Vegan Lasagna Bolognese

Vegan Lasagna Bolognese is an Italian dish. The items for lasagna include no-boil lasagna sheets, tofu ricotta, and mushrooms. Each bite gives flavor and taste. It’s perfect for vegan lovers. This lasagna is healthy and flavorful. It is a high-carb (51.4 grams) and low-fat (14.3 grams) dish. There are no special ingredients needed to prepare this lasagna. It’s a simple Vegan Lasagna Bolognese recipe. Perfect for lunch, and dinner. Make the tasty lasagna at home by following this recipe, and enjoy it with your loved ones and family.

Equipment:

• Saucepan
• Nonstick pan
• Food Blender
• Bowl (to save the sauce)
• Baking tray
• Oven
• A sharp knife

Ingredients:

• Raw Cashews 1/3 cup
• Water 1 cup

For Mushroom Bolognese Filling:

• Vegan oil 1 tsp
• Onion 1, cut into diced size
• Garlic cloves 5-8, chopped
• Mushrooms 1Ib, cut into slices
• Bell pepper 1, chopped
• Cooked lentils 1 cup
• Fennel seeds 1/2 tsp, it’s optional.
• Salt 1/2tsp, or add according to taste
• Cayenne a pinch
• Marina sauce 25 oz
• Spinach 2 cups, chopped
• Chopped Black pepper 1/2tsp
• Basil ribbons 1/2 cup. It is a herb.

For Tofu Ricotta:

• Tofu 16 oz
• Salt 3/4 tsp
• Olive oil 2tbsp
• Chopped Garlic clove 1
• Nutritional Yeast 1tbsp
• Black pepper 1/4tsp
• Nutmeg 1/8tsp
• Fresh chopped parsley 1/4 cup
• Lasagna noodles 12, no-boil lasagna

For Arugula Pesto Sauce:

• Garlic clove 1, minced
• Almonds 1/4 cup
• Basil leaves 1/2 cup
• Arugula 1 cup
• Lemon juice 2-3tsps
• Olive oil 1/2 cup
• Salt 1/4tsp
• Pepper 1/4 tsp

Ingredient Notes:

Mushrooms:

• You can use edible mushrooms like shiitake, cremini, baby bella, and portobello mushrooms.

Bell Pepper:

• You may use colorful bell peppers (green, red, or yellow) to make this dish more appealing.

Vegan Oil:

• You can use olive oil or vegan butter.

Instructions:

Preparation of mushroom filling:

1. To bake the lasagna, we will preheat the oven to 375 degrees.
2. Meanwhile, take a small saucepan, and add 1-2 cups of water. Warm the water until it boils.
3. Add raw cashews into boil water and cook it for 10-15 minutes or until it softens.
4. After that, set aside the soft cashews.
5. Now, we will make Mushroom Lasagna Bolognese.
6. Grease the nonstick pan with olive oil. Over a medium flame, warm the oil.
7. Add garlic, and onions to this warm oil and saute it for one to two minutes.
8. Next, add mushrooms, red bell pepper, salt, black pepper, and fennel seeds to this pan.
9. Simmer all ingredients for ten to fifteen minutes or until the bell peppers and mushrooms are lightly cooked.
10. When mushrooms are soft, add lentils, and spinach. Stir it.
11. Add half marina sauce to this mushroom mixture. Simmer it for 4-5 minutes.
12. Now, depending on your choice, add salt and black pepper.
13. The mushroom mixture is prepared.

Preparation of sauce:

1. Now mix the remaining marina sauce, soft cashews, olive oil, and water in a blender.
2. Add all sauce items in a blender. Shake well until they are creamy and velvety in texture.
3. Transfer this sauce to a bowl and put aside.

Preparation of Tofu Ricotta:

1. Add tofu, olive oil, salt, chopped garlic, black pepper, nutmeg, nutritional yeast, and chopped parsley into a blender.
2. Blend all ingredients until the consistency is soft.

Assembling:

1. Coat the baking tray with olive oil so the mixture won’t stick.
2. Now, we will make layers on the baking tray.
3. The first layer will be creamy marinara sauce, evenly spread the sauce.
4. The second layer of lasagna noodles, the third layer of mushroom bolognese, tofu ricotta, and the final layer of the basil ribbon.
5. Repeat the same steps to assemble the remaining ingredients.
6. Wrap the baking tray with aluminum foil.
7. For 30-40 minutes, bake in the oven.
8. Meanwhile, we will prepare the arugula pesto.

Preparation of Arugula Sauce:

1. Add garlic, lemon juice, salt, pepper, olive oil, basil leaves, arugula, and almonds to a food blender.
2. Blend all ingredients until they combine well.
3. The arugula sauce is ready. Store the sauce in the refrigerator.
4. When the noodles are baked, remove the aluminum foil. Use a knife to check whether the noodles are soft or not.
5. Serve the hot and spicy lasagna with arugula pesto sauce.
6. Pour this tasty sauce over the lasagna.

Variations:

You can customize this lasagna to your taste and choice.

Spinach and mushrooms:

• You can add fresh spinach and mushrooms. It will improve the dish’s flavor.

Lentil Bolognese:

• Add green, brown, or red lentil. It is a great source of protein.

Mushrooms and truffle:

• Truffles combine well with mushrooms.
  Grilled vegetables: You may add grilled vegetables like eggplant, zucchini, bell peppers, and broccoli.

Tips:

• You may add red wine vinegar and fresh lemon juice. It will balance the dish’s taste.
• Use different types of edible mushrooms. The taste of every mushroom will be different.
• You can add different seasonings like Italian seasoning, and dried herbs. It will enhance the flavors.
• Substitute the normal pasta with gluten-free pasta.
• Don’t overmix the mixture.

Notes:

• You may substitute hemp hearts with cashews. It is not required to boil or dip for 30-40 minutes. You can easily mix it with marinara, salt, and olive oil.
• Add vegan cheese to give a cheesy flavor.
• No boil lasagna means we don’t need water to cook even in the oven. But you can water if you feel the lasagna is dry.

Storage Information:

Fridge:

• You can refrigerate the lasagna for 4-5 days.

Freezer:

• Freeze unbaked lasagna for 1 month. But make sure to seal the lasagna in an airtight packet.

Rewarm:

• You can also reheat the remaining lasagna in a microwave oven.

FAQs:

How do we serve this lasagna?

• You can enjoy it with leafy green salad, and garlic bread.

What kind of cheese works well with this dish?

• You may add vegan grated mozzarella cheese. You may also replace ricotta with soy-based or cashew-based cheese.

Nutritional facts per serving amount:

Per Serving 1/4th serving without the Arugula Pesto
Total Quantity 8 servings
Total Calories 394 kcal
Sugar 9.9 g
Total Fat 14.3 g
Carbohydrates 51.4 g
Dietary Fiber 8.6 g
Protein 15.1 g
Sodium 816.6 mg