Classic Vegan Lasagna Bolognese

Ingredients

• Lasagna noodles12 oz
• Olive oil2 tbsp
• Yellow onion, finely chopped1 large
• Carrots, finely chopped2 medium
• Celery stalks, finely chopped2 medium
• Garlic, minced4 cloves
• Brown or green lentils, cooked2 cups
• Mushrooms, finely chopped8 oz
• Crushed tomatoes28 oz can
• Vegetable broth1 cup
• Dried oregano1 tsp
• Dried basil1 tsp
• Nutritional yeast2 tbsp
• Cashews, soaked1.5 cups
• Lemon juice2 tbsp
• Garlic powder1 tsp
• Unsweetened plant-based milk1/4 cup
• Saltto taste
• Black pepperto taste
• Fresh basil, for garnisha few leaves

Steps

1. 1

   Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions.

2. 2

   For the bolognese sauce: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 8-10 minutes. Add garlic and cook for 1 minute more.

3. 3

   Stir in cooked lentils and chopped mushrooms. Cook for 5 minutes until mushrooms release their liquid.

4. 4

   Add crushed tomatoes, vegetable broth, oregano, basil, and nutritional yeast. Bring to a simmer, then reduce heat and cook for at least 20 minutes, stirring occasionally, until thickened.

5. 5

   For the cashew ricotta: Drain soaked cashews. Combine cashews, lemon juice, garlic powder, plant-based milk, salt, and pepper in a high-speed blender. Blend until smooth and creamy.

6. 6

   Assemble the lasagna: Spread a thin layer of marinara sauce (from the bolognese mixture) on the bottom of a 9x13 inch baking dish.

7. 7

   Layer with lasagna noodles, followed by a layer of bolognese sauce, and then dollops of cashew ricotta. Repeat layers, ending with a layer of noodles topped with the remaining bolognese sauce.

8. 8

   Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown.

9. 9

   Let stand for 10 minutes before serving. Garnish with fresh basil.