Easy Vegan Lasagna

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This Vegan Lasagna is as easy as it gets. You can make this with no extra cooking ahead of time, and it’s just as satisfying as the traditional version!

vegan lasagna sliced in pan

Ingredients You’ll Need

What is Vegan Lasagna made of?

  • Lasagna noodles (use no-boil ones; see 2 brands below)
  • Marinara sauce (get a large 32 oz. jar!)
  • Cooked lentils (use canned to save time)
  • Vegan Ricotta
  • Cashew Parmesan Sauce

The only prep work is blending together the ricotta and cashew sauce, but they each take less than 5 minutes to make. Your lasagna will be baking away in the oven in no time!

lasagna noodles and canned lentils on marble surface

How to Make It

First, you’ll need to gather all of the vegan lasagna components. You might be thinking, what can I substitute for cheese in lasagna? Vegan ricotta is remarkably authentic!

vegan ricotta ingredients in food processor

To make it, add the tofu, lemon juice, salt, and dried herbs to a food processor, and process until smooth. It should take about 30 to 60 seconds of processing.

Set that vegan ricotta aside, and get out your blender to make the Cashew Parmesan sauce. This step is optional, because I’ve made this lasagna plenty of times without it, but it does give it extra Parmesan flavor and creaminess, without much extra effort.

cashew parmesan sauce in blender

In a blender, add the cashews, water, miso, lemon, and salt. If you don’t have miso on hand, just skip it and add an extra 1/2 teaspoon of salt, instead.

Blend until smooth, and add extra water, if needed to thin out the sauce. You want it to be able to drip off of a spoon, but not too watery. (It should be like a creamy salad dressing.)

lentils and marinara sauce mixed together

If you’re using canned lentils (highly recommended), open the cans and pour the lentils into a fine mesh seive so you can rinse and drain them. Add the lentils to a large bowl, and stir in 1 cup of marinara sauce and 3/4 teaspoon of salt.

Now it’s time to assemble! Add 1 cup of marinara sauce to the bottom of a 9 x 13-inch dish, and layer the no-boil lasagna noodles on top.

vegan lasagna layers assembled

Next you’ll add 1/2 of the lentil mixture, followed by half of the ricotta mixture. Use the back of a spoon to spread it out evenly.

Drizzle 1/3 of the cashew cheese sauce over the ricotta, then add another layer of lasagna noodles.

cashew sauce and extra layers added to lasagna

Repeat with the remaining lentil mixture and ricotta, then add another 1/3 of the cashew cheese sauce on top.

Finally, add one last layer of lasagna noodles, and top them with the remaining 1 1/2 cups of marinara sauce you should have left in your jar. (Be sure you bought a large 32 oz. jar and not the standard 24-25 oz. jars!)

vegan lasagna before and after being baked

Drizzle with the remaining cheese sauce, then cover the lasagna and bake at 400ºF for 45 minutes. Remove the cover for the last 5 minutes of baking, to let the top dry out a bit.

Let the lasagna rest for at least 10 minutes, then slice and serve!

finished lasagna sliced and served on plate

This vegan lasagna is:

  • Hearty
  • Flavorful
  • Easy to make
  • Comforting
  • and will please any meat-eating family members!

Substitutions

Need to make a swap? Here’s my best guess on what might work.

  • Tofu Ricotta. If you don’t want to use tofu, you could use the white bean béchamel from my Sweet Potato Lasagna recipe instead. Or try cashew cream! I bet even a thin layer of homemade hummus would be delicious.
  • Lentils. You can cook lentils from scratch, if you don’t want to use the convenience of canned. I usually cook lentils in my Instant Pot, if you want tips.
  • Cashew Sauce. You can replace the cashew cheese sauce with your favorite vegan pesto sauce instead! It won’t look as classic, but the flavor is out of this world. Try my Kale Pesto or Vegan Pesto recipes.
  • Lasagna Noodles. Want to skip the noodles? You can use thinly sliced zucchini or sweet potato instead. Check out my Zucchini Lasagna or Sweet Potato Lasagna for tips.

vegan lasagna slice on plate

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vegan lasagna sliced in pan
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5 from 6 votes

Vegan Lasagna (Fast & Easy!)

