This Vegan Lasagna Bowl recipe is basically a lasagna… in a bowl! Who would have thunk that? Ha! It’s everything that you love about lasagna – the meaty sauce, the ricotta cheese, and the wavy noodles, without all the baking time.
We love a good lasagna as much as anyone. If you haven’t already made our recipe for the BEST Vegan Lasagna, you might want to try it out. But if you want to save some time and make something a little simpler than that, these lasagna bowls are for you.
I like to think of this recipe as the modern lasagna. It’s a whole mess of ingredients plopped into a bowl as sloppy as you can get it. That’s the beauty of it, it’s sloppy! I mean, look at these photos – trying to get a nice, clean looking lasagna bowl wasn’t the easiest thing so I was over here like, “fuck it” and that’s what you’re getting. Hope you’re happy!
This is what I’m resorting to nowadays because let’s be honest, I was getting a little hangry taking these photos. If you don’t know what “hangry” means, it’s exactly what you think — when you’re so hungry that you get angry and make your boyfriend run out to the closest vegan restaurant to get you a sandwich. Okay, maybe that last part is just me. Or is it? I see you smiling.
We hope you enjoy this recipe as much as we do! It uses our FAMOUS (on my terms only) cauliflower walnut bolognese sauce so if you want to just make the sauce, DO IT! It’s goooood, I promise. We love to garnish this recipe for Vegan Lasagna Bowls with garlicky toasted breadcrumbs, fresh basil, red pepper flakes, and vegan parmesan!
If you make this recipe, tag us on Instagram @pastabased or leave a comment below.
This Vegan Lasagna Bowl recipe is basically a lasagna... in a bowl! Who would have thunk that? Ha! It's everything that you love about lasagna - the meaty sauce, the ricotta cheese, and the wavy noodles, without all the baking time.
- 8 oz lasagna noodles
- 1 cup cashews soaked - see notes
- 3.5 oz extra-firm tofu (usually 1/4 block)
- 1/4 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 clove garlic
- 1 tablespoon lemon juice
- 6 basil leaves
- 1/2 teaspoon dried parsley
- 3/4 teaspoon salt
- 4 cups marinara sauce
- 2 cups cauliflower florets
- 3/4 cup walnuts
- 3/4 teaspoon garlic powder
- 3/4 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Bring a large pot of salted water to a boil. Break up lasagna noodle sheets into smaller pieces and cook according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
Preheat your oven to 400°F (200°C).
Add cauliflower, walnuts, garlic powder, oregano, salt and pepper to a food processor. Pulse a few times until the mixture is crumbly. Pour onto a parchment paper lined baking sheet and bake for 20 minutes, stirring halfway through baking time.
Heat marinara sauce in a sauce pan. Once ready, pour the cauliflower-walnut mixture into the sauce, stir to combine and heat up.
Add soaked cashews (see notes for quick soak method), almond milk, nutritional yeast, lemon juice, tofu, garlic clove, basil leaves, parsley, and salt to a good processor and blend until smooth and creamy.
In your bowl, layer a scoop of meaty sauce, cooked lasagna noodle pieces, and a scoop of vegan ricotta until you reach your desired amount. Serve warm. Garnish with fresh basil or vegan parmesan.
Soak cashews overnight? Ain't nobody got time for that! Try our quick soak method and have your cashews ready in less than 15 minutes.