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Close-up of a slice of vegan lasagna on a plate, with layers of lentils, ricotta, and mozzarella clearly visible. A glass of wine and a side salad sit in the background.

Vegan Lasagna Bolognese Recipe

This hearty vegan lasagna is filled with layers of creamy cashew-tofu ricotta, red lentils in marinara sauce, fresh spinach, and melty vegan mozzarella. A delicious, comforting meal for everyone!
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian, vegan
Servings 8
Calories 497 kcal

Equipment

  • Medium pot (for cooking lentils)
  • Fine strainer
  • Food processor (for cashew-tofu ricotta)
  • 9x13 inch casserole dish (for assembling lasagna)
  • Aluminum foil (for covering lasagna)
  • Baking dish (for baking lasagna)

Ingredients
  

  • 1 cup dried red lentils
  • 2 25-ounce jars marinara sauce
  • 1 cup raw cashews
  • 14.5 ounce firm tofu patted dry
  • 1/2 cup nutritional yeast
  • 3 tablespoons fresh lemon juice from about 2 lemons
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 3 cups baby spinach
  • 1 box lasagna noodles about 12 noodles regular, gluten free or whole grain
  • Easy Vegan Mozzarella Cheese or 2-3 cups shredded vegan mozzarella

Instructions
 

  • Cook Lentils: Boil 1 cup of red lentils in 3 cups water for 20 minutes, then drain. Stir in marinara sauce and set aside.
    Close-up of a pot with red lentils boiling in water, steam rising gently from the surface. A spoon rests beside the pot, with a jar of marinara sauce partially visible in the background.
  • Make Ricotta: Blend cashews, tofu, nutritional yeast, lemon juice, salt, basil, oregano, and garlic powder in a food processor until smooth.
    Action shot of cashews, tofu, nutritional yeast, lemon juice, and spices being blended together in a food processor. The creamy ricotta mixture is smooth, with a few cashews on the countertop for context.
  • Assemble Lasagna: Spread 1 cup lentil marinara at the bottom of a 9x13 inch casserole dish. Layer with noodles, ricotta, spinach, and marinara. Repeat layers.
    Action shot of vegan mozzarella cheese being sprinkled generously over the lasagna just before it's placed back into the oven. The dish is golden and bubbling in the background.
  • Bake: Cover with foil and bake at 350°F for 40 minutes.
    Inside the oven, a covered lasagna is baking, with foil slightly reflecting the warm glow from the oven light. The casserole dish is surrounded by fresh herbs and a few lemons on the countertop.
  • Add Mozzarella: After 40 minutes, top with vegan mozzarella and bake uncovered for 20 more minutes.
    Overhead view of a beautifully baked vegan lasagna in a 9x13-inch casserole dish, with melted mozzarella on top and fresh basil leaves for garnish. A fork rests beside the dish, ready for serving.
  • Let cool for 15 minutes before serving. Enjoy!
    Close-up of a slice of vegan lasagna on a plate, with layers of lentils, ricotta, and mozzarella clearly visible. A glass of wine and a side salad sit in the background.