Vegan Lasagna alla Bolognese
A hearty and delicious Vegan Lasagna alla Bolognese made with layers of plant-based Bolognese, cauliflower mornay, and kale. This comforting dish is perfect for a family meal, offering a rich and satisfying flavor while keeping it fully vegan and nutritious.
Allergens:Gluten (if not using gluten-free pasta), Nuts (almond milk)
Details
- Author: CuisineSavvy
- Cuisine: Italian
- Course: Main
- Servings: 8
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Diet: Vegan
Nutritional Values
This Vegan Lasagna alla Bolognese is a nutrient-dense meal packed with plant-based protein, fiber, and vitamins from vegetables like kale, cauliflower, and lentils. The use of almond milk and nutritional yeast provides a creamy texture without dairy, making it a healthy and satisfying option. The addition of kale boosts the iron and calcium content, while the use of whole ingredients keeps it wholesome and balanced.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 350 kcal | -- |
| Total Fat | 15 g | 19% |
| Saturated Fat | 5 g | 25% |
| Sodium | 480 mg | 21% |
| Dietary Fiber | 8 g | 29% |
| Total Sugars | 6 g | -- |
| Protein | 12 g | 24% |
Ingredients
Instructions
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Vegan Lasagna alla Bolognese A hearty and delicious Vegan Lasagna alla Bolognese made with layers of plant-based Bolognese, cauliflower mornay, and kale. This comforting dish is perfect for a family meal, offering a rich and satisfying flavor while keeping it fully vegan and nutritious. Ingredients [ ] 2 cups (475ml) unflavored, unsweetened almond milk [ ] 1 bay leaf [ ] 5 sprigs thyme [ ] 10 whole black peppercorns [ ] 3 medium cloves garlic, crushed [ ] 3 tablespoons (45ml) refined neutral coconut oil [ ] 3 tablespoons (25g) all-purpose flour [ ] Generous pinch freshly grated nutmeg [ ] Kosher salt and freshly ground white or black pepper [ ] 1 recipe Vegan Seitan and Mushroom Rag\u00f9 Bolognese [ ] 1 pound (450g) dry lasagna noodles (egg-free), cooked about 2 minutes less than package instructions indicate, then drained and chilled in ice water [ ] Lemon, Garlic and Herb Seasoning Paste [ ] 1 TBS Black Peppercorns, toasted [ ] 1 TBS Fennel Seeds, toasted [ ] 8-10 Whole garlic cloves [ ] 1 Lemon, Peeled with microplane [ ] 1 TBS Rosemary, chopped [ ] 1 TBS Parsley, chopped [ ] 1 tsp Smoked Paprika [ ] 1 tsp Sage, fresh - diced [ ] 1 TBS Salt, coarse [ ] 1 tsp Chili Flakes - optional [ ] Lentils: 1 Coffee Cup of green lentils, soaked and drained [ ] 8-10 garlic cloves, diced [ ] 1 lg carrot, diced [ ] 1 lg onion, diced [ ] 2 celery stalks, diced [ ] 1 can plum tomatoes [ ] 5 TBS Tomato paste/Puree [ ] 3 Coffee cups water [ ] Tomato Sauce: 4 can tomatoes, plum [ ] 1/2 jar roasted red peppers and liquid [ ] 2 carrots, diced [ ] 2 celery stalks, diced [ ] 1 Onion, diced [ ] 6 cloves garlic, chopped [ ] 2 TBS Lemon Garlic Herb Seasoning Paste [ ] Cauliflower Mornay: 1 small head cauliflower, chopped [ ] 1 potato, peeled and cut into chunks [ ] 5-6 TBS nutritional yeast (Nooch) [ ] 1/2 Tablespoon white peppercorns, toasted [ ] 2 cloves, ground [ ] 1/2 tsp nutmeg [ ] 1 tsp onion powder [ ] 1 tsp corn flour [ ] 300ml oat/soy milk [ ] Water [ ] Kale, 1 bunch, steamed [ ] Regular or Gluten-free Lasagna sheets Instructions [ ] 1. Preheat the oven to 375\u00b0F (190\u00b0C). [ ] 2. Prepare the Vegan Seitan and Mushroom Rag\u00f9 Bolognese according to the recipe. [ ] 3. In a saucepan, combine almond milk, bay leaf, thyme, black peppercorns, and crushed garlic. Bring to a simmer, then remove from heat and let steep for 10 minutes. [ ] 4. In another pan, melt coconut oil and whisk in flour to form a roux. Gradually add the infused almond milk, whisking continuously, until thickened. Season with nutmeg, salt, and pepper. [ ] 5. Assemble the lasagna in a baking dish: start with a thin layer of julienned onion at the bottom, followed by a layer of sauce, pasta sheets, Bolognese, more pasta sheets, a little sauce, kale, Mornay sauce, pasta sheets, Bolognese, more pasta sheets, sauce, and finish with Mornay on top. [ ] 6. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbling. [ ] 7. Let cool for a few minutes before serving. Enjoy your Vegan Lasagna alla Bolognese! https://www.cuisinesavvy.com/recipe/vegan-lasagna-alla-bolognese
External Recipes
- Vegan Lasagna alla Bolognese (Health Score: 70)
HealthScore: 75
This lasagna is rich in plant-based protein and fiber, with additional nutrients from kale, cauliflower, and almond milk. The health score is slightly reduced due to the use of processed pasta, but overall, it remains a hearty and nutritious option.