Easy Vegan Lasagna

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White ceramic dish filled with Classic Vegan Lasagna topped with fresh parsley

You might have realized by now that I have a thing for lasagna (exhibit A, B, C, D, and E). But you can never have too much lasagna…am I right?!

Lasagna is the ULTIMATE comfort food!

Wood cutting board with ingredients for making our AMAZING Vegan Lasagna recipe

Origins of Lasagna

Perhaps like many of you, we were under the impression that lasagna originated in Italy. Turns out, its origin history is more complicated!

Some say the concept originated in ancient Greece where layered dough sheets (called laganon) were cut into strips and baked. Others claim it resembles a Roman dish recorded in a cookbook in the 1st century AD. And still others place its origin in England or Italy in the 14th century, where cookbooks describe the concept of layering cheese and pasta in a dish and baking it. (source)

But it wasn’t until the 16th century that tomato-based versions were recorded that more closely resembles today’s lasagna. Those versions came from Italy. So to everyone who ever contributed to the invention of lasagna, we’re forever grateful!

How to Make Vegan Lasagna

This simple 10-ingredient lasagna is our plant-based take on classic lasagna. And dare I say, it’s AMAZING!

It all starts with sautéing protein-rich tempeh or mushrooms — your choice!

Using a wooden spoon to sauté mushrooms and tempeh in a cast-iron skillet

Next come coconut aminos and spices to give the sauce extra flavor. Add in homemade or store-bought marinara and you’ve got yourself some seriously good lasagna sauce.

Cast-iron skillet filled with homemade vegan lasagna sauce

Then it’s time for the cheese layer — made with macadamia nuts and ready in just 5 minutes with a little help from the food processor.

Food processor filled with a batch of freshly made Macadamia Ricotta for Vegan Lasagna

Once you’ve got your sauce, cheese, and noodles, it’s time to start layering. Can we start a little jingle?

Sauce, Noodles, Cheese. (Repeat x2)

Showing the vegan cheese layer of a batch of our Easy Vegan Lasagna

And then on the fourth repetition, let’s change it up a bit:

Sauce, Noodles, SAUCE!

Ceramic baking pan filled with a batch of our Easy Vegan Lasagna topped with Vegan Parmesan

Sprinkle with our homemade vegan parmesan cheese and fresh parsley for even more flavor.

Slice of Vegan Lasagna alongside marinara, Vegan Parmesan, and the rest of the batch of lasagna
Pan of Easy Vegan Lasagna with a serving removed

We hope you love this vegan lasagna! It’s:

Protein-packed (15.9 grams/serving)
& Delicious

What To Serve with Lasagna

This lasagna would be a great make-ahead meal for the work week or a simple and filling dinner for the whole family. It’s delicious on its own but would also pair well with our Simple Green Salad with Lemon Vinaigrette or Apple Pecan Arugula Salad.

If you try this recipe, let us know! We love seeing your comments, ratings, and photos tagged @minimalistbaker on Instagram. Cheers, friends!

Using a fork to grab a bite of our flavorful Vegan Lasagna recipe

Easy Vegan Lasagna

Incredibly flavorful, hearty vegan lasagna made with 10 ingredients! Tender lasagna noodles are layered with Macadamia Nut Ricotta and tempeh-infused marinara sauce! Swoon.
Author Minimalist Baker
Baking dish of Easy Vegan Lasagna topped with chopped parsley
4.82 from 64 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 (servings)
Course Entrée
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 1 Tbsp avocado or olive oil
  • 8 oz tempeh*, finely chopped (ensure gluten-free friendly as needed)
  • 2 Tbsp coconut aminos (or sub tamari or vegan worcestershire sauce, but slightly reduce amount)
  • 1/2 tsp fennel seed (optional)
  • 1/4 tsp red pepper flake (optional)
  • 2 (25-oz) jars favorite marinara sauce (or DIY*)


  • 2 ¼ cups raw macadamia nuts (or raw cashews, soaked for 1 hour in hot water, then drained)
  • 3 ½ Tbsp lemon juice
  • 4 Tbsp nutritional yeast (plus more to taste)
  • 3/4 tsp garlic powder
  • 1/3 scant tsp sea salt
  • 1/3 – 3/4 cup water


  • 1 (10-oz) box vegan-friendly lasagna noodles (gluten-free as needed*)

FOR SERVING (optional)


