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Healthy Vegan Lasagna Recipe
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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.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: Italian
Diet: Vegan
Keyword: comfort food, healthy, lasagna, lentil recipe, tofu
Servings: 6 Servings
Calories: 510kcal
Cost: $10

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.