Per serving · Approximate values estimated by AI
Classic Vegan Lasagna Bolognese
Traditional dish · Italian
A rich and hearty vegan take on the classic Italian lasagna, featuring layers of tender pasta, a savory lentil and mushroom bolognese sauce, creamy cashew ricotta, and a flavorful marinara, all baked to golden perfection.
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
Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions.
- 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
Stir in cooked lentils and chopped mushrooms. Cook for 5 minutes until mushrooms release their liquid.
- 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
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
Assemble the lasagna: Spread a thin layer of marinara sauce (from the bolognese mixture) on the bottom of a 9x13 inch baking dish.
- 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
Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown.
- 9
Let stand for 10 minutes before serving. Garnish with fresh basil.
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