Lasagna with Mushroom Bolognese

A rich and hearty plant-based lasagna featuring layers of tender pasta, a savoury mushroom Bolognese, and a creamy cashew ricotta—comfort food at its best, without the dairy.

This vegan lasagna is packed with deep, umami flavours from mushrooms and lentils, while the creamy ricotta-style filling adds the perfect balance. It's a wholesome, satisfying dish that’s perfect for meal prep or a cozy family dinner.

Ingredients:

For the Mushroom Bolognese:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 large carrot, grated
• 8 oz (225g) mushrooms, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon tomato paste
• 1 can (14 oz) crushed tomatoes
• ½ cup cooked lentils (or use canned, drained)
• 1 teaspoon balsamic vinegar
• Salt & black pepper to taste

For the Cashew Ricotta:

• 1 cup raw cashews (soaked in hot water for 15 minutes)
• ¼ cup unsweetened plant milk
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• ½ teaspoon garlic powder
• Salt & pepper to taste

For Assembling:

• 12 lasagna noodles (regular or oven-ready)
• 2 cups fresh spinach (or kale)
• ½ cup shredded dairy-free cheese (optional)
• Fresh basil for garnish

Instructions:

1. Make the Mushroom Bolognese:

   • Heat olive oil in a large pan over medium heat. Add onion and garlic, cooking until fragrant.
   • Stir in grated carrot, mushrooms, oregano, basil, and red pepper flakes. Sauté until the mushrooms release moisture and cook down.
   • Add tomato paste and cook for 1 minute. Then stir in crushed tomatoes, lentils, balsamic vinegar, salt, and pepper. Let simmer for 10-15 minutes until thickened.

2. Make the Cashew Ricotta:

   • Drain soaked cashews and blend with plant milk, lemon juice, vinegar, garlic powder, salt, and pepper. Blend until smooth and creamy, adding more milk if needed.

3. Assemble the Lasagna:

   • Preheat the oven to 375°F (190°C).
   • Spread a thin layer of Mushroom Bolognese on the bottom of a baking dish.
   • Layer with lasagna noodles, cashew ricotta, fresh spinach, and more sauce. Repeat layers until all ingredients are used.
   • Top with shredded dairy-free cheese (if using).

4. Bake:

   • Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until bubbly.
   • Let rest for 10 minutes before slicing.

5. Serve:

   • Garnish with fresh basil and enjoy!

Optional Additions:

Enhance your lasagna with these extra ingredients:

• Sautéed zucchini or eggplant for added texture.
• Toasted walnuts in the ricotta for a nutty flavour boost.
• A drizzle of vegan pesto for a fresh, herbaceous finish.
• Nutritional yeast mixed into the ricotta for extra cheesiness.

This Vegan Lasagna is rich, flavourful, and incredibly satisfying—proving that plant-based comfort food can be just as indulgent as the classic!