Vegetarian Bolognese Lasagna Homemade Recipe
I don’t know about you, but when I make Bolognese sauce, I always think big… And of course, this time I had a good amount left over. Rather than freezing it as is (even though that’s very practical too!), I wanted to use it right away to make another dish, just as comforting: vegetarian Bolognese lasagna. And honestly… what a great idea!
I love this kind of generous and convivial dish, which fills the entire kitchen with aromas while it cooks. With my long-simmered vegetarian Bolognese sauce, to which I poured my heart and soul, and a delicious cheesy bechamel sauce, the result was simply breathtaking. Super flavorful, melting, perfectly gratinéed… the kind of dish that’s a hit at the table, even with meat lovers.
It’s always a bit difficult to revisit a great classic like lasagna Bolognese in a vegetarian version, but this time, I think it really paid off. It proves that you can enjoy a meat-free meal without sacrificing any of its deliciousness!
Vegetarian Bolognese Lasagna Homemade Recipe
A little tip if you have time: prepare your lasagna a little in advance, at least two hours before cooking, and place it in the refrigerator. This will allow it to soak up the sauce, and once cooked, it will have an ultra-soft texture and an even more intense flavor. It’s also super practical for a meal with family or friends: you can prepare the dish in the morning (or even the day before), then pop it in the oven at the last minute. Zero stress, maximum enjoyment!
A nice, crisp green salad is perfect with this lasagna. And if, by some miracle, you have some leftover after dinner, this lasagna keeps very well in the refrigerator and is perfect for a lunch box the next day. It also freezes very well, so don’t hesitate to make a little extra; it’s very practical for busy evenings!
Finally, I’m really loving this vegetarian version of lasagna Bolognese, and I hope you love it as much as I do!
How to prepare this vegetarian lasagna?
- Start with the lentil Bolognese sauce. This is the longest step, but the good news is that you can definitely prepare it in advance; it keeps very well in the refrigerator. What takes the most time, in fact, is the cooking: it needs to simmer gently to develop all the flavors.
- Next, prepare the bechamel sauce. The trick is to constantly whisk during cooking to avoid lumps. You’ll know it’s ready when it coats the back of a spoon.
- Next, assemble the lasagna! Start by pouring a little Bolognese sauce into the bottom of the dish, then add a first layer of lasagna sheets. Then add a layer of Bolognese sauce, one of béchamel, a little grated cheese… and repeat, adding three more layers until you run out of ingredients.
- Finally, bake for about thirty minutes, until the lasagna is golden brown or even toasted. Serve and enjoy piping hot with a green salad.
Vegetarian Bolognese Lasagna Homemade Recipe
Equipment
- 1 large gratin dish (approximately 30×25 cm)
Ingredients
- +/- 10 lasagna sheets
- 150 g grated cheese (Parmesan, Pecorino…)
For the vegetarian Bolognese sauce
- 1 finely chopped onion
- 2 pressed garlic cloves
- 1 celery stalk cut into small pieces
- 2 carrots diced
- 120 g button or shiitake mushrooms
- 4 tablespoons olive oil
- 500 g tomato pulp or crushed tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 rosemary sprig
- 1 thyme sprig
- 1 teaspoon caster sugar
- 1 teaspoon smoked paprika (optional)
- 225 g cooked green lentils
- 1 teaspoon lemon juice
- Salt and pepper
For the cheese bechamel sauce
- 50 g unsalted butter
- 70 g flour
- 1 pressed garlic clove
- 50 cl whole milk
- 100 g freshly grated Parmesan or pecorino
- Salt and pepper
- Ground nutmeg
Instructions
For the vegetarian Bolognese sauce
- Start by preparing the ingredients.Peel the carrots and cut them into very small cubes.Peel and finely chop the onion with a knife. Peel and crush the garlic cloves.Cut the celery stalks into small pieces.Cut the mushrooms into small cubes.
- In a Dutch oven or cast iron skillet, pour the oil and add the onion, carrots, celery, and crushed garlic cloves. Cook for 2 minutes, stirring constantly.Then add the diced mushrooms and sauté for another 10 to 20 minutes, until softened.Add the wine, tomato paste, and tomato puree, then mix well.Add the herbs (thyme, bay leaf, rosemary), sugar, and paprika. Season with salt and pepper, and stir.Cook, covered, over low heat for at least 1 hour. Remember to stir occasionally.
- Add the drained and rinsed lentils and lemon juice. Adjust the seasoning if necessary and stir.
For the cheese bechamel sauce
- While the Bolognese simmers, prepare the béchamel sauce.In a large saucepan, melt the butter over medium heat with the crushed garlic.Add the flour, whisk, and let the roux cook for 3 to 5 minutes, stirring constantly.Pour in the milk (all at once), stir over medium heat, and cook until the sauce thickens.It should be quite thick.
- Remove from heat, add a little salt (or not, as there will be cheese), pepper, and a pinch of nutmeg. Mix well.Add the grated cheese and mix again until well incorporated.
For assembly
- Preheat your oven to 180°C and oil the bottom and sides of a large baking dish (approximately 30×25 cm).
- Place a few spoonfuls of Bolognese sauce on the bottom of the dish and arrange the lasagna sheets to form a first layer.Cover with Bolognese sauce, then bechamel sauce and grated cheese.Repeat the process (lasagna, Bolognese, bechamel sauce, cheese) and finish by generously covering the lasagna sheets with béchamel sauce and grated cheese. This will create about three layers.
- Bake for 30 to 35 minutes, or until golden brown. Serve warm with a green salad.
