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!
Prep time: PT25M
Cook time: PT60M
Total time: PT85M
Rating
4.95 stars (596 reviews)
Keywords
vegan lasagna, vegan pasta
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)
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 9x13 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.
Nutitrion
Serving Size: 1 serving
Calories: 497 kcal
Carbohydrates: 75 g
Protein: 25 g
Fat: 12 g
Saturated Fat: 2 g
Sodium: 700 mg
Sugar: 11 g
Reviews
Simon Haigh on 2026-07-13 (5 stars): Very good - a vegan and 2 non-vegans all thought it was brilliant. Thanks for the recipe.
Katie Crist on 2026-06-05 (5 stars): This was perfection!! Made your mozzarella too and holy moly! My husband and my kids were all huge fans!
Definitely will be making this again!
Sarah on 2026-06-03 (5 stars): This is so delicious, easy to make and rich and the vegan ricotta is to due for. Best vegan lasagna recipe I've found!
Hil on 2026-06-03 (5 stars): If one wanted to add roasted zucchini, should it be fully roasted before adding to the lasagna?
Greta on 2026-06-01 (5 stars): This was my first ever lasagne and it turned out perfect! I substituted the lentils for This Isn’t Mince and added some oat milk to the ricotta because it wasn’t runny enough to spread for me. This recipe is so absolutely worthy of its high rating. Thank you!
Debbie on 2026-05-28 (5 stars): Another great recipe, thank you! I followed the recipe exactly but did use Good Planet mozzarella for the top. Even my picky adult son loved the homemade ricotta! Really it’s amazing!
Dave on 2026-05-25 (5 stars): Nora, we have made a number of your recipes over the years. We trust your recipes as written, and I wouldn't change a thing with this recipe! All adults love it, but it is already a favorite of my 2 and 5 year old grandchildren who want it weekly! Your cheese recipe is easy and excellent too. Thank you!
Natalie B on 2026-05-25 (5 stars): Love this vegan lasgna recipe!! I really enjoy it. Thank you!!
Tiffanie on 2026-05-23 (5 stars): Literally the best lasagna of my life, and a billion times healthier than regular lasagna too ! Sometimes I make the ricotta just to eat it. I've made this dozens of times, all of Nora's recipes are out of this world!!
Mary S. on 2026-05-11 (5 stars): This lasagna is INCREDIBLE!!! I used impossible ground sausage instead of lentils and it was delicious. The cashew-tofu ricotta is a delight and is the star of the show! This recipe will be on repeat for me and my husband!
