Vegan Lasagna Bolognese is my answer to craving comfort food without the heaviness. As someone who grew up with hearty lasagnas at family gatherings, I was determined to create a plant-based version that captures all the layers of flavor and richness, without missing a beat.
This recipe does just that—bringing together a deliciously savory bolognese made from lentils, vegetables, and herbs, all nestled between layers of tender, gooey pasta and creamy dairy-free béchamel sauce.
What makes this dish so irresistible is how it balances texture and flavor. The lentil bolognese has the perfect hearty bite, while the layers of creamy sauce and melty vegan cheese add that comforting richness we all love.
It’s a dish that’s just as satisfying as the classic but with the added bonus of being a plant-based powerhouse—packed with protein, fiber, and nutrients that make it a wholesome, feel-good meal.
This lasagna is perfect for a cozy weeknight dinner or even for impressing guests at your next gathering. So, get ready to enjoy all the flavors of an indulgent lasagna, without any of the guilt.
Flavor Bomb Alert!
- The lentil bolognese is rich and full of flavor, but surprisingly light—definitely not your average heavy sauce.
- The béchamel sauce adds the perfect creamy texture, making each bite melt in your mouth.
- I’ve swapped out different veggies for the filling, and it’s super flexible to personal tastes—add mushrooms, spinach, or anything you like!
- It’s a great make-ahead meal, so you can enjoy it on busy days without compromising on flavor or nutrition.
- Plus, it’s a fantastic way to sneak in extra veggies for the family without them even noticing.
Vegan Lasagna Bolognese Recipe
Equipment
- Small saucepan
- Rimmed baking sheet
- 9×13-inch baking dish
- Wooden spoon
- Heatproof measuring cup
- Whisk
Ingredients
- 5 sprigs thyme
- 1 vegan seitan and mushroom ragù bolognese
- 3 tbsp all-purpose flour
- 3 tbsp refined neutral coconut oil
- 1 lbs dry lasagna noodles
- 2 cups unflavored, unsweetened almond milk
- Generous pinch freshly grated nutmeg
- Kosher salt and freshly ground white or black pepper
- 10 whole black peppercorns
- 1 bay leaf
- 3 medium cloves garlic, crushed
Instructions
- Infuse almond milk with aromatics over low heat, then strain.
- In a saucepan, cook flour in melted coconut oil until fragrant.
- Gradually whisk in the infused almond milk, cooking until the béchamel thickens.
- Add nutmeg, salt, and pepper.
- Preheat the oven to 425°F (220°C).
- Layer lasagna sheets, Bolognese sauce, and béchamel in a baking dish, ending with a top layer of Bolognese and a béchamel drizzle.
- Bake on a rimmed sheet until bubbly and browned, about 25 minutes.
- Rest 20 minutes before slicing and serving.
Notes
- Use no-boil lasagna sheets for convenience.
- Substitute unsweetened soy milk if almond milk is unavailable.
| Nutrition | Value |
| Calories | 377kcal |
| Carbohydrates | 24g |
| Fibre | 3g |
| Fat | 22g |
| Protein | 20g |
Tips That Will Ease Your Job!
- Prep Ingredients First: Measure out and chop all ingredients before starting to streamline the cooking process.
- Warm Almond Milk: Slightly warm the almond milk before infusing it to speed up the process.
- Use a Nonstick Pan: Prevent sticking and make whisking the béchamel sauce smoother.
- Cover for Even Baking: Cover the lasagna loosely with foil for the first 15 minutes to prevent over-browning.
- Cool Completely Before Cutting: Let the lasagna rest fully for cleaner slices and better texture.
