The Best Vegan Lasagna

1 hr 35 min8 large servings

A layered vegan lasagna with lentil-marinara sauce, cashew-tofu ricotta, spinach, and vegan mozzarella.

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prepPreheat oven to 350°F / 175°C
240 ml dried red lentils	Cook lentils, simmer 20 min, drain & mix with sauce	Spread 1 cup sauce, layer noodles, ricotta & half spinach	Add 1 cup sauce, noodles, remaining ricotta & spinach	Top with noodles, remaining sauce & cover with foil	Bake covered 350°F / 175°C, 40 min	Remove foil, top with mozzarella, bake uncovered 20 min	Cool 15 min & serve
2 (710 g) jars marinara sauce
140 g raw cashews	Pulse cashews, tofu, yeast, lemon, salt & herbs until smooth
410 g firm tofu, patted dry
60 g nutritional yeast
3 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon garlic powder
90 g baby spinach (divided)
1 box lasagna noodles, about 12 noodles
2–3 cups vegan mozzarella cheese (homemade or store-bought)

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