Vegan Lasagna with Vegan Bolognese Sauce Recipe
Packed with flavor and plant-based goodness, this Vegan Lasagna with Bolognese Sauce is perfect for a wholesome, comforting dinner.
Servings: 8 servings
Calories: 416kcal
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 1/3 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.
Video
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.
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.
Nutrition
Serving: 1serving | Calories: 416kcal | Carbohydrates: 17g | Protein: 22g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 51mg | Sodium: 805mg | Potassium: 206mg | Fiber: 2g | Sugar: 2g | Vitamin A: 453IU | Vitamin C: 3mg | Calcium: 367mg | Iron: 3mg
