I love lasagna. It is one of my favorite comfort food to eat because it looks like you slaved for hours and hours on it when in reality, you just whipped it together in about 45 minutes.
I used to make my lasagna using cashew-ricotta cheese, but lately, I’ve been craving a creamier cheese substitute. I was researching recipes when it occurred to me that a vegan béchamel–AKA white sauce– could solve all of my problems.
A classic white sauce is delicious. Chefs often weigh the sauce down with loads of cheese, but the delicate flavor is amazing on its own. Creamy, rich, and full of savory flavor, this sauce is the perfect vegan substitute for a thick cheese sauce. The best part is you don’t need nutritional yeast or apple cider vinegar to give it a rich flavor. You only need one seasoning–nutmeg! I make my béchamel a little differently to reduce added fat, but you won’t notice. I promise.
This lasagna is hearty, creamy, and will satisfy every Italian dish craving you could ever have.
Creamy Lasagna BolognesePrint Recipe
- Bolognese Sauce Ingredients
- 1 cup of quinoa
- 8 ounces of white button mushrooms
- 1/2 onion
- 3 cloves of garlic
- 1/2 teaspoon of red pepper flakes
- 1/4 teaspoon of fennel seed (optional)
- 1 teaspoon of oregano
- 1 teaspoon of dried basil
- 14 ounces of diced tomatoes
- 28 ounces of crushed tomatoes
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 teaspoon of brown or white sugar or maple syrup
- 1/4 cup of dry red wine (optional)
- Béchamel Sauce Ingredients
- 1/4 cup of onion
- 1/4 cup of vegetable stock
- 1 teaspoon of olive oil
- 1/4 cup of all-purpose flour
- 2 1/2 cups of cashew cream or almond milk
- 1/4 teaspoon of nutmeg
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- Pasta Ingredients
- 9 sheets of whole wheat lasagna noodles
Bolognese Sauce Instructions
- Prepare the quinoa according to the package instructions. Once cooked, set aside.
- Place the mushrooms, onion, and garlic into a food processor and process until thoroughly combined in an even mince.
- Place the mushroom, onion, and garlic into a large saucepan over medium-high heat. Cook until most of the liquid has evaporated from the mushrooms, and the onions are soft.
- Combine the red pepper flakes, fennel seed (if using), oregano, dried basil, salt, pepper, and sugar in a small bowl.
- Add the quinoa to the mushroom/onion/garlic. Cook for about 3 minutes, stirring to combine.
- Add the diced and crushed tomatoes. If you’ll add wine, add it now.
- Add the seasoning mixture, stir it, and bring to a boil.
- Reduce the heat to low, then simmer for about 20-30 minutes.
- Finely mince the onion.
- Place the onion, olive oil, and vegetable stock into a small saucepan over medium heat.
- Cook for about five to 7 minutes until the onions are soft.
- Add the flour and cook for about 4 minutes, constantly whisking to eliminate lumps.
- Add the almond milk or cashew cream. Cook for about 15 minutes, stir regularly to avoid lumps from forming. Add the salt, pepper, and nutmeg.
- Once the béchamel has reached your desired level of thickness, turn off the heat.
- Preheat the oven to 400-degrees.
- Boil 4 quarts of water.
- Cook the lasagna noodles for about eight minutes or until soft and pliable.
- Lay the cooked lasagna flat on a greased baking sheet.
- Place about 1/2 cup of the bolognese in the bottom of a 9×13-inch baking dish. Add three lasagna sheets on top.
- Spread a layer of béchamel–about a third of it–on top of the noodles. Add about a third of the bolognese on top of the béchamel. Repeat the layers twice, ending with a heaping layer of bolognese.
- Cover the baking dish with foil, then bake for 40 minutes.
- Let it sit for 5 minutes before serving.