Vegan Lasagna Bolognese

5 from 3 votes

The best vegan lasagna bolognese with a umami packed mushroom lentil red sauce, creamy sunflower tofu ricotta and swirls of pesto. The perfect crowd pleasing comfort food that even meat eaters will love!

Prep Time25

Cook Time50

Total Time1 15

Course: Dinner

Cuisine: Vegan

Keyword: vegan bolognese lasagna, Vegan lasagna, vegan meat sauce, vegan pesto lasagna

Servings: servings

Calories: 588kcal

Author: Elaine S.

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 other dairy free cheese

Instructions

For the sunflower tofu ricotta
Start by soaking the sunflower seeds in boiling water for at least 30 minutes to soften. This can also be achieved by boiling for 15 minutes.
To the bowl of a food processor, add the soaked sunflower seeds, tofu, olive oil, lemon juice, nutritional yeast, miso, salt and 2 tbsp water. Blend, scraping down the sides as needed, until very smooth--about 2-3 minutes. If the ricotta still seems too thick, add another couple tablspoons of water and blend again until a spreadbale consistency is reached.
Transfer to a bowl and store in the fridge until ready to use.
For the lentil bolognese sauce
Heat oil in a large skillet over medium heat. When shimmering, add onion and cook until just translucent. About 5 minutes. Stir in the tomato paste, garlic and seasoning. Cook for another 3-4 minutes.
In a small bowl, whisk together coconut cream (melt in microwave if solid), miso paste and soy sauce. Add to the pot along with the chopped tomatoes, lentils and chopped mushrooms. Bring to a simmer and cook for another 3-4 minutes or until heated through. Taste for salt and add more as needed.
To assemble
Preheat the oven to 375° F and position a rack in the center of the oven.
To a rectangular baking dish or lasagna pan, spread a layer of bolognese sauce on the bottom followed by a layer of no boil noodles. Spread a few dallops of ricotta then swirl the pesto over top. Follow with another layer of noodles, bolognese sauce, noodles, ricotta, pesto, noodles, bolognese sauce.
Cover the dish tightly with tin foil and bake for 45 minutes. Once the pasta noodles have cooked through, uncover the dish and spread (or sprinkle) the vegan mozarella cheese on top. Broil for an additional 5-10 minutes or until melted.
Let sit for at least 10 minutes before serving for clean slices.

Notes

* you can pulse the mushrooms in a food processor instead of chopping by hand to save time.

** For an easy homemade vegan pesto, add to the bowl of a food processor 4 cups of spinach, 2 cup fresh basil, 1/4 cup olive oil, 2 tbsp nutritional yeast, 1/2 tsp salt and 1/4 cup water. Blend until smooth.

Nutrition