Rich Vegan Lasagna with Lentil Mushroom Ragù

Lasagna is the kind of dish that gathers people around the table, fills the kitchen with warmth, and signals that this meal is meant to be savored slowly. This Rich Vegan Lasagna with Lentil Mushroom Ragù was created with that exact feeling in mind—cozy, indulgent, and deeply satisfying, yet entirely plant-based.

For many, lasagna is synonymous with long-simmered sauces, layers of creamy richness, and that unmistakable aroma as it bakes in the oven. This vegan version honors all of those traditions while reimagining them through thoughtful, wholesome ingredients. A hearty lentil and mushroom ragù forms the backbone of the dish, bringing depth, umami, and a meaty texture without relying on animal products. Mushrooms add earthiness and richness, while lentils provide protein and body, creating a sauce that feels robust and luxurious rather than light or compromised.

What truly elevates this lasagna is the balance between comfort and intention. The cashew ricotta is creamy and tangy, offering the familiar richness of traditional cheese layers while remaining dairy-free. Fresh herbs, garlic, and tomato build layers of flavor that deepen as the lasagna bakes, filling the house with that unmistakable “Sunday dinner” scent. Each slice holds together beautifully, revealing distinct layers that feel generous and celebratory.

This recipe is perfect for sharing—whether you’re cooking for family, hosting friends, or preparing a make-ahead meal for a busy week. It’s a dish that welcomes everyone at the table, vegan or not, and often surprises guests with just how satisfying plant-based comfort food can be. It’s equally suited for a quiet night in or as the centerpiece of a gathering, served alongside a simple green salad and crusty bread.

At its heart, this Rich Vegan Lasagna is about abundance, not restriction. It proves that vegan cooking can be bold, hearty, and deeply nourishing, offering all the comfort of a classic lasagna while embracing a more mindful, plant-forward way of eating.

Rich Vegan Lasagna (Serves 6-8)

Ingredients

Lentil Mushroom Ragù

• 2 tablespoons olive oil

• 1 yellow onion, finely diced

• 3 cloves garlic, minced

• 8 oz cremini or baby bella mushrooms, finely chopped

• 1 cup cooked green or brown lentils (or 1 can, drained and rinsed)

• 2 tablespoons tomato paste

• 1 (28 oz) can crushed tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ teaspoon smoked paprika

• ½ teaspoon red pepper flakes (optional)

• Salt and black pepper, to taste

Cashew Ricotta

• 1½ cups raw cashews, soaked in hot water 20–30 minutes, drained

• ¾ cup unsweetened plant milk (almond or oat work well)

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• 1 clove garlic

• 1 tablespoon white miso paste

• Salt, to taste

Lasagna Assembly

• 9–12 vegan lasagna noodles (regular or no-boil)

• 2 cups fresh spinach or sautéed kale

• 2 cups vegan mozzarella (store-bought or homemade)

• Fresh basil or parsley, chopped (optional)

Instructions

1. Make the Ragù
   Heat olive oil in a large pan over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 30 seconds more.
   Stir in mushrooms and cook until they release moisture and begin to brown. Add lentils and tomato paste; cook 1–2 minutes.
   Pour in crushed tomatoes, oregano, basil, smoked paprika, red pepper flakes, salt, and pepper. Simmer uncovered for 15–20 minutes until thick and rich.

2. Blend the Cashew Ricotta
   Add all ricotta ingredients to a high-speed blender or food processor. Blend until creamy but still slightly textured. Taste and adjust salt or lemon.

3. Assemble the Lasagna
   Preheat oven to 375°F (190°C).
   Spread a thin layer of ragù in the bottom of a baking dish. Add a layer of noodles, then ragù, dollops of cashew ricotta, spinach, and a sprinkle of vegan mozzarella.
   Repeat layers, finishing with sauce and mozzarella on top.

4. Bake
   Cover with foil and bake for 35 minutes. Uncover and bake another 10–15 minutes until bubbly and lightly golden.

5. Rest & Serve
   Let rest 10 minutes before slicing. Finish with fresh herbs and a drizzle of good olive oil.

This Rich Vegan Lasagna with Lentil Mushroom Ragù is the kind of dish that lingers long after the plates are cleared. It’s hearty, comforting, and deeply flavorful, offering all the satisfaction of a traditional lasagna while staying true to a fully plant-based approach. Each layer—from the savory lentil mushroom ragù to the creamy cashew ricotta—comes together to create a meal that feels generous, grounding, and made with care.

One of the greatest strengths of this recipe is its versatility. It’s elegant enough to serve to guests yet familiar and cozy enough for a weeknight dinner. The flavors deepen as it rests, making it an ideal make-ahead meal that reheats beautifully—perfect for busy schedules or when you want to spend more time at the table and less time in the kitchen. Leftovers, if there are any, are just as satisfying the next day.

This lasagna truly shines during the holidays, when gathering around comforting, shareable food matters most. It’s a wonderful centerpiece for holiday dinners, potlucks, or festive weekends when friends and family are coming and going. Because it’s vegan, it effortlessly accommodates a range of dietary needs without feeling like a compromise, allowing everyone at the table to enjoy the same warm, celebratory meal.

Paired with a crisp green salad, roasted vegetables, or crusty bread, this lasagna brings balance and abundance to any spread. More than just a recipe, it’s an invitation to slow down, cook with intention, and share something nourishing and meaningful. Whether served on a holiday table or a quiet evening at home, this Rich Vegan Lasagna delivers comfort, connection, and the kind of plant-based cooking that feels both indulgent and deeply satisfying.