Name: Vegan Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: Lasagna noodles (regular or no-boil); 1 tablespoon olive oil; 1 small onion, diced; 2–3 garlic cloves, minced; 1 (28-ounce) can crushed tomatoes or 3 cups marinara sauce; 1 teaspoon dried basil; 1 teaspoon dried oregano; Salt and black pepper, to taste; 1 cup raw cashews, soaked; 1 (14-ounce) block firm tofu, drained; 2 tablespoons lemon juice; 1–2 garlic cloves; 2 tablespoons nutritional yeast; 1 teaspoon salt; ¼ to ½ cup water (as needed for blending)

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Why You’ll Love This Recipe

I love that this lasagna feels traditional while being completely plant-based. The cashew-tofu cream is surprisingly simple to make and adds a luscious, cheesy texture. It’s also versatile: I can swap in store-bought sauce or use no-boil noodles to speed things up. It’s the kind of dish I make when I want something comforting and crowd-pleasing that just happens to be vegan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles (regular or no-boil)
Olive oil
Onion
Garlic
Crushed tomatoes or marinara sauce
Dried basil and oregano
Salt and pepper

For the Cashew-Tofu Ricotta:

Raw cashews (soaked)
Firm tofu
Lemon juice
Garlic
Nutritional yeast
Salt
Water (for blending)

Directions

I soak the cashews in hot water for about 20 minutes, then drain.
In a blender or food processor, I combine soaked cashews, tofu, lemon juice, garlic, nutritional yeast, salt, and water until smooth and creamy.
I sauté onion and garlic in olive oil, then add crushed tomatoes, dried herbs, salt, and pepper. I let it simmer to thicken.
I cook the lasagna noodles according to package instructions unless I’m using no-boil noodles.
In a baking dish, I layer sauce, noodles, and generous spoonfuls of cashew-tofu ricotta. I repeat the layers until all ingredients are used, finishing with a layer of sauce on top.
I cover with foil and bake at 375°F (190°C) for 40 minutes. I uncover and bake for 10–15 more minutes until bubbly and slightly golden.
I let it cool for 10–15 minutes before slicing and serving.

Servings and timing

This recipe serves about 6 to 8 people. It takes approximately 1 hour and 15 minutes total: 30 minutes for prep, 45 minutes to cook.

Variations

I add sautéed spinach, mushrooms, or zucchini between the layers for extra veggies.
I use store-bought vegan ricotta to save time.
I add a sprinkle of vegan mozzarella on top for extra meltiness.
I mix fresh basil into the ricotta for a fragrant boost.
I use lentil-based pasta for added protein.

storage/reheating

I store leftovers in the refrigerator for up to 4 days. To reheat, I cover and bake at 350°F (175°C) until warmed through, or microwave individual portions. This lasagna also freezes well—I let it cool, then wrap tightly and freeze for up to 3 months. I reheat from frozen or thaw overnight in the fridge before baking.

FAQs

Can I make this lasagna gluten-free?

Yes, I use gluten-free lasagna noodles to make the recipe gluten-free.

Do I need to soak the cashews?

Yes, soaking softens the cashews, making the ricotta creamy and smooth. If I’m short on time, I soak them in hot water for 20 minutes.

Can I make the ricotta ahead of time?

Absolutely. I make the cashew-tofu ricotta up to 3 days in advance and store it in the fridge, or freeze it for up to 6 weeks.

Is there a shortcut for the tomato sauce?

Yes, I use 3 cups of my favorite store-bought marinara to save time.

What’s the best tofu to use?

I use firm tofu—it blends well and adds a light texture to balance the richness of the cashews.

Conclusion

This vegan lasagna is one of my go-to comfort meals when I want something cozy, satisfying, and nourishing. The creamy ricotta, savory sauce, and tender noodles come together in a way that makes it hard to believe it’s entirely plant-based. Whether I’m feeding a crowd or meal prepping for the week, this lasagna always hits the spot.