  • Preheat oven to 350 degrees F (176 C). Set out a large baking dish (9×13 inch or similar size) and lightly grease.
  • Begin by preparing/warming your sauce. Heat a large pot or rimmed 12-inch skillet over medium heat. Once hot, add oil and tempeh (or mushrooms — we used a mixture of both) and begin sautéing, stirring occasionally, for about 3 minutes.
  • Add coconut aminos (or worcestershire sauce), fennel (optional), and red pepper flake (optional) and continue sautéing for another 5 minutes. The mixture should be golden brown and well cooked.
  • In the meantime, if using noodles that require boiling, bring a large pot of water to a boil (otherwise skip this step). Once boiling, add a healthy pinch of salt and your lasagna noodles (or other pasta shape). Cook according to package instructions to achieve an al dente texture — tender with a little bite. Then drain and set aside. Optional: Drizzle pasta with a little oil to prevent sticking.
  • To the tempeh and/or mushrooms: Add your marinara sauce and stir to combine. Cook on low for about 5 minutes to marry the flavors. Then taste and adjust flavor as needed, adding salt to taste or red pepper flake for heat. Turn off heat and set aside.
  • Next, make your "cheese." Add macadamia nuts (or sub soaked cashews) to a food processor or a high-speed blender along with lemon juice, nutritional yeast, garlic powder, and sea salt and mix/blend into a loose paste.
  • Add lesser amount of water (1/3 cup or 60 ml as original recipe is written // adjust if altering batch size). Continue mixing, scraping down sides as needed. Then add more water — 1 Tbsp (15 ml) at a time — until a thick paste forms. I find I get the best texture results with a food processor, but a blender can work, too. It just generally requires more scraping and more liquid. For texture, you’re looking for a thick, spreadable soft “cheese.”
  • Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for saltiness, lemon juice for acidity/brightness, or garlic powder for garlic flavor. Blend again to combine.
  • To begin assembly, add a thin layer of marinara sauce to your baking dish. Spread to ensure even distribution. Then add a layer of the cooked pasta noodles (or uncooked noodles if using no-boil). Top with 1/3 of your cheese mixture and spread into an even layer.
  • Add another layer of marinara sauce and use a spoon to spread over the cheese layer to coat. Then add another layer of noodles. Top with 1/3 of the cheese and spread into an even layer.
  • Add another layer of marinara sauce and spread into an even layer. Then top with another layer of noodles and remaining 1/3 of the cheese, and spread into an even layer. Top with another layer of marinara sauce and spread into an even layer.
  • Top with another layer of noodles and top with remaining sauce. Optional: Top with a sprinkle of vegan parmesan cheese.
  • Transfer to the middle rack of your preheated oven and bake for 40-45 minutes uncovered, or until the sauce is bubbly and/or the edges are browned.
  • Carefully remove from the oven and let cool 5-10 minutes before serving. Then slice, serve, and enjoy. We recommend garnishing with additional vegan parmesan cheese and fresh chopped basil or parsley. See notes for freezing instructions*!



*Sub 8 ounces tempeh for 3 cups (~300 g) shiitake mushrooms, thinly sliced. We added both tempeh and mushrooms to our sauce for more texture and nutrition.
*To make this recipe freezer friendly, prepare as instructed. Once assembled, cover well and freeze up to 1 month. To bake, preheat oven to 350 degrees F (176 C), cover with foil, and bake for 30 minutes (if thawed) or up to 45 minutes – 1 hour (if frozen). Then remove foil and bake for another 5-10 minutes or until sauce is bubbly and hot.
*Though not vegan, we have used Cappello’s gluten free lasagna noodles and really enjoyed the texture and flavor! However, it does contain eggs so avoid if vegan or sensitive.
*DIY Marinara Recipe.
Nutrition information is a rough estimate calculated with all of the marinara sauce, all tempeh (no mushrooms), and whole wheat lasagna noodles, without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 serving Calories: 523 Carbohydrates: 40.1 g Protein: 15.9 g Fat: 37.7 g Saturated Fat: 6.1 g Sodium: 840 mg Fiber: 10.1 g Sugar: 17.2 g

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My Rating:

  1. Juniper says

    This was an absolutely GORGEOUS lasagna recipe…so easy to make, on the healthy side & just so good!! The fennel seed is such a nice touch. Thank you so much for this! I used mushrooms & a mix of macadamia & cashew nuts for the cheese. Just cause that’s what I had. 🥰💚

