The Best-Ever Hearty Vegan Lasagna Recipe (So Creamy!)

When it comes to the ultimate comfort food, the kind of meal that warms you from the inside out on a chilly October day, it’s hard to argue with a classic lasagna. The layers of rich sauce, tender pasta, and creamy, cheesy goodness are pure bliss. For years, I was on a mission to create a vegan version that wasn’t a pale imitation, but a true masterpiece in its own right. Today, I am so proud to share the spectacular result: my best-ever Vegan Lasagna Recipe.

This is not a compromise; this is a celebration of plant-based cooking. We’re talking about layers of tender pasta cradling a rich, hearty, and deeply savory lentil and mushroom ragu. Nestled between those layers is a creamy, herbed tofu “ricotta.” And to crown it all off? A luxurious, velvety cashew béchamel that bakes up to a beautiful, golden-brown top.

This is the lasagna that will have your family and friends—vegan or not—asking for a second slice. It’s a true showstopper, a perfect Sunday dinner project here in Cologne, and the most satisfying proof that you don’t need meat or dairy to create an unforgettable comfort food classic.

The Ultimate Plant-Based Masterpiece

The challenge of a great vegan lasagna is recreating the richness and satisfying textures of the original. This recipe tackles that challenge head-on by building three distinct, incredibly flavorful layers that work together in perfect harmony.

1. The Hearty Lentil-Mushroom Ragu: This is the soulful, “meaty” base. Brown lentils provide a hearty texture, while finely chopped and deeply browned mushrooms create an incredible, savory umami depth. Simmered with red wine and herbs, it’s a sauce that tastes like it has been cooking all day.
2. The Creamy Tofu “Ricotta”: This is a classic vegan hack that works beautifully. Crumbled firm tofu is seasoned with nutritional yeast, lemon juice, and fresh herbs to create a light, creamy, and tangy layer that mimics traditional ricotta cheese perfectly.
3. The Luxurious Cashew Béchamel: This is the secret to a truly decadent, restaurant-quality result. Soaked cashews are blended into a silky-smooth, rich, and “cheesy” cream sauce that blankets the top of the lasagna, baking to a beautiful, bubbly, golden-brown finish.

Together, these three layers create a lasagna that is unbelievably rich, hearty, and satisfying.

Why This is the Only Vegan Lasagna Recipe You’ll Ever Need:

• Rich, Hearty, and “Meaty” Filling: The lentil and mushroom ragu is so savory and substantial, no one will miss the meat.
• Three Layers of Creamy, “Cheesy” Goodness: The combination of the rich ragu, the tangy tofu ricotta, and the velvety cashew béchamel creates an incredible texture and flavor experience.
• A True Showstopper for Entertaining: This is a beautiful, impressive dish that is perfect for serving to guests, vegans and omnivores alike.
• Perfect for Making Ahead: Lasagna is a fantastic make-ahead meal, and this recipe is no exception, making it ideal for stress-free hosting.

Ingredients & Equipment

For the Hearty Lentil Ragu:

• 2 tbsp olive oil
• 1 large onion, 2 carrots, 2 celery stalks, all finely chopped
• 225g (8 oz) cremini mushrooms, finely chopped
• 4 cloves garlic, minced
• 120 ml (½ cup) dry red wine (optional)
• 1 can (800g / 28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 cup (200g) brown or green lentils, rinsed
• 720 ml (3 cups) vegetable broth
• 2 tsp dried oregano & 1 bay leaf

For the Tofu “Ricotta”:

• 1 block (450g / 16 oz) firm or extra-firm tofu, pressed
• 3 tbsp nutritional yeast (Hefeflocken)
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

For the Cashew Béchamel:

• 1 ½ cups (225g) raw cashews, soaked in hot water for at least 30 minutes
• 240 ml (1 cup) fresh water
• 3 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• ½ tsp garlic powder & ½ tsp onion powder
• ½ tsp salt

For Assembly:

• 1 box (about 340g / 12 oz) no-boil lasagna noodles (use gluten-free if needed).

