Vegan Lasagna with Vegan Bolognese Sauce Recipe
User Reviews
4.8
16 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Additional Time
15 mins
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Total Time
1 hr 35 mins
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Servings
6 -8 servings
-
Calories
554 kcal
-
Course
Main Course
-
Cuisine
Italian
Vegan Lasagna with Vegan Bolognese Sauce Recipe
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Packed with flavor and plant-based goodness, this Vegan Lasagna with Bolognese Sauce is perfect for a wholesome, comforting dinner.
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Ingredients
For Vegan Lasagna
- 1 vegan bolognese sauce recipe ultimate
- lasagna noodles uncooked, vegan
- 16 oz. ricotta cheese or use my vegan ricotta recipe below, store-bought vegan, mixed with 2 tsp Italian seasoning
- 8 ounces mozzarella cheese vegan
- parsley for garnish, chopped
For Vegan Ricotta
- 16 ounce tofu firm
- 8 ounces vegan mozzarella
- 1 cup cashew nuts raw
- ⅓ cup water cold
- ¼ cup lemon juice from about 2 lemons, fresh
- 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.
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 Information
Show Details
Serving
1serving
Calories
554kcal
(28%)
Carbohydrates
22g
(7%)
Protein
29g
(58%)
Fat
39g
(60%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
11g
(55%)
Cholesterol
68mg
(23%)
Sodium
1074mg
(45%)
Potassium
274mg
(6%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
605IU
(12%)
Vitamin C
4mg
(4%)
Calcium
490mg
(49%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 554kcal | 28% |
| Carbohydrates | 22g | 7% |
| Protein | 29g | 58% |
| Fat | 39g | 60% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 68mg | 23% |
| Sodium | 1074mg | 45% |
| Potassium | 274mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 490mg | 49% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
16 reviews
Excellent
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