  2. Jackie Sarlitt says

    I’ve made this a few times and find it to be delicious but I think I need to include more “heat” as it has turned out to be a bit bland.
    On another note, I think your “prep” time is underestimated… unless I’m extremely slow! I use MANY of your recipes and absolutely love them but find my prep time is always so much longer then what is stated.
    Do you have a secret kitchen assistant (LOL!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jackie! Thanks for your review, we’re always on board for adding a little extra heat to recipes, so let us know how it goes if you give it a try! We do try to keep our times exact but it’s always variable! xo

  3. Leslie says

    This was absolutely delicious.
    I ended up with extra sauce (I was making half the recipe and forgot to cut that part in half, LOL), and just wanted to let you know that I tried just the sauce with a lasagna product made from hearts of palm and it came out delicious as well. Thanks for all your wonderful recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hearts of palm lasagna noodles – woah, haven’t seen those! Thanks so much for sharing, Leslie! xo

  4. MB Goldstein says

    This was wonderful!! I did use both the tempeh & 8 oz sliced mushrooms. I added 3/4 diced onion. (I made the apple pecan salad to go with this and it only used 1/4 of a purple onion, so I diced up the rest and used it in the sauce). I sautéed the onions in the olive oil first, then added the mushrooms, fennel seed and the tempeh and sautéed for 5-10 minutes before adding the Marinara sauce. Otherwise, completed as written. The Ricotta cheese made with Macadamia Nuts was great! The Parmesan cheese made from Cashews & Nutritional yeast & spices was also very good. Lovely dinner-thanks for making me look like I knew what I was doing!

  5. Katcsy says

    This healthier lasagna has become a family stable! For the “cheese”, I’ve sometimes subbed a portion of the nuts with tofu or canned chickpeas. And I’ve added some finely-chopped veggies such as onions, carrots, bell peppers, broccoli into the “sauce”. Yummy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoy it. Love all your creative modifications!

  6. Evie German says

    I made this tonight and It was delicious!!! Thank you! However I did make a few adjustments for what I had on hand. I used 1 pkg shiitake mushrooms instead of tempeh, red pepper Flakes and Mia’s store bought sauce, no fennel. I subbed kite hill ricotta because I was in a hurry. I used almost 2 tubs, next time will use only one. We are GF and only had Delallo’s Penne noodles. Layered it the same way and it was amazing! Thank you for keeping us Vegan and temporarily GF with such yummy dishes. You make it so easy to follow and modify! 🤗

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the creative modifications, Evie! We’re so glad it turned out well. Thanks for sharing! xo

  7. Tracy says

    One of my all-time favorite dishes! Takes a little bit more time than other recipes and it is worth it! Followed the recipe exactly as it is and wouldn’t change anything!

  8. Trish says

    I made the lasagne tonight and made everything from scratch. It took me about 2 hours. Whilst it wasn’t difficult it was just sooo time-consuming, I also thought it needed less tomato sauce and maybe a vegan bechamel. Nice flavour though.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Trish, if making from scratch next time, we’d suggest making the marinara, cheese, and vegan parmesan up to a few days in advance. Hope that helps!

  9. Aviva says

    Made this last night and wow, what a huge hit! Used cashews which I soaked in just boiled water for about 20 minutes while I prepped everything else, and that seemed to be enough time for them to blend up nice and smooth. Used extra lemon juice and salt in the cheese as well. The tempeh/mushroom mix was so good! Gave it a really nice texture and felt close to a ‘normal’ lasagna. I haven’t eaten meat in years and miss traditional lasagna, but won’t eat the overly processed fake meats, so this was such a treat. Also used tamari instead of a vegan worcestershire sauce. Thank you for such a super recipe. Been a long time fangirl of your recipes but never left reviews for some reason. Will be changing that now!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Aviva! We’re so glad you enjoyed it! xo

  10. VICKY says

    This lasagna is surprisingly delicious! I doubled the quantities and made 2 of these. One I froze and we had the other one yesterday. I used cashews instead of macadamia nuts, tempeh (first time using that amazing ingredient) and a store bought marinara. It was still top notch. I bet non vegans would love this as well. I am adopting this recipe for life. Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Vicky! Thanks so much for the lovely review and for sharing your modifications!

  11. Mae says

    This recipe is unbelievable! I have to say, I tasted the “cheese” filling while I was cooking and I was skeptical this would taste like real lasagna… I was wrong! Even my non-vegan family members enjoyed it. I used Banza brand chickpea lasagna noodles for some added protein. Thanks!

