Print

Vegan Mushroom Bolognese Lasagna with Tofu Ricotta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 36 reviews

This rich and hearty Vegan Lasagna Bolognese features a savory mushroom and plant protein filling, creamy tofu ricotta, and a luscious cashew-enhanced marinara sauce. Perfectly layered with no-boil noodles and baked to golden perfection, it's a delicious plant-based twist on a classic Italian favorite.

Ingredients

Cashews

  • 1/3 cup cashews
  • water to cover

Mushroom Bolognese Filling

  • 2 tablespoons oil
  • 1 large onion, diced
  • 8 garlic cloves, rough chopped
  • 1 lb mushrooms, sliced
  • 1 red bell pepper, chopped
  • 1 1/2 cups plant protein (crumbled soy chorizo, cooked lentils, or plant-based ground meat)
  • 1/2 teaspoon fennel seeds (optional)
  • 1/2 teaspoon salt (more to taste)
  • 1/2 teaspoon pepper
  • pinch cayenne
  • 25-ounce jar marinara sauce (divided)
  • 2 big handfuls chopped baby spinach
  • 1/2 cup basil ribbons (divided)

Tofu Ricotta

  • 16-ounce block tofu (firm or extra firm; do not use silken)
  • 3/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1 garlic clove or 1 teaspoon granulated garlic
  • 1 tablespoon nutritional yeast flakes
  • 1/4 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1/4 cup fresh basil or parsley or 1 teaspoon dry Italian seasoning

Others

  • 12 no-boil lasagna noodles

Instructions

  1. Simmer Cashews: Place cashews in a small pot, cover with water, and simmer gently for 15 minutes. Turn off the heat and leave covered to soften the cashews.
  2. Make Mushroom Bolognese: Heat oil in a skillet over medium heat. Sauté the diced onion and garlic for 3 to 4 minutes until fragrant and translucent. Add sliced mushrooms and chopped red bell pepper, cooking until caramelized and browned. Stir in the plant protein or cooked lentils, baby spinach, fennel seeds, salt, pepper, cayenne, and half of the marinara sauce. Simmer the mixture for 5 minutes and adjust seasoning to taste.
  3. Blend Creamy Marinara Sauce: In a blender, combine 1 cup of marinara sauce, the drained softened cashews, and some water. Blend until smooth and creamy. Add salt to taste and set aside.
  4. Make Tofu Ricotta: In a food processor, pulse the firm or extra-firm tofu with salt, olive oil, garlic (fresh or granulated), nutritional yeast, pepper, nutmeg, and fresh basil or parsley until creamy but still with a bit of texture to mimic ricotta cheese.
  5. Assemble Lasagna: Grease a 9×13-inch baking dish. Start with a layer of the creamy marinara sauce, place a layer of no-boil lasagna noodles over it, followed by a layer of mushroom bolognese filling, then dollops of tofu ricotta, and sprinkle with some basil ribbons. Repeat these layers until the ingredients are used up, finishing with a final layer of noodles, topped with the remaining marinara sauce, and cover tightly with foil.
  6. Bake: Preheat the oven to 375°F. Bake the assembled lasagna covered tightly with foil for 60 minutes. Remove the foil, check the pasta for tenderness, and allow the lasagna to stand for 10 minutes before serving.
  7. Serve: Spoon arugula pesto over each serving and sprinkle with extra basil ribbons for a fresh herbal finish.

Notes

  • Use firm or extra-firm tofu for ricotta; silken tofu is too soft and watery.
  • The plant protein can be soy chorizo, cooked lentils, or any plant-based ground meat substitute.
  • Soaking cashews softens them for blending, enhancing creaminess in the sauce.
  • No-boil noodles save time, but ensure there's enough moisture in the sauce for proper cooking.
  • Optional fennel seeds add an authentic Italian flavor but can be omitted if unavailable or undesired.
  • For extra flavor, try adding a splash of red wine to the mushroom bolognese while simmering.
  • Let the lasagna rest after baking to allow it to set and make serving easier.

Find it online: https://lovelycooks.com/vegan-mushroom-bolognese-lasagna-with-tofu-ricotta-recipe/