Vegan Lasagna is hearty and comforting, and couldn't be easier to make! I love how there's nothing to cook ahead of time, so your dinner will come together quickly.
Course Main Course
Cuisine vegan
Keyword vegan lasagna
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 488kcal

Ingredients

Vegan Ricotta

  • 1 (14 oz) package firm tofu (397 grams)
  • 1 1/2 tablespoons lemon juice (22 grams)
  • 1 1/2 teaspoons salt (10 grams)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Cashew Parmesan Sauce

  • 3/4 cup whole cashews (not roasted; 112 grams)
  • 1/2 cup water
  • 2 tablespoons white miso (optional; 46 grams)
  • 1 tablespoon lemon juice (14 grams)
  • 1/4 teaspoon salt

Vegan Lasagna Assembly

  • 8 ounces no-boil lasagna noodles
  • 32 ounces marinara sauce (about 3 1/2 cups)
  • 2 (14 oz) cans cooked lentils (about 3 cups)
  • 3/4 teaspoon salt

Instructions

  • Preheat the oven to 400ºF. To prepare the vegan ricotta, combine the tofu, lemon juice, salt, oregano, and basil in a food processor. Process until smooth, and set aside.
    vegan ricotta ingredients in food processor
  • To prepare the Cashew Parmesan Sauce, add the cashews, water, miso, lemon juice, and salt to a high-speed blender. Blend until smooth, and add 2 to 3 more tablespoons of water, as needed, to help it blend. Set aside.
    cashew parmesan sauce in blender
  • Drain and rinse the canned lentils, then add them to a large bowl. Stir in 1 cup of marinara sauce, and 3/4 of a teaspoon of salt. Set aside.
    lentils and marinara sauce mixed together
  • To assemble the lasagna, spread 1 cup of marinara sauce on the bottom of a 9 x 13-inch pan. Add a layer of lasagna noodles, without much overlap, then top them with half of the lentil mixture and half of the ricotta mixture. Spread it out evenly with the back of a spoon.
    vegan lasagna layers assembled
  • Drizzle 1/3 of the cheese sauce over the ricotta layer, then repeat the layers, starting with another layer of lasagna noodles, followed by the rest of the lentil mixture and ricotta. Drizzle another 1/3 of the cheese sauce over the top.
    cashew sauce and extra layers added to lasagna
  • Add a final layer of lasagna noodles, and top them with 1 1/2 cups of marinara sauce, making sure the noodles are fully covered in sauce. Drizzle the remaining cheese sauce over the top, then cover the pan and bake at 400ºF for 45 minutes. Remove the cover for the last 5 minutes of baking, so the top will dry slightly.
    vegan lasagna before and after being baked
  • Let the lasagna rest for 10 to 15 minutes, then slice and serve warm. Leftover lasagna will keep well in the fridge for up to 5 days. (I think it tastes even better the next day!)
    finished lasagna sliced and served on plate

Video

Notes

Nutrition information is for 1 of 6 large slices. You can cut this into smaller pieces for a lower calorie dish, if needed. This information is automatically calculated, and will vary based on the brands you use.
If you don't have miso on hand for the Cashew Parmesan sauce, replace it with a 1/2 teaspoon of salt, instead.

Nutrition

Calories: 488kcal | Carbohydrates: 71g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Sodium: 1983mg | Potassium: 1202mg | Fiber: 15g | Sugar: 11g | Vitamin A: 672IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 9mg

If you try this Vegan Lasagna, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too!

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Comments

Carrie

I use so many of your recipes and am grateful for them. I’ve been using a similar recipe for years (VERY similar, actually) https://passtheplants.com/best-damn-vegan-lasagna/ Yours cuts back on the amount of cashew cream, and this one adds basil and spinach to the ricotta, but aside from that, they seem very similar. When I make the one I referenced, I add more veggies like sautéed mushrooms, onions, and shredded carrots, though I understand that is increasing the lasagna time, instead of decreasing – which is a major difference in yours. But the ingredients are very similar. Thanks for the post.

Jenn

Wow! I really like it. Thank you for this recipe. It’s delicious! Your website is the best!!

Sarah

Made this for our “meatless Monday” dinner tonight, and it’s fabulous! Using canned lentils was a big time saver. Thank you!

Emily

This is so delicious. Definitely making it again!

MegaN

Do you think this would do well cooked, frozen, then re-heated?

Becca

5 stars for an easy whole food plant based meal even my little kids loved.

Lindsey

I made this for a family gathering. My extended family is strictly meat-and-potatoes, the only veg ever consumed is iceberg lettuce. So, a tough crowd…you need to know that everybody LOVED this. People who have never eaten lentils, never eaten tofu…once they tried it they went back for seconds. It is so good and so easy to make!

Julie

Made this for us and our friends tonight and had so many complements. My friend, whom I’ve introduced your recipes to, said “of course it’s by the Detoxinista.”

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