Vegan Lasagna Recipe with No Fake Meat

Have you ever needed to make a lasagna without cheese or meat? Even if you don’t follow a vegan diet, sometimes a recipe like this one can come in handy. I’m particularly proud of the homemade “Parmesan cheese” sauce, which boosts the flavor without relying on store-bought fake cheese.

This recipe is easily made gluten-free by simply using no-boil gluten-free lasagna noodles. (I found them at Whole Foods, but they’re also available at other stores.) It can be gluten-free, dairy-free, egg-free, and meat-free for those on special diets.

I also highly recommend starting with canned lentils, so you won’t have to cook anything before assembling this dish. (Yay!) With this shortcut, the lasagna is ready to bake in about 15 minutes.

⭐⭐⭐⭐⭐ Featured Review

“The whole family loved it! My preteen and older teen are not tofu eaters like my husband and me and they didn’t have anything but compliments and told me to keep it in the meal rotation! Not as time consuming as some lasagna recipes, easy to make.” -Laura

Dairy-free Lasagna Ingredients

• Lasagna Noodles. Choose no-boil noodles to make life easier. This means you don’t have to bring a pot of water to a boil before getting started! Use gluten-free noodles if you need a gluten-free recipe. (Everything else in this recipe is naturally gluten-free already.)
• Tofu. Tofu makes an easy ricotta substitute while also adding plant-based protein. You can blend it together in just 5 minutes! Use extra-firm tofu for the best texture.
• Marinara Sauce. Most marinara sauce is naturally vegan, but check the label to make sure you’re not buying one that contains dairy. (Also make sure you’re buying a larger 32-ounce jar, so you’ll have plenty of sauce.)
• Lentils. Instead of relying on fake meat crumbles, lentils act as a healthy meat substitute with plenty of fiber. Use canned lentils for convenience, so you don’t have to cook anything from scratch.
• Cashews. These are a popular base for vegan cheese sauce, but make sure you start with cashews that aren’t roasted or salted for the most neutral flavor.
• White Miso. I know this falls into a “special ingredient” category, but white miso is available at most grocery stores near the chilled produce. This color of miso tastes like Parmesan cheese, and makes any recipe taste more “cheesy” without using nutritional yeast. Do not use another variety of miso– they don’t all taste the same!

How to Make Vegan Lasagna with Lentils

Step 1:

Preheat the oven to 400ºF and have a 9×13-inch pan ready.

To prepare the tofu ricotta layer, add the drained extra-firm tofu to a food processor fitted with an S-blade. Then add the lemon juice and salt, plus dried oregano and basil if you want an extra flavor boost.

Secure the lid and process briefly, until the tofu looks smooth. Then set this aside for a moment.

Step 2:

Next, make the Parmesan-flavored cashew cheese sauce. Add the cashews, miso, water, lemon juice, and salt to a high-speed blender and blend until smooth.

You may need to add an extra tablespoon or two of water to help achieve a smooth consistency. (Note: A smaller blender also helps. I recommend using a personal-size blender, if possible.)

Once this is smooth, set it aside.

Step 3:

Prepare the lentil “meat” sauce by combining the drained lentils, marinara sauce, and a half teaspoon of salt in a medium bowl.

Stir well to combine, then start assembling the lasagna.

Step 4:

To assemble the lasagna, start by adding 1 cup of marinara sauce to the bottom of a 9 x 13-inch dish. Spread it around evenly, then add a single layer of lasagna noodles on top.

Next, add half of the lentil mixture and half of the tofu ricotta mixture. Spread both layers evenly over the noodles. (It doesn’t matter which layer goes first, but it might be less messy if you start with the ricotta.)

Drizzle a third of the cashew cheese sauce over the top, then repeat the layers starting with more noodles, and then the rest of the lentil mixture and tofu ricotta. Drizzle another third of the cashew sauce over that, then add one final layer of noodles.

Spread the remaining 1.5 cups of marinara sauce over the top of the noodles, then add the remaining cashew cheese sauce on top.

Cover the pan tightly with foil or an upside-down cookie sheet, then bake at 400ºF for 45 minutes.

Remove the cover with 5-10 minutes remaining, so the top can dry out a bit. Let the lasagna rest for at least 10 minutes, then slice and serve!

More Recipes to Try

If you try this Vegan Lasagna, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too!