Name: Vegan Lasagna Bolognese
Prep time: 30 min
Cook time: 55 min
Ingredients: For the sunflower tofu ricotta:; 1 cup sunflower seeds; 1 block extra firm tofu (drained); 1/4 cup olive oil; 2 tbsp lemon juice; 3 tbsp nutritional yeast; 1 tbsp miso; 1 tsp salt; 2-4 tbsp water; For the lentil bolognese sauce:; 1 cup cooked brown or green lentils; 1 lb baby bella or porcini mushrooms (coarsely chopped); 2 tbsp olive oil; 1 yellow onion (chopped); 1/4 cup tomato paste; 3 garlic cloves (minced); 2 tsp Italian seasoning; 1/4 cup coconut cream; 1 1/2 tbsp miso; 2 tbsp soy sauce; 1 15 oz can chopped tomatoes; Salt to taste; To assemble:; 8 oz no-boil lasagna noodles; 1 1/2 cups vegan pesto (store-bought or homemade); 1 recipe vegan stretchy mozzarella or dairy-free cheese

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Vegan Lasagna Bolognese: A Comforting and Nutritious Plant-Based Meal

If you’re searching for a hearty, satisfying, and healthy dinner idea, this Vegan Lasagna Bolognese is exactly what you need. I absolutely love this recipe because it transforms a classic comfort dish into a wholesome, plant-based meal without sacrificing any flavor. Perfect for a cozy family dinner, a meal-prep favorite, or even for impressing guests at your next gathering, this lasagna fits beautifully into a clean eating or vegan lifestyle. Plus, it’s naturally dairy-free and can be made gluten-free with the right noodles, making it ideal for various dietary needs.

Why Vegan Lasagna Bolognese is a Healthy Choice

This Vegan Lasagna Bolognese offers an impressive blend of protein, fiber, and healthy fats, all from plant-based sources. The sunflower tofu ricotta is rich in protein and essential amino acids, while the lentil bolognese sauce provides iron, fiber, and heart-healthy nutrients. With mushrooms adding a meaty texture and extra antioxidants, this dish supports overall wellness and digestive health. Additionally, using olive oil and miso boosts the dish’s anti-inflammatory and gut-friendly properties. This recipe aligns perfectly with a clean eating approach, helping you enjoy comfort food while nourishing your body. To explore more wholesome dinner ideas, check out these quinoa and lentil stuffed peppers.

Ingredients for Vegan Lasagna Bolognese

For the sunflower tofu ricotta:
1 cup sunflower seeds
1 block extra firm tofu, drained
1/4 cup olive oil
2 tbsp lemon juice
3 tbsp nutritional yeast
1 tbsp miso
1 tsp salt
2-4 tbsp water

For the lentil bolognese sauce:
1 cup cooked brown or green lentils
1 lb baby bella or porcini mushrooms, coarsely chopped
2 tbsp olive oil
1 yellow onion, chopped
1/4 cup tomato paste
3 garlic cloves, minced
2 tsp Italian seasoning
1/4 cup coconut cream
1 1/2 tbsp miso
2 tbsp soy sauce
1 (15 oz) can chopped tomatoes
Salt to taste

To assemble:
8 oz no-boil lasagna noodles
1 1/2 cups vegan pesto, store-bought or homemade
1 recipe vegan stretchy mozzarella or dairy-free cheese

How to Make Vegan Lasagna Bolognese Step-by-Step

Begin by preparing the ricotta. Soak sunflower seeds in boiling water for 30 minutes, or boil for 15 minutes to soften.
In a food processor, add the soaked seeds, tofu, olive oil, lemon juice, nutritional yeast, miso, salt, and 2 tablespoons of water. Blend for 2-3 minutes until very smooth, stopping to scrape down the sides as needed. If needed, add extra water for a spreadable texture. Place the ricotta in the fridge until ready to use.
For the bolognese, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in tomato paste, garlic, and Italian seasoning, cooking for another 3-4 minutes.
In a small bowl, whisk coconut cream, miso, and soy sauce together. Pour this mixture into the skillet with chopped tomatoes, lentils, and mushrooms. Simmer for 3-4 minutes until heated through. Taste and add salt as needed.
Preheat the oven to 375°F. In a lasagna pan, spread a thin layer of bolognese sauce on the bottom, then add a layer of noodles. Spread dollops of ricotta, drizzle pesto, then repeat with sauce, noodles, ricotta, pesto until all ingredients are used, ending with sauce.
Cover with foil and bake for 45 minutes. Remove foil, add vegan mozzarella on top, and broil for 5-10 minutes until melted and golden. Let rest for at least 10 minutes before slicing to serve clean portions.

