Recipe

Hearty Vegan Lasagna

Saucy, cheesy, and deeply cozy with a tofu ricotta that actually tastes like something. A weeknight-friendly bake that feeds a crowd and makes leftovers feel like a gift.

By Matt Campbell

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4.8

A slice of hearty vegan lasagna on a plate with visible layers of noodles, tofu ricotta, and lentil marinara, with a baking dish in the background

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Lasagna is one of those dishes that walks into the room like it pays rent. It is warm, unapologetic, and built for second helpings. This version keeps all the classic drama of bubbling sauce and crispy edges, but goes fully vegan with a creamy tofu ricotta, a hearty lentil and mushroom marinara, and enough garlicky basil energy to make everyone at the table “forget” to ask where the cheese is.

It is also, importantly, real-life friendly. You can prep components ahead, you can use jarred marinara without shame, and you can absolutely improvise with whatever vegetables are loitering in your fridge. The goal is not perfection. The goal is a lasagna that tastes like you worked harder than you did.

Why It Works

Big flavor without dairy: Lemon, garlic, nutritional yeast, and miso (optional but excellent) give the ricotta that salty, tangy, “wait, is this vegan?” vibe.
Hearty, satisfying filling: Lentils + mushrooms bring that meaty depth, plus they soak up sauce like little flavor sponges.
Reliable structure: The ricotta is thick, the sauce is not watery, and a short rest after baking means clean slices instead of lasagna lava.
Flexible ingredients: Spinach, zucchini, or roasted peppers all slot in beautifully, so you can use what you have.

Storage Tips

How to Store Leftovers

Refrigerator: Cool completely, then cover the pan or transfer slices to an airtight container. Refrigerate up to 4 days.
Freezer (best for meal prep): Wrap individual slices tightly and freeze up to 3 months. Thaw overnight in the fridge for easiest reheating.
Reheat: For the best texture, warm in a 350°F (175°C) oven covered with foil for 15 to 25 minutes (longer if cold). Microwave works too, but the oven brings back the crisp edges.
Pro tip: If it looks a little dry on day 3, spoon a splash of marinara over the top before reheating. Instant revival.

Common Questions

FAQ

Do I have to use no-boil noodles?

Nope. No-boil noodles are convenient and work great here. If you use traditional lasagna noodles, boil them until just flexible (a little underdone), then assemble.

How do I prevent watery vegan lasagna?

Three things: (1) simmer the lentil sauce until thick, (2) squeeze moisture out of thawed spinach, and (3) let the lasagna rest 15 to 20 minutes after baking so everything sets.

Can I make it gluten-free?

Yes. Use gluten-free lasagna noodles and double-check that your marinara is gluten-free. Everything else is naturally gluten-free.

What is the best vegan cheese for the top?

Shreds that melt well are ideal. Look for a mozzarella-style vegan shred. If you skip it, you will still get a great top if you sprinkle extra nutritional yeast and drizzle a little olive oil.

Can I prep this ahead?

Absolutely. Assemble up to 24 hours ahead, cover, and refrigerate. Bake when ready, adding 10 to 15 minutes if it goes into the oven cold.

Can I swap the lentils?

Yes. Crumbled tempeh or vegan ground works. For lentils, brown or green hold shape best. Red lentils get softer and can make the sauce thicker and more stew-like.

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 (preferred) or a bowl and fork for the ricotta
Medium saucepan (if cooking lentils from dry)
Foil for covering while baking
Spatula and ladle

The first time I made vegan lasagna, I tried to be “healthy about it” and skipped anything remotely rich. Reader, it ate like a polite casserole that had never been to a party. So I went back to the drawing board with one goal: cozy first, labels second. Enter tofu ricotta with lemon and garlic, a lentil sauce that simmers until it gets that deep red, Friday-night intensity, and a top layer that goes bubbly and bronzed like it has something to prove. Now it is my favorite kind of dinner: the one where you serve it to everyone, then quietly hope there is a corner piece left for you later.