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vegan lasagna bolognese in a baking dish
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5 from 1 vote

Vegan Lasagna Bolognese

The best vegan lasagna bolognese recipe with béchamel sauce! Tastes as delicious as the original Italian Lasagna al Forno yet is made without meat!
Course Main Course
Cuisine Vegan
Keyword vegan lasagna, vegan lasagna recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 546kcal
Author Aline Cueni

Ingredients

Vegan Bolognese

  • 2 tbsp olive oil
  • 1 onion minced
  • 2 cloves garlic minced
  • 1 carrot peeled & cut into small cubes
  • 1 mild chili pepper optional, seeded & thinly sliced
  • 2 bay leaves
  • 7 oz plant-based ground
  • ½ cup red wine
  • 1 (28 ounce) can diced tomatoes
  • 1 bunch fresh basil chopped

Dairy-Free Bechamel Sauce

Layer Lasagna

Instructions

Vegan Bolognese

  • Heat a large pot with olive oil over medium heat. Add onion, garlic, carrot, chili pepper, and bay leaves, sauté for 5 minutes until translucent and fragrant.
  • Add the plant-based ground and cook for another 2-3 minutes. Pour in the red wine, leave to bubble, and cook away (2-3 minutes).
  • Stir in canned tomatoes, water, and fresh basil. Pop on the lid and let it simmer for 30 minutes, stirring occasionally. Season to taste with salt and black pepper.

Dairy-Free Bechamel Sauce

  • Melt the dairy-free butter in a medium pot over medium heat. Add flour and stir constantly for 1 minute. Pour in soy milk and bring to a boil while whisking constantly. Reduce heat and let it simmer for approximately 10 minutes until thickened. Season with salt, pepper, and nutmeg.

Layer Lasagna

  • Preheat oven to 390°F (200°C).
  • Spread a thin layer of béchamel sauce in a baking dish (at least 11x7 inches or a little larger), followed by 3 sheets lasagna noodles. Spread about ⅓ of the vegan bolognese on top, followed by a layer of béchamel, and ⅓ of vegan cheese. Repeat layering two more times (pasta, vegan bolognese, béchamel sauce, vegan cheese).
  • Bake in preheated oven for 30 minutes. Allow to sit for 5-10 minutes before cutting & serving.

Notes

  • Keeps fresh for 3-4 days. Store it in an airtight container, or simply wrap the cold baking dish with plastic wrap (easiest to reheat), in the refrigerator.
  • Reheat for 20 minutes in the preheated oven (395°F/200°C).
  • Gluten-Free: Go for gluten-free lasagna sheets and use gluten-free flour to make the béchamel sauce.

Nutrition

Calories: 546kcal | Carbohydrates: 64g | Protein: 17g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 646mg | Potassium: 477mg | Fiber: 12g | Sugar: 5g | Vitamin A: 5565IU | Vitamin C: 22mg | Calcium: 212mg | Iron: 3mg