Vegan Lasagna Bolognese
Indulge in the heartwarming flavors of a classic Italian dish with a plant-based twist—Vegan Lasagna Bolognese. This comforting recipe layers rich, lentil-based Bolognese sauce, creamy vegan béchamel, fresh spinach, and tender no-boil lasagna noodles, all topped with gooey vegan mozzarella shreds. Packed with wholesome ingredients like mushrooms, carrots, celery, and nutritional yeast, this lasagna is a feast for both taste buds and conscience. Perfectly seasoned with Italian herbs and nutmeg, it's baked to golden perfection, delivering a satisfying meal that's entirely dairy-free and vegan. Whether you're hosting a dinner party or enjoying a cozy family meal, this vegan lasagna promises to be the star of the table.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 3 cloves Garlic cloves, minced
- 1 cup Carrot, diced
- 1 cup Celery, diced
- 2 cups Mushrooms, chopped
- 1 cup Dried green or brown lentils, rinsed
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes
- 1 cup Vegetable broth
- 2 teaspoons Dried Italian herbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Nutritional yeast
- 2 cups Unsweetened almond milk
- 3 tablespoons Cornstarch
- 0.25 teaspoon Nutmeg
- 9 pieces No-boil lasagna noodles
- 3 cups Fresh spinach
- 1 cup Vegan mozzarella cheese shreds
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic, diced carrot, and diced celery to the skillet and cook for an additional 5 minutes until vegetables begin to soften.
Stir in the chopped mushrooms and cook until they have released their moisture, approximately 5 minutes.
Add the rinsed lentils, tomato paste, crushed tomatoes, vegetable broth, Italian herbs, salt, and black pepper. Mix well and simmer for 30 minutes, or until the lentils are tender and the sauce has thickened.
While the Bolognese sauce is cooking, prepare the béchamel sauce. In a small saucepan, whisk together the almond milk with cornstarch over medium heat. Continuously whisk until the mixture thickens, about 5-7 minutes.
Season the béchamel sauce with nutritional yeast, nutmeg, and a pinch of salt and pepper. Set aside.
To assemble the lasagna, spread a thin layer of the Bolognese sauce over the bottom of a 9x13 inch baking dish.
Place three lasagna noodles over the sauce. Spread one-third of the béchamel sauce over the noodles, followed by one-third of the Bolognese sauce and one cup of fresh spinach.
Repeat the layers twice more with the remaining noodles, béchamel sauce, Bolognese sauce, and spinach.
Finally, sprinkle vegan mozzarella cheese shreds over the top layer.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
Let the lasagna sit for 10 minutes before slicing. Serve hot and enjoy your delicious Vegan Lasagna Bolognese!
Nutrition Facts
Calories |
3696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5304 mg | 231% | |
| Total Carbohydrate | 605.1 g | 220% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 75.4 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 2723 mg | 209% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 6145 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
