Une lasagne bolognaise végane qui rappelle la version traditionnelle! Valises & Gourmandises

Vegan bolognaise lasagna with TSP

Aryane @ Valises & Gourmandises
This easy vegan bolognaise lasagna is made with textured soy protein, for a version that is very close to the traditional meaty recipe!
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Lasagna, Pasta
Cuisine Easy, Italian, vegan, vegetarian
Servings 6


  • Uncooked whole grain lasagna sheets I used 9

Vegan Cheese

Vegan Bolognaise

  • 1 cup approx. 65g organic dry textured soy protein
  • Enough water or bouillon to cover
  • 1 medium yellow onion minced
  • 4 garlic cloves minced
  • 2 large button mushrooms finely diced
  • 1 carrot finely diced
  • 1 handful frozen or fresh spinach minced
  • 1 can 400g diced tomatoes (I used canned cherry tomatoes, which are sweeter)
  • 500 g 515ml tomato passata (plain tomato sauce)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon nama shoyu healthier soy sauce
  • 1 handful fresh basil leaves minced


Vegan Bolognaise

  • Place the textured soy protein in a large bowl and cover with water or, ideally, vegetable bouillon. Set aside. Meanwhile, finely dice the onion, garlic, mushrooms and carrot.
  • In a large pan on medium-high heat, sauté the onion in 1 teaspoon oil or water for 3 minutes. Add the garlic and cook for another 3 minutes. Add the mushrooms and carrots and cook until the mushrooms have released their water, about 5 minutes.
  • Drain your soy protein well and add to the pan. Cook for a minute. Add the tomato sauce, diced tomatoes, spinach, dried oregano and basil, and soy sauce and let simmer for 10 minutes. Finally, add the fresh basil.

Assembling the lasagna

  • In a 8x10 pan, add a quarter of the sauce. Add one layer of lasagna sheets without overlapping (I was able to fit 3). Add a quarter of the sauce and cover with a few tablespoons of cashew parmesan. Add another layer of lasagna sheets, another quarter of the sauce, more cashew parmesan. Finally add one last layer of pasta, the last quarter of the sauce and your grated cheese.
  • Bake for at least 20 minutes in the oven preheated at 350F(180C). Remove from the oven and let cool 5 minutes before cutting.


You can easily double or triple the sauce and freeze some for later.
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