Vegan Lasagna Toast

  • Author: Beth Hornback | Pass the Plants
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Cuisine: Vegan Italian American


All of the flavors of the best damn vegan lasagna, layered on crusty toasted bread – it’s vegan lasagna toast! A meal prep session ends with an easy dinner! Plant-based, oil-free, and lip-smacklingly tasty!



For the Lasagna Toast

Savory Cashew Cream

  • 2 cups raw cashews*
  • 1 cup water
  • 1 tablespoon nutritional yeast
  • 1 teaspoon chickpea miso, optional (any light miso will work)
  • 1 teaspoon salt
  • 1 Tablespoon unseasoned rice vinegar or apple cider vinegar

Protein-Packed Marinara Sauce

  • 2 28 ounce cans crushed tomatoes (I love the Muir Glen brand with basil)
  • 1 large sweet potato, peeled and diced (about 2 cups)
  • 1/2 cup red lentils, picked over and rinsed in a fine mesh strainer
  • 23 cloves garlic, minced
  • 1 teaspoon salt, more to taste
  • 1 teaspoon dried oregano, optional
  • 1 teaspoon olive oil, optional
  • 2 1/2 cups water

Vegan Spinach Ricotta

  • 1 cup raw cashews
  • 1012 ounce firm or extra-firm tofu drained (1 package is typically 10-12oz but can go up to 14oz, which also works fine)
  • 2 cups fresh baby spinach or 1 cup frozen spinach
  • ¼ cup fresh basil leaves
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon light miso (white, yellow, or chickpea)
  • 2 Tablespoons nutritional yeast flakes


Make the Savory Cashew Cream

Blend all ingredients in a high-speed blender or food processor until creamy and smooth.

Make the Marinara Sauce

  1. Heat 4 quart (or larger) saucepan over medium heat. Click here for Instant Pot/Pressure Cooker instructions.
  2. Sauté the garlic and salt in water or olive oil for 30 seconds or so, just to wake up the garlic flavor.
  3. Add the oregano, if using.
  4. Stir in the sweet potato and lentils, and cook for a minute or so.
  5. Add water, then bring to a boil, and reduce to a medium simmer.
  6. Simmer for 10-15 minutes until lentils are soft.
  7. Add in crushed tomatoes, and simmer for another 5 minutes to let the sauce come together.

Make the Vegan Spinach Ricotta

  1. In a food processor or blender, pulse cashews, garlic, miso, salt, and nutritional yeast until the mixture is fine and crumbly.
  2. Add the tofu, spinach, and basil and pulse until thoroughly combined.

Assemble the Lasagna Toast

  1. Preheat oven to broil at 450F.
  2. Thin savory cashew cream with water until it is a pourable consistency.
  3. Place bread slices on an oven-safe rack on a sheet pan. You can also place them on parchment paper directly on the sheet pan.
  4. Toast bread on top rack of oven until golden brown, 2-3 minutes. Watch carefully so it doesn’t burn!
  5. Flip bread over and toast the other side, 2-3 minutes. Keep your eye on it!
  6. Cut a clove of garlic in half and rub it on the hot surface of each piece of toast. (optional step)
  7. Spread a generous layer of vegan spinach ricotta on each slice of toast, about 1/2 cup per slice, depending on the size of the bread.
  8. Spread on a 1/4 cup of marinara sauce on top of the ricotta layer.
  9. Drizzle savory cashew cream over the marinara sauce, about 1/4 cup per slice.
  10. Broil for 2-5 minutes or until the cashew cream has browned in some spots. Be vigilant to remove from the oven before it gets too browned. It happens quickly!
  11. Serve and enjoy!

Keywords: vegan, plant-based, vegan recipes, plant-based recipes, oil-free, whole foods plant based, wfpb, wfpbno