Packed with flavor and plant-based goodness, this Vegan Lasagna with Bolognese Sauce is perfect for a wholesome, comforting dinner.
I’ve been thinking about another way to enjoy this beloved Ultimate Vegan Bolognese Sauce. With walnuts, mushrooms, and soy protein, it tastes rich and has the perfect beef-like texture in a flavorful, meat-free sauce – like a vegan ground beef.
Why not try using it in a wholesome Vegan Lasagna recipe? Since the sauce takes a bit of time to prepare and has quite a few ingredients, this lasagna is also best saved for a weekend when you have a little extra time.
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Reasons to Love This Lasagna
- Even picky eaters love its cheesy, saucy layers.
- Packed with plant-based protein.
- So cheesy and hearty, most won’t realize it’s vegan!
Recipe Ingredients
Ultimate Vegan Bolognese Sauce – Hearty with mushrooms, walnuts, and soy protein for a meaty texture.
Vegan Ricotta Cheese – Creamy and tangy, perfect for layering. Use store-bought or my homemade version below.
Vegan Mozzarella Cheese – Melts perfectly into gooey goodness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Garnish – Stick with classic chopped parsley or try fresh basil for added flavor. Crushed red pepper flakes add a touch of heat, while a sprinkle of vegan parmesan gives a cheesy finish. Drizzle with olive oil or add toasted pine nuts for extra texture.
Ricotta Varieties – Blend tofu ricotta with cashew ricotta for a creamy, protein-packed option. If you’re short on time, store-bought vegan ricotta works well too.
Additional Vegetables – Layer in sautéed spinach, zucchini, lentils, or mushrooms for added nutrition and flavor. Other great options include roasted red peppers, eggplant, tomatoes, or even kale.
Step #2: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step #3: Spread ½ cup of vegan bolognese sauce in an even layer on the bottom of a large 9 x 13-inch casserole dish.
Step #4: Add 4-5 lasagna noodles in a slightly overlapped layer.
Step #5: Spread ⅓ of the vegan ricotta on top of the noodles.
Step #6: Repeat layers two more times, beginning with ¾ cup of sauce, layering 4-5 more noodles, and following with a layer of ricotta.
Step #7: Spread the remaining vegan bolognese sauce, then sprinkle with vegan mozzarella.
Step #8: Cover tightly with foil. Bake for 1 hour, removing foil in the last 3-4 minutes and broiling, if desired.
Step #9: Let cool for at least 15 minutes before cutting and serving.
For Vegan Ricotta
Step #1: Pat the tofu dry with paper towels and cut it into chunks that will easily fit into your food processor.
Step #2: Put the cashews into a food processor and process until they are fine crumbles.
Step #3: Next, add the tofu chunks, nutritional yeast, water, lemon juice, Italian seasoning, salt, onion, and garlic powders to the food processor. Then, pulse until the mixture is well combined and fairly smooth.
Step #4: Add the mozzarella and fold until combined. Set aside.
Expert Tips
Blend the Ricotta Mixture Thoroughly – For a smoother texture, blend the tofu and cashew ricotta mixture until it’s completely creamy. This helps it spread more easily and evenly between the layers.
Let it Rest After Baking – Allow the lasagna to cool for at least 10-15 minutes after baking. This helps it firm up and makes it easier to cut into clean slices.
FAQs
Absolutely! If you want to switch it up, try using a creamy vegan Alfredo, classic marinara sauce, pesto, or even a vegan meat sauce of your choice. Just make sure to stir the sauce well and that it’s thick enough to hold the layers, so it doesn’t get too messy.
You have plenty of options—regular lasagna noodles, no-boil, gluten-free lasagna noodles, whole wheat, or lentil-based noodles. Just choose one that works for you and holds up well in layers.
Slice into squares and serve with a side salad, vegan garlic bread, or roasted vegetables. It also pairs well with a light soup or a simple quinoa dish. For an extra touch, top with fresh basil, a drizzle of olive oil, or vegan parmesan cheese.
Storage Information
To store your Vegan Lasagna, cover it tightly and refrigerate for up to 4 days. If you want to freeze it, let the lasagna cool completely, then wrap it in foil and store it in an airtight container for up to 3 months.
To reheat, thaw it overnight in the fridge, then bake at 350°F (175°C) for about 30 minutes or until heated through. Alternatively, reheat individual slices in the microwave for a quick meal.
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Vegan Lasagna with Vegan Bolognese Sauce Recipe
Ingredients
For Vegan Lasagna
- 1 Recipe Ultimate Vegan Bolognese Sauce
- Vegan lasagna noodles - uncooked
- 16 oz. store-bought vegan ricotta mixed with 2 tsp Italian seasoning - or use my vegan ricotta recipe below
- 8 ounces vegan mozzarella cheese
- Chopped parsley - for garnish
For Vegan Ricotta
- 16 ounce firm tofu
- 8 ounces vegan mozzarella
- 1 cup raw cashews
- ⅓ cup cold water
- ¼ cup fresh lemon juice - from about 2 lemons
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
For Vegan Lasagna
- Make the Ultimate Vegan Bolognese Sauce.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Spread ½ cup of vegan bolognese sauce in an even layer on the bottom of a large 9 x 13-inch casserole dish.
- Add 4-5 lasagna noodles in a slightly overlapped layer.
- Spread ⅓ of the vegan ricotta on top of the noodles.
- Repeat layers two more times, beginning with ¾ cup of sauce, layering 4-5 more noodles, and following with a layer of ricotta.
- Spread the remaining vegan bolognese sauce, then sprinkle with vegan mozzarella.
- Cover tightly with foil. Bake for 1 hour, removing foil in the last 3-4 minutes and broiling, if desired.
- Let cool for at least 15 minutes before cutting and serving.
For Vegan Ricotta
- Pat the tofu dry with paper towels and cut it into chunks that will easily fit into your food processor.
- Put the cashews into a food processor and process until they are fine crumbles.
- Next, add the tofu chunks, nutritional yeast, water, lemon juice, Italian seasoning, salt, onion, and garlic powders to the food processor. Then, pulse until the mixture is well combined and fairly smooth.
- Add the mozzarella and fold until combined. Set aside.
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