  12. Gabrielle says

    This was amazing. I subbed cashews in the cheese and you couldn’t even tell it was vegan. So yummy and delicious. Now I’m going to try using the nut cheese on pizza!

  13. Bayliss says

    So thankful for this recipe — I haven’t been able to eat lasagna in YEARS and it was so nice to finally eat it. I wasn’t sure how it would taste but with your vegan mozzarella and parmesan on top it is so good my dairy-eating sister decided to eat it for lunch every day for a week.

    One question: Do you have any suggestions for how to add more protein, besides using tempeh?

  14. Debbie Garnaut says

    This was absolutely delicious. So flavourful. I did 2 bottles of sauce and one tin of diced tomatoes with a dash of red wine and some extra herbs. Also added 2 layers of baby spinach on top of the red sauce. Mixed some grated bio cheese with my vegan parmesan. Will definitely make it again. Thank you.

  15. Dana says

    Such a delicious recipe Dana! I just made it to the T! I also made your ‘cashew parmesan’ recipe which I used to sprinkle On the top and it was really really good! Thx so much!


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Dana. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  16. Taylor says

    This was soo good! I omitted the part with the marinara over the stove, and just layered it in my lasagne straight out of the jar (no tempeh, mushrooms, or extra spices). I feel as that as long as you have a marinara that you know is delicious, you don’t need to fancy it up. This recipe was so simple and so so so good. I cannot wait to add this one to the books.

  17. Fifi says

    This is the first recipe that didnt work for me. I dont think my cashew mix was soft enough which left my lasagne very very dry. Combined with the cashew topping it was just too nutty for me. It smelt delicious as it was cooking though. If I made it again, I would make more marinara sauce and put extra water or even soy milk into the “cheese”.

  18. Kelly says

    Yum!! I used your almond ricotta recipe for the cheese and added in little slices of Mioyko’s mozzerella on the cheese layers. I halved your sauce recipe and made this in a glass loaf pan. Took closer to an hour in the oven with the noodles I was using (Barilla oven-ready GF). Turned out sooo well! Your recipes are consistently amazing, so thank you!

  19. Kristina says

    We just made this and it was really delicious! At the moment we love to try out new recipes with tempeh, so we have been very excited to try this recipe! We used cashews instead of macadamia and the “ricotta” turned out very well. Next time we would only like to add some more veggies and additional sauce, as it turned out a little dry. We will definitely make this again!

  20. Cristi says

    Do you have a suggestion for a good tasting nutrional yeast? I tried one from our local natural foods store. It was awful. I tried some other vegan cheese and it was awful too. These recipes look so good but I end up throwing them away because I don’t like the nutrional yeast taste.

  21. ALFR says

    Hi – I’d like to add spinach to this. I have a package of fresh spinach. Should I sauté it, blanch it, or layer it as-is?

    Also, can I use a jar and a half of marinara sauce? That’s all I’ve got. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      A jar and a half should work fine. We would recommend chopping the spinach and adding it to the sauce! Let us know how it goes!

      • ALFR says

        Thanks! I was in the moment and went ahead and made it with a jar and a half and you’re right; it was just fine. I sautéed the spinach with a little olive oil and salt and pepper and layered it in on top of the sauce – delicious! I made an entire container of it, but once sautéed, it resulted in a relatively mall amount. I am a massive spinach lover, so next time, I will at least double it to get a full layer. I’m never looking to emulate meat in any dish, so I skipped the tempeh, but in addition to more spinach, I think it would be fantastic with sautéed mushrooms. The basil garnish added a lovely dimension and I wanted a touch more of it. I wonder if it might be interesting to add a little dry basil to the sauce. Might try that next time. Thanks for the fabulous recipe!

  22. Jamie says

    Made this today for some friends and everyone loved it! Used tempeh and dried shiitakes, and added the shiitake broth from reconstituting them into the vegan cheese in lieu of water. Delicious.

  23. Madison says

    I absolutely LOVE this recipe. I didn’t miss real ricotta at all and found the macadamia nut cheese incredibly delicious! I added a layer of sautéed zucchini, onions, mushrooms and spinach and it was perfect. Your recipes have become such a big part of my life, thank you always <3

      • Laura says

        I have made many recipes from Minimalist Baker I love and even have the book. I made the sauce from scratch and this lasagna, following the recipe exactly. I am unfortunately tossing the entire pan of lasagna in the trash. I realise now that Nuts should not form the cheese of a vegan lasagna, tofu should. I made a delicious vegan kale tofu lasagna a couple of weeks ago from a different cookbook of mine, which was fantastic, so I have it to compare to this. This recipe was a miss for me.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Laura, we’re so sorry to hear you didn’t enjoy it! Would you mind sharing what you didn’t like about the nut-based cheese? It should taste rich and delicious and we wonder if it’s possible the nuts were rancid? That can cause a really unpleasant taste.

