Lasagna is the Beyoncé of casseroles — bold, crowd-pleasing, and always the star of the table. But here’s the twist: this one’s 100% vegan, and you won’t miss a single thing. No sad soy cheese situation here — we’re talking layers of rich tomato sauce, hearty lentils, creamy cashew ricotta, and tender pasta sheets baked until bubbly and golden.
It’s cozy, filling, and perfect for Sunday dinner, meal prep, or impressing that friend who still thinks vegan food is “just salad.” Spoiler: they’ll be begging for seconds.
🎯 QUICK FACTS
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Servings: 8 generous squares
- Difficulty: Worth It (but still simple!)
📝 INGREDIENTS
For the Tomato-Lentil Sauce
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional for heat)
- 1 teaspoon smoked paprika
- 1 can (15 oz / 425 g) lentils, drained & rinsed (or 1 ½ cups cooked)
- 2 cans (28 oz / 800 g each) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- Salt & black pepper, to taste
For the Cashew “Ricotta”
- 1 ½ cups raw cashews (soaked in hot water for 20 mins if not using a high-speed blender)
- ½ cup unsweetened almond or oat milk
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 garlic clove
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Layers
- 12 lasagna noodles (regular or no-boil)
- 2 cups fresh spinach or kale (optional but recommended)
- 1 cup vegan mozzarella (optional for that melty topping)
- Fresh basil, to garnish
👩🍳 LET’S COOK!
Step 1. Make the sauce.
Heat olive oil in a big pot over medium heat. Add onion, carrot, bell pepper, and sauté for 7–8 minutes until softened. Stir in garlic, oregano, basil, red pepper flakes, and smoked paprika. Cook 1 minute until fragrant. Add lentils, crushed tomatoes, tomato paste, broth, salt, and pepper. Simmer for 25–30 minutes, stirring occasionally, until thickened.
Step 2. Blend the cashew ricotta.
In a blender, combine soaked cashews, milk, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth but slightly textured (like ricotta). Taste and adjust — add more lemon for tang or nutritional yeast for cheesiness.
Step 3. Pre-cook pasta (if needed).
If using regular noodles, boil until just al dente. Drain and set aside. (Skip if using no-boil noodles.)
Step 4. Assemble the layers.
Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of sauce. Add a layer of noodles, followed by more sauce, dollops of cashew ricotta, and a handful of spinach. Repeat until everything is used, finishing with sauce and a final layer of ricotta (plus vegan mozzarella if using).
Step 5. Bake.
Cover with foil and bake for 30 minutes. Remove foil and bake uncovered another 15–20 minutes until bubbly and slightly golden.
Step 6. Rest & serve.
Let lasagna rest 10 minutes before slicing (this helps it hold together). Garnish with fresh basil and serve hot.
📊 NUTRITION & PRO TIPS
💡 Pro Tips:
- Make it ahead: Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking.
- Gluten-free? Use GF lasagna noodles.
- Want extra richness? Stir a splash of red wine into the sauce while simmering.
- For more “meaty” texture, add chopped mushrooms with the veggies.
❓ READERS ASKED, WE ANSWERED
Q: Can I freeze vegan lasagna?
A: Yes! Bake first, let cool completely, then slice and freeze in portions. Reheat in the oven at 350°F (175°C) until warmed through.
Q: Can I use store-bought vegan cheese?
A: Absolutely! Sprinkle it on top before baking for gooey vibes.
Q: Does it keep well?
A: Oh yes — leftovers are almost better! Keeps 4–5 days in the fridge.
🌟 VARIATIONS TO TRY
- Veggie Overload: Add zucchini slices or roasted eggplant between layers.
- Pesto Drizzle: Swirl vegan pesto into the ricotta before layering.
- White Lasagna: Swap tomato sauce for a creamy cashew béchamel with mushrooms.
🍽 STORAGE & MEAL PREP
- Fridge: 4–5 days, tightly covered.
- Freezer: Up to 3 months, portioned.
- Reheat: Oven is best — it keeps the top bubbly and prevents sogginess.
✨ Comfort food doesn’t get much better than this: layers of rich sauce, creamy ricotta, and tender pasta. This vegan lasagna is proof that plant-based eating can still deliver all the oozy, saucy, cheesy goodness you crave.
