A comforting, flavor-packed plant-based classic layered with creamy cashew ricotta, hearty veggies, and rich tomato sauce—no meat, no dairy, all delicious.
A Classic Dish, Made Completely Plant-Based
Lasagna is one of those dishes that feels like a hug on a plate—warm, hearty, and layered with love. But if you’re following a vegan lifestyle or trying to eat more plant-based meals, traditional lasagna might seem off-limits. Enter this Ultimate Vegan Lasagna, a completely dairy-free, meatless version that’s every bit as satisfying, flavorful, and cozy as the original.
This recipe has been a family favorite in our home for years. It started as a Meatless Monday experiment, and quickly became a go-to for Sunday dinners, meal preps, and even holidays. The creamy cashew ricotta, seasoned lentils, and layers of sautéed vegetables make it rich and filling without being heavy. Even my non-vegan family members ask for seconds!
Whether you’re feeding kids, serving guests, or meal prepping for the week, this vegan lasagna is sure to impress—and it’s easier to make than you might think!
What You’ll Need
For the cashew ricotta:
- 1½ cups raw cashews (soaked for 4 hours or boiled for 10 minutes)
- ¼ cup water
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1 garlic clove
- ½ teaspoon salt
- Freshly cracked black pepper, to taste
For the vegetable filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup mushrooms, chopped
- 2 cups spinach or kale, chopped
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
For the lentil layer:
- 1 cup cooked green or brown lentils (or one 15-oz can, drained and rinsed)
- ½ teaspoon smoked paprika
- ½ teaspoon fennel seeds (optional, for “sausage” flavor)
- Salt and pepper, to taste
Other components:
- 3 cups marinara sauce (store-bought or homemade)
- 9–12 no-boil or pre-cooked lasagna noodles (gluten-free if needed)
- Fresh basil or parsley, for garnish
- Nutritional yeast, for topping
Pro Tips
- Soak your cashews properly – Boil them for 10 minutes if you’re short on time. This makes blending smoother and faster.
- Season each layer – A pinch of salt and herbs in each layer adds flavor throughout the dish.
- Don’t skip the lentils – They add a hearty, meaty texture that really satisfies.
- Let it rest before cutting – After baking, give the lasagna 10–15 minutes to set so it slices cleanly.
- Make it ahead – Assemble a day in advance, cover, and refrigerate. Bake when ready!
Tools You’ll Need
- High-speed blender or food processor
- Large skillet
- 9×13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Spatula or serving spoon
Substitutions and Variations
- Nut-free? Use sunflower seeds or silken tofu in place of cashews for the ricotta.
- No lentils? Use crumbled tofu, tempeh, or a vegan meat substitute.
- Add more veggies – Layer in roasted red peppers, eggplant, or grated carrots.
- Gluten-free? Use certified gluten-free lasagna noodles.
- Want it cheesy? Add a layer of vegan mozzarella on top for that classic melted cheese look.
Make-Ahead Tips
This lasagna is ideal for prepping ahead. You can:
- Assemble and refrigerate up to 24 hours before baking.
- Freeze before or after baking – Wrap tightly in foil and plastic wrap. Reheat from frozen at 375°F for about 45–60 minutes.
- Meal prep it – Bake, slice into portions, and refrigerate for up to 5 days for easy lunches or dinners.
How to Make Vegan Lasagna
1. Make the Cashew Ricotta
Drain the soaked cashews and blend with water, lemon juice, olive oil, garlic, nutritional yeast, salt, and pepper until smooth and creamy.
2. Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Sauté onions and garlic for 2–3 minutes. Add zucchini, mushrooms, and cook until softened. Stir in spinach, oregano, basil, salt, and pepper. Cook until wilted.
3. Season the Lentils
Add cooked lentils to the skillet and stir in smoked paprika, fennel seeds (if using), salt, and pepper. Heat for 2–3 minutes, then remove from heat.
4. Assemble the Lasagna
Spread a thin layer of marinara sauce on the bottom of your baking dish. Add a layer of noodles, then lentil-veggie mix, dollops of cashew ricotta, and more sauce. Repeat for 2–3 layers. Finish with noodles, sauce, and a final spread of ricotta.
5. Bake and Rest
Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake another 10–15 minutes until bubbly. Let sit 10–15 minutes before slicing.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat individual portions in the microwave or oven. You can also freeze slices for up to 3 months—just wrap tightly and label. Defrost overnight in the fridge and reheat until warmed through.
A Plant-Based Classic Everyone Will Love
This Vegan Lasagna proves that comfort food doesn’t need cheese or meat to be completely satisfying. With layers of creamy cashew ricotta, savory lentils, and perfectly seasoned vegetables, it’s a plant-based masterpiece you’ll come back to again and again.
Whether you’re fully vegan, dairy-free, or just trying more meatless meals, this lasagna is a must-try. If you give it a go, leave a comment below and let me know how it turned out! What veggies did you use? Did the kids love it? I can’t wait to hear your delicious twists!