When you’re craving a hearty, comforting dish but want to keep it plant-based, this Vegan Lasagna Bolognese hits all the right notes.
Layers of tender pasta, rich and savory tomato sauce, and a vegan Bolognese that’s packed with flavor come together in perfect harmony.
Top it off with a melty vegan cheese layer, and you’ve got yourself a plate of pure comfort food.
I first made this vegan lasagna for a family dinner, and it was gone before I could even grab a second serving!
The bolognese sauce is made with hearty lentils and mushrooms, giving it that perfect meaty texture.
Paired with a light dessert like Espresso Panna Cotta or refreshing Lemon Sorbet, this meal feels like a special occasion, even on a weeknight.
What I love about this recipe is that it’s not only comforting but also nourishing—no dairy or meat, just fresh, wholesome ingredients.
The layers of flavors and textures make each bite absolutely satisfying, and it’s a dish that everyone, regardless of dietary preference, will love.
Ready for a plant-based twist on a classic favorite? Let’s dive into this delicious lasagna recipe!
Why You’ll Love This Recipe?
- Rich and Flavorful: The Bolognese sauce made with lentils and mushrooms is rich and savory.
- Comforting Layers: The tender pasta and vegan cheese create the perfect texture combination.
- Plant-Based Perfection: No dairy, no meat—just wholesome, delicious ingredients.
- Crowd-Pleaser: Even non-vegans will be asking for seconds!
Vegan Lasagna Bolognese Recipe
This vegan lasagna combines rich mushroom bolognese, creamy tofu ricotta, and a blend of fresh herbs, baked to perfection and served with arugula pesto. A hearty, comforting, plant-based dish!
Equipment
- Large skillet
- Pot for simmering cashews
- Blender
- Food processor
- 9×13 inch baking dish
- Parchment paper (optional)
- Aluminum foil
Ingredients
- 1/3 cup cashews
- water to cover
Mushroom Bolognese Filling:
- 2 tablespoons oil
- one large onion diced
- 4 –8 garlic cloves rough chopped
- 1 lb mushrooms sliced
- 1 red bell pepper chopped
- 1 1/2 cups plant protein- crumbled soy chorizo cooked lentils, plant-based ground meat- see notes.
- 1/2 teaspoon fennel seeds optional
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon pepper
- pinch cayenne
- 25- ounce jar marina sauce- divided
- 2 big handfuls of chopped baby spinach
- 1/2 cup basil ribbons divided
Tofu Ricotta:
- 16- ounce block tofu firm or extra firm- do not use silken
- 3/4 teaspoon salt
- 2 tablespoons olive oil
- 1 garlic clove or 1 teaspoon granulated garlic
- 1 tablespoon nutritional yeast flakes
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1/4 cup fresh basil or parsley or 1 teaspoon dry Italian seasoning
- 12 No-Boil lasagna noodles
Instructions
- Simmer Cashews: Place cashews in a small pot, cover with water, and simmer for 15 minutes. Turn off heat and leave covered.
- Make Mushroom Bolognese: Heat oil in a skillet. Sauté onion and garlic for 3-4 minutes, then add mushrooms and bell pepper, cooking until caramelized. Stir in plant protein or lentils, spinach, and marinara sauce. Simmer for 5 minutes and season to taste.
- Blend Creamy Marinara Sauce: Add 1 cup marinara, drained cashews, and water to a blender. Blend until creamy, adding salt to taste.
- Make Tofu Ricotta: Pulse tofu, salt, olive oil, garlic, nutritional yeast, pepper, and basil/parsley in a food processor until creamy but textured.
- Assemble Lasagna: Grease a 9×13-inch baking dish. Layer with marinara sauce, lasagna noodles, mushroom bolognese, tofu ricotta, and basil ribbons. Repeat the layering, finishing with noodles, sauce, and foil.
- Bake: Cover tightly with foil and bake at 375°F for 50-60 minutes. Remove foil, test pasta for tenderness, and let stand for 10 minutes.
- Serve: Spoon Arugula Pesto on top and sprinkle with basil ribbons.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 394kcal |
| Carbohydrates | 51g |
| Fibre | 8.6g |
| Fat | 14g |
| Protein | 15g |
| Sugar | 10g |
Tips that Will Ease Your Job!
- Soak Cashews for Creaminess: Simmering cashews before blending gives them a smooth texture, perfect for making a creamy marinara sauce. You can also soak them overnight to save time if preferred.
- Mushroom Magic: For the best flavor and texture, use a mix of mushrooms like cremini and portobello. The mushrooms provide a meaty texture, while the soy chorizo or lentils add depth and protein.
- Caramelize Your Veggies: Sauté the onions, garlic, and bell peppers until they’re golden and caramelized for enhanced flavor. This step brings out the natural sweetness in the vegetables.
- Season as You Go: Don’t forget to taste the mushroom bolognese filling as it simmers and adjust the seasoning as needed. A pinch of fennel seeds adds a nice Italian touch, but it’s optional if you prefer a more traditional flavor.
- No-Boil Noodles: No-boil lasagna noodles save time and effort, but make sure they’re well covered with sauce so they cook through properly in the oven.
- Layer for Maximum Flavor: Layering the tofu ricotta, mushroom bolognese, and marinara sauce ensures a balanced and flavorful bite in every slice of lasagna. Don’t skimp on the basil ribbons—it adds a fresh, aromatic touch.
- Tofu Ricotta Consistency: If your tofu ricotta mixture is too firm, add a little more olive oil or water to smooth it out. The ricotta should be creamy with a slightly textured, chunky consistency.
- Avoid Dry Lasagna: To prevent the lasagna from drying out, make sure the noodles are adequately covered with sauce while baking, and keep it covered with foil until the last 10 minutes.
- Rest After Baking: Allow the lasagna to rest for 10 minutes before serving. This helps it set and makes slicing easier.
- Garnish with Arugula Pesto: A drizzle of homemade or store-bought arugula pesto adds a vibrant, peppery flavor that complements the richness of the lasagna perfectly.
