Bosh Vegan Lasagna Recipe for a Delicious Plant-Based Meal

Lasagna is a beloved classic comfort food, but traditional recipes can be heavy and laden with dairy and meat. Enter the BOSH vegan lasagna recipe, a delightful plant-based twist that does not compromise on flavor or heartiness.

Inspired by the innovative duo behind BOSH!, this vegan lasagna combines layers of rich tomato sauce, creamy cashew béchamel, and a medley of vegetables and plant-based proteins. Whether you follow a vegan lifestyle or simply want to enjoy a lighter, wholesome meal, this recipe offers a crowd-pleasing dish perfect for family dinners or special occasions.

This lasagna is packed with nutrients, easy to prepare, and offers a beautiful balance of textures and tastes. The recipe calls for accessible ingredients and can be made ahead for convenience.

Plus, it’s a fantastic way to introduce friends and family to the joys of plant-based cooking without sacrificing that traditional lasagna experience. Dive in and discover how simple and satisfying vegan cooking can be!

Why You’ll Love This Recipe

BOSH vegan lasagna is a perfect blend of wholesome ingredients that deliver comfort and nutrition in every bite. This recipe skips the dairy and meat, relying on natural plant-based ingredients to create layers of flavor that rival any classic lasagna.

Here’s why it stands out:

• Rich and creamy: The cashew-based béchamel sauce gives a luscious creaminess without dairy.
• Hearty and satisfying: Lentils and mushrooms provide a meaty texture that fills you up.
• Full of vegetables: Spinach, zucchini, and roasted peppers add freshness and nutrients.
• Make-ahead friendly: Prepare in advance and bake when ready, perfect for busy schedules.
• Impressively versatile: Easily adapt the veggies or spice level to suit your taste.

Ingredients

• Lasagna sheets (12 sheets, preferably no-boil or fresh)
• 1 cup dried green or brown lentils, rinsed
• 2 cups vegetable broth (for cooking lentils)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 8 oz (225g) mushrooms, finely chopped
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 4 cups fresh spinach, roughly chopped
• 1 can (14 oz/400g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• For the cashew béchamel sauce:
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1 ½ cups unsweetened plant-based milk (almond, oat, or soy)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt to taste

Equipment

• Large saucepan or pot
• Skillet or frying pan
• Food processor or high-speed blender
• 9×13 inch (23×33 cm) baking dish
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula
• Aluminum foil (optional)

Instructions

1. Cook the lentils: In a saucepan, bring the vegetable broth to a boil. Add the rinsed lentils, reduce heat, and simmer uncovered for 20-25 minutes or until tender but not mushy. Drain any excess liquid and set aside.
2. Prepare the vegetable sauce: Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Stir in the minced garlic and cook for another minute.
3. Add mushrooms, zucchini, and red bell pepper: Cook for 7-8 minutes until softened and lightly browned. Season with salt, pepper, oregano, and basil.
4. Combine lentils and tomatoes: Pour in the crushed tomatoes and tomato paste, stirring well. Simmer gently for 10 minutes, allowing the flavors to meld. Adjust seasoning to taste.
5. Add spinach: Stir in the fresh spinach and cook just until wilted, about 2 minutes. Remove from heat.
6. Make the cashew béchamel sauce: Drain soaked cashews and add them to a food processor with plant milk, nutritional yeast, lemon juice, garlic powder, and salt. Blend until silky smooth and creamy. Add more plant milk if needed to reach a pourable consistency.
7. Preheat oven: Set your oven to 375°F (190°C).
8. Assemble the lasagna: Spread a thin layer of the vegetable-lentil sauce on the bottom of the baking dish. Layer with lasagna sheets, a generous spoonful of sauce, and a drizzle of béchamel. Repeat layers until ingredients are used, finishing with béchamel on top.
9. Bake the lasagna: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
10. Rest and serve: Let the lasagna rest for 10 minutes before slicing. This helps it set and makes serving easier.

Tips & Variations

“For an extra burst of flavor, add a splash of red wine to the tomato sauce during simmering.”

• Nut-free option: Substitute the cashew béchamel with a creamy white sauce made from blended silken tofu and nutritional yeast.
• Extra veggies: Try adding shredded carrots, kale, or eggplant for more texture and nutrition.
• Spice it up: Add chili flakes or smoked paprika to the sauce for a smoky, spicy kick.
• Make it gluten-free: Use gluten-free lasagna sheets or thinly sliced roasted vegetables (like eggplant or zucchini) as the layers.
• Advance prep: Assemble the lasagna a day ahead and refrigerate, then bake just before serving.

Nutrition Facts

Serving Suggestions

This vegan lasagna pairs beautifully with a crisp green salad dressed in lemon vinaigrette, or a side of garlic-roasted asparagus. For a heartier meal, serve with warm crusty bread to soak up any extra sauce.

A chilled glass of vegan red wine complements the rich tomato flavors perfectly.

If you’re craving a sweet finish, check out the Cinnamon Pecan Ice Cream Recipe for a delicious plant-based dessert to round out your meal.

Conclusion

Creating a delicious vegan lasagna doesn’t mean sacrificing flavor or comfort. This BOSH vegan lasagna recipe delivers layers of wholesome, satisfying goodness that even non-vegans will adore.

The combination of lentils, mushrooms, and fresh vegetables tucked between tender pasta sheets, smothered in a creamy cashew béchamel, turns a familiar favorite into a nutrient-packed feast.

Perfect for weeknight dinners, meal prep, or entertaining guests, this recipe is as versatile as it is tasty. If you love this, be sure to explore other innovative recipes like the Classico Sun Dried Tomato Alfredo Sauce Recipe or the indulgent Chocolate Heaven Cake Recipe for your next culinary adventure.

Happy cooking and enjoy every bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “BOSH Vegan Lasagna”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegan lasagna packed with vegetables, tofu, and rich tomato sauce. Perfect for a comforting plant-based meal.”, “prepTime”: “PT30M”, “cookTime”: “PT45M”, “totalTime”: “PT1H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“12 lasagna sheets (gluten-free if preferred)”, “400g firm tofu, crumbled”, “2 cups fresh spinach, chopped”, “1 large onion, diced”, “3 cloves garlic, minced”, “800g canned crushed tomatoes”, “2 tablespoons tomato paste”, “1 cup cashew cream”, “1 teaspoon dried oregano”, “1 teaspoon dried basil”, “2 tablespoons olive oil”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 180\u00b0C (350\u00b0F).”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion and garlic in olive oil until soft.”}, {“@type”: “HowToStep”, “text”: “Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper; simmer for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Mix crumbled tofu with spinach and season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Spread a thin layer of tomato sauce in a baking dish.”}, {“@type”: “HowToStep”, “text”: “Layer lasagna sheets, tofu-spinach mixture, cashew cream, and tomato sauce; repeat layers ending with sauce.”}, {“@type”: “HowToStep”, “text”: “Cover with foil and bake for 35 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove foil and bake for another 10 minutes until top is golden.”}, {“@type”: “HowToStep”, “text”: “Let rest for 10 minutes before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “18 g”, “fatContent”: “12 g”, “carbohydrateContent”: “35 g”}}