Helpful Equipment:

• A large Dutch oven or pot for the ragu.
• A food processor or blender.
• A 9×13 inch (or similar) lasagna dish.

Time Estimates

• Prep Time: 45 minutes
• Cook Time: 1 hour 30 minutes (30 mins for ragu, 60 mins for baking)
• Total Time: Approximately 2 hours 15 minutes (a perfect weekend project!)

Step-by-Step Instructions

This masterpiece is built in a few simple stages.

Part 1: Make the Hearty Lentil Ragu Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery (soffritto) and cook for 8-10 minutes until very soft. Add the finely chopped mushrooms and cook for another 10 minutes, until they have released their water and are well-browned. Stir in the garlic and cook for 1 minute more. Stir in the tomato paste. If using, pour in the red wine to deglaze, scraping the bottom of the pot. Let it bubble for a minute. Add the crushed tomatoes, rinsed lentils, vegetable broth, oregano, and the bay leaf. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 30-40 minutes, until the lentils are tender and the sauce is thick. Season with salt and pepper. Remove the bay leaf.

Part 2: Make the “Cheese” Layers While the ragu simmers, prepare your creamy components. For the Tofu Ricotta: In a medium bowl, crumble the pressed tofu with your hands. Add the nutritional yeast, lemon juice, garlic, parsley, salt, and pepper. Mix until well combined. For the Cashew Béchamel: Drain the soaked cashews. In a high-powered blender, combine the drained cashews, 1 cup of fresh water, nutritional yeast, lemon juice, garlic powder, onion powder, and salt. Blend on high for 1-2 minutes, until the mixture is completely and totally silky smooth.

Part 3: Assemble the Lasagna Preheat your oven to 190°C (375°F).

1. Spread a thin layer of the lentil ragu on the bottom of your lasagna dish.
2. Arrange a single layer of no-boil lasagna noodles on top.
3. Spread half of the tofu ricotta mixture over the noodles.
4. Top with about ⅓ of the remaining lentil ragu.
5. Repeat with another layer of noodles, the remaining tofu ricotta, and another ⅓ of the ragu.
6. Add a final layer of noodles. Spread the remaining lentil ragu on top.
7. Pour the cashew béchamel over the top layer of ragu and spread it evenly to the edges.

Part 4: Bake and Rest Cover the dish with aluminum foil. Bake for 40 minutes. Remove the foil and continue to bake for another 15-20 minutes, or until the top is bubbly and beautifully golden brown in spots. Let the lasagna rest on a wire rack for at least 15-20 minutes before slicing. This is a crucial step that allows the layers to set.

Notes, Tips & Variations

• Press Your Tofu!: For the best, creamiest “ricotta” texture, it’s essential to press the excess water out of your tofu. You can use a tofu press or wrap the block in paper towels and place something heavy on top for 30 minutes.
• Soak Your Cashews: Soaking the raw cashews in very hot water is the key to a silky, non-gritty béchamel sauce. Don’t skip this step!
• Make-Ahead Instructions: This is the perfect make-ahead meal! You can make all the components (ragu, ricotta, béchamel) up to 2 days in advance and store them in the fridge. You can also fully assemble the lasagna (without baking it) a day ahead, cover it, and store it in the fridge. You may need to add 15-20 minutes to the covered baking time.
• Gluten-Free Option: This recipe is easily made gluten-free. Simply use your favorite gluten-free lasagna noodles and ensure your vegetable broth is gluten-free.

The Best-Ever Hearty Vegan Lasagna Recipe

This is the best Hearty Vegan Lasagna recipe, a plant-based showstopper guaranteed to impress everyone at the table, vegan or not! It features layers of tender pasta, a rich and "meaty" lentil-mushroom ragu, a creamy herbed tofu ricotta, and a luxurious, golden-brown cashew béchamel sauce. It's the ultimate satisfying comfort food for a family dinner or for entertaining.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Servings: 8

