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This healthy vegan lasagna recipe doesn’t compromise on flavor. The hearty combination of lentils and walnuts gives the sauce a rich texture while tofu ricotta adds creaminess between each layer. Then the cheesy sauce creates a golden topping that brings it all together. The whole food ingredients used create a nourishing meal that still feels indulgent and comforting.

Why This Healthy Vegan Lasagna Recipe Works So Well

This version of our tofu ricotta lasagna recipe hits that rare balance of cozy and clean. It tastes like something you’d make on a slow Sunday but is easy enough for a weeknight. Here’s what makes it stand out:

Flavor that holds up
The lentil and walnut tomato sauce is savory, rich, and deeply satisfying. It gives this vegan lentil lasagna a hearty base that doesn’t rely on mock meats.
Creamy, dairy-free ricotta
The tofu ricotta is easy to make and adds that creamy middle layer every good lasagna needs. It soaks up flavor as it bakes and holds the dish together beautifully.
Two topping options
Choose a creamy cashew cheese sauce or go nut-free with the silken tofu drizzle. Both bake up golden and melty without needing store-bought vegan cheese.
Simple, whole ingredients
No processed substitutes here. This is a plant-based lasagna recipe made with ingredients that are easy to find.
No-boil noodles make it easy
Regular no-boil lasagna noodles soften perfectly in the oven. No extra steps, no pasta mishaps.
This tofu ricotta lasagna tastes better the next day
Like most lasagnas, the flavors deepen with time. This one reheats beautifully and is great for meal prep.

Why This Is a Healthy Vegan Lasagna Recipe You Can Feel Good About

This healthy vegan lasagna recipe keeps all the comfort of the classic but skips the parts that weigh you down. Traditional lasagna, whether made with meat and dairy or packed with processed vegan cheese and plant-based meats, is often high in saturated fat, sodium, and low in fiber.

Lentils and walnuts take the place of ground meat and processed fillings. They bring protein, fiber, iron, and healthy fats that leave you feeling nourished, not sluggish.
Tofu ricotta adds creaminess and protein without the heaviness of dairy. It bakes right into the layers and keeps things rich but balanced.
Cashew or silken tofu cheese sauces melt like traditional cheese but are made from whole ingredients, not oils or additives.
Fortified nutritional yeast and plant milk help replace key nutrients like B12, calcium, and vitamin D that you’d typically get from dairy.

This high-protein vegan lasagna leaves out the heaviness of meat, cheese, and processed vegan substitutes. It still delivers rich flavor, satisfying layers, and a meal that actually feels good to eat.

What You’ll Need for This Healthy Vegan Lasagna Recipe

Here’s a look at the ingredients used in this vegetarian lasagna recipe. Everything is simple, familiar, and easy to work with.

For the Lentils (makes 1 cup)

½ cup dry brown or green lentils
1½ cups water
Pinch of salt

For the Lentil-Walnut Sauce

1½ tsp olive oil
¾ small onion, diced
3 garlic cloves, minced
1 cup cooked lentils
⅔ cup finely chopped walnuts
1 large can 28 oz. (790g) crushed tomatoes
1¼ tsp Italian seasoning
¾ tsp smoked paprika
Salt and pepper to taste

For the Tofu Ricotta

1 block (300g) firm or extra-firm tofu, drained
1½ tbsp nutritional yeast
1 tbsp lemon juice
¾ tsp garlic powder
¾ tsp onion powder
¾ tsp salt
2 tbsp unsweetened plant milk
Optional: ½ tsp lactic acid powder for tang

For the Lasagna Base

9 no-boil lasagna noodles (3 layers)

Cheese Sauce Options (Pick One)

Option 1: Cashew Cream (I used this option)

⅔ cup raw cashews (soaked in hot water for 10 minutes)
½ cup water
1½ tbsp nutritional yeast
¾ tsp lemon juice or vinegar
⅓ tsp salt
Optional: ¼ to ½ tsp lactic acid powder or 1 tsp white miso for extra tang
Optional: 1 tsp tapioca starch for a slightly stretchier texture

Option 2: Silken Tofu Drizzle (nut-free)

225g silken tofu
1½ tbsp nutritional yeast
¾ tbsp lemon juice
¾ tsp garlic powder
½ tsp salt
Optional: 1 to 2 tsp tapioca starch for stretchiness
Optional: ¼ to ½ tsp lactic acid powder for extra tang

Optional Garnish for Your Healthy Vegan Lasagna Recipe

Fresh basil, chopped
Red pepper flakes

How to Make This High-Protein Healthy Vegan Lasagna Recipe

1. Cook the Lentils

Rinse and add to a pot with water. Bring to a boil, then simmer covered for 20–25 minutes until tender. Salt during the last few minutes. Drain and set aside.

