Try this 6-layer lasagna bolognese for some decadent comfort food. The walnut crumble on the top adds the perfect amount of crunch and texture to this delicious dish.

Lasagna Bolognese [Vegan]



  • 18 egg-free lasagna noodles
  • 1 package vegetarian mince, defrosted
  • 1 organic low sodium vegetable stock cube
  • 1 cup boiling water
  • 1 medium yellow onion, diced
  • 2 bay leaves
  • vegan mozzarella
  • Olive oil
  • 3 garlic cloves, minced
  • 1 medium yellow zucchini, shredded
  • 1 medium carrot, diced
  • 3/4 cup of dry red wine
  • 3/4 cup of room temperature soy milk
  • 18 ounces tomato sauce
  • 1 cup vegetable stock
  • Salt and freshly ground black pepper to taste
  • Pinch of fresh nutmeg, grated
  • 1/2 cup raw walnuts
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 3/4 ounces white flour
  • 28 1/5 ounces of soy cream
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • A pinch of sea salt


  1. Put the mince in a large bowl.
  2. Crumble the stock cube into the boiling water. Mix the stock in well before you pour it over the mince.
  3. Cover the bowl and let it stand for 20-25 minutes.
  4. Now, prep your vegetables. Grate the zucchini, then squeeze the shredded zucchini in a clean dish cloth and set it aside.
  5. Dice the onion and carrots and mince the garlic. Then set them aside.
  6. Over a medium heat, in a large pan, heat the oil. Sauté the onions with bay leaves until onions are translucent. Add the garlic and cook it for another minute.
  7. Stir in the  zucchini and the carrots and cook for another 10 minutes.
  8. Now add the mince and sauté for 10 minutes.
  9. Bring the heat to high and pour in the red wine. Stir the mixture for 2 minutes while scraping whatever that is stuck to the bottom of the pan.
  10. Bring the heat to medium and add the soy milk.
  11. Bring the mixture up to a boil and then reduce the heat and let it simmer for 10 minutes.
  12. Now add the tomato sauce and vegetable stock.
  13. Season it with salt and pepper and let it simmer on a very low heat for 45 minutes. When cooked, discard the bay leaves.
  14. Preheat the oven to 375°F .
  15. Start on the walnut crumb topping by mixing all the ingredients together in a food processor until they form into small crumbs.
  16. To make the béchamel sauce, heat the 3 1/2 tablespoons of olive oil in a saucepan over a medium-low heat. When the oil is warm, remove from the heat and whisk in the flour quickly. Make sure to whisk continually and then bring the pan back to heat.
  17. Add the cream and whisk the mixture to combine everything.
  18. While still whisking, add the nutmeg and salt.
  19. Once the sauce is bubbly and thick remove from the heat and set aside.
  20. Precook your lasagna as per the cooking instruction on the pack.
  21. To assemble, start by spreading a layer of béchamel followed by the red sauce.
  22. Place three layers of noodles on top of the sauce.
  23. Spread with more béchamel and red sauce.
  24. Sprinkle with a little walnut crumb and cheese.
  25. Repeat this process to create your six-layer lasagna.
  26. Finish the last layer with the red sauce, the walnut crumb, and vegan mozzarella.
  27. Cook the dish in the oven for 40 minutes then cover with aluminum foil and cook for another 15-20 minutes or until the lasagna has cooked and steaming hot and the top is golden brown. Make sure to keep an eye on the lasagna every now and then.