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vegan lasagna
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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!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 349kcal
Author Rachel

Equipment

  • oven
  • Blender/Food Processor

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

Calories: 349kcal | Carbohydrates: 60g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Sodium: 1233mg | Potassium: 1053mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1470IU | Vitamin C: 18mg | Calcium: 152mg | Iron: 7mg