Nobody would ever guess that this tasty, decadent, and cheesy vegan lasagna recipe is completely plant-based! The delicious, creamy tofu ricotta that feels oh so indulgent pulls this whole lasagna dish together and the fresh spinach brings that extra kick of freshness. Plus, this recipe is packed with healthy plant-based protein from lentils and tofu, but shhhh, nobody has to know that this fantastic lasagna is secretly healthy and plant-based!
The Vegan Ricotta
This vegan lasagna recipe uses a homemade vegan ricotta to add extra creaminess and umami flavor to the dish. The delightful vegan ricotta uses cashews to bring the creaminess that is expected in a cheesy lasagna dish. Plus, the soft tofu adds another boost of protein and layer of creaminess once it’s blended in with the cashews.
And, is it really a vegan ricotta without the nutritional yeast! For those of you who do not know, nutritional yeast is a vegan seasoning filled with essential nutrients (even B12!) and a cheesy, umami flavor. This is such an essential on a vegan diet because it is a great source of vitamins and minerals, and it is used in many recipes to give it that umami taste that you crave.
The Optional Mozzarella
On top of the lasagna, there is an optional step of adding plant-based mozzarella to let it melt and crisp up as the top layer of the lasagna. While this step is optional, I HIGHLY recommend doing it! Plant-based mozzarella can be very pricy at grocery stores, but there are also some recipes that you can try out at home.
Homemade mozzarella recipes tend to lack the stretchiness and melting capacity of the store-bought alternative, but it is much more affordable and packs in just as much (if not more!) flavor. I have yet to perfect my vegan mozzarella recipe, but if you are interested in making your own, check out this recipe here at Loving It Vegan.
Vegan Lasagna Recipe:
Yummy Vegan Lasagna
Ingredients
- 3 cups low-sodium vegetable broth
- 1 cup dry lentils
- ¾ cup raw and unsalted cashews
- 1 16 oz block firm tofu pressed or patted dry
- ¼ cup nutritional yeast
- juice of one lemon
- 1 tsp salt
- 1 tsp oregano
- 1 tsp dried basil
- 2 cloves garlic
- 2 tsp apple cider vinegar
- 4 handfuls spinach divided
- 2 25 oz jars low-sodium marinara sauce
- ½ box lasagna noodles
- 1 cup plant-based mozzarella cheese (opt)
Instructions
- To start off, add the vegetable broth to a medium-sized saucepan and bring the liquid to a boil. Once the broth has reached a rolling boil, add in the dried lentils and turn down the heat to medium, letting the broth reduce to a simmer. Cook the lentils for about 20 minutes or a little while shorter than the recommended cooking time on the package, stirring every 5 minutes to make sure none of the lentils are getting stuck to the bottom of the pan. If the lentils start to look a bit dry and start sticking to the pan, add in a couple tablespoons of water or vegetable broth as needed. Once the lentils have finished cooking, drain the remaining liquid and set these aside.
- Now is a good time to start preheating your oven to 350 °F. In a large bowl, add in the two jars of marinara sauce and the lentils and mix to combine. Set this aside while you work on the tofu ricotta.
- In a food processor, add in the cashews and pulse until they resemble bread crumbs. Cube the tofu into smaller pieces and the tofu in slowly to the food processor, pulsing to combine, along with the nutritional yeast, lemon juice, salt, oregano, dried basil, garlic, and apple cider vinegar. Blend this until a uniform paste is formed. At this point, add in 1 handful of spinach into the food processor (NOT ALL OF THE SPINACH) and pulse a couple times until it has been broken down into smaller pieces and distributed throughout the tofu ricotta.
- Now it's time to assemble the lasagna! In the casserole dish, scoop out about ⅕ of the marinara and lentil mixture (about 1 cup) onto the bottom of the pan and spread it out along the bottom using a spoon or spatula. Place a layer of the UNCOOKED lasagna noodles on top (4-5 noodles), making sure to press the noodles into the marinara to get it fully coated on the bottom. Using a spoon, add about ⅓ of the tofu ricotta on top. This might be difficult to spread out, but using a metal spoon makes it much easier. Then, spread on top 1 handful of spinach and repeat these steps two more times, starting with adding another layer of the marinara and lentils. On top of the final layer of spinach, add one last layer of the lasagna noodles and the remainder of the marinara mixture. Coat the top lasagna noodles completely with the marinara sauce to make sure that it cooks properly in the oven. Bake in the preheated oven for 1 hour. If you are adding the optional plant-based mozzarella, top the lasagna dish with the mozzarella for the last ten minutes of the baking time to let it melt.
- Once the lasagna is done, pull it out of the oven and let it cool for at least 15 minutes before serving. Enjoy warm with a side of a salad and maybe some fresh, crusty bread!
Notes
Curious for more?
Check out some of my other recipes including tofu and edamame rice bowls, spicy vegan tacos, lentil veggie burgers, and the best vegan chili! Plus, remember to subscribe down below to get updates when new recipes are posted, and check out my new youtube channel, ecofoodstuff. I have yet to make a video for this recipe, but so far I’ve finished a video for my vegan pancake recipe and sweet potato chili!
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