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    Home » Recipes

    Easy & Healthy Vegan Lasagna

    Dec 15, 2020 by Rachel · This post may contain affiliate links.

    Jump to Recipe

    The BEST vegan lasagna ever that also happens to be the easiest and healthiest. No mock meat and cheese here, just simple whole food ingredients. But don't be fooled—this healthy plant-based lasagna is full of flavor! You'll be wanting seconds!

    A serving of vegan lasagna on a plate

    This healthy plant-based lasagna is full of whole food ingredients like whole wheat noodles, lentils, spinach, tofu and tomatoes. I've seen lots of vegan lasagna recipes that use expensive mock meats and cheeses, but you know that's not my style! That's why I wanted to recreate a classic lasagna recipe made vegan with healthy ingredients that you probably already have on hand!

    It may be healthy, but it's definitely a crowd pleaser—my husband can't get enough of this recipe! We've made it so many weeks in a row I've lost count. He loves how flavorful this recipe is and the fact that it's actually filling!

    What to substitute for cheese in lasagna?

    If we're not using a store-bought vegan cheese what do we substitute for the cheese, you ask? It turns out tofu makes an excellent base for vegan ricotta cheese. When blended with a bit of lemon juice, salt, and seasonings, it can take on an almost identical taste and texture to ricotta cheese.

    If you have a soy allergy, you can make a ricotta style cheese with cashews as well. Here's my delicious vegan cashew ricotta recipe that's easy to make.

    slice of lasagna on a plate with a fork

    Do lasagna noodles have egg in them?

    Traditionally fresh pasta noodles have egg but most store-bought varieties tend to not. Most I've found are made with durum wheat flour (semolina), which is a hearty variety of wheat mainly used in pastas.

    Do you need to pre-boil lasagna noodles?

    Nope! I've tried it both ways and honestly pre-boiling is not necessary. You just may need to add a little more liquid, about ½ cup water per 5 lasagna noodles and bake it a little longer. Or choose no-boil lasagna noodles. Just make sure the no-boil noodles are egg-free.

    Ingredients needed

    all ingredients laid out

    Just 11 simple ingredients needed to make this healthy vegan lasagna:

    • dried lentils—lentils provide a meaty texture, a perfect replacement for ground beef
    • marinara—choose one with no added sugars if you can
    • firm tofu
    • lime or lemon juice
    • salt
    • nutritional yeast—for making the tofu ricotta more cheesy tasting
    • dried basil
    • dried oregano
    • garlic powder
    • spinach
    • whole wheat lasagna noodles—can also sub for a gluten-free lasagna noodle if you prefer

    Variations

    I tried to keep this recipe as simple as possible but here are a few variations you could try:

    • Swap the lentils for mushrooms. Mushrooms have a meaty umami flavor as well.
    • Add more vegetables like zucchini and peas.
    • Use this vegan cashew ricotta instead of the tofu ricotta if you'd prefer it soy-free.

    How to make

    Making lasagna is so much easier than I realized. Growing up my dad would make it for the family and it always seemed like such a special treat that I assumed it must be difficult and time consuming to make. Well, not this recipe! Preparation can actually be quite fast and layering it takes only a few minutes!

    First, cook your lentils if you aren't using canned lentils. I prefer canned because it saves time and just drain and rinse them. If cooking, add 1 cup dried lentils with 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils and add to a large bowl with the marinara sauce. Mix to combine. Set aside.

    marinara sauce with cooked lentils
    tofu ricotta mixed in a blender

    To make the Tofu Ricotta, squeeze the tofu over a sink to remove any excess liquid (doesn't have to be pressed like usual because a bit of liquid will help it become smoother), then crumble into a food processor or blender. Add the rest of the Tofu Ricotta ingredients and blend until well combined.

    Assemble the lasagna in layers. Start by adding about 1 cup of marinara lentil mixture 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). You may need to break the noodles to get them to fit in one layer. Then spread half of the Tofu Ricotta on top of the noodles. Top with half of the spinach. Add another cup of the marinara mixture 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 and bake for 40 minutes at 375°F (190°C). Uncover and continue baking another 15 minutes or until the noodles are soft and can be sliced through easily with a knife. Let cool for at least 15 minutes before cutting and serving.

    How to store

    Store leftovers in an airtight container for up to 5 days or freeze for longer. Slice into individual servings before freezing. Reheat individual servings in the microwave or oven as needed.

    Make in advance

    Instead of baking, wrap tightly with foil and refrigerate until ready to bake. Remove from refrigerator 30 minutes before baking to allow lasagna to get back to room temperature.

    Want more hearty meatless meals?

    Check out these recipes:

    Hearty Lentil Shepherd's Pie

    Lentil Loaf (Vegan Meatloaf)

    Dump and Bake Tomato & Tofu Pasta Casserole

    Vegan Enfrijoladas (super filling tortillas stuffed with mashed potatoes and smothered in a black bean sauce)

    up close shot of the layers in vegan lasagna

    If you enjoyed this recipe please leave a comment below and give it 5 stars! Or on Pinterest (don’t forget to follow me!) you can now add pictures into reviews, too, and be sure to help me share on facebook!

    vegan lasagna

    Easy & Healthy Vegan Lasagna

    The BEST vegan lasagna ever that also happens to be the easiest and healthiest. No mock meat and cheese here, just simple whole food ingredients. But don't be fooled—this healthy plant-based lasagna is full of flavor! You'll be wanting seconds!
    4.92 from 12 votes
    Print Pin Rate
    course: Main Course
    cuisine: Italian
    servings: 8
    prep time: 15 mins
    cook time: 55 mins
    total time: 1 hr 10 mins
    Author: Rachel

