Can I use brown or green lentils instead of red lentils?

Yes, you can absolutely make vegan lasagna with brown or green lentils. Red lentils cook faster and create a smoother, saucier layer, while brown or green lentils stay firmer, adding a bit more texture and a mild earthy flavor. If you choose these, increase cooking time by about 10 minutes before mixing them into the marinara. They hold up well through baking and taste fantastic with herbs like basil and oregano.

Can this vegan lasagna recipe be made gluten-free?

Definitely. To make your vegan lasagna gluten-free, simply swap the traditional noodles for gluten-free ones made from rice, chickpeas, or lentils. These noodles bake beautifully as long as you use plenty of sauce to keep them moist. You can even use thin zucchini or eggplant slices instead of pasta for a grain-free, low-carb alternative that’s light but satisfying.

What do you serve with vegan lasagna?

Vegan lasagna pairs perfectly with sides that bring freshness and balance. A crisp green salad with lemon vinaigrette, roasted vegetables, or warm garlic bread complement the rich layers without overpowering them. For a complete Italian-style meal, add a light soup like vegan tomato basil or minestrone. Don’t forget a sprinkle of fresh basil or parsley on top to brighten every bite.

Can vegan lasagna be made ahead of time?

Yes, and that’s one of the best things about this recipe! You can assemble vegan lasagna a day or two in advance, refrigerate it covered, and bake it fresh before serving. It’s perfect for meal prep, special occasions, or holidays when you want to save time. You can also freeze the unbaked lasagna for longer storage and bake it later straight from the freezer just add about 20 extra minutes of cook time.

Can you freeze vegan lasagna?

Yes! Vegan lasagna freezes extremely well, either before or after baking. If freezing before baking, assemble the layers, wrap tightly with foil, and store for up to three months. When ready to eat, thaw overnight in the fridge and bake until hot and bubbling. If freezing after baking, cool completely, slice into portions, and wrap each piece individually for easy reheating later. It’s a lifesaver for busy nights or last-minute guests.

Vegan Lasagna: The Best 2025 Plant-Based Recipe You’ll Ever Make

Name: Vegan Lasagna
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 cup dried red lentils; 2 jars (25 oz) marinara sauce; 1 cup raw cashews; 14 oz firm tofu; 1/2 cup nutritional yeast; 3 tbsp lemon juice; 1 tsp salt; 1 tsp dried basil; 1 tsp oregano; 1/2 tsp garlic powder; 3 cups baby spinach; 1 box lasagna noodles; 2–3 cups vegan mozzarella cheese

Description

This vegan lasagna is layered with rich lentil marinara, creamy tofu-cashew ricotta, fresh spinach, and melted vegan mozzarella. It’s easy to make, freezer-friendly, and loved by both vegans and non-vegans alike.

Ingredients

1 cup dried red lentils
(2) 25-ounce jars marinara sauce
1 cup raw cashews
14.5 ounces firm tofu, patted dry
1/2 cup nutritional yeast
3 tablespoons lemon juice (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 (regular, gluten-free, or whole grain)
2–3 cups shredded vegan mozzarella or homemade vegan cheese

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Instructions

Cook the Lentils: Add red lentils and 3 cups of water to a saucepan. Bring to a boil, then simmer 20 minutes until tender. Drain and mix with marinara sauce.
Make Vegan Ricotta: In a food processor, blend cashews until crumbly. Add tofu, nutritional yeast, lemon juice, salt, basil, oregano, and garlic powder. Blend until smooth, adding a little water if needed.
Assemble the Lasagna: Preheat oven to 350°F (175°C). Spread 1 cup of lentil marinara on the bottom of a 9×13-inch casserole dish. Layer 4–5 noodles (uncooked), then half the ricotta, half the spinach, and another cup of sauce. Repeat layers.
Top and Bake: Cover tightly with foil and bake for 40 minutes. Remove foil, add vegan mozzarella, and bake uncovered for 20 minutes until bubbly.
Cool and Serve: Let rest at least 15 minutes before slicing for neat layers.

Notes

Make-Ahead: Assemble up to 2 days ahead, cover, and refrigerate before baking.
Gluten-Free: Use gluten-free noodles or sliced zucchini as a substitute.
Nut-Free: Replace cashews with extra tofu or white beans.
Freezer-Friendly: Assemble and freeze before baking (up to 3 months). Thaw overnight, then bake as directed.
Storage: Keeps up to 4 days in the fridge. Reheat covered at 350°F until warm.

Prep Time: 25 mins
Cook Time: 1 hr
Cuisine: Italian