Vegan Lasagna (Fast & Easy!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
488 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Lasagna (Fast & Easy!)
Description
This Vegan Lasagna begins by blending tofu with lemon juice, salt, oregano, and basil to create a smooth ricotta substitute that mimics the tang and texture of its dairy counterpart. Separately, a cashew parmesan sauce combines raw cashews, miso, lemon juice, and salt to produce a creamy topping that enriches the layers. Lentils mixed with marinara and seasoning form a savory base layer with hearty texture.
The lasagna is assembled in a baking pan by layering marinara sauce, no-boil noodles, lentils, vegan ricotta, and cashew sauce in succession. This layering technique ensures balanced flavors and textures throughout. Baking allows these components to meld into a cohesive, comforting dish with a golden top.
You can serve this lasagna as a main dish for a plant-based meal, pairing it with a simple side salad or steamed vegetables. The recipe yields six large slices and includes nutrition info for portion control. If miso is unavailable, omit it and increase salt accordingly to maintain flavor.
Ingredients
Vegan Ricotta
- 1 (14 oz) package tofu 397 grams, firm
- 1 1/2 tablespoons lemon juice (22 grams)
- 1 1/2 teaspoons salt (10 grams)
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
Cashew Parmesan Sauce
- 3/4 cup cashews not roasted; 112 grams, whole
- 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 lasagna noodles no-boil
- 32 ounces marinara sauce (about 3 1/2 cups)
- 2 (14 oz) cans lentils about 3 cups, cooked
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!)
Notes
- Nutrition information pertains to one of six large slices; you may cut smaller slices for fewer calories.
- If miso is not available for the cashew parmesan sauce, replace it with an additional ½ teaspoon of salt for seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 71g | 24% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 1983mg | 83% |
| Potassium | 1202mg | 26% |
| Fiber | 15g | 60% |
| Sugar | 11g | 22% |
| Vitamin A | 672IU | 13% |
| Vitamin C | 15mg | 17% |
| Calcium | 150mg | 15% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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