1-First Step: Cook the Lentils and Prepare the Ricotta Start by gathering all ingredients on your counter this mise en place keeps everything organized for vegan lasagna. Cook 1 cup dried red lentils in 3 cups water by bringing to a boil, then simmering for 20 minutes until tender; drain and mix with 2 25-ounce jars marinara sauce for the base. For the ricotta, process 1 cup raw cashews in a blender until crumbly, add 1 14.5-ounce package firm tofu (patted dry), 1/2 cup nutritional yeast, 3 tablespoons fresh lemon juice, 1 teaspoon salt, 1 teaspoon dried basil, 1 teaspoon oregano, and 1/2 teaspoon garlic powder, then blend until smooth, adding water if needed for consistency. If making nut-free, substitute cashews with more tofu here to keep the texture creamy and adaptable.

2-Second Step: Sauté the Vegetables Next, in a pan over medium heat, warm 1 1/2 tablespoons olive oil and sauté 1 medium-sized onion (diced) and 5 cloves garlic (minced) for about 5 minutes until translucent. Add 1 large eggplant (about 14 ounces, cubed), 2 large carrots (diced), and 8 ounces mushrooms (sliced), along with 3/4 teaspoon salt and 1/2 teaspoon ground black pepper, and cook for 10 minutes until tender this step enhances flavor and adds texture. For low-calorie adaptations, use less oil or skip it entirely, relying on the veggies’ natural juices to build the base of your vegan lasagna.

3-Third Step: Assemble the Lasagna Once veggies are ready, preheat the oven to 350 degrees Fahrenheit and coat a 9×13-inch baking dish with a light oil spray. Spread 1 cup of the lentil-marinara mixture on the bottom of the dish, then layer with 4-5 lasagna noodles (using no-boil for speed), half the cashew-tofu ricotta, half the 3 cups baby spinach, and 1 cup marinara; repeat the layers, ending with noodles and the remaining marinara on top. This assembly takes about 10 minutes and allows for gluten-free noodles if needed, ensuring your vegan lasagna suits various preferences.

4-Fourth Step: Bake and Add Toppings After assembling, cover the dish with foil and bake for 40 minutes until the noodles are tender this gentle heat melds the flavors. Uncover, sprinkle 2-3 cups shredded vegan cheese over the top, and bake for an additional 20 minutes until browned and bubbly. If incorporating a vegan meat alternative for heartier results, add it in the layers here, and for dietary tweaks, monitor baking time for low-calorie versions to prevent overcooking.

5-Fifth Step: Cool and Serve Once baked, remove the lasagna from the oven and let it cool for at least 15 minutes to set, making it easier to slice and serve. This resting period allows flavors to settle, and you can adjust for nut-free by ensuring all toppings are compatible. Your vegan lasagna is now ready, serving 8 with a mix of hearty textures and tastes.

6-Final Step: Finishing Touches and Serving To finish, garnish with fresh herbs like basil or parsley for a pop of color and flavor, then cut into portions for sharing. Each serving brings around 497 calories with 25g protein and key nutrients, making it a wholesome option pair with sides from our broccoli chicken alfredo casserole if you want variety, though it’s optional. Serve hot for the best experience, adapted to your needs, and savor the comforting layers of vegan lasagna that make it a crowd-pleaser.