Vegan Lasagna Bolognese Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan lasagna with a robust mushroom and spinach bolognese sauce, vegan ricotta, fresh basil, and topped with arugula basil pesto. A hearty plant-based take on the Italian classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/3 cup cashews
- water to cover
- 2 tablespoons oil
- one large onion, diced
- 4-8 garlic cloves, rough chopped
- 1 lb mushrooms, sliced
- 1 red bell pepper, chopped
- 1 ½ cups plant protein- crumbled soy chorizo, cooked lentils, plant-based ground meat- see notes.
- 1/2 teaspoon fennel seeds (optional)
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- pinch cayenne
- 25-ounce jar marina sauce- divided
- 2 big handfuls of chopped baby spinach
- ———
- 1/2 cup basil ribbons, divided
- 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)
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 50m
- Cook
- 1h
- Sodium
- 988mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 935mg
- Calcium
- 450mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 50M
- SODIUM
- 988MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.