a casserole dish of cooked vegan lasagna
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The BEST Vegan Lasagna

This is the BEST Vegan Lasagna you'll ever eat! It comes together in under an hour, and is filled with flavor and protein. This is the BEST Vegan Lasagna you'll ever eat! It comes together in under an hour, and is filled with flavor and protein.
Prep Time25 mins
Cook Time20 mins
Course: dinner
Cuisine: Italian
Keyword: lasagna, vegan lasagna

Ingredients

  • 9 lasagna noodles
  • 3 cups spinach
  • 4 cups marinara sauce

for the tofu ricotta

  • 1 cup raw cashews soaked
  • 1 block firm tofu pressed
  • 1/2 cup nutritional yeast
  • 1 garlic clove
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • pinch black pepper

Instructions

  • Preheat oven to 350°.
  • Cook lasagna noodles in a large pot over the stove. Once they're done, drain the noodles and run cold water over them so they don't stick together and/or tear.
  • While the noodles are cooking, make the tofu ricotta. Add all ricotta ingredients EXCEPT the tofu to a food processor and pulse for 30 seconds. Then, with the processor still on, add the tofu in a little bit at a time and pulse until the mixture is smooth and similar to the texture of ricotta.
  • Next, layer the lasagna. Add 1/2 cup marinara to the bottom of a 9x13 baking dish, then place 3 cooked lasagna noodles on top. Spread a few dollops of ricotta on top of the noodles*, then add 1 cup spinach over that, and 1 cup marinara on top of the spinach. Repeat this process 2 more times.
  • Cover the baking dish with foil and bake the lasagna for 15 minutes.
  • While the lasagna is baking, make the vegan mozzarella.
  • Remove lasagna from the oven, add the mozzarella cheese on top, then bake lasagna for 5 more minutes.
  • Wait a few minutes for lasagna to cool, then slice into 9 pieces and serve.
  • Enjoy!

Video

Notes

*If ricotta seems too thick, add a few tablespoons of water to it so it's easier to spread.