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Vegan Lentil Lasagna with Spinach-Artichoke Ricotta
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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 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 8 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.

Nutrition

Calories: 500kcal | Carbohydrates: 55g | Protein: 19g | Fat: 24g | Fiber: 9g