Home » Course » Entree » Simple Lentil Lasanga & Asparagus

Simple Lentil Lasanga & Asparagus

Lentil Lasanga is a simple dairy-free lasagna recipe made with cashew ricotta, protein-rich brown or puy lentils, and fresh asparagus for an easy comforting vegan meal the whole family will love!

top down view of a plate with a slice of simple vegan lasagna and asparagus, with almond parmesan and bread on the side

If you love a good lasagna then you’ll love this simple vegan lentil lasagna! And to add a healthy veggie, we’ll simply bake fresh asparagus right on top. It’s super simple and so delicious!

It reminds me of the lasagna I grew up with, not with the asparagus (that’s a new twist), but the cashew ricotta cheese is just as amazing and has that same texture and taste as traditional ricotta!

I just love a good find, especially when it’s one of those comfort foods I love so much every now and then. This is an outstanding replication and also passed the picky eater test – my daughter has approved it!

This is another super easy meal to put together, nothing complicated here. Feel free to add whatever veggies you like to this. And I love the addition of lentils or beans, adding a good dose of protein!

This will be a family favorite for sure!

ingredients for vegan lasagna laid on a marble slab, including noodles, pasta sauce, cashew ricotta cheese, lentils and fresh asparagus
Lentil Lasagne ingredients: lentils (brown or puy), pasta sauce, cashew ricotta, lasagna noodles, and asparagus.

Ingredient Notes

Here you’ll find everything you need, including variations and substitutions.

  • Noodles: I used whole grain lasagna noodles, use your favorite. Boil or no boil noodles both work. To make this gluten free, use GF lasagna noodles.
  • Protein: This time around I used prepared cooked lentils, the one’s from Trader Joe’s are flavorful and delicious! It was suggested in the comments and she was right, so I’ve added them to the recipe. The first time I used black beans, which was great too, but I like that the lentils are smaller and go a little better with the asparagus.
  • Cheese: This homemade vegan Cashew ‘Ricotta’ Cheese is absolutely delicious. If allergic to nuts, this Tofu Ricotta is fabulous as well!
  • Sauce: Make your own homemade Marinara Sauce, or use your favorite sauce.
  • Asparagus: When in season, asparagus is inexpensive and at its peak flavor! No subs here, and no canned asparagus allowed! :)
side by side picture of how to assemble vegan lasagna

How To Make Lentil Lasagna

  1. Cook pasta. Cook the pasta according to package instructions, set aside.
  2. Make cashew ricotta. While the waters heating up, make the cashew ricotta cheese, if you haven’t already. This will only take you 8 minutes or so, using the quick soak method for the cashews.
  3. Layer. Add 1/2 cup of the pasta sauce to the bottom of a 8 x 11 baking dish. spread around the bottom. Lay 3 lasagna noodles length wise over top the sauce, add 1/2 of the ricotta cheese, add half of the lentils, top with 3 lasagna noodles, and repeat until you’ve topped the last 3 noodles with sauce.
  4. Add asparagus. Add the asparagus spears width wise in a single layer. Drizzle with olive oil and balsamic vinegar.
  5. Bake. Place lasagna in a preheated, 350 degrees, oven, uncovered, for 20 – 25 minutes.
top down view of a white baking dish with assemble and cooked vegan lasagna baked with fresh asparagus on top

Serving Suggestions

Want to Prep Ahead & Freeze?

This lasagne is a great freezer meal! You can freeze it either before OR after baking. I typically freeze the lasagna after it’s assembled (but without the asparagus), but before baking (just my preference, because then it’s only baked once). When ready, add the asparagus and bake the lasagne from frozen as per the instructions above.

side view of a plate with a slice of simple vegan lasagna and asparagus, with almond parmesan and bread on the side

More Vegan Comfort Food Recipes!

If you try this simple lasagna recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

LENTIL LASAGNA & ASPARAGUS

A simple lentil lasagna featuring creamy cashew ricotta and asparagus for a hearty and delicious vegan meal that’s well balanced and ready in 1 hour!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: Serves 8
  • Category: Entree
  • Cuisine: Vegan

Ingredients

Scale
  • 1 jar (28 oz) pasta sauce (or make Marinara Sauce)
  • 11/2 cups cooked lentils or 1 can (15 oz) lentils, drained and rinsed
  • 2 cups vegan ricotta (Cashew Ricotta Cheese or Tofu Ricotta)
  • 1 lb. asparagus, ends trimmed
  • 12 whole-grain lasagna noodles

Instructions

Cashew Ricotta: Make your cashew cheese ahead of time and keep in the fridge. If you’re in a pinch you could just as easily prepare it while the noodles are cooking.

