The vegan lasagna that made my lifelong meat-eating dad completely forget to ask where the beef was

My dad has eaten meat at literally every dinner for 60 years. The man considers a meal incomplete without animal protein. So when he asked for seconds of my vegan lasagna without once mentioning the missing beef, I knew I'd cracked the code.

The secret isn't trying to replicate meat. It's building so much umami, richness, and texture that your brain doesn't register anything as absent. This lasagna delivers on every level that matters: it's hearty, comforting, and deeply satisfying.

Ingredients

For the lentil-walnut filling:

• 1 cup brown or green lentils, cooked
• 1 cup walnuts, finely chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce or tamari
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• 3 cups marinara sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

For the cashew ricotta:

• 2 cups raw cashews, soaked 4 hours or overnight
• 1/2 cup water
• 3 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper

For assembly:

• 12 lasagna noodles, cooked according to package
• 2 cups vegan mozzarella, shredded
• Fresh basil for garnish

Instructions

1. Make the lentil-walnut filling. Heat olive oil in a large pan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook another minute. Stir in tomato paste and cook for 2 minutes. Add cooked lentils, walnuts, soy sauce, oregano, basil, and smoked paprika. Cook for 3-4 minutes, stirring frequently. Pour in marinara sauce, season with salt and pepper, and simmer for 10 minutes. The mixture should be thick and rich.

2. Prepare the cashew ricotta. Drain soaked cashews and add to a food processor with water, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy, scraping down sides as needed. The texture should resemble traditional ricotta.

3. Assemble the lasagna. Preheat oven to 375°F. Spread a thin layer of lentil-walnut filling on the bottom of a 9x13 inch baking dish. Layer 4 noodles, half the remaining filling, half the cashew ricotta, and a third of the vegan mozzarella. Repeat layers once more. Top with final 4 noodles, remaining mozzarella, and a bit more marinara if desired.

4. Bake. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until cheese is melted and edges are bubbling. Let rest for 15 minutes before slicing. This step is crucial for clean cuts.

Tips and variations

Make it ahead: Assemble the lasagna up to 24 hours in advance and refrigerate. Add 10 extra minutes to covered baking time if going straight from fridge to oven.

Freeze it: This lasagna freezes beautifully for up to 3 months. Thaw overnight in the fridge before baking, or bake from frozen at 350°F for about 90 minutes covered, then 15 minutes uncovered.

Boost the umami: Add a tablespoon of miso paste to the lentil mixture or a few tablespoons of sun-dried tomatoes for extra depth.

Swap the nuts: If you're allergic to cashews, use silken tofu blended with the same seasonings for the ricotta layer. For the filling, sunflower seeds work in place of walnuts.

Add vegetables: Sautéed mushrooms, spinach, or zucchini make excellent additions to the filling layer. Just make sure to cook out excess moisture first.