Creamy Carbonara Vegetarian Lasagna

My Creamy Carbonara Vegetarian Lasagna is comfort food at its best. Super easy to make, with a hearty Tempeh Bolognese and incredible flavors. A vegan take on a traditional recipe that you just want to eat every time when you’re craving a cozy and warming meal.

Fall has finally also arrived on the calendar. How is this time of the year for you? Are you missing the bright and warm summer days? Or are you already in the fall mood?

I have to say it’s markedly getting colder and rainier here in the Netherlands. During times like this, it means for me  I want to fill my plates with good and easy comfort food.

Think about something along the lines of my Mashed Cauliflower Green Bean Casserole, the Eggplant Parmesan Zucchini Casserole, or the Mexican Street Corn Potato Casserole.

Now it seems to be the perfect time to add another recipe to the list. One that is easy as always, and very much the perfect comfort food for the shorter days that are coming.

One of the traditional classics that I always loved before I became a vegan was a plain good lasagna. Creamy, with a rustic meat sauce, baked to perfection, covered with a layer of cheese. But today, I bring you a vegan twist to that, one that I have fallen in love with even more.

And I know you’re also going to love this Creamy Carbonara Vegetarian Lasagna. It’s creamy, hearty, meaty without any meat, satisfying, mouthwatering, tasty, flavorful, addictive, protein-rich, and simply a must make.

If I tell you this dish is entirely vegan and gluten free, will you believe me? You better do!

This makes an awesome dairy free alternative for lunch, dinner, and any occasion in which you just crave good food.

 

As I mentioned this Lasagna comes with a creamy Carbonara sauce and a Tempeh Bolognese. But we will also add a good layer of vegetables.

The good thing about this is that you can combine many different veggies.

So you can really adapt this recipe to your own preferences. To me those are the perfect ways to go. Give everything your own personal touch.

Feel free to use what vegetables you like. In this version I used carrots and zucchinis. But there is all the variety to play with. Get creative with eggplants, mushrooms, whatever you like.

How to make this Creamy Carbonara Vegetarian Lasagna

First fry the sliced veggies in a skillet or saucepan with a touch of oil for around 4 minutes. If you prefer oil-free cooking, use a bit of vegetable broth. Set the veggies aside when they are slightly softened.

With the Carbonara sauce and the Tempeh Bolognese prepared according to the instructions, we’re already getting directly to the assembling.

Start with some Carbonara sauce so that you just cover the bottom of your 10×10 inch casserole dish. Follow this with lasagna noodles, then a layer of Tempeh Bolognese.

Distribute some veggies on top and season with salt, pepper, and some vegan Parmesan in between. Repeat these steps until all ingredients are gone, but the last layer should be Carbonara sauce. Top with remaining Parmesan.

Bake for around 15 minutes at 415°F, then cover with aluminum foil. Bake for 15 minutes longer.

What I love so much about this recipe is that you can incorporate nearly all vegetables into this Creamy Carbonara Vegetarian Lasagna.

That’s a big bonus you will never get tired of. For the first time you can try it with my suggestions and next time you try another combo. This way you can get so many variations and flavors.

I think this also makes a mouthwatering good dairy free lunch or dinner. It’s also amazing for potlucks, get together, cozy nights. And of course, if you are planning a date night, this is the way to go.

Who doesn’t love a good lasagna? Sure right! It’s just the right pick for everyone.

Try this Creamy Carbonara Vegetarian Lasagna for yourself, you won’t regret.

Tag me on Instagram or Facebook and show me your big plates. Cheers, Florian.