Creamy Lasagna Bolognese

Name: Creamy Lasagna Bolognese
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Cuisine: Italian
Ingredients: 1 cup quinoa; 8 ounces white button mushrooms; 1/2 large onion; 3 cloves garlic; 1/2 teaspoon red pepper flakes; 1/4 teaspoon fennel seed ((optional)); 1 teaspoon oregano; 1 teaspoon dried basil; 14 ounces can diced tomatoes; 28 ounces can crushed tomatoes; 1 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon brown sugar (or white sugar or maple syrup); 1/4 cup dry red wine ((optional)); 1/4 cup onion (finely minced onion); 1/4 cup vegetable stock; 1 teaspoon olive oil; 1/4 cup all-purpose flour; 2 1/2 cups cashew cream (or unsweetened almond milk); 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 9 sheets whole wheat lasagna noodles ((not oven-ready)); 4 quarts water (for boiling noodles)

Instructions

Prep:45minCook:1h 20min

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.

Updated at: Sun, 19 Apr 2026 08:35:46 GMT