Recipe

Classic Vegan Lasagna

Soft, chewy noodles layered with a cozy lentil marinara, creamy tofu ricotta, and a bubbly cashew “mozzarella” top. Comfort food that eats like the real deal.

By Matt Campbell

•

4.8

A single slice of vegan lasagna on a white plate with visible layers of noodles, lentil marinara, and creamy tofu ricotta, with basil on top

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If you have ever had vegan lasagna that felt like a stack of wet paper and regret, this is your redemption arc. We are going for soft and chewy noodles, a sauce that actually tastes like it simmered longer than it did, and a creamy layer that hits that classic ricotta vibe without pretending tofu is not tofu.

This is the kind of lasagna I make when I want leftovers that reheat like a dream and make me feel like I have my life together. The trick is simple: build flavor in layers, keep the ricotta rich, and let the lasagna rest so it slices clean. Imperfect is fine. Hungry is not.

A baking dish of vegan lasagna just out of the oven with golden brown spots on top and a serving spatula tucked into one corner

Why It Works

Soft, chewy noodles that stay tender without turning mushy, thanks to a quick soak (or a smart parboil) and plenty of sauce.
Hearty, meaty texture from lentils and mushrooms that makes the filling feel classic, not like a compromise.
Creamy ricotta layer that is savory, lemony, and herby, with a texture that sets up beautifully after baking.
That bubbly top from a simple cashew mozzarella dollop that browns in spots and makes you do the fork hover.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then cover the dish tightly or transfer slices to airtight containers. It keeps well for 4 to 5 days (for best quality).

Freezer: Freeze individual slices (my favorite move) wrapped snugly, then stored in a freezer bag or container for up to 3 months (best quality). You can also freeze the whole pan, tightly wrapped in a couple layers.

Reheating: For best texture, reheat covered in a 350°F oven until hot, then uncover for a few minutes to perk up the top. Microwave works too, but add a spoonful of marinara before heating to keep it saucy.

Pro tip: Lasagna gets better after a night in the fridge. The layers settle, the flavors mingle, and suddenly you are eating like future you did you a favor.

Common Questions

Can I make this gluten-free?

Yes. Use gluten-free lasagna noodles. If they are no-boil, check the package directions first. Some brands do better without soaking. If yours can handle it, a quick soak in hot water helps them bake up tender, not brittle. Also make sure your marinara is gluten-free.

Do I have to use cashews for the topping?

No. You can skip the cashew mozzarella and simply dot the top with extra tofu ricotta, or use a store-bought vegan mozzarella that melts well. The cashew version gives the creamiest, most classic finish.

How do I keep vegan lasagna from being watery?

Three things: (1) simmer the sauce until it is thick enough to coat a spoon and not puddle, (2) press or drain your tofu well before blending the ricotta (and let the ricotta drain in a strainer if it looks loose), and (3) let the baked lasagna rest 15 to 20 minutes before slicing.

Can I assemble it ahead of time?

Absolutely. Assemble, cover, and refrigerate up to 24 hours. Let it sit at room temp for 20 to 30 minutes before baking, or add 10 to 15 minutes to the covered bake time.

What is the best way to get soft and chewy noodles?

Soak dried noodles in hot water for 10 minutes (or do a quick parboil if needed), then bake with plenty of sauce and a tight foil cover for the first part of baking. Moist heat is your friend here.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large skillet or Dutch oven
Food processor (best for the tofu ricotta)
High-speed blender (preferred for the cashew topping, for smooth not gritty)
Large pot or roasting pan for soaking noodles
Fine mesh strainer
Foil
Rubber spatula and a good spoon for layering

The first time I tried to make vegan lasagna, I treated it like a craft project. Too many veggies, too much liquid, and noodles that somehow managed to be both dry and soggy. Classic. After a few rounds of testing and a lot of “okay, but why is it like this” tasting, I landed on a version that actually hits the comfort-food notes I wanted. It is relaxed, forgiving, and honestly kind of fun to layer up, like edible interior design. The best part is the leftovers. Future you is about to be obnoxiously pleased.

