Vegan Baked Ziti
Recipe type: Vegan
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
*Recipe adapted from Nora Cooks
  • 1 pound whole wheat penne or ziti pasta, cooked
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 white onion, diced
  • 1 (15 oz) can lentils, drained and rinsed
  • 1 (24 oz) jar of pasta sauce (we love Pizza Girl Marinara)
Vegan Cheese Sauce:
  • 1 cup cashews, soaked in very hot water for 10 minutes
  • ½ cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 garlic clove
  • ¼-1/2 teaspoon salt
Vegan Parmesan Cheese:*
  • ½ cup cashews
  • ½ cup nutritional yeast
  • ½-1/4 teaspoon salt
  1. Preheat oven to 375.
  2. In a sauce pan, saute garlic and onions with olive oil, 3-5 minutes. Add lentils and marinara and cook for another 5 minutes.
  3. Combine all cheese sauce ingredients in a high-powered blender and puree until smooth.
  4. In a blender or food processor, pulse cashews, nutritional yeast, and salt until flakey.*
  5. Combine pasta + lentil marinara mixture.
  6. In a baking dish, layer half the pasta, half the lentil/marinara sauce, and half of the cheese sauce. Repeat with remaining ingredients.
  7. Top with vegan parmesan.
  8. Bake for 25 minutes.
*Make vegan Parmesan ahead of time and store in fridge for up to 6 months.
Recipe by Whitney E. RD at