Name: Vegan Lasagna with Vegan Bolognese Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 6
Cuisine: Italian
Ingredients: 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

Here is a delicious Vegan Lasagna recipe that uses my top rated Ultimate Vegan Bolognese Sauce for a savory meatless lasagna.

So, I was thinking, what is another way to use this delicious Ultimate Vegan Bolognese Sauce that everyone loves so much! With walnuts, mushrooms and soy protein, it has the right beef texture in a non-meat sauce as you can see in the photo below.

Well, how about using it in a healthy Vegan Lasagna recipe!

I call the Vegan Bolognese Sauce recipe a weekend recipe because it takes some time and has many ingredients, so this meatless Vegan Lasagna recipe is also a weekend recipe, since it is based on this sauce.

How to Make Vegan Lasagna

So, here is the process once you have made the sauce.

Preheat oven to 375 degrees F.

Spread ½ cup of the vegan bolognese sauce in an even layer to the bottom of a large 9 x 13 inch casserole dish.

Add 4-5 vegan lasagna noodles in a slightly overlapped layer.

Spread 1/3 of the vegan ricotta on top of the noodles. Repeat layers two more times, beginning with 3/4 cup of sauce, layering 4-5 more vegan noodles, following with a layer of ricotta.

On the top layer spread remaining vegan bolognese sauce.

Sprinkle the top layer with vegan mozzarella.

Cover tightly with foil. Bake for 1 hour, removing foil in last 3-4 minutes and broiling, if desired. Let cool at least 15 minutes before cutting and serving.

Is your mouth watering already? Mine is!

This Vegan Lasagna recipe has two options for the vegan ricotta cheese. For the easy button, you can buy vegan ricotta at the grocery store and mix in some Italian seasoning. Or, if you prefer to make your own Vegan Ricotta, I have provided that recipe here as well, you can find it below the Vegan Lasagna recipe.

Here’s the Vegan Lasagna Recipe!

Vegan Lasagna with Vegan Bolognese Sauce

Here is a delicious Vegan Lasagna recipe that uses my top rated Ultimate Vegan Bolognese Sauce for a savory meatless lasagna.

Yield: 6-8 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 35 minutes

Ingredients

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

Instructions

Make the Ultimate Vegan Bolognese Sauce
Preheat oven to 375 degrees F.
Spread ½ cup of vegan bolognese sauce in an even layer to the bottom of a large 9 x 13 inch casserole dish.
Add 4-5 lasagna noodles in a slightly overlapped layer.
Spread 1/3 of the vegan ricotta on top of the noodles.
Repeat layers two more times, beginning with 3/4 cup of sauce, layering 4-5 more noodles, following with a layer of ricotta.
Spread remaining vegan bolognese sauce, then sprinkle with vegan mozzarella.
Cover tightly with foil. Bake for 1 hour, removing foil in last 3-4 minutes and broiling, if desired.
Let cool at least 15 minutes before cutting and serving.

Notes

The times in this recipe assume that you have already made the Vegan Bolognese Sauce and that you are making the homemade vegan ricotta recipe.

Nutrition

Yield:

Serving Size:

Nutrition information has been auto-calculated for your convenience.

Here’s the Vegan Ricotta Recipe!

This Vegan Ricotta Recipe is a delicious mix of cashews, tofu and Italian spices especially for my Vegan Lasagna recipe.

Vegan Ricotta

Yield: 6-8 servings (about 23 ounces)

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

16 ounce firm tofu
8 ounces of vegan mozzarella
1 cup raw cashews
½ cup nutritional yeast
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

Pat the tofu dry with paper towels and cut into chunks that will easily fit into your food processor
Put the cashews into a food processor and process until it is fine crumbles.
Next, add the tofu in 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.