Meet your new favorite Vegan Lentil Lasagna! With layers of savory walnut-lentil sauce, creamy roasted carrot sauce, and spinach-artichoke tofu ricotta, this veggie-packed lasagna is the ultimate cozy and comforting dinner.

Vegan Lentil Lasagna with Spinach-Artichoke Ricotta

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Pasta night just got a seriously delicious makeover. This Vegan Lentil Lasagna is layered with hearty walnut-lentil sauce, creamy roasted carrot sauce, and spinach-artichoke tofu ricotta, all tucked between tender lasagna noodles and topped with melty vegan mozzarella.

There are a few components to prep here, but I promise they’re well worth it. The walnut and lentil sauce is savory and filling, the carrot sauce is ridiculously creamy, and the spinach-artichoke ricotta adds a fun twist that tastes a little like your favorite dip. Together, they make a delicious (and very nutritious!) vegan lasagna.

Ready to dig in? Give this Vegan Lentil Lasagna a try and let me know how you like it!

Why you’ll love this Vegan Lentil Lasagna

It’s loaded with veggies tucked into every layer, including carrots, spinach, artichokes, tomatoes, onion, and garlic.
It’s great for meal prep — you can make the components ahead of time, assemble it in advance, or freeze it for later.
It’s a fun, vegan twist on lasagna, featuring three delicious layers of walnut-lentil sauce, creamy carrot sauce, and spinach-artichoke tofu ricotta.
It’s packed with protein from lentils, tofu, walnuts, and cashews.
It’s great for feeding a crowd, with generous portions that make it an easy choice for family dinners, potlucks, or holiday gatherings.

Vegan Lentil Lasagna ingredients

Lasagna noodles are essential, of course. They form the hearty, comforting layers that hold all the delicious fillings together. I like soaking them in hot water for 20-30 minutes to soften them up, but you can skip this step if you buy no-boil noodles!
Vegan mozzarella melts over the top to give this Vegan Lentil Lasagna a classic cheesy finish.
Olive oil is used to sauté the onions, roast the garlic and carrots, and add richness to the tofu ricotta.
Yellow onion builds a savory, aromatic base for the walnut-lentil sauce.
Garlic is featured in the lentil sauce, carrot sauce, and tofu ricotta.
Diced tomatoes form the saucy, tomato-rich foundation of the lentil layer. Grab a can of diced tomatoes for faster prep!
Brown lentils bring a hearty texture and extra protein to the sauce. Canned lentils make this recipe especially easy — just drain and rinse them first.
Walnuts add a little crunch to the lentil sauce while making it more satisfying.
Carrots bring sweetness and color to the creamy sauce.
Cashews blend with the roasted carrots and garlic to create a rich and creamy sauce (no dairy needed!).
Vegetable broth helps thin the carrot sauce to a smooth, spreadable consistency.
Nutritional yeast gives the carrot sauce and tofu ricotta a cheesy, savory flavor. Stick to fortified nutritional yeast for extra protein, fiber, and vitamin B12!
Lemon juice brightens up the creamy sauces to balance the richness.
Extra-firm tofu creates the base for the vegan ricotta. Make sure you press it well so the filling isn’t watery.
Spinach adds color, flavor, and a boost of veggies to the tofu ricotta.
Artichoke hearts give the ricotta filling a delicious spinach-artichoke dip-inspired twist.
Vegan Parmesan adds an extra hit of cheesiness to the spinach-artichoke ricotta.
Italian seasoning, oregano, and thyme bring layers of earthy, herby flavor to each layer of this Vegan Lentil Lasagna.

How to serve this Vegan Lentil Lasagna

Serve it with garlic bread to soak up the extra sauce.
Pair it with a salad made with mixed greens, cherry tomatoes, cucumber, and a bright lemon vinaigrette.
Enjoy alongside roasted vegetables (like broccoli or Brussels sprouts) for an easy veggie-packed dinner.
Keep it cozy with a bowl of tomato or vegetable soup on the side.

Substitutions & variations

Lasagna noodles – Use oven-ready, no-boil lasagna noodles if you prefer to skip the soaking step. Gluten-free lasagna noodles also work well for a gluten-free version!
Vegan mozzarella – Swap in your favorite dairy-free shredded cheese, or just leave it off for a lighter lasagna.
Brown lentils – Green lentils would also work for this recipe. You can also cook your own lentils instead of using canned if you’d like.
Spinach – Try chopped kale or Swiss chard for a slightly different flavor. Make sure you cook them until tender before adding them to the ricotta.
Load up on veggies – Add sautéed zucchini, mushrooms, or bell peppers to the walnut-lentil sauce for even more vegetables.
Make it spicy – Sprinkle some red pepper flakes into the walnut-lentil sauce to give it a spicy kick.