Course: Main Course

Cuisine: Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

• For the Hearty Lentil Ragu:
• 2 tbsp olive oil
• 1 large onion finely chopped
• 2 medium carrots finely chopped
• 2 celery stalks finely chopped
• 225 g 8 oz cremini mushrooms, finely chopped
• 4 cloves garlic minced
• 120 ml ½ cup dry red wine (optional)
• 1 can 800g / 28 oz crushed tomatoes
• 2 tbsp tomato paste
• 1 cup 200g brown or green lentils, rinsed
• 720 ml 3 cups vegetable broth
• 2 tsp dried oregano
• 1 bay leaf
• Salt and black pepper to taste
• For the Tofu "Ricotta":
• 1 block 450g / 16 oz firm or extra-firm tofu, pressed well
• 3 tbsp nutritional yeast Hefeflocken
• 2 tbsp fresh lemon juice
• 1 clove garlic minced
• ¼ cup fresh parsley chopped
• Salt and black pepper to taste
• For the Cashew Béchamel:
• 1 ½ cups 225g raw cashews, soaked in hot water for at least 30 minutes
• 240 ml 1 cup fresh water
• 3 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• For Assembly:
• 1 box about 340g / 12 oz no-boil lasagna noodles (use gluten-free if needed)

Method

 

1. Make Ragu: Sauté onion, carrots, and celery in oil for 10 mins. Add mushrooms and cook until browned. Add garlic, cook 1 min. Stir in tomato paste. Deglaze with wine. Add crushed tomatoes, lentils, broth, oregano, and bay leaf. Cover and simmer for 30-40 mins until lentils are tender. Season.
2. Make "Cheeses": While ragu simmers, mix all Tofu Ricotta ingredients in a bowl. In a blender, blend all Cashew Béchamel ingredients until silky smooth.
3. Assemble: Preheat oven to 190°C (375°F). Layer in a 9x13 dish: Ragu -> Noodles -> Half of Ricotta -> Ragu -> Noodles -> Rest of Ricotta -> Ragu -> Noodles -> Rest of Ragu -> Cashew Béchamel.
4. Bake: Cover with foil and bake for 40 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly.
5. Rest: Let the lasagna rest for at least 15-20 minutes before slicing and serving.

Notes

Notes / Tips & Variations:

• Pressing the tofu and soaking the cashews are crucial steps for the best creamy textures.
• This lasagna can be fully assembled a day in advance and refrigerated before baking.
• For a gluten-free version, use gluten-free lasagna noodles.

Frequently Asked Questions (FAQ)

1. Do I really need to make two different “cheese” layers? You don’t have to, but the combination creates a truly spectacular result! The tofu ricotta provides that classic, slightly grainy, herby layer inside, while the cashew béchamel gives you that rich, creamy, golden-brown top that you expect from a great lasagna. If you want to simplify, you could double the cashew béchamel recipe and use it for both the top and a middle layer, omitting the tofu ricotta.

2. Do I need a high-powered blender for the cashew cream? A high-powered blender (like a Vitamix or Blendtec) will give you the absolute silkiest, smoothest result. However, a standard blender or a good food processor will also work! The key is to make sure your cashews are very well-soaked (use boiling water for at least an hour if you don’t have a high-powered blender) and to be patient, blending for a few minutes and scraping down the sides until it is as smooth as you can get it.

3. Can I make this lasagna ahead of time? Yes! It’s the perfect make-ahead dish. You can fully assemble the entire lasagna, cover it tightly, and keep it in the refrigerator for up to 24 hours before baking. You may need to add 15-20 minutes to the initial covered baking time since it will be starting from cold.

4. Can I make this lasagna gluten-free? Absolutely. The filling and sauces are all naturally gluten-free. Simply substitute the regular lasagna noodles with your favorite brand of gluten-free, no-boil lasagna noodles and you’re good to go!

Ready to Create a Plant-Based Masterpiece?

This recipe is a true labor of love, but the result is a rich, satisfying, and deeply comforting meal that will have everyone reaching for seconds. It’s proof that vegan food can be every bit as decadent and delicious as the classics. If you make it, I would be so honored if you left a comment and a star rating below!

For more impressive plant-based meals, be sure to follow me on Pinterest and Instagram. And try my Vegan Chili Recipe.