Vegan Lasagna

Vegan Lasagna

Vegan Lasagna with lentils and tofu makes for a hearty and protein-packed dish full of surprises. This recipe inspired by Nora Cooks is a new favorite for us. Impress your meat and cheese loving friends with this full plant-based meal!


Serves: 6-8 Time: 1 hour 30 minutes

Vegan Lasagna

Lentil Sauce

  • 1 cup red lentils
  • 2 cups water
  • x2 25-ounce jars marinara sauce
  • 1 tsp italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp black pepper

Tofu Ricotta

  • 1/2 raw cashews
  • 1 package firm tofu, drained & pressed
  • 1/2 cup nutritional yeast
  • 2-3 Tbs fresh lemon juice
  • 1 tsp salt
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1 tsp oregano


  • 2 cups sliced mushrooms
  • 2 cups fresh basil (optional)
  • 1 box lasagna noodles (about 10-12 noodles)
  • 1-2 cups vegan mozzarella cheese


  1. In a medium pot, add 2 cups of water and the lentils. Set heat to high and bring to a boil. Once boiling, reduce heat to low, cover with a lid, and simmer for 20 minutes until soft and the liquid is fully absorbed.
  2. Then, add the marinara sauce and seasonings to the lentils, stir well—taste and just as needed. Turn the heat off.
  3. Preheat the oven to 350ºF and slice your mushrooms.
  4. In a food processor, pulse the cashews until fine.
  5. Next add the tofu, nutritional yeast, lemon juice, basil, oregano, salt, black pepper, and garlic powder. Combine in the food processor until smooth. Add 2-3 Tbs of water to reduce the thickness if needed.
  6. Then begin assembling your lasagna in a 9 x 13 casserole dish. Start with a layer on the bottom of the lentil marina sauce, about 1 cup spread evenly.
  7. Then add 4-5 lasagna noodles, uncooked, on top. Spread half of the tofu ricotta evenly over the top and next add an even layer of mushrooms and fresh basil.
  8. Top the mushrooms with another cup of the lentil sauce, then add another layer of lasagna noodles.
  9. Add the remainder of the ricotta, mushrooms, and basil on top, then add another layer of noodles.
  10. Finally, top the noodles with the remainder of the lentil marina sauce. Cover the casserole dish with foil.
  11. Place the dish in the oven and bake for 40 minutes. 
  12. After 40 minutes, remove the dish from the oven and remove the foil. Add an even layer of vegan mozzarella on top, place back in the oven, and bake for 20 more minutes.
  13. Once baked, allow the dish to sit outside the oven for 15 minutes before cutting and serving.
  14. Top with fresh basil or dried basil if desired and enjoy! Store leftovers in the refrigerator for up to 4 days.

Nutrition Information

Nutrition Disclaimer

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