If you’ve been craving a comforting, hearty lasagna without the meat, this Vegan Lasagna Bolognese is the perfect recipe to satisfy your cravings. Packed with protein-rich red lentils, creamy cashew ricotta, and layers of fresh baby spinach, this lasagna brings all the flavors of the classic without the dairy or meat.
The rich marinara sauce, combined with a savory tofu mixture, mimics the depth of traditional Bolognese—while the cashews and nutritional yeast provide that creamy, cheesy goodness.
The beauty of this vegan lasagna lies in its simplicity and nutrition. The red lentils offer a protein boost while giving a wonderful texture to the “meat” sauce, and the spinach adds a fresh, healthy punch. Layered between gluten-free or whole grain lasagna noodles, this dish is as satisfying as it is delicious.
This is the kind of meal that makes you feel good about eating plants, and I promise, it’ll win over even the most die-hard meat lovers.
Why You Will Be Hooked?
- Comfort in every bite: The layers of hearty red lentils and creamy tofu-cashew filling mimic the richness of a classic lasagna.
- Packed with plant-based goodness: This lasagna is high in protein, vitamins, and minerals—perfect for a healthy, filling dinner.
- Customizable: Use gluten-free or whole-grain noodles depending on your dietary needs, and feel free to switch up the veggies!
- Easy to prep ahead: Make it in advance, refrigerate overnight, and bake it the next day for an effortless, no-fuss meal.
- Family-friendly: It’s a hit with everyone, from vegans to non-vegans alike, and perfect for meal prep.
Vegan Lasagna Bolognese Recipe
Equipment
- Medium pot (for cooking lentils)
- Fine strainer
- Food processor (for cashew-tofu ricotta)
- 9×13 inch casserole dish (for assembling lasagna)
- Aluminum foil (for covering lasagna)
- Baking dish (for baking lasagna)
Ingredients
- 1 cup dried red lentils
- 2 25-ounce jars marinara sauce
- 1 cup raw cashews
- 14.5 ounce firm tofu patted dry
- 1/2 cup nutritional yeast
- 3 tablespoons fresh lemon juice from about 2 lemons
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 3 cups baby spinach
- 1 box lasagna noodles about 12 noodles regular, gluten free or whole grain
- Easy Vegan Mozzarella Cheese or 2-3 cups shredded vegan mozzarella
Instructions
- Cook Lentils: Boil 1 cup of red lentils in 3 cups water for 20 minutes, then drain. Stir in marinara sauce and set aside.
- Make Ricotta: Blend cashews, tofu, nutritional yeast, lemon juice, salt, basil, oregano, and garlic powder in a food processor until smooth.
- Assemble Lasagna: Spread 1 cup lentil marinara at the bottom of a 9×13 inch casserole dish. Layer with noodles, ricotta, spinach, and marinara. Repeat layers.
- Bake: Cover with foil and bake at 350°F for 40 minutes.
- Add Mozzarella: After 40 minutes, top with vegan mozzarella and bake uncovered for 20 more minutes.
- Let cool for 15 minutes before serving. Enjoy!
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 497kcal |
| Carbohydrates | 75g |
| Fibre | 14g |
| Fat | 12g |
| Protein | 25g |
| Sugar | 11g |
Tips for Perfect Vegan Lasagna!
- Cook Lentils Thoroughly:
- Make sure to cook the lentils until soft but not mushy, as this helps achieve the right texture in your lasagna. Keep an eye on the cooking time (around 20 minutes) and drain any excess water after cooking.
- Use Firm Tofu for Ricotta:
- Press your tofu well to remove any excess moisture before blending. This will help achieve a thicker, creamier ricotta texture that holds up well in the lasagna.
- Blend Ricotta Smoothly:
- Blend the cashews, tofu, and seasonings until completely smooth. If the mixture feels too thick, add a bit of water or olive oil to help it blend more easily.
- Layer Carefully:
- When assembling the lasagna, make sure to spread each layer evenly, particularly the ricotta and lentil marinara, so each bite has a balanced flavor.
- Don’t Overcrowd the Spinach:
- Wilt the spinach slightly before adding it to the lasagna. This helps reduce the moisture content and prevents the lasagna from becoming too watery.
- Cook the Noodles Al Dente:
- If using traditional lasagna noodles, cook them just slightly al dente. Overcooked noodles can break apart during layering. For gluten-free noodles, follow the package instructions carefully, as they may require slightly different cooking times.
- Cover and Uncover for Perfect Texture:
- Cover the lasagna with foil for the first part of baking to keep it moist and allow it to heat through. Uncover the lasagna for the last 20 minutes to let the vegan mozzarella cheese melt and brown nicely.
- Allow to Cool Before Serving:
- Let the lasagna cool for about 15 minutes before slicing. This helps the layers set and makes serving much easier.
- Get Creative with Layers:
- Feel free to add extra vegetables, such as sautéed mushrooms, zucchini, or bell peppers, to the layers for added flavor and nutrition.
- Homemade Vegan Mozzarella:
- If using homemade vegan mozzarella, prepare it ahead of time so it’s ready to go when it’s time to bake. Pre-shredded vegan mozzarella works too, but homemade often has a creamier texture.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
