Lasagna Bolognese. Vegan recipe

Phew.. Just a few more days to 2013! and hopefully a more predictable schedule :) Till then I am trying to post up some quick recipes I made this month.

Here’s an easy Lasagna that I threw together in 30 minutes and then waited for the 40 minutes bake time. I layered some Chunky vegetable Bolognese sauce, white garlic sauce, some leftover Zucchini, and then some large tomato slices sprinkled with herbed bread crumbs. I did not use any store bought or home made cheese, though some added mozzarella would add another delicious dimension to it.

This recipe can be easily made Oil free. For a glutenfree version, use gf lasagna sheets and gf breadcrumbs or just cheese topping.
For a nut free white sauce, use silken tofu.

For more Lasagna, pastas and entrees see the collection here.

Sorry, I had just one slice for the pictures in this post:), since we ate all of it. Most of the measurements again are approximate. This month is that kind of month:)
For step by step pictures, see this Smoky Chipotle Mushroom Havarti Lasagna here.

Lasagna Bolognese vegan

Lasagna Bolognese Recipe
Allergy Information: Dairy, egg, soy, corn, yeast free. Can be made gluten-free and nut-free
Makes 1 8.5 by 6.5 inch casserole dish. Serves 2. Make a larger portion of sauces for more layers.

Quick Bolognese sauce:
In a large pan, add a teaspoon of extra virgin olive oil and heat on medium.
Add 1/3 cup chopped onion and 2 bay leaves, and saute till transparent. 4-5 minutes.(for Oil-free, dry roast the onion or saute in a few teaspoons of vegetable broth)
Add 1/4 cup chopped red bell pepper and chili flakes to taste and saute for a minute.
Meanwhile, in a blender, add 2 medium chopped tomatoes, 1 stalk of celery chopped(1/3 cup), 1/4 cup chopped carrots, 4 cloves of garlic, 1 teaspoon vinegar, 1/4 cup water and blend until smooth.
Add the puree to the onions and mix well.
(Add a 2-3 Tablespoons of red wine if you wish. I did not add any)
Add herbs(I used 1 tablespoon of fresh Thyme and 2 teaspoons of dried basil), salt to taste(about 1/2 teaspoon).
Add crumbled Tempeh, or chopped Mushrooms, or cooked Lentils/Quinoa to make the sauce chunky/hearty.
Cook on medium for 7-8 minutes until slightly thick.
(The water content from the sauce will get absorbed in the noodles during baking, so this quick version works just fine)
Taste and adjust salt and herbs.

Quick White Garlic sauce:
In a blender, add 2 Tablespoons ground raw cashew, 1 Tablespoon wheat flour or other flour of choice, 1/2 teaspoon garlic powder, 1/2 teaspoon mustard powder, 1/2 teaspoon onion flakes, 1 Tablespoon nutritional yeast, 1/8 teaspoon black pepper, 1/2 cup non dairy milk(I used coconut milk), 1/4 teaspoon salt, 1/4 teaspoon sugar or maple syrup.
Blend until smooth. Taste and adjust if needed.
Add a Tablespoon of Extra virgin olive oil for a creamier sauce.
If using this as pasta sauce, add pasta and bring to a boil, then simmer for 2 minutes.

Layer Bolognese sauce,
Then layer some no boil Lasagna noodles
Pour some white sauce on the noodles and spread. The sauce will be thin, but will thicken during baking.
Spread some zucchini slices (or other veggies or mushrooms or spinach)
Layer some Lasagna noodles.
Layer the remaining Bolognese sauce.
Layer noodles.
(add more layers of sauce, veggies, noodles if needed)
Pour the white sauce on the top noodle layer,
Top the sauce with Tomato slices.
Top with bread crumbs mixed with salt, herbs and evoo or just herbs. I used 1/4 cup bread crumbs mixed in with basil, parsley, salt and extra virgin olive oil.
(you can add some shredded Mozzarella or vegan Parmesan)
Cover the baking dish tightly with foil.
Bake in preheated 380 degrees F for 40 minutes.
Take the Lasagna out, remove foil and let it rest for 10 minutes.
Slice and eat.
Tastes best the next day.

This Lasagna is being shared at Ricki’s Wellness Weekend, Slightly Indulgent Tuesdays, Hearth and soul bloghop

2 more days left to reach your donation goals for the year and get some tax deductions!:)

Here are a few of my favorite organizations which are doing great work, are well run, use the donations very well and never turn away any living being that needs help. 

VSPCA in Andhra Pradesh, India 
They do everything they can possibly do to help all animals, domestic, stray or wildlife, small or large, one of the many orgs supported by Phil Wollen, and the best part is that they are a vegan organization, also spreading the veganism. 

Tax Deductible donations to VSPCA can be made via Help Animals India, which is a 501 c3 in the US and regularly forwards grants to organizations like VSPCA. 

Animal Aid Unlimited, based in Rajasthan, India,  is another organization in India which helps all animals and works tirelessly towards trying to awaken compassion in fellow humans.  Animal Aid was started by Erica and Jim who moved from Seattle and decided to do something about the condition of animals in India. 

Among some other rescues which are not necessarily vegan but are doing an amazing job 

Wildlife SOS
Known for their work in saving 600 Dancing Bears, who are captured young, abused, and kept all their life to dance and entertain and die a malnourished death. They are working to save the moon bears and so many other wild animals from trade and other problems.

Beagle Freedom Project
They rescue the sweetest and kindest dogs from a life in a tiny box to be tested upon invasively, so we can use our ridiculous soaps, cosmetics and other things or consume some new chemical additives in foods. All the videos of the Beagles seeing sunlight for the first time and not knowing how to walk on the grass are so heart wrenchingly painful and sweet at the same time. Dogs have a special place in my heart and are one of main reasons we are vegan.

Old Dog Haven
The people at Old Dog haven work tirelessly to provide care and find homes and a good life for senior dogs in the Pacific Northwest. 

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    • says

      Thanks. somedays i dont like planning much, and this worked out just well. put it in the oven, then choose and start up a movie and soon you can eat along:)

  1. says

    Oh, that looks very tasty! I almost never get lasagna, because my husband isn’t into it and it’s hard to make lasagna for one! Too bad, because I’d love to polish off this last slice! :)

    • says

      I didnt like the overly tomatoey and cheesy Lasagna that i ate out some years back. this revisit to home made versions with less greasy sauces is working out perfectly!

  2. says

    Talk about comfort food! I’ve never actually had a meat lasagna, before or after going vegan, but I’m suddenly craving a thick slice after seeing that mouth-watering photo. It’s been a while since I made anything with tempeh too, so this couldn’t have come at a better time. I may end up making a more “deconstructed” version out of sheer laziness, but I have no doubt it would be every bit as delicious.

  3. says

    Hi Richa,
    This lasagna looks delicious! You introduced me to the VSPCA last year, and I have been donating to them when I can ever since. I would love to visit that place someday!

  4. says

    We’ve done that — almost eaten every bit of a recipe I intended to post leaving me with only one piece for a photo. Yours turned out fantastic though, the lasagna looks so good. Thanks for sharing with Hearth & Soul Hop. :)

  5. says

    I”m a bit late on this one, but happy new year! A big, hearty lasagna is just what I need to get my through the dreary weather over here!

  6. says

    Oh wow, Richa! White garlic sauce in a lasagna (one of my most favorite comfort foods)?!?! I think I’ve died and gone to comfort food heaven!

  7. says

    I made this 2 days ago and wow! This lasagna is so yummy! Definitely, will be making it again. Richa, thank you for such yummy food! I am so glad I had found your blog and having been following it for a while and will be following as long as you are around :-)


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