Vegan Bolognese Lasagna

  • Prep Time 20 min
  • Total Time 1 h 40 min
  • Serves: 12

Ingredients

  • 1 lb white mushrooms, roughly chopped 500 g
  • 1/4 cup fresh basil, roughly chopped 60 mL
  • 2 cloves garlic, sliced
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 onion, roughly chopped
  • 1/4 cup olive oil, divided 60 mL
  • 1 tsp each salt and pepper, divided 5 mL
  • 1 jar Sensations by Compliments Marinara Sweet Basil Sauce 650 mL
  • 1 cup Compliments Organic Vegetable Broth Low Sodium 250 mL
  • 1 pkg extra firm tofu, drained 12 oz/ 375 g
  • 1/4 cup unsweetened soy beverage 60 mL
  • 2 tbsp lemon juice 30 mL
  • 2 tsp Italian seasonings 10 mL
  • 12 Compliments Oven Ready Lasagna Noodles
  • 1 pkg shredded mozzarella-style vegan cheese 227 g
  • 2 tbsp finely chopped fresh parsley 30 mL

Directions

  • Step 1

    Preheat oven to 200ºC (400ºF). Place mushrooms, basil and garlic in food processor. Pulse until finely chopped. Add carrot, celery and onion. Pulse until finely chopped.

  • Step 2

    Heat oil in large skillet over medium-high heat. Add mixture from food processor, plus half the salt and pepper; cook 10 min. until veggies are softened. Stir in tomato sauce and broth; bring to a boil. Reduce heat to medium-low, cook about 15 min. until sauce is slightly thickened.

  • Step 3

    Meanwhile, in food processor, pulse tofu, soy beverage, lemon juice, Italian seasoning and remaining salt and pepper until mixture is creamy and resembles ricotta cheese.

  • Step 4

    Spread 1 cup (250 ml) tomato sauce mixture into bottom of 13x9-in. (3-L) baking dish. Place 4 lasagna noodles overtop. Spread half of remaining tomato mixture on top. Top with 4 more lasagna noodles. Spread all of the tofu mixture over noodles. Layer on remaining noodles and remaining tomato mixture. Top with vegan cheese. Cover baking dish with foil. Bake 30 min. Remove foil and bake additional 30 min. until noodles are tender, top is golden brown and filling is bubbling. Rest 10 min. before slicing. Sprinkle with parsley to serve.

Nutrition Facts

  • Nutrition Description Per serving (1/12 of the recipe):
  • Calories 220
  • Fat 11 g
  • Saturated Fat 1 g
  • Carbs 23 g
  • Sugar 5 g
  • Protein 8 g
  • Cholesterol 0
  • Fibre 3 g
  • Sodium 460 mg