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Close-up shot of a serving of lasagna on a plate with a spoonful of arugula pesto on top and basil ribbons sprinkled around. The dish is fresh out of the oven with steam rising from it.

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!
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Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Course Main Course
Cuisine vegan
Servings 8
Calories 394 kcal

Equipment

  • Large skillet
  • Pot for simmering cashews
  • Blender
  • Food processor
  • 9x13 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.
    Close-up shot of a small stainless steel pot on the white marble cooktop, filled with cashews covered with water, simmering gently. Steam rises from the pot, and a spoon rests beside it.
  • 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.
    Close-up shot of the same black skillet on the white marble cooktop with sliced mushrooms and chopped red bell pepper added to the onion and garlic, cooking until caramelized. The ingredients are sizzling and browning.
  • 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 9x13-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.
    Close-up shot of a 9x13-inch baking dish on the white marble cooktop, greased and beginning to layer with marinara sauce, lasagna noodles, mushroom bolognese, tofu ricotta, and basil ribbons. Each layer is neatly spread
  • 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.
    Close-up shot of the lasagna baking in the 9x13-inch dish on the white marble cooktop, covered tightly with foil, with a timer counting down in the background. The oven door is slightly open.
  • Serve: Spoon Arugula Pesto on top and sprinkle with basil ribbons.
    Close-up shot of a serving of lasagna on a plate with a spoonful of arugula pesto on top and basil ribbons sprinkled around. The dish is fresh out of the oven with steam rising from it.