    Ingredients

    • 2 ½ cups green lentils, cooked, drained and rinsed
    • 50 oz marinara sauce, 2 X 25oz jars as the recipe is written
    • 1 box no-boil whole wheat lasagna noodles
    • 2 cups baby spinach

    Tofu Ricotta:

    • 20 oz firm tofu
    • ½ cup nutritional yeast
    • 3 tablespoon lemon juice, or lime juice
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon salt

    Instructions

    • First, cook your lentils as needed or use canned lentils to save time. If cooking, add 1 cup dried lentils with 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils and add to a large bowl with the marinara sauce. Mix to combine. Set aside.
    • Make the Tofu Ricotta: Squeeze the tofu over a sink to remove excess liquid, then crumble into a food processor or blender. Add the rest of the Tofu Ricotta ingredients and blend until well combined.
    • Preheat the oven to 375°F (190°C).
    • Assemble the lasagna: Add about 1 cup of marinara lentil mixture 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 Tofu Ricotta on top of the noodles. Top with half of the spinach. Add about 1 cup of the marinara mixture 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 and bake for 40 minutes. Uncover and continue baking another 15 minutes. Let cool at least 15 minutes before cutting and serving.

    Notes

    To save time, use canned lentils.
    Store leftovers in an airtight container for up to 5 days or freeze for longer. Slice into individual servings before freezing. Reheat individual servings in the microwave or oven as needed.
    Make in advance: Instead of baking, wrap tightly with foil and refrigerate until ready to bake. Remove from refrigerator 30 minutes before baking to allow lasagna to get back to room temperature.
    Want gluten-free? Use gluten-free lasagna noodles. Follow package instructions for amount of time to bake.
    Want soy-free? Try this Cashew Ricotta instead.
    Recipe adapted from Nora Cooks

    Nutrition Per Serving

    Sodium: 1233mg Calcium: 152mg Vitamin C: 18mg Vitamin A: 1470IU Sugar: 9g Fiber: 10g Potassium: 1053mg Calories: 349kcal Saturated Fat: 1g Fat: 4g Protein: 23g Carbohydrates: 60g Iron: 7mg
    Want to eat healthier but don't know where to start?Get a free customizable meal plan and stop the struggle!

    Pin this for later:

    The BEST vegan lasagna ever that also happens to be the easiest and healthiest. No mock meat and cheese here, just simple whole food ingredients. But don't be fooled—this healthy plant-based lasagna is full of flavor! Made with a tofu ricotta and hearty lentils, you'll be wanting seconds! Vegan lasagne | Lentil lasagna | vegan lasagna recipe | gluten free lasagna | oil free recipe | vegan meal prep recipe | how to make lasagna | tofu ricotta
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    Reader Interactions

    Comments

    1. K

      December 20, 2022 at 7:07 pm

      4 stars
      Really like this! But why so much sodium per serving?

      Reply
      • Rachel

        December 27, 2022 at 4:23 pm

        I'm so glad! The amount of sodium will vary depending on the brand of marinara sauce. You can also reduce the amount of salt if needed.

        Reply
    2. Jess

      January 13, 2021 at 4:49 pm

      5 stars
      I love this healthier version of a classic comfort meal!

      Reply
      • Health My Lifestyle

        January 13, 2021 at 7:03 pm

        I'm so glad!

        Reply
    3. Priya Lakshminarayan

      January 13, 2021 at 4:25 pm

      5 stars
      Love this dish! Making it tonight and I can't wait

      Reply
      • Health My Lifestyle

        January 13, 2021 at 7:03 pm

        Yay! Enjoy 🙂

        Reply
    4. Sara Welch

      January 13, 2021 at 3:55 pm

      5 stars
      Gave this a try for dinner last night and it did not disappoint! Easily, my new favorite lasagna recipe; was absolutely delicious!

      Reply
      • Health My Lifestyle

        January 13, 2021 at 7:04 pm

        That makes me so happy to hear! I'm so glad you enjoyed it!

        Reply
    5. Jenn

      January 13, 2021 at 3:53 pm

      5 stars
      I'm trying to eat more fiber so when I saw this recipe I had to make it! Delish! It was so flavorful, and easier than I thought it would be to make!

      Reply
      • Health My Lifestyle

        January 13, 2021 at 7:06 pm

        I'm so glad you enjoyed it! It's a surprisingly easy dish but feels so fancy! 🙂

        Reply
    6. Courtney

      January 13, 2021 at 3:44 pm

      5 stars
      This was perfect meatless comfort food! I thought I would miss the cheese, but the tofu ricotta was an excellent replacement. Thank you!

      Reply
      • Health My Lifestyle

        January 13, 2021 at 7:07 pm

        Thank you, Courtney! I'm so happy you liked it. The tofu ricotta really is the best part 🙂

        Reply
    7. Kaitlynn

      December 28, 2020 at 5:40 pm

      5 stars
      Best lasagna I’ve ever made! Was very delicious and I am happy it’s also really healthy! I might just double the tofu ricotta next time because of how tasty it was!

      Reply
      • Health My Lifestyle

        December 28, 2020 at 6:18 pm

        This is so wonderful to hear, Kaitlynn! I'm so honored you think it's the best!

        Reply

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