Vegan Mushroom Bolognese Lasagna with Tofu Ricotta Recipe
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4.7 from 15 reviews
This Vegan Lasagna Bolognese features a hearty mushroom and plant-based protein filling simmered in a rich marinara sauce, layered with creamy tofu ricotta and no-boil lasagna noodles. It's a comforting, flavorful dairy-free and egg-free twist on the classic Italian dish, perfect for a satisfying main course.
Total Time:1 hour 35 minutes
Yield:8 servings
Ingredients
Cashews
1/3 cup cashews
water to cover
Mushroom Bolognese Filling
2 tablespoons oil
1 large onion, diced
4 to 8 garlic cloves, rough chopped
1 pound 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 firm or extra firm tofu (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
Other
12 no-boil lasagna noodles
Instructions
Simmer Cashews: Place cashews in a small pot, cover with water, and simmer gently for 15 minutes. Turn off the heat and keep covered to soften the cashews for blending.
Make Mushroom Bolognese: Heat oil in a skillet over medium heat. Sauté the diced onion and chopped garlic for 3 to 4 minutes until translucent and fragrant. Add sliced mushrooms and chopped red bell pepper, cooking until caramelized and browned. Stir in your choice of plant protein or cooked lentils, then add the baby spinach and a portion of the marinara sauce. Let everything simmer together for about 5 minutes. Season with fennel seeds (if using), salt, pepper, and a pinch of cayenne to taste.
Blend Creamy Marinara Sauce: In a blender, add 1 cup of marinara sauce along with the drained, softened cashews and some water. Blend until smooth and creamy, adjusting salt to taste.
Make Tofu Ricotta: In a food processor, pulse firm or extra firm tofu with salt, olive oil, garlic (fresh or granulated), nutritional yeast, pepper, nutmeg, and your choice of fresh basil, parsley, or dry Italian seasoning until the mixture is creamy but still has some texture similar to ricotta cheese.
Assemble Lasagna: Preheat your oven to 375°F. Grease a 9x13-inch baking dish. Begin layering by spreading some of the creamy marinara sauce on the bottom. Lay down no-boil lasagna noodles over the sauce. Spread a layer of the mushroom bolognese mixture on top of the noodles, followed by spoonfuls of tofu ricotta. Scatter some basil ribbons over the ricotta. Repeat the layering process until all ingredients are used, finishing with a top layer of noodles and the remaining marinara sauce. Cover tightly with foil.
Bake: Place the assembled lasagna in the preheated oven and bake covered for 50 to 60 minutes. Remove the foil, test the noodles for tenderness with a fork, and let the lasagna stand for 10 minutes before serving to set.
Serve: Spoon some arugula pesto on top of sliced portions and sprinkle with extra basil ribbons for a fresh, herby finish.
Notes
Use no-boil lasagna noodles to simplify preparation and baking time.
The plant protein can be varied between crumbled soy chorizo, cooked lentils, or any plant-based ground meat alternative you prefer.
Simmering cashews softens them for a creamy sauce without dairy.
Tofu ricotta works best with firm or extra firm tofu; avoid silken tofu to maintain texture.
Adding arugula pesto on top adds a fresh peppery contrast to the rich lasagna.
Leftovers can be refrigerated for up to 3 days and reheat well in the oven or microwave.
