5 from 1 reviews

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!


  • 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


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.