Let me just say, this lasagna is a game-changer! It’s loaded with tender lentils, colorful veggies, and creamy layers of dairy-free ricotta that taste just as indulgent as the classic version.
Whether you’re vegan or just trying to sneak more plant-based meals into your week, this recipe is perfect for the whole family.
My kids absolutely love it (even the ones who claim to “hate vegetables” – ha!).
It’s hearty, flavorful, and totally satisfying. Plus, it makes for awesome leftovers!
What You’ll Need
For the Lentil-Veggie Sauce:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cooked brown or green lentils (or 1 can, drained and rinsed)
- 3 cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red chili flakes (optional, for a bit of heat)
For the Vegan Ricotta Layer:
- 1 block (14 oz) firm tofu, drained
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- Salt and pepper, to taste
For Assembly:
- 12 no-boil lasagna noodles
- 1 ½ cups shredded vegan mozzarella
- Fresh basil, for garnish
Pro Tips
- Chop veggies small – Tiny, even pieces cook faster and make the lasagna easier to layer.
- Taste your ricotta – Adjust salt, lemon, or nutritional yeast for the perfect flavor before layering.
- Let it rest – Let the lasagna cool for 10 minutes after baking to make slicing easier (and less messy).
- Sneaky veggies – Toss in spinach or mushrooms if you want to add even more greens.
- Make it fun for kids – Have them help with layering! It’s like building a savory, cheesy “lego” tower.
Tools You’ll Need
- Large sauté pan
- Mixing bowl
- Blender or food processor
- 9×13-inch baking dish
- Spoon or spatula
- Foil for baking
Substitutions and Variations
- No tofu? Use store-bought vegan ricotta or cashew cream instead.
- Out of lentils? Try cooked chickpeas or crumbled tempeh for protein.
- More veggies? Add spinach, kale, or mushrooms to the sauce.
- Want it gluten-free? Use gluten-free lasagna noodles.
Make-Ahead Tips
- Prep the lentil sauce and vegan ricotta up to 2 days in advance and store them in the fridge.
- Assemble the lasagna the night before, cover tightly with foil, and bake it the next day.
Instructions
1. Make the Lentil-Veggie Sauce
- Heat olive oil in a large pan over medium heat. Add diced onion, garlic, carrot, zucchini, and bell pepper. Sauté until softened, about 5-7 minutes.
- Stir in cooked lentils, marinara sauce, oregano, basil, and chili flakes. Simmer for 10 minutes, stirring occasionally.
2. Make the Vegan Ricotta
Crumble tofu into a blender or food processor. Add nutritional yeast, olive oil, garlic powder, lemon juice, salt, and pepper.
Blend until creamy and smooth. Adjust seasonings to taste.
3. Assemble the Lasagna
Spread a thin layer of lentil sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles on top.
Spread a layer of vegan ricotta, followed by more lentil sauce. Repeat layers until all ingredients are used, ending with sauce on top.
Sprinkle shredded vegan mozzarella over the top.
4. Bake the Lasagna
Cover the dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
Remove the foil and bake for another 15 minutes until the cheese is golden and bubbly. Let it rest for 10 minutes before slicing.
Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Reheat in the oven or microwave.
Conclusion
There you have it – the ultimate Lentil and Veggie-Packed Vegan Lasagna! It’s comforting, healthy, and packed with flavor the whole family will love. Give it a try and let me know how it turned out for you! I’d love to hear your tweaks, questions, or even see pictures of your masterpiece. 
Leave a comment below!