Lasagna is one of those dishes I’ve loved since I was a kid—layers of sauce, cheese, and noodles baked until hot and bubbly. Over the years, I’ve made plenty of vegan versions, but this one is the real keeper.

It’s the one I make when friends come over or when I want a fridge stocked with leftovers I’m actually excited to eat. The combination of lentil-loaded marinara, creamy homemade ricotta, spinach, and gooey vegan mozzarella is pure comfort food—without any fuss.

I’ve learned you don’t even need to boil the noodles. Just assemble, bake, and wait for that irresistible smell to fill your kitchen.

Why This Is Always On My Dinner Rotation

• It’s a warm, saucy, cheesy meal that everyone—even the meat eaters in my family—loves.
• I can make it the day before if I know tomorrow’s going to be busy. It actually tastes better after sitting overnight.
• My kids used to groan at spinach, but here they don’t even notice. It’s tucked between layers of sauce and ricotta.
• Each serving has a nice hit of protein, thanks to the red lentils, so you’re not hungry an hour later.
• It’s the classic comfort of lasagna but without dairy or meat—and no one ever complains about it.

My Go-To Noodles for This Recipe

I’ve tried all sorts of lasagna noodles over the years, and here’s the honest truth: you don’t need the special no-boil kind.

Regular noodles work beautifully without pre-cooking. I just use extra sauce and make sure the layers are nice and generous. The long bake in the oven does the work for me.

I’ve even used whole wheat and gluten-free noodles when cooking for friends with dietary needs. They all turn out great, though you might need to check your baking time if you switch them up.

Step-By-Step: How I Make This Lasagna

Cook the lentils
I rinse the red lentils quickly, then simmer them in water until soft. They don’t take long—about 15 minutes.

Once cooked, I drain them and mix them right into a big bowl with my favorite marinara sauce. This is the base that gives that hearty, meaty vibe without using any meat.

Make the vegan ricotta
I love this part. In my food processor, I pulse raw cashews until crumbly. Then I add crumbled tofu, nutritional yeast, lemon juice, salt, basil, oregano, and garlic powder. A few pulses later and I have the creamiest, dreamiest vegan ricotta.

If I want to switch things up, I sometimes use my almond-based ricotta instead.

Layer it up
I spread a good cup of the lentil marinara sauce in the bottom of my casserole dish. Then come the uncooked noodles.

Next, I spoon on half the vegan ricotta and scatter on a big handful of fresh spinach.

More sauce on top.

Then another layer of noodles, the rest of the ricotta, and more spinach.

Finally, the last noodles go on top, and I pour over all the remaining sauce. I don’t skimp here—sauce is what makes the noodles cook properly.

Bake
I cover the dish with foil and pop it in the oven for an hour.

If I want that bubbly, cheesy top, at about the 40-minute mark I take it out, remove the foil, and spoon on vegan mozzarella. Then it goes back in the oven until it’s all melty and irresistible.

I always let it sit for about 15 minutes before slicing. It sets up perfectly and doesn’t turn into a saucy mess on the plate.

My Personal Tips for Foolproof Lasagna

• Use a marinara you actually enjoy straight from the jar. This dish depends on the sauce.
• If your homemade vegan ricotta feels too thick, add water slowly until it’s creamy and spreadable.
• Don’t rush the cooling time. Letting it sit after baking makes cutting clean slices so much easier.
• If you’re adding more veggies (like zucchini or mushrooms), cook them first. Otherwise, they can make things watery.

How I Change It Up

This recipe is super flexible. Here are some variations I’ve tried:

Hearty “meaty” version
When I want something even heartier, I’ll swap the lentils for vegan ground “beef” like Beyond or Impossible. I just brown it in a pan, stir in the sauce, and keep going.

Extra veggie version
If I have produce that needs using up, I’ll roast zucchini, yellow squash, or red onions and layer them in with the spinach. Roasted sweet potato is amazing here too.

Nut-free version
If someone has a nut allergy, I skip the cashews and use extra tofu in the ricotta. I also use store-bought nut-free vegan mozzarella.

