Vegan Lasagna Bolognese Recipe
Rich, hearty, and completely plant-based, this Vegan Lasagna Bolognese combines layers of tender pasta sheets, savory vegan Bolognese sauce, and a creamy almond milk béchamel for a comfort food classic that's satisfying and cruelty-free. Perfect for special dinners or a cozy family meal.
Equipment
- Small saucepan
- Rimmed baking sheet
- 9x13-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.