Vegan lasagna is a hearty and delicious meal that’s perfect for any occasion. This particular recipe features a red lentil marinara sauce, tofu-cashew ricotta, and spinach, all layered between tender lasagna noodles. The result is a rich, flavorful dish that’s sure to please everyone at the table, whether they’re vegan or not.
To make the red lentil marinara sauce, start by sautéing onion and garlic in a large pot until they’re soft and fragrant. Add in red lentils, canned tomatoes, and vegetable broth, and bring everything to a simmer. Let the sauce cook for about 20 minutes, or until the lentils are tender and the sauce has thickened up.
While the sauce is cooking, you can prepare the tofu-cashew ricotta. Simply blend together tofu, cashews, lemon juice, nutritional yeast, and garlic until everything is smooth and creamy. Stir in some chopped spinach for added nutrition and flavor.
To assemble the lasagna, start by spreading a layer of the red lentil marinara sauce on the bottom of a baking dish. Top that with a layer of lasagna noodles, followed by a layer of the tofu-cashew ricotta. Repeat these layers until all of the ingredients are used up, making sure to end with a layer of sauce on top.
Bake the lasagna in a preheated oven for about 30 minutes, or until everything is hot and bubbly. Let the lasagna cool for a few minutes before slicing it into portions and serving.
This vegan lasagna is a perfect example of how plant-based ingredients can come together to create a delicious and satisfying meal. The red lentil marinara sauce provides a hearty base that’s full of protein and fiber, while the tofu-cashew ricotta adds a creamy and cheesy texture that’s reminiscent of traditional lasagna. The spinach adds some much-needed vitamins and minerals, as well as a fresh and vibrant flavor. Overall, this vegan lasagna is a winner that everyone can enjoy.
The Best Vegan Lasagna Recipe
Ingredients
- 1 cup dried red lentils
- 2 25-ounce jars marinara sauce
- 1 cup raw cashews
- 16 ounce firm tofu (patted dry with paper towels)
- 1/2 cup nutritional yeast
- 3 tablespoons fresh lemon juice (from about 2 lemons)
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 2-3 cups baby spinach
- 1 box lasagna noodles (whole grain or gluten free if needed)
- Double recipe Easy Vegan Mozzarella Cheese
Instructions
- First, cook your 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 to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. 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.
- Assembling the lasagna: Add about 1 cup of marinara sauce (with the cooked lentils) to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu 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. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving. (see below if using optional mozzarella topping)
- While the lasagna is cooking, make your Vegan Mozzarella Cheese, if using.
- If using the mozzarella topping, simply remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.
Notes