2. Preheat the Oven

Set oven to 375°F (190°C).

3. Make the Sauce

Sauté the onion in olive oil for 2 to 3 minutes until it starts to soften. Add the minced garlic and cook for another 30 seconds, just until fragrant. Then stir in the lentils, walnuts, tomatoes, and seasonings. Let the sauce simmer for 5 to 7 minutes until slightly thickened.

4. Make the Tofu Ricotta

Lightly squeeze the tofu over the sink to release some of the excess water, then crumble it into a bowl. Add the nutritional yeast, lemon juice, garlic powder, onion powder, salt, and plant milk. If you’re using lactic acid powder for that extra tang, stir that in too. For a creamier texture, blend everything in a food processor. If you like it a bit chunkier, mixing by hand works just fine.

5. Blend the Cheese Sauce

Blend all cashew or tofu cheese ingredients until smooth.

6. Layer the Lasagna

Start with a thin layer of sauce.
Add 3 noodles.
Top with one third of the ricotta and another layer of sauce.
Repeat: noodles, ricotta, sauce.
Final layer: noodles, the rest of the ricotta, remaining sauce.
Top with your cheese sauce, making sure everything is covered.

7. Bake The Lentil Lasagna with Tofu Ricotta

Cover with foil and bake for 25 minutes.
Uncover and bake another 10–15 minutes until golden and bubbling.
Optional: broil briefly for extra browning.

8. Let It Rest

Let it sit for a few minutes before slicing so that it holds together well.

Storing and Reheating Your Vegan Lentil Lasagna

This vegan lentil lasagna keeps well for up to 4 days in the fridge. Reheat in the oven or microwave. If using the oven, cover and add a splash of plant milk to keep it moist.

Ways to Change Up This Healthy Vegan Lasagna Recipe

Add veggies: Layer in spinach, mushrooms, or zucchini.
Use high-protein lasagna: If you can find it, it’ll really boost the protein content without sacrificing taste much.
Make it spicier: Add chili flakes or a drizzle of chili oil before serving.
Make it gluten-free: Use gluten-free lasagna noodles.

FAQ for Vegetarian Lasagna Recipe with Tofu Ricotta

Can I freeze it?

Yes. You can freeze the whole lasagna before baking or portion it out after it’s cooked. Just thaw and reheat as needed. It holds up well either way.

Do I have to use walnuts in the lentil lasagna sauce?

They add a great texture and a bit of richness, but you can swap in sunflower seeds or finely chopped mushrooms if needed. The sauce is flexible.

Is this lentil lasagna kid-friendly?

Yes, it is. The flavors are mild and well-balanced, nothing too bold or unfamiliar. Most kids won’t even notice the tofu in the ricotta. In fact, my 9-year-old daughter said the tofu ricotta was her favorite part.

What’s the difference between the two cheese sauce options?

The cashew cream is rich and silky with a mild, buttery flavor. It bakes up slightly golden and melts smoothly into the top layer.
The silken tofu drizzle is lighter, nut-free, and has a more subtle taste. If you add tapioca starch to the tofu version, it can become a little stretchy when baked.
The photos in this post show the cashew cream version. I used lactic acid powder for extra tang, but didn’t use tapioca starch, so the topping you see has no added stretch.

Can I just use store-bought shredded vegan cheese instead?

Yes, absolutely. If that’s easier or what you have on hand, go for it. Just make sure the noodles are fully covered before baking so they soften properly. You can even combine a bit of sauce with the shreds to help them melt more evenly.

Can I use regular lasagna noodles instead of no-boil noodles?

Yes! You can use traditional lasagna noodles that require boiling first. Cook them according to the package directions but remove them 1-2 minutes before they’re fully done (very al dente) for this vegetarian lasagna recipe.

Can I use lentils already prepared in the can instead?

Another Yes! A quick shortcut to making this vegetarian lasagna recipe!

A Healthy Vegan Lasagna Recipe That Actually Feels Like Comfort Food

This vegetarian lasagna recipe is comforting, satisfying, and made with ingredients that support your body and taste good too. Make it once, and it might just end up in your regular rotation. It’s simple enough for a weeknight and special enough to share with friends or family.

