vegan lasagna

Who knew vegan lasagna could be so delicious? This dairy-free lasagna recipe is easy to make with simple ingredients and tastes amazing. It's the best! Recipe yields 8 servings.

Best Vegan Lasagna

cups raw

cup water

lemon juice

teaspoons apple cider vinegar

teaspoon fine sea salt

teaspoon Dijon mustard

olive oil

yellow onion, chopped

Baby Bella mushrooms, cleaned and chopped

fine sea salt,

black pepper,

5 to 6 ounces baby spinach, roughly chopped

garlic, pressed

marinara sauce, homemade*

no-boil lasagna noodles**

basil

Preheat the oven to 425 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear.

In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.

Then, we&#8217;ll prepare the vegetables: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan.

Add a few large handfuls of spinach to the skillet. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.

Spread 3/4 cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread 1 cup of the cashew cream evenly over the noodles. Top with half of the veggies. Top with ¾ cup tomato sauce.

Top with 3 more noodles, followed by another 1 cup cashew cream (save the leftover cream). Then add the remaining veggies.

Top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles.

Wrap a sheet of parchment paper or aluminum foil around the top of the lasagna, making sure it&#8217;s taut so it doesn&#8217;t touch the top. Bake, covered, for 25 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 5 to 10 more minutes, until it&#8217;s steaming and lightly bubbling at the corners.

Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Drizzle leftover cashew cream on top (if it&#8217;s too thick to drizzle, thin it out with a small amount of water first). Sprinkle vegan Parmesan and fresh basil on top, if using, then slice and serve.

BEST LASAGNA EVER!! I made this last night and everyone loved it- even my non-vegan family members! The dish has tons of flavor and creaminess that mimicks traditional lasagna. The cashew cream even somewhat tastes like real cheese. This is now my go to recipe lasagna recipe and one of my favorite vegan dishes!

Absolutely delicious! Cheesy and creamy - this has blown my mind how good vegan food can be. Also, it was a simple recipe. Very easy to follow. First substantial recipe I’ve tried since becoming vegan about a year ago that has come out perfect.

We have tried with varying results many vegan lasagnas, none have been repeats..until I made yours Kate. So easy and so tasty. definitely on my regular yummy repeat meals  there are so many tasty vegan recipes out there today to have to put up with ho hum food. I must admit your website is always a go to for me ..next thing I try will be your  macaroni  cheese recipe, cant wait to try that!

Hi,
Just wanted to say I've been vegan for 5 years and have tried so many different recipes and I have to say that your website is the best! So many incredible tasty recipes. Thank you so much for sharing everything!
This recipe is just really amazing as well, I made it and the nostalgia kicked in--I haven't had lasagna in FOREVER--and much less vegan lasagna. Very delicious. I think if I were to change it, I would add more spices- like red pepper and more oregeno. Overall, it was very tasty but I made the mozzerella and I added a bit too much to the recipe. 
Thank you so much for all these amazing recipes!! Amazing

I put mine in the fridge for a few hours and baked it later and it was great.

I made this for Father's Day for my Omni father who rarely ever eats veggies. He loved it and it was a hit!!

Wow! Phenomenal. One of my carnivores said this was one of my top 5 meals ever. I’ll never look for another recipe. The cashew sour cream will be a perfect substitute in other dishes also. Thanks!

Its oh so good! I'm moving to more plant based diet and this is excellent. I also like the cashew "cheese" as it becomes a protein.  I also used gluten free pasta sheets and on the top layer, used eggplant as my final pasta sheets (make sure the eggplant is thinly sliced so it cooks through). This will definitely become a staple to make sure i get a rainbow of veggies (used bell peppers, carrots, mushrooms and pumpkin). Btw, i prepped  and cooked everything for about 2 hours. Maybe i need to chop faster :)

BEST lasagna ever.... vegan or otherwise. Made this for a crowd filled with meat eaters who were very skeptical about a vegan dish but they ALL loved it. Cashew sauce is delicious!!

I finally made this other night and I LOVE it. So much flavor! This is sure to be one of my go-to dishes from here on out.

Hi Kate - Great recipe. I used Kroger oven ready lasagne sheets and it came out a bit undercooked. I'm wondering if I should have precooked the sheets in water or make the cashew cream a bit more watery. Do you know what is the trick to get perfectly cooked lasagne sheets without boiling? Except for the sheets being undercooked, the rest was tasting heavenly. Instead of mushrooms, I added some zuchini and bell peppers. If appreciate recommendations for getting perfectly cooked lasagne sheets. Thank you.

Absolutely delicious!  We were all totally wowed by this recipe and my Italian husband says he's never going back to traditional lasagna.  We all loved it and it was truly amazing - thank you for sharing your knowledge and love of food!

