This indeed is the BEST Vegan Lentil Spinach Lasagna! Layered with delicious tofu ricotta, green lentil marinara and loads of fresh spinach, this lasagna is protein packed for sure!


After searching vegan lasagnas since giving up animal products, we have come up with the WINNING Formula!

The great thing about lasagna dish is you can fill with whatever vegetables you would like such as zucchini, mushrooms, spinach, onion, summer squash, eggplant, etc.

And today's recipe has whole green lentil, spinach, and eggplant that you can get easily from grocery store.

This lasagna has lots of protein. Take a look at this protein powerhouse, Whole Green Lentils! Each 1 cup of cooked green lentils has 24 grams of protein; these sums a LOT of nutrition to this meal.


Noooo, you don’t need to precook lasagna noodles at all! Say WHAT?!
That is one great thing you will love this recipe. NO stickiness during assembling what so ever!!
Why you don't need to precook lasagna noodles? It's because it will be cooked during the baking process.
That's why we use 2 jars of pasta sauce to have enough liquid to cook the noodles. It seems like too much sauce, but it works really well!

With a protein-packed whole green lentil pasta sauce, tofu ricotta and loads of fresh spinach, this lasagna will fill everyone, plant-based, vegan or not!


Vegan Lentil Spinach Lasagna Ingredients

For Making Sauce

Dried whole green lentils: 1 cup
2 jars of 24oz pasta sauce

For Making Tofu Ricotta

Firm tofu, dehydrated: 2 blocks
Nutritional yeast: 2/3 cup

Lemon juice: 3 tbsp (if you prefer using fresh ones, use 1 and 1/2 lemons.)
Sea salt: 1 tsp

Fresh basil leaves: 1 handful
Garlic powder: 1/2 tsp

Other Ingredients:

Baby spinach: 2-3 cups
Eggplant: 2 (small size or to fill each layer)
lasagna noodles: 6 to 9 uncooked (whole grain or gluten-free if needed)
Plant-based cheese


Make the Pasta Sauce: First, cook your whole green lentils. Add 1cup (0.24 l) dried whole green lentils and 3 cups (0.71 l) of water to a medium size pot. Cook for about 20 minutes. Dump the whole green lentils in a strainer and drain the water, then put them back in the medium size pot and add pasta sauce and mix them well. Set aside. Preheat the oven to 375 degrees.

Make the Tofu Ricotta: Add the dehydrated tofu, lemon juice, sea salt, basil, nutritional yeast, and garlic powder and mix them well until smooth and well combined.

Add enough whole green pasta sauce to cover the bottom of a deep rectangle pan.
Next, add 3 lasagna noodles (uncooked).
Spread half of the Tofu Ricotta onto the noodles.


Cover with the rest of the Ricotta over the lasagna noodles.
Then the rest of the spinach and Eggplant. (If your pan is deep enough, place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.)

Then cover with pasta sauce and sprinkle basil on top.

Cover tightly with foil. Bake for 40 minutes and then remove the lasagna from oven and put cheese on top and transfer the lasagna back into the oven for another 20 minutes. Total baking time is 1 hour.
Let cool at least 15 minutes prior to cutting and serving.

Let us know if you try this easy vegan lentil spinach lasagna recipe.
We would love to hear it. 🙂