Classic Vegan Lasagna

(4.8 Reviews)

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Servings 8

Ingredients

Lasagna noodles: 12 to 14 sheets (regular or no-boil, see notes in instructions)
Olive oil: 2 tablespoons
Yellow onion: 1 medium, finely chopped
Carrots: 2 medium, finely chopped
Cremini mushrooms: 8 ounces, finely chopped (optional but highly recommended)
Garlic: 5 cloves, minced
Tomato paste: 2 tablespoons
Dried oregano: 2 teaspoons
Fennel seeds: 1/2 teaspoon (optional, adds that Italian sausage vibe)
Red pepper flakes: 1/4 to 1/2 teaspoon
Cooked brown or green lentils: 2 cups (you will need about 1 (15-ounce) can plus 1/2 cup, or cook your own)
Marinara sauce: 5 to 6 cups (40 to 48 ounces), plus extra for serving
Balsamic vinegar: 1 teaspoon
Salt and black pepper: to taste
Baby spinach: 3 cups (optional)

Tofu Ricotta

Extra-firm tofu: 14 to 16 ounces, pressed or well-drained
Nutritional yeast: 3 tablespoons
Lemon juice: 2 tablespoons
Olive oil: 2 tablespoons
Garlic powder: 1 teaspoon
Onion powder: 1/2 teaspoon
Salt: 1 teaspoon
Black pepper: 1/2 teaspoon
Fresh basil or parsley: 1/2 cup, chopped (or 2 teaspoons dried Italian seasoning)

Cashew “Mozzarella” Topping

Raw cashews: 1 cup (soaked in hot water 15 minutes, then drained)
Water: 1/2 cup, plus 1 to 2 tablespoons as needed
Lemon juice: 1 tablespoon
Apple cider vinegar: 1 teaspoon
Tapioca starch: 1 tablespoon (for stretch and gloss)
Salt: 1/2 teaspoon

Instructions

Heat the oven. Preheat to 375°F. Lightly oil a 9x13-inch baking dish.
Soften the noodles (for soft and chewy results). Check your noodle package first, especially for no-boil.

Regular dried noodles: Place noodles in a deep pan or roasting pan and cover with just-boiled water or the hottest tap water. Make sure they are fully submerged and gently separate them so they do not clump. Soak for 10 minutes, stirring once or twice. Drain and lay on a towel.

No-boil noodles: Many brands bake up best with no soaking. If yours is sturdy (not super fragile), you can soak for 3 to 5 minutes to help them bake up tender. If they tear easily or seem thin, skip the soak and plan on the higher end of the marinara amount.

Parboil option (for extra-thick noodles): Boil for 3 to 4 minutes, then drain and lay flat.
Build the lentil marinara. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion and carrots and cook for 6 to 8 minutes until softened. Add mushrooms and cook until they release moisture and start to brown, 6 to 8 minutes.
Go big on flavor. Add garlic, tomato paste, oregano, fennel seed (if using), and red pepper flakes. Cook for 1 minute until fragrant. Season with a pinch of salt and pepper.
Simmer. Stir in lentils, marinara, and balsamic vinegar. Simmer uncovered until the sauce looks thick and spoon-coating, and a spoon dragged through leaves a brief trail instead of instantly filling with liquid, 10 to 15 minutes depending on your marinara. If using spinach, stir it in at the end just until wilted. Taste and adjust salt. (If your jarred marinara is salty, go easy here.)
Make the tofu ricotta. In a food processor, pulse tofu, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, salt, pepper, and herbs. You want a texture like ricotta, not hummus. If it looks loose, scrape it into a strainer and let it drain for a few minutes.
Blend the cashew topping. In a high-speed blender, combine soaked cashews, water, lemon juice, vinegar, tapioca starch, and salt. Blend until smooth. It should be thick but spoonable. Add 1 tablespoon water at a time if needed.

If you only have a standard blender or food processor, soak the cashews longer (30 to 60 minutes), blend longer, and expect to add a splash more water to get it truly smooth. It will thicken more as it bakes.
Assemble (3 noodle layers total). Spread 1 cup sauce in the bottom of the baking dish. Add a layer of noodles (3 to 4 sheets, slightly overlapping). Spread on about 1/3 of the tofu ricotta, then spoon on sauce. Repeat two more times so you have 3 layers of noodles total. Finish with a generous layer of sauce on top. If you have extra noodles, tuck them where there are gaps, or save them.
Top it. Dot the top with spoonfuls of cashew mozzarella. Use the back of the spoon to lightly swirl it around so you get pockets of creamy and pockets of saucy. (If it seems a bit loose, do not panic. Tapioca does its thing as it bakes.)
Bake covered, then uncovered. Cover tightly with foil and bake for 35 minutes. Remove foil and bake 15 to 20 minutes more until bubbling at the edges and in the center, and lightly browned on top. A knife should slide through the noodles without resistance.
Rest (do not skip). Let the lasagna rest for 15 to 20 minutes before slicing. This is how you get those clean layers instead of a delicious landslide.
Serve. Finish with basil, black pepper, and an extra spoon of warm marinara if you like it extra saucy.

Matt’s notes: If your sauce looks thin, simmer it longer before assembling. Vegan lasagna loves confidence and thick sauce. Also, if you are the kind of person who measures garlic with your heart, I support you.

Nutrition information is estimated.

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