  24. Lisa Him says

    I had cashews left and was searching for a recipe to use them.
    I stumbled across your recipe and I ABSOLUTELY ADORE IT!
    For the sauce, I used vegan ground beef, mushrooms and spinach.
    It was so yummy!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lisa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  25. Karen Johnson says

    Excellent recipe! I did’t even miss the lasagna noodles. I used your Whipped Almond Ricotta in the recipe and it was so tasty and good. Thank you or such a great recipe!

  26. Rosey says

    Loved this! But we used no boil noodles and it came out very dry with the top layer of noodles actually still being crunchy. Having worked with no bake noodles before my gut told me to either add more sauce Than stated or bake with foil covering the pan most of the time. I didn’t do either and hence, crunchy noodles. What do you think I should do differently next time? Loved the tempeh in the marinara and loved the cashew cheese. Will make again with a tweak on the amount of sauce!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rosey, no-boil noodles can be a little hit or miss. If not vegan, we find that the Cappello’s Lasagna Sheets work best for a no-boil option. Otherwise, we think your other two suggestions sound promising!

  27. Liz says

    This is on regular rotation at my house. I made it for my elderly parents last night and they said I should open a ‘gourmet restaurant’. I baked it as instructed and it was fine. Used cashews in the cheez and mushrooms in the sauce.

    Another vegan hit Dana. Thank you for all of your delicious vegan recipes. They have really changed things up for us in a really good way.

  28. Jen says

    Thank you so much for this recipe (and every other one that you share), it has become a staple in our household and approved by my meat eating husband! I use cashews for the sauce as macadamias are crazy expensive here. And if I have time, I soak the cashews for about 8 hours in room temp water instead of hot. I also use GF pasta. A few times I have found the pasta to be a bit crunchy but I think that is just me needing to cook less or perhaps cover for part of the cooking time. Thanks again!

  29. Kat says

    OMG!!! I made this the other night and it was so delicous! My boyfriend who is now trying out the plant based lifestyle LOVED it and went back for seconds…and he is a bit of a picky eater. So this one is definitely going to be saved into our meal rotation. ? Thanks for making quality recipes!! ❤

  30. Katie says

    I made this with mushrooms yesterday, and it was so delicious. My meat eating husband LOVED it. Can I make the sauce and cheese a day ahead so I can sage a bit of time and just throw together for guests?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, Yay- thanks for sharing! And yes! You can definitely make the sauce and cheese ahead of time.

  31. Jack Zhu says

    Sorry for all of the questions! Also, where can you get raw cashews/ macadamia nuts? Can you just packaged Trader Joe’s nuts, and if so, do you still have to soak them in hot water? I also noticed that this recipe for cheese differs a little from the vegan parmesan cheese recipe here: https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/ in that the other recipe does not call for lemon juice or water. Can I follow the linked recipe for the cheese portion of this recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      yes, you can use raw nuts from anywhere! Traders usually has good prices. Ignore the vegan parm recipe – we’re going for more of a spreadable cheese on this one!

  32. Jack Zhu says

    Hi! Is it possible to make this recipe if you do not have a food processor? Is there getting around the food processor portion of this recipe? Would a blender/NutriBullet work?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work, actually! Nutribullet or blender! You may just need to double the “cheese” ingredients so it has enough volume to blend.

  33. Linda says

    Wow, Dana, this is amazing! I want to eat it every day.

    I used both mushrooms and vegan “meat” crumbles – I didn’t weigh/measure them, but used a pack of mushrooms and nearly a whole bag of the crumbles, and it worked great. I also added the red pepper flakes, which gave it a nice kick. It seemed like a lot of sauce at first, but I used every drop.

    Seriously, seriously good. And that cheese sauce! What else can I use it in?!

  34. Diana Delgado says

    Made this yesterday with your DIY marinara sauce and I subbed the lasagna noodles for butternut squash slices! Just fantastic!

  35. Chel D says

    This came out amazing (as do all your recipes!), and this was my first ever try at lasagna! I mixed the cheese with frozen crumbled firm tofu for that ricotta texture and look, and made some minor substitutions for what I had on hand but the base of this is flawless, thank you for creating and sharing!

