Vegan Lasagna Bolognese

Please meet the best vegan lasagna recipe from scratch! Pillowy soft clouds of creamy ricotta sinking into saucy layers of mushroom ragu alla Bolognese nestled in between silky smooth sheets of heavenly lasagna noodles. Swoon!

The Best Vegan Lasagna

Pillowy soft clouds of creamy ricotta sinking into savory layers of walnut mushroom ragu nestled in between smooth sheets of heavenly lasagna noodles. I love it garnished with thinly sliced basil leaves and flecks of lemon zest and maybe a few puddles of great extra virgin olive oil. I’ve been told this is the best veggie lasagna ever and absolutely worth all the prep work and dirty dishes.

This from scratch recipe calls for good for you ingredients like mushrooms, walnuts and tomatoes that are cooked down with red wine in the authentic ragu alla Bolognese style: low and slow until the divine aroma permeates the entire neighborhood. No tofu, no meat substitutes, just wholesome nutrition packed common ingredients.

I have tested and retested this recipe until everyone who’s tried it was in love with it. That includes myself, friends, family, and neighbors. It’s legit been reviewed and tasted all the way from America to Europe at this point and I hope you’ll confidently give it a try soon! Mangia Bene!

The Bolognese Sauce

I used the mushroom ragu from the other day, which is a bunch of umami mushrooms mixed with some walnut meat and cooked slowly alla Bolognese style with tomatoes and red wine until reduced into a thick luscious sauce. The flavor is divine and the ingredients readily available. (Note: For those of us who have access to soy curls and like to stock them in the pantry you might like to try this variation of my vegan bolognese next).

About the Ricotta

My favorite whole food ricotta made from good for you cashews without even a drop of oil. For the most creamiest texture make sure to soak the cashews in boiling hot water for 20 minutes or so before blending with the spices. Make ahead and refrigerate to set a little bit as it is easier to spoon and divide between the lasagna layers.

No Bake Lasagna Noodles

Save yourself some work in the kicthen and use no bake noodles. There are plenty of varieties to choose from nowadays, from Italian durum what semolina to whole wheat, to rice or lentil lasagna noodles. If using traditional noodles make sure to only par-boil them for 6 minutes and rinse under cold water before assembling your lasagna. Making your own is always a great option too, whatever you fancy!

Chef’s Tips

Sauce – There is actually plenty of Ragu leftover to add an additional layer to the lasagna if you prefer. I’m a fan of more filling versus more pasta layers but you do your thing or save the leftover sauce to toss with some gnocchi or rigatoni when the cravings hit. The flavor gets even better overnight so I like to prep the sauce a day or two in advance and just refrigerate or freeze until ready to bake. This way you can literally have this vegan lasagna in the oven in less than half an hour!
Mushrooms – You’ll notice there are tons of brown button mushrooms in the ragu + a couple of teaspoons of Porcini mushroom powder. The Porcini really takes the umami flavor profile next level, I really love using it here but it’s still going to be super delicious if you don’t have any.
Cheese Variation – I loved this the most topped with thick slices of my homemade fresh dairy-free mozzarella. You could omit it, use more ricotta as a third layer or use some of your favorite store bought version.
Storage + Reheating – Any leftovers keep well in the fridge for up to a week but they also freeze really well in individual lidded containers. It’s always such a treat to remember you have one of these waiting for you in the freezer drawer. Thaw out overnight and reheat quickly in the microwave; or if the time permits traditional oven @350″F covered for about 25 minutes or until hot and bubbly.

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How to Make Vegan Lasagna Bolognese

Vegan Lasagna Bolognese

This best vegan lasagna recipe from scratch! Pillowy soft clouds of creamy ricotta sinking into saucy layers of mushroom ragu alla Bolognese nestled in between silky smooth sheets of heavenly lasagna noodles. Swoon!

Course Main Course

Cuisine Italian

Keyword mushroom lasagna, vegan lasagna

Prep Time 1

Cook Time 45

Total Time 1 45

Servings people

Calories 330kcal

Author Florentina

Ingredients

1 batch mushroom ragu
12 no bake lasagna noodles
1/2 cup fresh basil chiffonade for garnish
lemon zest

Cashew Ricotta

2 cups raw cashews (soaked in hot boiling water for 20 minutes)
3/4 cups water
1 lemons (juiced + zested)
2 cloves garlic (large + grated)
1/2 tsp sea salt

Instructions

Prepare the ricotta cheese in advance and refrigerate, (same with the homemade mozzarella if using). Reserve half of the lemon zest to garnish.
Ricotta - Process all the ingredients in a powerful blender until smooth and creamy (If using a Vitamix blender there’s no need to soak the cashews). Transfer to a container and refrigerate until needed.
Optional: Make the fresh Mozzarella and refrigerate!
2 cups raw cashews, 3/4 cups water, 1 lemons, 2 cloves garlic, 1/2 tsp sea salt
Make the Mushroom Ragu according to the original recipe.
1 batch mushroom ragu
Preheat oven to 350”F.

Assemble Lasagna

Lightly brush a 9 x 13-inch baking dish with olive oil.
Layer 1 (RAGU + NOODLES): Spread 1.5 cup of ragu on the bottom of the pan and cover with 4 lasagna noodles across the pan slightly overlapping each other if need be.
Layer 2 (RAGU + RICOTTA): Top the lasagna noodles with 1 cup of the sauce and spoon 1/2 of the ricotta over the top evenly placed (no need to spread it).
Layer 3 (NOODLES + RAGU + RICOTTA): Cover the ricotta with 4 more noodles gently pressing them down into the ricotta. Spread another 1 cup of sauce over the top + 1/2 of the ricotta.
Layer 4 (NOODLES + RAGU): Cover with 4 more noodles and spread 1.5 cups of the sauce over the top making sure to get good coverage all over. Slice some of the fresh mozzarella and place over the top. Sprinkle with some of the basil.
Tightly cover the pan with aluminum foil and bake in the preheated oven for 45 minutes.
Allow the lasagna to sit and rest for 10 minutes before slicing. Serve garnished with some fresh basil, lemon zest, a pinch of red chili flakes and a nice drizzle of golden olive oil. Any extra ragu you might have leftover can be served here on the side.
1/2 cup fresh basil chiffonade, lemon zest
OPTIONAL: Pop the lasagna under the broiler for a few minutes to get some extra browning of the top cheese layer or use a kitchen torch to brown the top if desired.

Video

Notes

Cheese Variation - If desired the top layer can be made up of thick slices of my homemade fresh dairy-free mozzarella or replaced with your favorite store bought option.
Storage + Reheating - Any leftovers keep well in the fridge for up to a week but they also freeze really well in individual lidded containers. It's always such a treat to remember you have one of these waiting for you in the freezer drawer. Thaw out overnight and reheat quickly in the microwave; or if the time permits traditional oven @350"F covered for about 25 minutes or until hot and bubbly.
RICOTTA VARIATION- My favorite variation of this lasagna was with a regular batch of ricotta and topped with this homemade mozzarella. I have also made it with a double batch of ricotta divided by 3 with a ricotta top layer. To me the less ricotta version was more of an authentic Lasagna BOLOGNESE with just the right amount of creaminess. You can experiment and find the right ratios for your taste buds.