Preheat oven to 400 degrees.

Noodles: Cook your noodles, al dente, and set aside.

Layer: In the bottom of an 8×11 baking dish, add 1/2 cup of pasta sauce, then 3 noodles, 1/2 of the ricotta cheese, 1/2 of the lentils, and repeat with the noodles, sauce, cheese, beans, noodles, and sauce.

Top with asparagus, coating them lightly with some extra virgin olive oil and balsamic vinegar. Top with a few twists of sea salt and cracked pepper.

Bake for 20 – 25 minutes, until asparagus is slightly tender.

Serve with artisan bread on the side to wipe up any remaining sauce.

Store: If you manage to have any leftovers, store in airtight container in refrigerator for up to 5 – 6 days. 

Updated: This recipe was first published in October 2012 and updated in April 2019 with new photos and helpful tips. The only change made to the recipe was to use lentils instead of black beans, which is still an option.

FOLLOW TSV on FacebookInstagramPinterest, or RSS for more updates and inspiration!

16 Comments

  1. Tonya Johnson says:

    I’m making this for the second time today. I LOVE IT! Usually when my hubby goes away, I order takeout for myself. Not anymore!!

  2. Susan Humphrey says:

    Hi,

    I made this using 2 cups of cooked lentils added to the marinara sauce and a layer of spinach on top of the incredible cashew ricotta. Didn’t have any asparagus. Just finished a warm slice. It is so good! Thanks for the wonderful recipe.

    Susan

    1. Julie | The Simple Veganista says:

      Wonderful Susan, I love your substitutions! Cheers :)

  3. My beloved vegan next door neighbor just broke her leg and is going to be laid up for several weeks of recovery. I (not a vegan) am trying to make some freezer meals to take them so that her husband can easily cook some things while she is recovering. Do you have any idea how the cashew cheese does if you freeze the lasagna and then bake it later?

    1. Julie | The Simple Veganista says:

      Hi Ashley, I’m so sorry for the late response. And I’m sorry to hear about your neighbor. I hope she is doing ok. I’ve never froze this before baking, or after for that matter, so I can’t say for sure. That is a great question though and I should give it try just to see if you can. I wouldn’t see why not but again I can’t say for sure. That task will definitely be on my to do list. Best of everything to you both. :)

  4. Anonymous says:

    Seriously, you are amazing. Yummmm!!! It was delicious!

  5. Made this yesterday for part of Christmas dinner for my family. It was simple, quick and so delicious! It was better than I expected it to be

  6. Anonymous says:

    This was delicious! Thank you so much for all of your wonderful, helpful recipes. The cheese worked out surprisingly well. I used whole grain noodles and added some spinach, too. Turned out great!

    1. So glad you liked! The spinach sounds like a perfect addition along with your whole grain noodles. Thank you for stopping to share your thoughts. Cheers :)

  7. lysa jordan says:

    This is beautiful. What a great fast recipe idea!

  8. TheCookieFairy says:

    I miss lasagne now that I see this beautiful recipe. I can't believe it only requires 5 ingredients! A definite contender for my go-to comfort foods.

    1. Simplicity at it's finest…I just know you'll love it and be amazed like I was. This is something for all ages to enjoy. Cheers to good clean foods :)

  9. Vegenista says:

    Looks so good! I've tried the tofu ricotta from Veganomicon & love it. I'll be veganizing a butternut squash lasagna this week using the new "better than ricotta" from tofutti. I love the idea of using something less processed, so I'll have to try the cashew ricotta next!

    1. You will love this! I can't believe how much it has the same texture and taste when all put together. I agree the less processed stuff is always preferable. I think the cost comes out to be about the same too. This is so fresh, easy and tasty as any ricotta out there, even the dairy kind. It will work with your butternut squash too. Do try it soon, I think this may be your new favorite, thanks to Hipster Food for the recipe. :)

Leave a Reply

Your email address will not be published.

Recipe rating