-based meat product to create a delicious personalized dish.
Ingredients
These pics show everything you'll need. See the recipe card for details.
Ricotta Ingredients
Lasagna Ingredients
- Lasagna noodles: You can use traditional lasagna noodles or gluten-free noodles if you prefer.
- Vegetables: Add any vegetables you like to your lasagna, such as thinly sliced mushrooms or zucchini. But my family's favorite is simple spinach.
- 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 Vegan Chili With TVP recipe to thicken it, and no one knows they are there. You can read more about using red lentils in the Guide to Red Lentils.
- Marinara sauce: 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.
Variations
- Sauté mushrooms with onions, garlic, and herbs.
- If you love vegetables, try a lasagna layered with grilled zucchini, eggplant, bell peppers, and tomatoes, or use Hidden Veggies Pasta Sauce to add more veggies.
- 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 an excellent meat substitute.
How To Make Vegan Lasagna
If you multitask, you can make your lasagna fast. See the recipe card for details on the recipe.
Step 1: Boil the red lentils first.
Step 2: Boil lasagna noodles as instructed on the package and preheat the oven to 375°F.
Step 3: When the lentils are done, mix them with marinara sauce in a medium-sized bowl. Set aside.
Step 4: While those are boiling, make the ricotta by simply blending all the ingredients until well-mixed.
Step 5: When the noodles are done, begin building the lasagna. Start with a layer of sauce on the bottom of your casserole dish.
Step 6: Make a layer with lasagna noodles.
Step 7: Spread a layer of the tofu ricotta.
Step 8: Spread a layer of spinach.
Step 9: Spread the lentil marinara sauce.
Step 10: Continue layering noodles, ricotta, spinach, and sauce until you have used up all the noodles. I usually make a three-layer lasagna. Top with marinara sauce
Step 11: Cover the dish with foil and bake. Bake for 30-35 minutes.
Step 12: Top with some fresh chopped basil for an herby flavor and color.
Top 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. Regular 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, ensure that the noodles are completely covered 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.
- 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 prepare tofu ricotta more easily. 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 blender model. Alternatively, use a food processor.
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 or Easy Vegan Cheesy Bread.
Recipe 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, remove it from the refrigerator and let it sit at room temperature for about 30 minutes before baking.
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 according to the recipe's instructions.
More Delicious Vegan Pasta Recipes
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Recipe Card
Best Vegan Lasagna
Ingredients
- 1 cup red lentils
- 3 cups water
- 2 jars marinara sauce you'll need a total of ~45 ounces
- 16 ounce box lasagna noodles
- 3 cups fresh spinach divided
Tofu Ricotta
- 1 cup raw cashews *soak in water for atleast 4 hours
- 1 block firm tofu
- ½ cup nutritional yeast
- 2 tablespoons lemon juice about 1 ½ lemons
- 2 cloves garlic or 1 tablespoon 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 Lentils: 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 with Marinara: When the lentils are done, combine the cooked lentils with the marinara sauce. Set aside.
- Boil Noodles: 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 Oven: Meanwhile, heat the oven to 375°F (190°C).
- Blend Tofu Ricotta: 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 Lasagna: Spread a thin layer of marinara sauce on the bottom of a 9x1-inch baking dish. 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). I make 3 layers.
- 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.
Hailey says
This vegan lasagna is SO FREAKING GOOD. It's better than any meat-based lasagna I have ever had.
Regi Pearce says
Better than any meat-based lasagna” is the ultimate compliment. THANK YOU for trying it and for taking the time to say that. I’m so happy you loved it that much!!
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!