The Mancini's

Tried it and it came out pretty good. Thanks

Loved it! My husband has just started eating more vegetarian and this recipe was a big hit! This would be a perfect dish to serve to guests vegan or not. I also appreciate that it is a vegan recipe. Thank you so much!

Thank you for this amazing recipe! My husband is slowly transitioning from high animal product diet to more plant based and he absolutely loved this lasagne and asked to take to work each week.

This lasagna was so, so good!! I made it for our family of 5, and everyone loved it (even the meat-eaters). Honestly, if I hadn't told them that the cashew cream wasn't real cheese, I doubt they would've caught on. The recipe was also super quick, which gave me time to clean up/make more complex sides. I'll definitely made this recipe again in the future.

This is amazing!! I made it tonight for the first time. I used Jovial Gluten free noodles and cooked them for 4 minutes first. That cashew cream is delicious!!!!!!!! Thank you!

I want to double the size of this fabulous lasagna but when I hit the 2X square on the recipe the only thing that doubles is the marina sauce and lasagna noodles. Could this be correct or should I double all of the ingredients. Please help asap as I’d like to fix this for dinner This weekend.
Your site is my “go to” place for most recipes and they never disappoint.

Made this today and it was a hit with the kids and hubs! I blended some medium firm tofu in the blender with the cashews (for extra protein) and replaced the mushrooms with peppers and zucchini and each bite was amazing!! Thank you, this will become a regular on our menu!

This is a great recipe, and the first lasagne i've made without a covering of cheese!

Also the first time I made the white sauce with cashew nuts - will make it again for sure.

Thanks

https://content.jwplatform.com/videos/BmM3RWIg.mp4

Watch how to make the BEST vegan lasagna in this short recipe video! It’s wholesome, delicious, and made with basic ingredients.

Best Vegan Lasagna Recipe

I&#x27;ve taste tested a LOT of lasagna in my life - and I can tell you this is simply the best vegan lasagna recipe you&#x27;re going to find. Perfectly cooked lasagna noodles are layered with vegan ricotta cheese, savory marinara sauce and protein-packed fresh spinach. It&#x27;s simple, delicious, and 100% vegan.

Easy Vegan Lasagna

Lasagna Noodles

oz vegan ricotta cheese

onion

garlic (minced)

spinach

mozzarella cheese

marina sauce

Boil water for your noodles in a large pot. Cook pasta according to the package instructions, until al dente. Drain noodles from water and set aside.

Heat olive oil in a large non-stick skillet. Add onion and cook for 3-4 minutes, until softened. Add garlic and spinach, and cook for 2-3 minutes, until spinach is wilted. Set aside.

Prepare a large baking pan by spraying with non-stick cooking spray. Spread one cup of pasta sauce in the bottom of the pan.

Lay a single layer of lasagna noodles down first. Top with a layer of spinach filling, then a layer of ricotta, then a sprinkle of vegan mozzarella cheese. Repeat util all noodles are used. Top with one more layer of pasta sauce, and a sprinkle of vegan mozzarella cheese.

Bake at 400 for about 20-25 minutes.

https://embed.mediavine.com/videos/dm3dgybfnowcqkvjvmyx

This is the best vegan lasagna recipe you're going to find. Perfectly cooked lasagna noodles are layered with vegan ricotta cheese, savory marinara sauce and protein-packed fresh spinach. It's simple, delicious, and 100% vegan.

The very best Vegetarian Lasagna! Walnuts, zucchini, carrots, onions, and mushrooms blitzed up into a meat-like texture that gets layered with lots of cheese and sauce. Cozy + nourishing!

Basic + Awesome Vegetarian Lasagna

garlic

onion,

carrots,

mushrooms

walnuts

zucchini,

butter oil

oregano

Italian seasoning

kosher salt + black pepper

tomato sauce

mascarpone

garlic, grated

salt

Parmesan cheese

noodles noodles

Place the mushrooms, walnuts, and zucchini in a food processor. Pulse a few times until the mixture is very finely chopped. Transfer to a bowl. Repeat this process with garlic, onion, and carrots.

Heat butter or olive oil over medium high heat. Add your chopped veggies along with the spices. Sauté for 7-10 minutes until very soft and fragrant. Add tomato sauce and salt; stir to combine. Taste and adjust! Your seasoning amounts will depend on your brand of sauce.

Preheat the oven to 400 degrees. Mix mascarpone cheese with grated garlic and salt. 