More Comforting Ideas

Healthy Vegan Lasagna

A hearty, high-protein vegan lasagna layered with lentil-walnut sauce, creamy tofu ricotta, and your choice of a cashew or silken tofu cheese topping. Made with whole food ingredients and no processed vegan cheese. Comforting, nourishing, and great for meal prep.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Course Dinner, Main Course

Cuisine Italian

Servings 6 Servings

Calories 510 kcal

Ingredients

Lentil Walnut Meat Sauce

½ cup dry brown or green lentils 100 g
1½ cups water 360 ml
Pinch of salt
1½ teaspoons olive oil 7 ml
¾ small onion diced (about 75 g)
3 garlic cloves minced
⅔ cup walnuts finely chopped (65 g)
1 can crushed tomatoes 28 oz / 790 g
1¼ teaspoons Italian seasoning 1.25 g
¾ teaspoon smoked paprika 1.5 g
Salt and black pepper to taste

Lasagna Base

9 no-boil lasagna sheets about 180 g

Tofu Ricotta

1 block firm tofu drained (300 g)
1½ tablespoons nutritional yeast 7 g
1 tablespoon lemon juice 15 ml
¾ teaspoon garlic powder 1.5 g
¾ teaspoon onion powder 1.5 g
¾ teaspoon salt 4.5 g
2 tablespoons unsweetened plant milk 30 ml
Optional: ½ teaspoon lactic acid powder 1.5 g

Cashew Cream (Option 1):

⅔ cup raw cashews soaked (90 g)
½ cup water 120 ml
1½ tablespoons nutritional yeast 7 g
¾ teaspoon lemon juice or vinegar 4 ml
⅓ teaspoon salt 2 g
Optional: ¼–½ teaspoon lactic acid powder or 1 teaspoon white miso 1–2 g or 5 g
Optional: 1 teaspoon tapioca starch 2.5 g

Silken Tofu Drizzle (Option 2):

8 oz silken tofu 225 g
1½ tablespoons nutritional yeast 7 g
¾ tablespoon lemon juice 11 ml
¾ teaspoon garlic powder 1.5 g
½ teaspoon salt 3 g
Optional: 1 to 2 teaspoons tapioca starch 2.5–5 g
Optional: ¼–½ teaspoon lactic acid powder 1–2 g

Optional Garnish:

Fresh basil chopped
Red pepper flakes

Instructions

Cook the Lentils: Rinse and add to a pot with water. Bring to a boil, then simmer covered for 20-25 minutes until tender. Salt during the last few minutes. Drain and set aside.
½ cup dry brown or green lentils, 1½ cups water, Pinch of salt
Make the Sauce: Sauté the onion in olive oil for 2 to 3 minutes until it starts to soften. Add the minced garlic and cook for another 30 seconds, just until fragrant. Then stir in the lentils, walnuts, tomatoes, and seasonings. Let the sauce simmer for 5 to 7 minutes until slightly thickened.
1½ teaspoons olive oil, ¾ small onion, 3 garlic cloves, ⅔ cup walnuts, 1 can crushed tomatoes, 1¼ teaspoons Italian seasoning, ¾ teaspoon smoked paprika, Salt and black pepper to taste
Make the Tofu Ricotta: Lightly squeeze the tofu over the sink to release some of the excess water, then crumble it into a bowl. Add the nutritional yeast, lemon juice, garlic powder, onion powder, salt, and plant milk. If you're using lactic acid powder, stir that in too. For a creamier texture, blend everything in a food processor. If you like it a bit chunkier, mixing by hand works just fine.
1 block firm tofu, 1½ tablespoons nutritional yeast, 1 tablespoon lemon juice, ¾ teaspoon garlic powder, ¾ teaspoon onion powder, ¾ teaspoon salt, 2 tablespoons unsweetened plant milk, Optional: ½ teaspoon lactic acid powder
Blend the Cheese Sauce: Blend all ingredients for your chosen cheese sauce option until smooth.
Preheat the Oven: Set oven to 375°F (190°C).
Layer the Lasagna: Start with a thin layer of sauce. Add 3 noodles. Top with one third of the ricotta and another layer of sauce. Repeat: noodles, ricotta, sauce. Final layer: noodles, the rest of the ricotta, remaining sauce. Top with your cheese sauce, making sure everything is covered.
9 no-boil lasagna sheets
Bake: Cover with foil and bake for 25 minutes. Uncover and bake another 10-15 minutes until golden and bubbling. Optional: broil briefly for extra browning.
Let It Rest: Let it sit for a few minutes before slicing so that it holds together well.
Fresh basil, Red pepper flakes

Notes

For a nut-free version, use the tofu cheese sauce option instead of the cashew sauce.
The lasagna freezes well for up to 3 months.
You can use pre-cooked lentils to save time.
Either cheese sauce option works well - cashew-based is richer, while tofu-based is lighter.

Keyword comfort food, healthy, lasagna, lentil recipe, tofu