A Few Questions I Always Get

Can I use other lentils?
Yep! Brown or green lentils work fine, but they keep more texture than red ones. That can be a good thing if you like a chunkier sauce.

Is it gluten-free?
Easy. Just swap in gluten-free lasagna noodles. I’ve done it many times with good results.

What do you serve with it?
Crusty garlic bread is non-negotiable for me. A simple green salad with a sharp vinaigrette balances out all the richness. Sometimes I roast some brussels sprouts or asparagus in the oven while the lasagna bakes.

Can I make it ahead?
Yes. I often assemble the whole thing the day before and keep it in the fridge. I’ve even baked it fully, cooled it, and reheated it the next day. The flavors just get better.

How do you store leftovers?
Covered in the fridge, it keeps for about four days. I reheat it in the oven at 350°F until warmed through or use the microwave if I’m short on time.

Can I freeze it?
Absolutely. You can freeze it before or after baking. I usually assemble it, wrap it well, and freeze it. When I want to cook it, I thaw it overnight in the fridge and bake until bubbly.

This vegan lasagna has fed so many family dinners, weekend guests, and cozy weeknights. It’s one of those dishes that proves plant-based eating can be just as comforting and satisfying as any classic.

If you try it, let me know how you made it your own. That’s my favorite part of sharing recipes—seeing all the ways they become yours.

Yield: 8

Best Vegan Lasagna

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This hearty vegan lasagna is everything you crave in a classic comfort dish—rich, saucy, layered with creamy dairy-free ricotta, and bubbling with melted vegan cheese.

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

• 1 box lasagna noodles (regular, whole grain, or gluten-free – about 12 noodles)
• 3 cups baby spinach
• 1 cup dried red lentils
• (2) 25-ounce jars marinara sauce
• 1 cup raw cashews
• 14.5 ounces firm tofu, patted dry
• ½ cup nutritional yeast
• 3 tablespoons fresh lemon juice (about 2 lemons)
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• 2–3 cups shredded vegan mozzarella OR a double batch of homemade vegan mozzarella

Instructions

1. Start by cooking the lentils. Place the lentils and 3 cups of water into a medium saucepan. Bring to a boil, then reduce the heat and simmer for about 20 minutes until tender. Drain well, return to the pot, and stir in the marinara sauce. Set aside.
2. Preheat your oven to 350°F.
3. For the creamy vegan ricotta, pulse the raw cashews in a food processor until they become a fine crumb.
4. Add the tofu (broken into chunks), nutritional yeast, lemon juice, salt, basil, oregano, and garlic powder.
5. Blend until mostly smooth. If the mixture is very thick, add a tablespoon or two of water to help it come together.
6. To assemble the lasagna, spoon about a cup of the lentil-marinara mixture into the bottom of a 9x13-inch baking dish.
7. Spread it evenly. Layer 4–5 uncooked lasagna noodles over the sauce. Spread half of the cashew-tofu ricotta across the noodles, then top with half the spinach and a bit more marinara.
8. Repeat the layers: noodles, the rest of the ricotta, the remaining spinach, and a bit more marinara. Finish with a final layer of noodles and spread the remaining sauce evenly across the top.
9. Cover tightly with foil and bake for 40 minutes.
10. While it bakes, prep your vegan mozzarella or measure out 2–3 cups of store-bought cheese.
11. After 40 minutes, remove the foil and spoon or sprinkle the cheese over the top. Return to the oven and bake uncovered for 20 more minutes, until the top is melty and golden in spots.
12. Let the lasagna rest for at least 15 minutes before slicing and serving—it helps everything set beautifully.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 1233Total Fat 85gSaturated Fat 45gTrans Fat 0gUnsaturated Fat 33gCholesterol 259mgSodium 2834mgCarbohydrates 32gFiber 7gSugar 10gProtein 89g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Also try these Vegan Recipe:-

• Vegan Banana Bread
• Vegan Chili Recipe