Vegetarian Lasagna Bolognese Recipe (2024)

Since we associate "Bolognese" with meat, how is this a vegetarian version of that? It's just vegetarian lasagna. Boil the noodles so they are cooked thoroughly and cool with water. Lay them out on a damp cloth and cover with another. Spray the pan with oil. Layer the pasta first, then cheese, then sauce. In each layer add cooked sliced mushrooms, onions, broccoli. Place the next layer of pasta the opposite direction and repeat. Some people add sliced hard boiled egg. Top with mozzarella.

Fantastic! I made the vegan bolognese recipe as written and enjoyed half of it for Friday night dinner with pasta. Then I used the remaining 3 cups sauce for a baby lasagna, halving this recipe and assembling in an 8x8 pan. It was truly the best of both worlds as I got to enjoy the complexity and nuance for the vegan bolognese in it’s less adorned form (and get some rest after a majorly labor intensive recipe) then repurpose the leftovers into something grand.

I used the cauliflower bolognese recipe from BA which is much simpler and worked great with this dish!

Made this as is and it was great! I made the sauce the night before to get supper done faster. Kids and adults enjoyed it

I’ve made the vegan bolognese and it is Amazing!!!!! I can only imagine how good this will be. Double the time Alex allows for the sauce but worth every second of effort.

To those who are wondering about using oven ready pasta, I did and it was just fine. Also prepped it in advance and froze it (unbaked), let it thaw in fridge overnight then baked it before dinner party. Gave it maybe 5-10 more minutes. Came out great

This is really wonderful. I followed directions as written, but substituted half the ricotta with cottage cheese as I sometimes find all ricotta fillings to be a little dry. My partner and I gobbled this up on Christmas evening. It has all the richness, indulgence, and layered flavor of a bolognese. Lots of steps but absolutely worth the time and effort.

This was fantastic. I omitted the cream and baked it for closer to 50 minutes. But otherwise made it exactly according to the directions. The vegan bolognese was delicious and worth the effort. The leftovers are great too.

Loved it! Best vegetarian lasagna I've made yet...and there's been a few.

Absolutely delicious. We followed the recipe for the bolognese which I made days ahead. Got tons of compliments from the crew we had for Christmas Eve dinner.

Made with no boil noodles…try next time with boiled noodles!

I don't know what went wrong here, but boy was this horrible. The only sub I made was miso paste for marmite. Otherwise I made it exactly as written and I really don't know what to say other than I would never have the fortitude to try again. I'm a decent home cook and I've made the vegetarian wellington from NYC (similar idea of using nuts and mushrooms to replicate meat texture) to great acclaim. But this was an epic failure.

Did anyone else find 30 minutes too short? The vegan bolognese I made the night before was not even warmed through. Like the bolognese this lasagna was labor intensive without much of a payoff.

The vegan bolognese recipe is unavailable. I make a meatless/vegetarian sauce by sautéing diced yellow squash, diced zucchini, sliced mushrooms and diced onions in olive oil before adding spaghetti sauce (often Marinara) and spooning that on top of the cheese. It’s delicious! Flavor with Italian spices and garlic.

First, I am not a vegetarian but was having so vegetarian friends over so decided to give it a try. I thought it was just ok but my friends seemed to enjoy (or were they just being polite?) sauce was a bit like chili vs bolognese, also the sauce was out of balance and too thick, but combined with the cheese seemed to work better. Also used gluten free noodles which worked ok but find them gummy compared to regular lasagne noodles. A lot of effort for so so results. I really wanted to love it..

To those who are wondering about using oven ready pasta, I did and it was just fine. Also prepped it in advance and froze it (unbaked), let it thaw in fridge overnight then baked it before dinner party. Gave it maybe 5-10 more minutes. Came out great

Made it for a small dinner party and my guests (meat-eaters) begged to take the extras home. I followed the recipe exactly except that I subsituted extra firm tofu (pressed, cut into 1/4" pieces, and lightly browned in an air fryer) for 1/2 of the mushrooms). Lovely. Next time I'll cut the walnuts a tiny bit smaller and probably the onions/carrots/celery a bit larger to merge the "meat" texture more...and reduce the water in the bolognese a tiny...but it was great. A keeper.

Such a tasty recipe!! I used Ali Sagle's vegetarian bolognese recipe* instead because I'm not a mushroom fan, which was a main ingredient in the bolognese linked here, and it was an amazing substitution! I stupidly forgot to consider whether the vegetarian bolognese would make enough sauce for this lasagna (it didn't—she was skinny) (definitely double the recipe if you make the substitution), but even still, it was great! *https://cooking.nytimes.com/recipes/1022154-vegetarian-bolognese

This took me 3 hours to make from start to finish. My family loved it. I found the taste of fennel overwhelming and would use another spice next time. It is a lot of work but very flavourful.

I made the bolognese sauce ahead of time, using the suggested vegetable soup base in place of the marmite. I found the sauce bitter and can’t figure out what made it so. The walnuts? The soup base? The lasagna was okay, but we weren’t excited about the overall flavor.

Update: eating leftovers of this, my partner just said that this was the best dish I've ever made.

The recipe calls for boiling lasagna sheets (traditional). Any reason not to use no-boil lasagna? So much easier.