Quick recipe tips

Don’t skip the noodle soak (unless you’re using no-boil lasagna) — it makes the noodles flexible and much easier to layer without worrying about them breaking.

Keep the carrot sauce spreadable by adding the vegetable broth a little at a time as you’re blending. You want it creamy, but not so thick that it’s difficult to layer.

Press the tofu well for the best ricotta-like texture. Extra moisture can make the filling watery.

Give it a good rest before slicing. Those 15-20 minutes make a big difference in helping the layers set up nicely so you can get a cleaner slice.

Step-by-step instructions

Soften the noodles (if using regular noodles): Place the lasagna noodles in a large baking dish and cover with hot water. Soak for 20-30 minutes, until softened. Drain and set aside.
Make the walnut-lentil sauce: Heat olive oil in a large skillet over medium heat. Add onion and cook for 5-7 minutes, until softened. Add garlic and cook for 1 minute. Stir in lentils and walnuts and cook for 2-3 minutes. Add diced tomatoes, Italian seasoning, oregano, salt, and black pepper. Simmer over low heat for 15-20 minutes, stirring occasionally.

Roast the carrots and garlic: Preheat oven to 400°F. Toss the carrots with 1 tablespoon olive oil and place on a baking sheet. Wrap the garlic in foil with the remaining 1 tablespoon olive oil. Roast for 25-30 minutes, until the carrots are very tender and lightly browned.
Blend the carrot sauce: Squeeze the roasted garlic from its skins. Add the roasted carrots and garlic to a high-speed blender with the cashews, ½ cup vegetable broth, nutritional yeast, lemon juice, salt, pepper, and thyme. Blend until smooth and creamy, adding more broth as needed.

Make the tofu ricotta: Heat 1 tablespoon olive oil in a skillet over medium heat. Add spinach and cook for 2-3 minutes, until wilted. Add tofu, nutritional yeast, lemon juice, remaining olive oil, garlic, Italian seasoning, salt, and pepper to a food processor. Pulse until crumbly and ricotta-like. Transfer to a bowl and fold in the spinach, artichokes, and vegan parmesan.

Assemble the lasagna: Reduce oven temperature to 375°F and lightly grease a 9×13-inch baking dish. Spread a thin layer of walnut-lentil sauce on the bottom. Add 4 noodles, overlapping slightly. Spread with ⅓ of each sauce and ricotta mixture. Repeat twice more, finishing with the carrot sauce and ricotta. Top with vegan mozzarella.
Bake and rest: Cover with foil and bake for 30 minutes. Uncover and bake for another 15-20 minutes, until bubbling and golden on top. Let rest for 15-20 minutes before slicing.

Make ahead & storage

This Vegan Lentil Lasagna is made for meal prep! You can prepare the components ahead of time, assemble it when you’re ready, or keep it in the freezer for an easy dinner down the road.

Meal prep

Prep the layers: The walnut-lentil sauce, creamy carrot sauce, and spinach-artichoke ricotta can be prepared up to 3 days ahead and stored in separate airtight containers in the fridge.
Assemble ahead: You can assemble the entire lasagna up to 1 day in advance, cover tightly, and refrigerate until ready to bake. Add a few extra minutes to the baking time if baking straight from the fridge!

Storing leftovers

Fridge: Store leftover lasagna in an airtight container in the fridge for up to 4 days.
Reheat: Reheat individual portions in the microwave, or cover and warm in a 350°F oven until heated through.
Let it rest: The lasagna tends to hold together even better after it has chilled, making leftovers especially easy to portion and reheat.

Freezing

Freeze the whole lasagna: Assemble the lasagna in a freezer-safe baking dish, but hold off on baking it. Cover tightly with foil and freeze for up to 3 months.
Freeze individual portions: Once baked and cooled, slice the lasagna into portions and freeze in airtight containers for easy grab-and-go meals.
Thaw before baking: For best results, thaw the assembled lasagna overnight in the fridge, then bake as directed, adding extra time as needed.

FAQ

Yes! This recipe uses regular lasagna noodles. I recommend soaking them in hot water for 20-30 minutes, which softens them so that they’re easier to layer.

Sure! Just use your favorite gluten-free lasagna noodles and check that your other packaged ingredients, such as the vegan cheese and lentils, are certified gluten-free if needed.

Yes. Cooked green or brown lentils can be used in place of canned lentils; just make sure they’re cooked until tender and well drained before adding them to the sauce.

