Vegan Lasagna Bolognese

Layered with hearty lentil Bolognese, creamy plant-based béchamel, and tender no-boil lasagna noodles, this Vegan Lasagna Bolognese is a comfort food classic reimagined for a plant-powered lifestyle. Packed with wholesome ingredients like mushrooms, fresh spinach, and nutritional yeast, this dish offers a symphony of flavors and textures while remaining entirely dairy-free and meat-free. The savory lentil and tomato sauce is perfectly complemented by a velvety almond milk béchamel, creating a rich, satisfying meal that's ideal for family dinners or gatherings. Topped with melty vegan mozzarella and baked to golden perfection, this lasagna is both nourishing and indulgent. Ready in just 2 hours with simple, hearty ingredients, it's a must-try recipe for vegans and non-vegans alike! Perfect for meal prep, leftovers, or serving hot straight from the oven, this dish is guaranteed to impress.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add minced garlic, diced carrot, and diced celery to the skillet and cook for an additional 5 minutes until vegetables begin to soften.

Step 4

Stir in the chopped mushrooms and cook until they have released their moisture, approximately 5 minutes.

Step 5

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.

Step 6

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.

Step 7

Season the béchamel sauce with nutritional yeast, nutmeg, and a pinch of salt and pepper. Set aside.

Step 8

To assemble the lasagna, spread a thin layer of the Bolognese sauce over the bottom of a 9x13 inch baking dish.

Step 9

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.

Step 10

Repeat the layers twice more with the remaining noodles, béchamel sauce, Bolognese sauce, and spinach.

Step 11

Finally, sprinkle vegan mozzarella cheese shreds over the top layer.

Step 12

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.

Step 13

Let the lasagna sit for 10 minutes before slicing. Serve hot and enjoy your delicious Vegan Lasagna Bolognese!

Nutrition Facts

Serving size	(3445.8g)

Amount per serving	% Daily Value*
Calories	3696.1

Total Fat 101.1g	0%
Saturated Fat 48.7g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 5304.3mg	0%
Total Carbohydrate 605.1g	0%
Dietary Fiber 66.9g	0%
Total Sugars 75.4g
Protein 123.5g	0%

Vitamin D 203.7IU	0%
Calcium 2722.9mg	0%
Iron 39.8mg	0%
Potassium 6144.7mg	0%

*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.

Source of Calories

Fat: 23.8%

Protein: 12.9%

Carbs: 63.3%