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Vegan Mushroom Bolognese Lasagna with Tofu Ricotta Recipe

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4.9 from 18 reviews

This Vegan Lasagna Bolognese features a rich mushroom and plant protein filling, creamy tofu ricotta, and a luscious blended cashew marinara sauce layered between no-boil lasagna noodles. Baked to perfection, this comforting dish offers a flavorful, dairy-free twist on the classic Italian favorite.

Ingredients

Cashew Soak

  • 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 of cayenne pepper
  • 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
  • Arugula pesto (for serving)

Instructions

  1. Simmer Cashews: Place cashews in a small pot and cover with water. Simmer gently for 15 minutes, then turn off the heat and leave covered to soften while you prepare other ingredients.
  2. Make Mushroom Bolognese: Heat oil in a skillet over medium heat. Sauté diced onion and chopped garlic for 3-4 minutes until fragrant and translucent. Add sliced mushrooms and chopped red bell pepper and cook until caramelized and browned. Stir in plant protein or cooked lentils, two big handfuls of chopped baby spinach, half the marinara sauce, fennel seeds if using, salt, pepper, and a pinch of cayenne. Simmer for 5 minutes, stirring occasionally, and adjust seasoning to taste.
  3. Blend Creamy Marinara Sauce: In a blender, combine 1 cup of marinara sauce, the drained cashews, and a little water from the cashew soak. Blend until smooth and creamy. Add salt to taste as needed.
  4. Make Tofu Ricotta: In a food processor, pulse firm tofu, salt, olive oil, garlic (clove or granulated), nutritional yeast flakes, pepper, nutmeg, and fresh herbs or Italian seasoning until creamy but still textured like ricotta cheese.
  5. Assemble Lasagna: Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish. Begin layering by spreading a thin layer of the creamy marinara sauce on the bottom. Add a layer of no-boil noodles, then spread about half of the mushroom bolognese filling, followed by dollops of the tofu ricotta, and sprinkle with some basil ribbons. Repeat with noodles, the remaining mushroom bolognese, tofu ricotta, and basil ribbons. Finish with a final layer of noodles topped with the remaining creamy marinara sauce. Cover the dish tightly with foil.
  6. Bake: Bake covered in the preheated oven at 375°F for 50-60 minutes. Remove the foil and test the noodles for tenderness. Bake uncovered for an additional 5 minutes if needed. Let the lasagna stand for 10 minutes before serving to set.
  7. Serve: Spoon arugula pesto on top of each serving and garnish with fresh basil ribbons as desired for extra flavor and color.

Notes

  • Use firm or extra-firm tofu for the ricotta; silken tofu is too soft and won’t provide the right texture.
  • You can substitute plant-based ground meat with cooked lentils or soy chorizo for variation.
  • Soaking cashews softens them to blend smoothly into the creamy sauce.
  • Adjust seasoning including salt and cayenne to suit your taste preference.
  • Letting the lasagna rest after baking helps it set for cleaner slices.
  • No-boil noodles save time and absorb flavors well; if using traditional noodles, boil according to package instructions first.
  • Arugula pesto adds a fresh peppery finish but can be omitted or replaced with fresh basil pesto.

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