  36. Jacki C says

    This is so so good and far better than other vegan lasagnas I have tried. To make the cashew cheese, I did a partial riff on the aioli sauce recipe you posted with the portobello mushrooms, incorporating roasted garlic. I also added a bag of Trader Joe’s frozen wild mushrooms to the sauce without decreasing the tempeh. Fabulous!

  37. Kelly Saracino says

    I was skeptical, but so happy with the results!
    I used tofu italian sausage (sliced and sautéed with minced onion and mushrooms ) and added this to the marinara. I also made the cashew cheese but mixed it with store-bought vegan ricotta. I topped it with cashew parm as your recipe suggested.
    Big hit for family and even better the next day reheated!

  38. Beth says

    This is the most amazing recipe. I’ve made it twice and I can’t believe how delicious and satisfying it is. I used Gardein Beefless Ground and Meatless Meatballs instead of tempeh because that’s what I had on hand. I made this lasagna and a regular cheese lasagna for a group of friends and everyone ate more of this one than the other one! They raved about it and several people wanted the recipe.

  39. Jessica Hashman says

    I made this Saturday (with cashews, without mushrooms/oil, & with your 1-pot marinara). It was AMAZING! The biggest victory, my 13 year old loved it! My 10 year old didn’t like the tempeh. I will make again without tempeh (maybe sub some smashed chick peas instead).

  40. Corey says

    Yup-nailed it!! So goood! Made it tonight. Used cashews and no mushrooms, a bit xtra chili flake for kick and kept tinkering with the cheese till it was just right for me (more salt, more nutritional yeast). Love that it is to adaptable and just freaking delicious!! Thank you!

  41. Lashonda says

    I absolutely loved this vegan lasagna recipe! It was so easy and delicious! Thank you Dana for the lovely and delicious vegan recipes you share with us!

  42. Allie says

    So easy! Used cashews and mushrooms. I had also made a traditional meat lasagna as I was feeding 10 (2 out of 10 are predominately plant based and the rest meat eaters). We had no leftovers of the vegan lasagna and still had plenty of the traditional. It is a delicious meal!

  43. Alex says

    This was very tasty! My omnivore husband liked it as well! I added a bit of sriracha to the marinara to give it a kick, other than that, I followed the recipe completely. My only complaint was that it was a little dry, but I did have leftover sauce, so next time, I will just slop it on!

  44. Ruby says

    This was so delicious! Am trying to eat more plant based and this will become a staple-even my carnivore husband liked it! I used 4 oz shiitake and 8 oz tempeh and added some red wine to the sauce (mostly to get all the sauce out of the jars!) and it was phenomenal-thank you!

  45. Jewel says

    Superb! I used the cashews for my cheese and mushrooms instead of tempeh. This is certainly a staple … so easy to make!

  46. elka says

    Q: I see you say sub 3 oz shiitake for 8 oz of tempeh but also say you did a mix.. so you used 4 oz of tempeh and 1.5 oz shiitake? or did you double the yummy bits in sauce? It looks yummy

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elka, if you’re mixing the two, we recommend cutting back the tempeh by half and using 3-4 cups mushrooms – shiitake being our preferred! Good luck!

  47. Caitlin says

    I made this for a family party and all the non-vegans loved it! It was delicious. We put shredded non-dairy cheese on top as well and substituted blended tofu for the cheese. Thank you so much for the recipe.

  48. Rony from https://easyquick.recipes says

    I have looked everywhere for a vegan lasagna recipe that is on everybody’s taste in my family, so thank you so much for this really awesome recipe, I look forward for much more recipe just like this one.

  49. Laurie says

    I made this last night and served it with the yummy lemony arugula salad with shallots.
    In addition to mushrooms and tempeh, I broke up two Beyond Meat burgers to make a bigger lasagna. The fennel seed added a really nice taste. It was soooo good!

  50. Sarina says

    10-year-old approved! Absolutely delicious! I added a bit more salt to the “cheese” as well as some dried oregano and parsley. Will definitely be making this again! Thank you so much for the wonderful recipe!

  51. Liz says

    Dana, you have saved my vegan life so many times with your wonderful, easy recipes. This one is no exception. Thank you for everything you do. I have not made a recipe of yours yet that isn’t simply fantastic! Well-done young lady.

