This lasagna uses a quinoa-and-mushroom bolognese and a nutmeg-scented béchamel made from cashew cream or almond milk — no cheese, no nutritional yeast. The whole thing comes together in about two hours, and it feeds eight people well. It’s the kind of dinner that looks like a project but mostly just needs time on the stove.
Shopping notes
- Quinoa: Any color works — white, red, or tri-color. Pre-rinsed quinoa saves a step; if yours isn’t pre-rinsed, rinse it well or the bolognese can taste faintly bitter.
- Cashew cream vs. almond milk: Cashew cream makes a noticeably thicker, richer béchamel. Plain unsweetened almond milk works but produces a thinner sauce — still good, just less coating. Oat milk is a reasonable substitute if nut allergies are a concern.
- Whole wheat lasagna noodles: The recipe calls for regular (not oven-ready) whole wheat noodles. Standard white lasagna noodles work the same way if that’s what you have.
- Dry red wine: Listed as optional. A splash of red wine vinegar diluted in water (about 1 teaspoon vinegar to 3 teaspoons water) can stand in, or just leave it out — the bolognese is flavorful without it.
- Fennel seed: Also optional, but worth adding if you have it. It gives the bolognese a subtle sausage-like quality that kids often don’t notice but adults appreciate.
The technique that matters
The bolognese only works if you cook off the mushroom liquid before adding anything else. Mushrooms release a surprising amount of water, and if you rush that step, the sauce ends up thin and won’t hold its shape between layers. Give the mushroom-onion-garlic mixture the full 8–10 minutes over medium-high heat, stirring occasionally, until the pan looks nearly dry. The same patience applies to the béchamel: add the plant milk slowly and keep whisking. Pour it in too fast and you’ll get lumps that don’t cook out. Both sauces reward a few extra minutes of attention at the right moment — skip the garnish, not worth the extra dish — and the layering takes care of itself.
If something goes sideways
- Béchamel is lumpy: Take the pan off the heat and whisk hard. If lumps persist, pour the sauce through a fine mesh strainer and press it through with a spoon, then return it to the heat.
- Bolognese is too watery after simmering: Turn the heat up slightly and cook uncovered for another 5–10 minutes, stirring frequently. It needs to be thick enough that a spoon dragged through it leaves a clear trail.
- Noodles are tearing when you layer: They’re probably slightly undercooked or have dried out on the baking sheet. Brush them with a little water or olive oil to keep them pliable while you work.
- Lasagna is soupy after baking: This usually means the bolognese was too loose going in. Let the lasagna rest the full 10–15 minutes uncovered before cutting — it firms up significantly as it cools slightly.
- Top layer is drying out: If the foil sticks to the top bolognese layer, tent it loosely rather than pressing it flat against the dish before baking.
Make-ahead notes
Both sauces can be made up to two days ahead and stored separately in the fridge in covered containers — the béchamel will thicken as it chills, so stir in a splash of almond milk when reheating it on the stovetop before assembling. The fully assembled, unbaked lasagna keeps in the fridge for up to 24 hours; add 10 minutes to the covered bake time if going straight from cold. Baked leftovers reheat well: cover individual portions with a damp paper towel and microwave in 90-second intervals, or reheat the whole dish covered with foil at 350°F for about 20 minutes. For freezing, cool the baked lasagna completely, cut into portions, and wrap tightly — it keeps for up to two months. Thaw overnight in the fridge before reheating.
Creamy Lasagna Bolognese
Ingredients
Bolognese Sauce Ingredients
- 1 cup quinoa
- 8 ounces white button mushrooms
- ½ large onion
- 3 cloves garlic
- ½ teaspoon red pepper flakes
- ¼ teaspoon fennel seed (optional)
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 14 ounces can diced tomatoes
- 28 ounces can crushed tomatoes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon brown sugar or white sugar or maple syrup
- ¼ cup dry red wine (optional)
Béchamel Sauce Ingredients
- ¼ cup onion finely minced onion
- ¼ cup vegetable stock
- 1 teaspoon olive oil
- ¼ cup all-purpose flour
- 2 ½ cups cashew cream or unsweetened almond milk
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon pepper
Pasta Ingredients
- 9 sheets whole wheat lasagna noodles (not oven-ready)
- 4 quarts water for boiling noodles
Instructions
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 mixture into a large saucepan over medium-high heat. Cook for 8-10 minutes, stirring occasionally, until most of the liquid has evaporated from the mushrooms and the onions are soft.
- While the mushroom mixture cooks, combine the red pepper flakes, fennel seed (if using), oregano, dried basil, salt, pepper, and sugar in a small bowl. Set aside.
- 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.
Béchamel Instructions
- Finely mince the onion.
- Place the onion, olive oil, and vegetable stock into a small saucepan over medium heat.
- Cook for 5-7 minutes, stirring occasionally, until the onions are soft and translucent.
- Add the flour and cook for about 4 minutes, constantly whisking to eliminate lumps.
- Slowly pour in the almond milk or cashew cream, whisking constantly to prevent lumps. Add the salt, pepper, and nutmeg. Cook for 10-15 minutes, stirring regularly, until the sauce thickens enough to coat the back of a spoon.
- Once the béchamel has reached your desired level of thickness, turn off the heat.
Lasagna Instructions
- Preheat the oven to 400°F / 200°C (205°C fan-forced).
- 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.
- Remove the foil and let the lasagna rest for 10-15 minutes before slicing. This allows the layers to set so pieces hold together cleanly.
Nutrition
Common questions
Can I use oven-ready lasagna noodles instead of boiling them?
You can, but the result will be drier. Oven-ready noodles absorb liquid from the sauce as they bake, which can make the bolognese layer thicker and the béchamel less creamy — add an extra quarter cup of liquid to each sauce if you go that route.
My kids don’t like mushrooms. Can I hide them better or swap them out?
Processing the mushrooms finely in a food processor makes them nearly undetectable in texture and appearance — most kids won’t spot them. If mushroom flavor is the issue, swap half the mushrooms for finely processed walnuts or cooked lentils, which give similar body without the earthy taste.
Do I have to use quinoa, or can I substitute something else?
Cooked brown or green lentils are the closest substitute — they give the bolognese a similar hearty texture and hold up well during the long simmer. Cooked brown rice works too, though the sauce will be slightly less thick.
How do I know when the béchamel is thick enough?
Dip a spoon in and run your finger across the back — if the line holds without the sauce running back over it, it’s ready. It should look like a loose pudding, not a liquid; it will thicken a little more once it sits.
Can I make this gluten-free?
Yes, with two swaps: use gluten-free lasagna noodles and replace the all-purpose flour in the béchamel with a 1:1 gluten-free flour blend or the same amount of cornstarch. Cornstarch produces a slightly glossier sauce but works well.
The recipe makes 8 servings — can I halve it?
Yes, use an 8×8-inch baking dish and halve all ingredients. Reduce the covered bake time to about 30 minutes and check for doneness — the edges should be bubbling. The sauces halve cleanly without any technique changes.
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