Bolognaise Cheese Lasagne

Recipe by Holly McQuillanCourse: MainsCuisine: Italian, EuropeanDifficulty: Medium


Prep time


Cooking time




  • Cheese Sauce
  • 2 tbsp vegan margarine and 1 onion

  • 1 tbsp whole grain mustard

  • 1 cup vegetable stock and 1 cup plant milk (not sweet)

  • 1 heaped tbsp nutritional yeast

  • 1 packet silken tofu (optional)

  • Bolognaise Sauce
  • 1 cup red lentils and 2 cans tomatoes, 1 cup water

  • 2 heaped tsp vegan stock (Massel is good)

  • 2 tsp each of oregano and paprika

  • 1/2 tsp liquid smoke (optional)

  • 1 tsp crushed garlic

  • 1 tbsp apple cider vinegar.

  • Other
  • 1/3 cup bread crumbs and 1 tbsp nutritional yeast

  • 1 tbsp oil

  • Lasagne sheets

  • Bunch or two of spinach,

  • wilted and chopped


  • To make the cheese sauce
  • Cook till onions are soft.
  • Mix the stock, plant milk, nutritional yeast and salt in a jug and then add to onion mixture. Stir over low/med heat till thickens.
  • Blend the silken tofu with a stick blender and stir through the sauce. Tofu at end is optional, it thickens it further and increases protein but the sauce works great without it.
  • To make the bolognaise sauce
  • Put everything except vinegar into pressure cooker and cook till lentils done, (or just a normal pot with lid on the stove) then add vinegars.
  • To make the parmesan
  • Mix all ingredients in a cup.
  • To assemble
  • Order goes as follows: small amount (just enough to thinly coat the dish) of tomato sauce on bottom then pasta sheet, 1/2 spinach, 1/3 cheese sauce, pasta sheets, 1/3 tomato sauce, pasta sheet, 1/2 spinach, 1/3 cheese sauce, pasta sheets, 1/3 tomato sauce, pasta sheets, 1/3 tomato sauce, 1/3 cheese sauce.
  • Top with vegan parmesan.
  • Bake in 180 degree oven till poking a skewer through pasta sheets is easy-peasy. Take out and rest for 5 or 10 mins and then devour.

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