  52. Sunaina says

    This is delicious and easy to make! So excited to find this amazing recipe, and my husband loves it, too! It tastes even better than “regular” lasagna, and the fennel is DIVINe. This is going on our regular rotation. So much gratitude! :)

    P.S. I used only shitake mushrooms (no tempeh), one jar garlic marinara and one jar basil marinara, and lots more nutritional yeast, salt, and garlic in the “cheese.”

    • Sunaina says

      Oh and I used only cashews and didn’t sprinkle any vegan parm on top because we didn’t have any. Didn’t need it, was great as is! Going to try making with lentil lasagna next as I read on a other comment. Yay!

  53. Judith Coteff says

    I love this website! Thank you for sharing recipes that make vegan meals delicious. My husband is not going into this journey of meatless as enthusiasticly and when I brought out the tempeh I thought we had a deal breaker. But I found another “meatless” meat sauce on America’ Test Kitchen that uses chickpeas and mushrooms. Quick, easy and delicious. I love the vegan parmesan cheese. Thank you!

  54. Sylvie says

    I never ever would have thought of using fennel seeds for a tomato sauce. This turned out to be the best tomato sauce I ever tasted! I will hold on to that, and will keep on making it, with mushrooms or whatever other ingredients – it’s just a staple recipe you can whip up anytime.

  55. Bowie says

    I halved the recipe for my weekly meal prep, and I’m definitely saving this quick lasagna recipe for future lunches/dinners! It was really easy to assemble and make (just had to purchase the nutritional yeast), and once out of the oven, provided a week’s worth of food. It microwaves well and is incredibly comforting and filling. I used green lentil lasagna sheets, store bought marinara and raw cashews instead of macadamia nuts, and it turned out perfectly. Thank you for such an easy and delicious vegan meal!

    P.S. I’m not a vegan, but thoroughly enjoy eating a plant-based diet during the weekdays.

  56. Allison says

    Hi! I am making this for a party. What is the best way to reheat it? Planning on putting it in the fridge, not the freezer, until I serve it. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Allison, We would recommend assembling it, storing in the fridge, and then baking according to the same instructions. If you only have limited time before the party to bake, you could par-bake it beforehand and then finish baking just before. Hope that helps!

  57. Adela says

    Could you advise any “cheese” substitutes for the macadamia/cashew nuts for someone with nut allergies?

  58. Tessa Kendrick says

    I made this tonight and it was so freaking delicious! And super easy! My favourite kind of recipe ? the grocery store only had maple bacon flavoured tempeh so I had to use that, but it came out so good mixed with the sautéed mushrooms. It actually added a nice flavor. I used roasted macadamia nuts too because that’s all I had, still it was delicious. I also used oven ready brown rice noodles to save on more time. I’ll definitelt be making this again.

  59. Michelle says

    Delicious! We used cashews for the cheese and followed the recipe to the letter and it was excellent. My husband can’t stop talking about it, ate leftovers for breakfast, and can’t wait to eat more leftovers at dinner! Excited to have a healthier go-to lasagna recipe and to try with macademia nuts. Thank you so much!

  60. Erin says

    This was dope, thanks Dana!

    I made my own marinara (with fish sauce: mea culpa, vegans!) and used cashews for the cheese sauce. It really hit the spot, and is holding up well for work-lunch leftovers. My meat-eating partner also approves.

  61. Megan says

    So I’ve made a lot of your recipes and loved them, but this was one of the best I’ve had. I used macadamia nuts. I also added a touch of nutmeg in the “cheese sauce” (a secret from my grandmother. Thank you so much for this!

  62. Kim says

    I made this and it tasted delicious! I didn’t think the macadamia nut paste would taste very good but it’s like something ‘magical’ happens to it as it cooks and when it was all done, I would dare to say that most people would not be able to tell the nut paste from ricotta cheese regarding both the taste and texture. I am diabetic and am always looking for healthy recipes so I love this site. My only complaint is that too many of the recipes call for coconut oil, which is mostly saturated, unhealthy fat, but nothing is perfect and I have found ways to get around the coconut oil.

  63. Leonie Cramer says

    We love this recipe!
    I used both tempeh and mushrooms and threw in some left over broccoli. The cheese sauce is amazing!

  64. Rebecca says

    I absolutely love this site. Your recipes are the best, you are patient, kind and gracious with all the questions and comments. Please please don’t change. I feel safe coming to a place where I don’t have to try to overlook animal products. Thank you so very much!

  65. Meredith says

    I’ve not made this yet but plan to – could you substitute a thinly sliced zucchini for the noodles? I’m thinking maybe slicing them using a mandoline slicer and using them as the noodle layer. What do you think?

