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Vegan Lasagna (Fast & Easy!)
5 from 33 votes

Vegan Lasagna (Fast & Easy!)

Vegan Lasagna layers no-boil noodles with a tofu-based vegan ricotta, lentils mixed with marinara sauce, and a cashew parmesan sauce. The dish assembles into alternating layers creating a hearty, plant-based casserole. Flavored with herbs and lemon juice, the ricotta substitutes dairy with tofu's creamy texture, while the cashew sauce adds richness and depth. The lentils provide protein and body to the filling.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6
Calories: 488 kcal
Course: Main Course
Cuisine: Vegan

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 488

% 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.