Yes. You can prepare the individual components up to 3 days ahead or assemble the entire lasagna up to 1 day in advance and keep it covered in the fridge until you’re ready to bake.

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5 from 1 vote

Vegan Lentil Lasagna with Spinach-Artichoke Ricotta

This Vegan Lentil Lasagna takes classic lasagna to the next level with layers of walnut-lentil sauce, a creamy carrot sauce, and spinach-artichoke tofu ricotta. It’s a hearty, veggie-packed vegan dinner that feels indulgent and healthy!

Course Main Course

Cuisine Italian

Prep Time 45

Cook Time 50

Total Time 1 35

Servings servings

Calories 500kcal

Ingredients

Lasagna

12 lasagna noodles
1 cup shredded vegan mozzarella

Lentil-Walnut Sauce

2 tablespoons olive oil
1 medium yellow onion diced (about 1 cup)
4 cloves garlic minced
1 28-ounce can diced peeled tomatoes
1 15-ounce can brown lentils drained and rinsed
½ cup chopped walnuts
1 teaspoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

Creamy Carrot Sauce

3 medium carrots chopped (about 1½ cups)
1 small head garlic
2 tablespoons olive oil divided
¾ cup raw cashews soaked and drained
½-¾ cup vegetable broth
¼ cup nutritional yeast
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme

Spinach-Artichoke Ricotta

16 ounces extra-firm tofu drained and pressed
5 ounces spinach chopped
1 14-ounce can artichoke hearts drained and chopped
¼ cup nutritional yeast
2 tablespoons lemon juice
2 tablespoons olive oil divided
2 cloves garlic minced
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons vegan parmesan

Instructions

Soften the lasagna noodles

Place the lasagna noodles in a large baking dish or shallow pan and cover with hot water. Let them soak for 20-30 minutes, until softened but not completely cooked. Drain and set aside. Feel free to skip this step if using no-boil noodles!

Make the walnut-lentil sauce

Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and cook for 5-7 minutes, until softened.
Add the garlic and cook for 1 minute, until fragrant.
Add the lentils and chopped walnuts and cook for 2-3 minutes, stirring occasionally.
Add the diced tomatoes, Italian seasoning, oregano, salt, and ¼ teaspoon black pepper. Stir to combine.
Bring the sauce to a simmer, then reduce the heat to low. Cook for 15-20 minutes, stirring occasionally, until slightly thickened. Taste and adjust the seasonings as needed.

Make the creamy carrot sauce

Preheat the oven to 400°F.
Place the chopped carrots on a baking sheet and toss with 1 tablespoon olive oil.
Cut the top off the head of garlic to expose the cloves. Place it on a piece of aluminum foil, drizzle with the remaining 1 tablespoon olive oil, and wrap tightly.
Place the wrapped garlic on the baking sheet with the carrots. Roast for 25-30 minutes, until the carrots are very tender and lightly browned.
Let the roasted garlic cool enough to handle, then squeeze the cloves from their skins.
Add the roasted carrots and garlic to a high-speed blender along with the soaked and drained cashews, ½ cup vegetable broth, nutritional yeast, lemon juice, salt, black pepper, and thyme. Blend until completely smooth and creamy, adding more vegetable broth as needed to reach a thick but spreadable consistency.

Make the spinach-artichoke ricotta

Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the chopped spinach and cook for 2-3 minutes, stirring occasionally, until wilted.
Add the pressed tofu, nutritional yeast, lemon juice, remaining 1 tablespoon olive oil, garlic, Italian seasoning, salt, and black pepper to a food processor.
Pulse several times until the tofu resembles ricotta. Do not over-process; the mixture should retain some texture.
Transfer the tofu mixture to a bowl and fold in the wilted spinach, chopped artichokes, and vegan parmesan. Taste and adjust the salt and lemon juice as needed.

Assemble the lasagna

Reduce the oven temperature to 375°F. Lightly grease a 9×13-inch baking dish.
Spread a thin layer of the walnut-lentil sauce over the bottom of the baking dish.
Arrange 4 lasagna noodles in a single layer, overlapping them slightly as needed. Spread ⅓ of the remaining walnut-lentil sauce, ⅓ of the creamy carrot sauce, and ⅓ of the spinach-artichoke ricotta evenly over the noodles.
Repeat the layers two more times, using 4 noodles and ⅓ of each filling for each layer. Finish with the creamy carrot sauce and spinach-artichoke ricotta and sprinkle the vegan mozzarella over the top.
Cover tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until bubbling around the edges and golden on top.
Let the lasagna rest for 15-20 minutes before slicing. This allows the creamy layers to set, making it easier to get clean slices.