Layer in the following order for each layer: a few noodles, 1 cup sauce, a few dollops of mascarpone, 1/2 cup Parmesan, 1/2 cup mozzarella, and repeat (I usually get 4 layers out of this amount). End with noodles, sauce, cheese, and dollops of extra sauce on top to make it pretty.

Cover with foil and bake for 40-45 minutes. Remove foil and broil for 5 minutes to get the cheese browned on top. Let stand for 10 minutes or so, then cut and serve!

Looking for an easy meal prep idea? Try vegan lasagna roll ups – made with tofu ricotta cheese, lasagna noodles, marinara sauce, and more.

Vegan Lasagna Roll Ups

lasagna noodles

oz marinara sauce

cheese

red pepper flakes ((optional))

basil ((optional))

block extra firm tofu

yeast

Tbsp white miso

onion powder

garlic powder

lemon

juice of ½ lemon

sea salt

Boil

Bring a pot of salted water to a boil. Add lasagna and simmer until 1-2 minutes before fully cooked. Drain, rinse (this is important because it makes the noodles easier to handle plus it will stop the cooking process so they won&#039;t break), and set aside.

Process

Meanwhile, add all of the tofu ricotta ingredients to a food processor and incorporate. You may have to scrape the sides down a few times or add a tablespoon or two of water to get things moving. Once the tofu ricotta is smooth and creamy. Add salt to taste and set aside.

Assemble

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or with silicone mats and lay the lasagna noodles out across the sheets. You&#039;ll have anywhere between 12-16 noodles. Discard any broken ones.

Spread

Add a few tablespoons of tofu ricotta to each noodle and use an offset spatula to evenly distribute. Next, add a few tablespoons of sauce and a small sprinkle of cheese.

Roll

Coat the bottom of each casserole dish with marinara. Then, working one noodle at a time, carefully roll the lasagna until you produce a spiral and lay the roll seam-side down on the casserole dish. Repeat until you run out of noodles.

Dress

Top each lasagna roll up with more marinara and a small sprinkle of vegan mozz. Top with optional red pepper flakes and sea salt. Bake for 20-25 minutes and optionally broil for a few minutes to brown the cheese.

Cool

Let the lasagna roll ups cool for 5 minutes before adding fresh basil leaves.





This flavorful vegan lasagna is packed with tofu ricotta, spinach, and veggies, and makes a filling meal that will last for days. It’s also an awesome dinner party meal and a comforting dish to bring to a friend who could use some TLC. You can even freeze pre­portioned cooked serv­ings of this lasagna for an easy heat­-and­-enjoy meal.





Vegan Lasagna With Tofu Ricotta

lasagna noodles (standard size, enough for 3 layers)

½ of a large yellow onion, diced

¼ cup of unsweetened, plain soy milk

basil basil leaves

marinara sauce (store-bought or from the recipe

basil leaves,

In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and sauté for about 5 minutes stirring occasionally, until slightly softened. Turn off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.

Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.

Preheat the oven to 350 degrees F. Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13 ­inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.

Bake for 45 minutes. Garnish with the basil leaves (if using).

I pre-ordered the friendly vegan cookbook, and LOVE it. This is now going to be a weekly dinner in our family. We all thought it was the best lasagna we have ever had. My kids are even obsessed with it, and my 6 year old wants to eat it every day. He actually asked for it for breakfast this morning haha. ❤️

Love making this lasagna, it's a regular in my house! Also great for meal prepping and for when guests are staying in town. YUM!

https://www.youtube.com/watch?v=RXt2vDTq0H0

This vegan lasagna recipe is a family favorite and comes from our book, The Friendly Vegan Cookbook! The vegan ricotta cheese is made from tofu and spices, mixed with sautéed onions, garlic, spinach, basil, and mushrooms, and makes for the most delicious pre-ahead meal. You can make a big batch that will feed your family for days! Recipe link below. 

▹ Full Recipe: https://worldofvegan.com/lasagna (printer-friendly)
▹ Get The Cookbook: http://www.friendlyvegancookbook.com

Big hugs from our kitchens to yours! We appreciate you and are so excited to be alongside you in your plant-powered cooking journey. 

Much love, 
Michelle Cehn + Toni Okamoto

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Easy Vegan Lasagna With Tofu Ricotta

This is hands down the BEST Vegan Lasagna. With a protein packed red lentil marinara sauce, tofu-cashew ricotta and lots of fresh spinach, this lasagna will satisfy everyone, vegan or not!

The Best Vegan Lasagna

red lentils

(2) 25-ounce jars marinara sauce

raw cashews

firm tofu, patted dry with paper towels

nutritional yeast

baby spinach

lasagna noodles, whole grain or gluten free if needed

Easy Vegan Mozzarella Cheese

First, cook your red lentils. Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside.