  66. Carolyn says

    This recipe looks amazing. Could you tell me what tempeh brand you use? Thanks for all your amazing recipes. Love the vegan parm. It is my go too always!!!

  67. Abbey says

    I am really excited to try this recipe but I have a gluten allergy and I was wondering if I could sub the tempeh for tofu?

  68. Laura says

    I will definitely be making is this over the weekend. YUM and thank you!
    Any thoughts about freezing portions once cooked? We’re a two person household so wondered if its a reasonable approach. ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think freezing once cooked is fine! You can see some notes on freezing under the recipe in “Notes.”

    • Laura says

      My husband and I loved this dish the second day most because the tomato sauce had really settlted down by then. Delicious ? and I did section some off to freeze for another time as well.
      Thank you again for the recipe and my husband wanted me to ask if you had a vegan bechamel lasagna recipe as well. ?

  69. Lydia says

    I made this tonight for two omnivorous, picky boys, ages 10 & 12. They both loved it!! I did too :) it was so so delicious and I’ll definitely make it again. And it was surprisingly easy to make, considering how intimidated I was by it at first glance! Huge hit ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely – thanks Lydia! Next time would you do us a favor and leave a rating with your review?! It’s super helpful for us and other readers. Thanks! xo

  70. Laura says

    Would a firm (or extra firm) tofu work in the sauce instead of tempeh? We’re not tempeh fans and my daughter won’t touch mushrooms (so picky!), but I’d love to give this recipe a shot!

  71. Kathleen @ Produce On Parade says

    This looks wonderful! I am wondering what vegan no-boil noodles you are able to find. Barilla in the last year added eggs to theirs so now I can’t seem to find any! Thanks for sharing such a terrific recipe, Dana :) Cheers from Alaska!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Kathleen! Yes, we noticed that, too! If not gluten-free, market pantry is a brand to try. If you are GF/Vegan, try Simply Balanced found at Target (if available). And if gluten free by but not vegan, we’ve found success with Cappelli’s no-boil noodles. Hope that helps!

  72. Hanna says

    This was so good that my husband had seconds — he NEVER has seconds! I used the cashews, since that’s what I had in the house, and I added some more crushed red pepper. In the future, I think i would increase the amount of “cheese” that I make for between the layers. The proportions in the recipe are fine, I would just like more of it in the casserole. Thank you so very much!

  73. Cherrelle Falconer says

    For the Vegan Parm, would Macademia’s be a good substitute to Cashews? Are they “creamy” like Cashews?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah I think that could work! But the flavor of macadamias will be more pronounced. I would suggest trying slivered almonds first. Hope that helps!

  74. JackieA says

    Hi. Did you skip steaming the tempeh before you sautéed? I always do this every time I use tempeh, I think it was from a tip from you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You certainly can! I just don’t find it absolutely critical in this recipe since there are so many other flavors going on.

  75. Megan says

    This looks SO GOOD! Lasagna is my carnivore husband’s favorite, and I would love to make this, but I have a nut allergy. Think I could use sunflower seeds for the cheese?

  76. cheryl niquette says

    This looks delicious!! Can’t wait to make it. Wondering about the nuts – are the soaking instructions just for the cashew option, or does the macadamia option need to be soaked as well? Thank you for all your great recipes!!

  77. Danielle says

    I’m looking forward to trying this! In case it is not obvious to others (I didn’t know for years), it might be helpful to some to update the ingredients to read “vegan Worcestershire sauce,” as it typically contains anchovies.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      At this time, we don’t own an Instant Pot. But if you give it a try, we would love to hear how it goes!

  78. Vicky says

    Thanks for the great recipes. This looks awesome. Wondering what I could sub for the tomato sauce part – my joints don’t like tomatoes. Thanks.

  79. Grady says

    Yep. Definitely gonna make this on the weekend, can’t wait! I’d also like to use a tempeh-mushroom combo–what ratio would you recommend? Or did you go with 8oz of tempeh and 3 cups of mushrooms?

    • Jennifer says

      I’m also wondering the same thing and would love to use both tempeh and mushrooms. You beat me to the question, lol. Can’t wait to hear Dana’s reply.

      And thanks, Dana, for sharing the recipe! Planning to make it tonight and can’t wait! :D

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hi there! I’m thinking if you’re mixing the two, I’d cut back the tempeh by half and use 3-4 cups mushrooms – shiitake being my preferred! Good luck!