This is the best vegetarian lasagna bolognese! It’s layered with slow-cooked vegan bolognese sauce (made with mushrooms, lentils & walnuts), mozzarella cheese, and a spinach-ricotta mixture, then topped with creamy béchamel sauce, and baked to bubbly, golden-brown perfection.
VEGAN BOLOGNESE SAUCE:
CHEESY BÉCHAMEL SAUCE:
FOR THE LASAGNA:
MAKE IT VEGAN: You can easily turn this vegetarian lasagna into vegan lasagna. Just omit the egg from the spinach-ricotta mixture and use your favorite vegan cheeses.
MAKE YOUR OWN PASTA: Use this recipe to make your own fresh pasta from scratch! Add your fresh pasta sheets straight into the lasagna dish, without cooking them first. Bake your lasagna uncovered for 40 minutes at 350°F/175°C.
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