Vegan chard lasagna bolognese

Based on 2 ratings
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Annika Harbig

Annika Harbig

Community member

Medium 👍
30 min
35 min
15 min


50 g
lasagna noodles
35 g
soy granules
1 tbsp
extra-virgin olive oil
1 cloves
sweet paprika powder
½ tsp
dried thyme
25 ml
dry red wine
½ tbsp
200 ml
oat milk
½ tbsp
nutritional yeast
¼ tsp
ground nutmeg
½ tbsp
pine nut
½ sprig


liquid measuring cup, bowl, oven, cutting board, knife, garlic press, frying pan, spatula, pot, whisk, baking dish (11x7 in.)

  • Step 1/6

    • 35 g soy granules
    • 70 ml vegetable broth
    • liquid measuring cup
    • bowl

    Pour the vegetable broth over the soy granules and let soak for approx. 15 min.

  • Step 2/6

    • ½ red onion
    • ½ carrot
    • 1 cloves garlic
    • ½ Swiss chard
    • oven
    • cutting board
    • knife
    • garlic press

    Preheat the oven to 390°F/200°C. Chop the onion and carrot into cubes. Finely press the garlic. Remove the stalks of the chard and cut the leaves from the stems. Cut the stems into small pieces and set the leaves aside.

  • Step 3/6

    • 1 tbsp extra-virgin olive oil
    • ¼ tsp chili flakes
    • tsp sweet paprika powder
    • pepper
    • ½ tsp dried thyme
    • frying pan
    • spatula

    Heat olive oil in a deep frying pan. Sauté the onions for approx. 2 min. Add the garlic and chili flakes and sauté briefly. Add soy granules and season heavily with paprika, pepper and thyme. Sauté everything for approx. 5-7 min. until the soy granules turn golden brown.

  • Step 4/6

    • 25 ml dry red wine
    • 1 tbsp tomato paste
    • 200 g tomato purée (passata)
    • salt
    • pepper

    Add carrot and chopped chard stems and sauté for approx. 7 min. Deglaze with red wine and add the tomato paste. Simmer for approx. 2 min. Add the tomato purée and, if needed, some water or broth. Let the vegan bolognese simmer for another 5 min. and season with salt and pepper.

  • Step 5/6

    • g margarine
    • ½ tbsp flour
    • 200 ml oat milk
    • ½ tbsp nutritional yeast
    • ¼ tsp ground nutmeg
    • salt
    • pepper
    • pot
    • whisk

    For the vegan béchamel, heat margarine in a saucepan, then stir in the flour. While whisking, pour in oat milk. Simmer the béchamel for about 5 minutes and season with yeast flakes, nutmeg, salt & pepper. Whisk regularly.

  • Step 6/6

    • 50 g lasagna noodles
    • ½ tbsp pine nut
    • ½ sprig rosemary
    • baking dish (11x7 in.)

    In a baking dish, first add a layer of vegan bolognese, then a layer of lasagna noodles, followed by a layer of chard leaves and a layer of the béchamel sauce. Repeat the whole process. Finish with a layer of the vegan bolognese. Garnish with remaining chard leaves, some béchamel, pine nuts and fresh rosemary. If you don't need the lasagne to be vegan, feel free to sprinkle some Parmesan cheese on top. Bake the lasagna at 390°F/200°C for approx. 30-35 minutes. Enjoy!



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