Vegetarian Lasagna Bolognese

This classic Italian dish with a healthier vegetarian twist is so good you will not know the difference. This evenly baked dish made in All-Clad cookware will warm your spirit while warming your dinner table during cold months.



For the Vegetarian Bolognese:

  • 1 cup walnuts, medium chopped
  • 5 tablespoons of olive oil, divided
  • 2 pounds Shiitake and Cremini mushrooms, mixed, finely chopped
  • 3 tablespoon soy sauce
  • 1 medium yellow onion, finely chopped
  • 1 medium bulb of fennel, finely chopped
  • 1 medium carrot, peeled, finely chopped
  • 2 stalks of celery, finely chopped
  • 6 to 8 cloves of garlic, minced
  • 2 teaspoon of dried oregano
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon cinnamon
  • 1 teaspoon red pepper flakes
  • 2 tablespoon tomato paste
  • 1 cup dry red wine
  • 1 - 28oz can of crushed tomatoes
  • 2 cups of vegetable stock
  • salt and pepper to taste

For the ricotta filling:

  • 3 cups ricotta
  • 1 large beaten egg
  • pinch of ground nutmeg
  • ½ grated Parmigiano Reggiano
  • 1 cup grated Pecorino Romano
  • 1½ cup shredded mozzarella
  • 1 cup heavy cream
  • 1 cup whole milk
  • salt and pepper to taste

For the Lasagna:

  • 1 pound lasagna noodles, no-boil lasagna noodles recommended
  • ½ grated Parmigiano Reggiano for dusting

For the gremolata:

  • 1 bunch of parsley, stems removed, finely chopped
  • zest of 1 large lemon
  • 1 clove garlic, grated


For the Vegetarian Bolognese:

  1. Add the walnuts to an All-Clad FUSIONTEC Stockpot and toast over medium heat. Stir regularly for 5 minutes until fragrant and remove from pot.
  2. Wipe pot clean. Heat 2 tablespoons of olive oil over medium heat. Add the mushrooms in batches so they can cook in an even layer on the cooking surface of the pot. Allow to cook for one minute untouched.
  3. After one minute, stir and continue to cook for 6 minutes total or until all moisture is evaporated and mushrooms are browned all over.
  4. Season with salt and pepper. Remove from the pot.
  5. Repeat with the remainder of the mushrooms. Reserve to the side.
  6. Heat 2 tablespoons of olive oil over medium heat. Add the onion, fennel, carrot, and celery. Season with salt and pepper. Cook for about 7 minutes or until the vegetables begin to caramelize.
  7. Stir in the cooked mushrooms, toasted walnuts, garlic, herbs, and spices. Cook until fragrant.
  8. Add the tomato paste, stir to incorporate, and cook for 5 minutes until it has darkened.
  9. Pour in the wine and cook stirring occasionally until the alcohol is cooked down and reduced to a thicker consistency. 3-5 minutes.
  10. Pour in the soy sauce and fully incorporate it into the mix. Add the crushed tomatoes and vegetable stock. Stir to combine. Season with salt and pepper.
  11. Bring the mixture to a simmer over medium heat. Once simmering, reduce to low, cover, and cook for 45 minutes or until the mixture is thickened and liquid is reduced down. Stir occasionally.
  12. Remove from heat, add 1 tablespoon of olive oil. Season with salt and pepper to taste. Set aside. This should render 7 to 8 cups of sauce.

For the ricotta filling:

  1. Add the ricotta, beaten egg, Parmigiano Reggiano, Pecorino, mozzarella, heavy cream, whole milk, nutmeg, salt, and pepper into a food processor and mix until silky and creamy.


  1. Preheat the oven to 375°F.
  2. In the All-Clad FUSIONTEC Universal Pan spoon 1 cup of the Bolognese sauce with the All-Clad Stainless Steel Spoon into an even layer at the bottom of the pan.
  3. Using a paring knife, cut the noodles to fit the pan in an even layer. The noodles can overlap slightly where needed.
  4. Spread roughly ¾ cup of the ricotta mixture on top of the noodles.
  5. Add 1 cup of Bolognese on top of the ricotta mixture and spread evenly. Sprinkle with Parmigiano Reggiano.
  6. Repeat the process with lasagna sheets in an even layer, followed by the ricotta, Bolognese, and Parmigiano 5-6 times. On the last layer of noodles cut them a bit larger so they overlap the lip of the pan and then add the last layer of the ricotta, sauce, and Parmigiano cheese. This will give you that crispy crunchy edge.
  7. Cover with aluminum foil and cook for 30 minutes. Remove from the oven, uncover and cook for an additional 15-20 minutes. You want the edges to be darkened all around the pan.

For the gremolata:

  1. While the lasagna is cooking, combine a bunch of finely chopped parsley, lemon zest, and grated garlic. Mix till fully combined.
  2. When the lasagna is done and out of the oven, top it with some of the fresh gremolata. This will balance the savory flavors with some freshness.
  3. Serve directly in the Universal Pan.

Pro Tip:

You can make the Bolognese the night before making the lasagna. Before you are ready to assemble the lasagna bring the Bolognese back to warm.


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