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This Vegan Lasagna Recipe is amazing, and it also makes a great high-protein pasta dinner! It’s the most fantastic cheesy comfort food recipe, suitable for both holidays and typical weeknights!
What Is the Secret to the Best Vegan Lasagna Recipe?
I’ve been wanting cheesy, sauce-laden comfort food recently, so I learned to prepare Vegan Lasagna.
I understand that many famous lasagna options are available today, and the phrase “vegan” may put you off. But believe me, this vegan lasagna is as creamy, rich, and wonderful as any other conventional lasagna dish.
Here are a couple of reasons why this vegan lasagna is special:
It’s the World’s Most Comforting Meal
If you’re having a terrible day, this vegan lasagna recipe will definitely make things better. It’s something about melty, velvety cheeses with the fragrant flavor of tomato sauce that makes people happy!
However, with this vegan lasagna, you can get the pleasure you want while still including healthful components (like eggplant). So don’t feel bad if you indulge a bit!
You could have this vegan lasagna on your plate, hot from the oven, in under an hour! Sure, there are shorter dinner options out there, but an hour for a delicious, rich, Italian-style dish isn’t too awful.
Of course, it’s also feasible on a weeknight, and that’s always a bonus! So, let’s be honest, that’s when we need good home-cooked food the most.
It’s Excellent for Meal Planning:
Since this vegan lasagna serves 9, we always have leftovers unless we have company. Leftovers equal tasty, quick workday/weekday lunches, which I am all about!
FAQs about Homemade Vegan Lasagna
Is vegan lasagna nutritious?
The nutritional content of this excellent vegan lasagna is incredible. This lasagna is Wholesome! One big portion has 17 grams of protein, in addition to the calcium from the tofu and nourishing fiber from the vegetables and whole wheat pasta. The whole crew is here: plant-based protein, plenty of vegetables, and heart-healthy fats.
I included some more greens to this lovely and simple dish, but it was delicious even without them. I’m incredibly eager for you to give this a go!
Do I need to prepare my lasagna noodles ahead of time?
No, you don’t need to prepare your lasagna pasta ahead of time! That’s one thing I really don’t want to deal with. Regardless of how I do it, they all cling together, and the lasagna goes mushy in the oven.
Is Vegan Lasagna Freezable?
Freezing Instructions: Yes, from the freezer, this lasagna reheats perfectly. You may either 1) freeze firmly wrapped/bagged individual pieces and microwave them, or 2) freeze the entire pan and let it thaw overnight in the refrigerator before baking the following day. Note that it may take more time to bake based on how defrosted it is.
Is it possible to prepare Vegan Lasagna ahead of time?
TO PREPARE AHEAD OF TIME: Prepare the lasagna according to the instructions. Wrap securely in foil and chill until ready to bake instead of actually baking it. Take the lasagna from the fridge half an hour before cooking if able to enable it to reach room temperature.
This works, and it’s why you’ll need two jars of spaghetti sauce. It may appear to be a lot, but somehow it works well!
Save the image below to your Pinterest Board if you like this Vegan Lasagna Recipe!
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 3-4 tablespoons fresh lemon juice
- 1/2 cup nutritional yeast
- 1 cup dried red lentils
- 1 cup raw cashews
- 2-3 cups of baby spinach
- 16-ounce firm tofu, pat dry with paper towels
- 1 pack of lasagna noodles ( you can choose grain or gluten-free)
- (2) 25-ounce jars of marinara sauce
- Vegan mozzarella cheese (You can use homemade or store-bought Vegan Mozzarella)
- First, prepare the red lentils. In a medium saucepan, combine 1 cup dry red lentils and 3 cups water. Bring to a boil, then reduce to low heat and cook for about 20 minutes. In a large mixing basin, strain the lentils in a fine sieve. Mix together both jars of marinara in the bowl with the lentils. Then put it to the side.
- Set the oven to 350 degrees Fahrenheit.
- To make the Cashew-Tofu Ricotta, finely grind the cashews in a food processor until granular. Then, in a food processor, combine the tofu pieces, nutritional yeast, lemon juice, salt, basil, oregano, and garlic powder. Pulse until everything is properly blended and smooth.
- To make the lasagna, pour about 1 cup of marinara sauce with the cooked lentils into a 9-inch x 13-inch baking dish or lasagna pan. Distribute it evenly. Then lay 4-5 lasagna noodles uncooked) on the sauce. On top of the noodles, spread 50 percent of the Cashew-Tofu Ricotta. Next, put half of the spinach. Over the spinach, pour roughly a cup of marinara sauce, then layer 4-5 lasagna noodles. Spoon the remaining Ricotta on top of the pasta, followed by the remaining spinach. Arrange 4-5 more noodles atop the spinach, and then equally distribute the remaining sauce.
- Wrap foil around the dish securely. Cook for 1 hour in the oven. Allow for at least 15 minutes to cool before slicing and serving. (If using the optional mozzarella topping, read below)
- Prepare your Vegan Mozzarella Cheese while the lasagna is cooking.
- When using the mozzarella coating, just remove the lasagna from the oven after 40 minutes. Put it back in the oven for another 20 minutes after adding the mozzarella. Then, remove from the oven and set aside to cool for 15 minutes before serving.
I hope this vegan lasagna recipe finds a place on your plate because it is soo good that it would be a shame if you don’t try it.
If you decide to make it according to this recipe, please let me know how it turned out for you down in the comments section. You can also post a photo here, or on Pinterest if you prefer. Thank you!