Protein-Packed Luscious Vegan Lasagna

Creamy tofu ricotta, hearty lentil bolognese, fresh peppery arugula, and a little vegan mozzarella make a pretty wonderful lasagna. It is rich, comforting, and full of flavor, without making the cooking complicated.

The tofu and lentils give this plant-based lasagna its protein-packed foundation. No-boil lasagna sheets keep the assembly easy, and the greens bring their own lovely flavor to the tomato sauce. Make a quick dairy-free ricotta, let the bolognese simmer, and then layer everything up. The oven takes care of the rest.

Ingredients

These measurements are flexible, especially the tomatoes and seasonings. Aim for a hearty, spoonable sauce and nice, even layers rather than worrying about making every spoonful exact.

For the tofu ricotta

• 1 block extra-firm tofu
• About ½ cup nutritional yeast
• 3 to 4 garlic cloves
• Salt to taste, approximately 2 teaspoons in the preparation shown

For the lentil bolognese

• About 2 tablespoons olive oil or sunflower oil
• 1 yellow onion, diced
• 3 to 4 garlic cloves, diced
• 2 cups cooked green lentils, homemade or canned
• 2 teaspoons Italian seasoning
• 1 teaspoon red pepper, optional
• 1 to 2 cups diced or crushed tomatoes, depending on their consistency
• About ¼ cup vodka, optional, or white wine instead
• Salt to taste, approximately 2 teaspoons
• Black pepper to taste
• About 2 pounds fresh arugula, or spinach instead

For layering and baking

• About 1 cup crushed tomatoes or marinara for the bottom of the pan, plus additional sauce for the layers and top
• No-boil lasagna sheets, enough for your layers
• Vegan mozzarella, enough for your preferred topping
• Parchment paper and aluminum foil to cover the pan

Start with cooked lentils. Canned lentils are perfectly fine if you want to keep things easy. If you cook green lentils on the stovetop, allow about 30 minutes before making the sauce. For more background on this versatile ingredient, Harvard’s Nutrition Source has a useful guide to lentils.

1. Make the Dairy-Free Tofu Ricotta

Break the extra-firm tofu into pieces and put it into a food processor. Add the nutritional yeast, garlic, and salt, then blend just until everything comes together.

You want a crumbly ricotta texture, not a smooth paste. Process briefly and check the mixture as you go. It should be well combined but still have those little crumbles that make it feel like a ricotta filling.

Set the ricotta aside while you make the sauce. That is the dairy-free cheese layer done, with very little fuss.

2. Simmer the Hearty Lentil Bolognese

Add the oil, diced onion, diced garlic, and cooked green lentils to a pot. Stir everything around and let the heat begin cooking the onion and garlic.

Mix in the Italian seasoning and, if you like a little heat, the red pepper. It is entirely optional, so leave it out if that is your preference.

Once everything is heating through, add 1 to 2 cups of diced or crushed tomatoes. The amount depends on how much liquid your tomatoes contain. Stir, take a look, and adjust within that range to get a nice bolognese-style consistency: hearty and textured, but saucy enough to spread.

Let the sauce simmer on low for about 25 to 30 minutes so the flavors can come together.

An optional splash of vodka

If you are feeling a little adventurous, stir in about ¼ cup vodka as the sauce simmers. I enjoy the way it brings out the tomato flavor. White wine is another option, or you can leave the alcohol out altogether. It is a choice, not a requirement.

Add salt and black pepper to taste. About 2 teaspoons of salt is the amount used here, but taste your sauce and season it to suit you.

3. Wilt in the Fresh Greens

Stir the arugula into the hot lentil sauce, folding the leaves through until they wilt and blend in nicely.

Arugula adds a lovely peppery taste alongside the tomatoes and lentils. Spinach works too if that is what you prefer. Either way, the greens give the sauce a beautiful green flecking and another layer of flavor.

There is no need to cook the greens for very long. Just let them wilt into the sauce. The whole lasagna is still going into the oven, so they will have more cooking time there.

4. Layer the No-Boil Vegan Lasagna

Preheat the oven to 350°F and get out your lasagna pan.

Spread about 1 cup of crushed tomatoes or your favorite marinara across the bottom. I like crushed tomatoes for their straightforward, yummy tomato flavor, but marinara is a perfectly good choice.

1. Add the first pasta layer. Arrange the no-boil lasagna sheets over the tomato base.
2. Spread on the ricotta. Spoon some tofu ricotta over the sheets and gently press it into an even layer.
3. Add the bolognese. Spread the lentil and greens sauce evenly over the ricotta.
4. Repeat the layers. Continue with lasagna sheets, tomato sauce, ricotta, and bolognese until you have used the filling ingredients.
5. Finish the top. Add tomato sauce and your preferred vegan mozzarella.

The layers do not need to look fancy. Smoosh the ricotta across the pasta, spread the bolognese over it, and keep things reasonably even.

For the topping, use your favorite store-bought vegan mozzarella or homemade vegan mozzarella if you enjoy making your own.

5. Seal, Bake, and Rest

Cover the pan with a layer of parchment paper, then seal it tightly with aluminum foil. Make sure there are no gaps around the edges.

This matters with no-boil lasagna. The covered pan traps heat and steam, helping the pasta cook and become tender without a separate boiling step.

Bake at 350°F for about 35 to 40 minutes, then check for doneness. The lasagna sheets should be completely tender.

Once it is ready, let the lasagna sit for about 15 minutes before slicing and serving. Give those luscious layers a little time to settle, then cut into it and enjoy. Creamy ricotta, hearty lentils, peppery greens, and yummy tomatoes all in one pan. No complications needed.