Preheat the oven to 350 degrees.

Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.

Assembling the lasagna: Add about 1 cup of marinara sauce (with the cooked lentils) to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu Ricotta on top of the noodles. Top with half of the spinach. Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly. 

Cover tightly with foil. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving. (see below if using optional mozzarella topping)

While the lasagna is cooking, make your Vegan Mozzarella Cheese, if using.

If using the mozzarella topping, simply remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.

https://content.jwplatform.com/videos/jzJLLcd0.mp4

I don’t say this lightly. This truly is the BEST Vegan Lasagna! Layered with a tofu-cashew ricotta, red lentil marinara and loads of fresh spinach, this lasagna is protein packed with 26 grams per serving and is sure to satisfy!

This 5 ingredient lasagna is perfect, vegan and gluten free dinner option when your garden is bursting with overgrown zucchini or you’re craving a lighter meal. Ready in just about an hour!

Vegan Lasagna with Zucchini and Summer Squash

lb summer squash (spiralized (about 4-5 cups))

lb zucchini (spiralized (about 4-5 cups))

marinara sauce

vegan mozarella cheese shreds (for topping optional)

basil (for topping)

tofu ricotta recipe

Preheat the oven to 375 degrees, Fahrenheit.

Spread spiralized summer squash and zucchini over two large, clean tea towels and sprinkle with the 1 teaspoon of kosher salt. Allow to sit on the towel for 10-15 minutes. This is going to draw excess water out of the squash and prevent the lasagna from being too watery.

While the salt draws the moisture out of the squash and zucchini, prepare the tofu ricotta and set aside.

After 10-15 minutes, wrap the squash and zucchini up in the tea towels and lightly squeeze out the excess water.

Add half of the zoodles to the bottom of a round 10&quot; oven safe skillet or 9x13&quot; casserole dish. Layer 1/2 of the ricotta on top, then 1/2 of the marinara sauce. Continue layering until all ingredients have been added to the casserole dish (I was able to do two layers). Finally, top with vegan mozzarella cheese, if using.

Bake uncovered for 35-45 minutes, or until noodles are soft to your liking.

Allow to cool for 5 minutes, then serve immediately topped with additional vegan mozzarella, fresh basil, red chili flakes etc.

Storage: Store leftovers in the refrigerator for up to 3 days in an airtight container. Will stay fresher longer in glass container. Reheat in microwave.

This easy vegan spinach lasagna recipe is a cinch to make! It uses just 5 ingredients, tastes incredible and can easily be made gluten-free. Great for meal prep and freezer-friendly!

5-Ingredient Vegan Spinach Lasagna

gluten-free lasagna noodles ((or lasagna noodles of choice))

ricotta ((or homemade*))

Italian seasoning (optional)

vegan cheese

Salt & pepper if needed

Preheat the oven to 375 degreesºF.

Cook lasagna noodles according to the package instructions.

While the pasta is cooking, add the spinach in a small saute pan. Add a splash of water and allow spinach to wilt. Transfer the spinach to a colander and press out as much additional as possible. Set aside.

Once the noodles have finished cooking, line the bottom of a 9&quot; x 13&quot; with a thin layer of tomato sauce. Add a layer of noodles and some dollops of the ricotta. Spread evenly across the noodles. Sprinkle with Italian seasoning (if using), then top with some spinach and about 1/4 cup of tomato sauce and again spread evenly across the layer.

Repeat this step for another two or three layers (depending on the size of your pan and noodles).

Top with a final layer of noodles, spread with sauce and sprinkle with the shredded vegan cheese.

Bake in the center of the oven for about 35 - 45 minutes, until the cheese has melted and the lasagna is fully cooked and heated through.

Cool for about 10 minutes, then slice and serve immediately. Garnish with red pepper flakes and some fresh herbs if desired!

https://content.jwplatform.com/videos/D8WE0Axd.mp4

Luxurious layers of rich, red marinara sauce, thick decadent bechamel white sauce, meaty-spinach-onion filling stuffed between 3 layers of tender lasagna noodles and topped with melted mozzarella cheese. Devoured by vegans, vegetarians and meat-eaters alike each bite is pure  blissful perfection!!

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Top 24 vegan lasagna recipes from across the web

The most viewed vegan lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Vegan Lasagna

Easy Vegan Lasagna

Basic + Awesome Vegetarian Lasagna

Basic + Awesome Vegetarian Lasagna

Vegan Lasagna Roll Ups

Vegan Lasagna With Tofu Ricotta

The Best Vegan Lasagna

Vegan Lasagna with Zucchini and Sum...

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Epic Vegan Lasagna with Béchamel Sa...

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The most viewed vegan lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine