In celebration of the upcoming National Lasagna Day on July 29, Chef Matthew Thompson, Restaura’s Chief Culinary Officer, is sharing a special Lentil Bolognese Lasagna. This hearty, plant-based dish delivers comfort, texture, and balanced nutrition, without the need for animal proteins.
For a lighter twist, the cashew béchamel can be substituted with silken tofu blended with fresh herbs, offering a lower-fat alternative without compromising on flavor.
Lentil Bolognese Lasagna Recipe:
Yield: 12 portions
Serving size: One 3″x4″ slice
Ingredients
Lentil Bolognese Sauce
– Olive oil – ¼ cup
– Yellow onion, finely diced – 2 cups
– Carrot, finely diced – 1 ½ cups
– Celery, finely diced – 1 cup
– Garlic, minced – 6 cloves
– Tomato paste – 3 tbsp
– Crushed tomatoes (28 oz cans) – 2
– Brown or green lentils, cooked – 4 cups
– Red wine (optional) – ½ cup
– Vegetable stock – 1 ½ cups
– Soy sauce or tamari – 2 tbsp
– Balsamic vinegar – 2 tbsp
– Fresh thyme – 1 tbsp
– Fresh basil, chopped – ½ cup
– Crushed red pepper flakes – ½ tsp (optional)
– Salt & pepper – to taste
Herbed Cashew Béchamel (or substitute with 2 cups ricotta)
– Raw cashews, soaked – 2 cups
– Garlic – 2 cloves
– Lemon juice – 2 tbsp
– Nutritional yeast – ¼ cup
– Unsweetened plant milk – 1 ½ cups
– Fresh parsley & basil – ½ cup total, chopped
– Salt – 1 tsp
– White pepper – ¼ tsp
Assembly
– Whole wheat or gluten-free lasagna noodles – 1 lb
– Spinach or Swiss chard (optional) – 3 cups, lightly sautéed and drained
– Extra basil leaves – for garnish
– Plant-based mozzarella (optional) – 1 cup, shredded
Method
Prepare Lentil Bolognese:
In a large pot, heat olive oil over medium heat. Sauté onion, carrot, and celery until soft and lightly golden (8–10 min). Add garlic and tomato paste; cook until caramelized. Deglaze with red wine (if using). Add crushed tomatoes, lentils, vegetable stock, soy sauce, balsamic, thyme, and chili flakes. Simmer on low for 25–30 minutes until thickened. Fold in basil and adjust seasoning.
Prepare Cashew Béchamel:
Blend soaked cashews, garlic, lemon juice, nutritional yeast, and plant milk until smooth. Fold in chopped herbs. Adjust salt and pepper. Texture should be thick but spreadable.
Cook Noodles:
Boil noodles according to package instructions. Drain and lay flat on parchment to prevent sticking.
Assemble Lasagna:
In a 9×13″ baking dish, layer:
– A thin layer of lentil bolognese
– Noodles
– Lentil bolognese
– Cashew béchamel
– Sautéed greens (optional)
Repeat until ingredients are used, finishing with béchamel and optional plant-based mozzarella.
Bake:
Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 10–15 minutes until bubbling and golden on top.
Rest & Serve:
Let rest 10–15 minutes before slicing. Garnish with fresh basil and cracked pepper.
Culinary Notes
– For spa or senior living menus, this dish offers comfort, texture, and nutrition without relying on animal proteins.
– Cashew béchamel can be replaced with silken tofu blended with herbs for a lower-fat version.
– Freezes well in portioned squares.
Enjoy this wholesome take on a classic favorite!