Vegan Lasagna Bolognese Preparation Details

Prep Time: 30 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 6 servings

Nutritional Information Per Serving

Calories: 510 kcal
Protein: 20 g
Carbohydrates: 58 g
Fat: 21 g
Fiber: 9 g

This nutritious breakdown highlights how this lasagna provides a balanced meal rich in plant-based protein, healthy fats, and fiber, supporting your health goals without compromising on taste.

Nora’s Tips for Perfect Vegan Lasagna Bolognese

Boost your ricotta: Add fresh herbs like basil or parsley to the ricotta for extra flavor.
Make ahead: Prepare the sauce and ricotta a day before to save time on busy evenings.
Swap noodles: For a low-carb option, try using thin slices of zucchini instead of noodles.
Layer generously: Don’t skimp on sauce and fillings to avoid dry spots in your lasagna.
Check out my healthy zucchini bread if you’re looking for a great side dish to enjoy with this meal.

Give This Vegan Lasagna Bolognese Recipe a Try!

This Vegan Lasagna Bolognese is a comforting, hearty dish that proves plant-based meals can be just as satisfying and flavorful as traditional versions. Whether you’re cooking for your family, meal prepping for the week, or sharing with friends, it’s a dish that’s sure to impress. Did you try this Vegan Lasagna Bolognese? I’d love to hear how it turned out in the comments or see your masterpiece on Instagram — don’t forget to tag me!

For more plant-based comfort food ideas, take a look at my chickpea and spinach curry or zucchini noodles with pesto and shrimp.

Vegan Lasagna Bolognese

This nutritious breakdown highlights how this lasagna provides a balanced meal rich in plant-based protein, healthy fats, and fiber, supporting your health goals without compromising on taste.

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Prep Time 30

Cook Time 55

Calories 510 kcal

Ingredients

For the sunflower tofu ricotta:
1 cup sunflower seeds
1 block extra firm tofu drained
1/4 cup olive oil
2 tbsp lemon juice
3 tbsp nutritional yeast
1 tbsp miso
1 tsp salt
2-4 tbsp water
For the lentil bolognese sauce:
1 cup cooked brown or green lentils
1 lb baby bella or porcini mushrooms coarsely chopped
2 tbsp olive oil
1 yellow onion chopped
1/4 cup tomato paste
3 garlic cloves minced
2 tsp Italian seasoning
1/4 cup coconut cream
1 1/2 tbsp miso
2 tbsp soy sauce
1 15 oz can chopped tomatoes
Salt to taste
To assemble:
8 oz no-boil lasagna noodles
1 1/2 cups vegan pesto store-bought or homemade
1 recipe vegan stretchy mozzarella or dairy-free cheese

Instructions

Begin by preparing the ricotta. Soak sunflower seeds in boiling water for 30 minutes, or boil for 15 minutes to soften.
In a food processor, add the soaked seeds, tofu, olive oil, lemon juice, nutritional yeast, miso, salt, and 2 tablespoons of water. Blend for 2-3 minutes until very smooth, stopping to scrape down the sides as needed. If needed, add extra water for a spreadable texture. Place the ricotta in the fridge until ready to use.
For the bolognese, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in tomato paste, garlic, and Italian seasoning, cooking for another 3-4 minutes.
In a small bowl, whisk coconut cream, miso, and soy sauce together. Pour this mixture into the skillet with chopped tomatoes, lentils, and mushrooms. Simmer for 3-4 minutes until heated through. Taste and add salt as needed.
Preheat the oven to 375°F. In a lasagna pan, spread a thin layer of bolognese sauce on the bottom, then add a layer of noodles. Spread dollops of ricotta, drizzle pesto, then repeat with sauce, noodles, ricotta, pesto until all ingredients are used, ending with sauce.
Cover with foil and bake for 45 minutes. Remove foil, add vegan mozzarella on top, and broil for 5-10 minutes until melted and golden. Let rest for at least 10 minutes before slicing to serve clean portions.