Vegan Italian-American Lasagna With "Ricotta"

Classic Italian-American Lasagna with ricotta cheese, mozzarella, and more is a difficult dish to make vegan without those essential dairy ingredients. The secret to this convincing version is to offer up familiar textural and flavor cues so that you're less likely to notice what's not there.

Vegan Seitan and Mushroom Ragù Bolognese

A Bolognese sauce is defined by meat and dairy, which makes creating a convincing vegan version a real challenge. This one pulls it off by combining the flavor and textural qualities of mushrooms and seitan, and building in layer upon layer of savory, meaty, and rich flavor.

Classic Lasagna Bolognese

The Italian classic of homemade ragù Bolognese and creamy béchamel, layered with sheets of fresh or dried pasta.

Lasagne Bolognese

The restaurant I Sodi in NYC by Rita Sodi makes the single greatest lasagne I’ve ever had. It was a lasagne bolognese with lots and lots of

All-Day Meat Lasagna

This lasagna takes significant liberties with the traditional Bolognese recipe, but with intense results. There's mozzarella in the white sauce, ricotta, and it's bathed in a complex, meaty gravy.

Lasagna !!

One of the most beloved foods in the world, this is a traditional Italian Lasagna made with Bolognese ragu and cheese sauce. Recipe video and step photos included!

Sweet Potato and Mushroom Cannelloni with Braised Escarole and Butter Beans (Vegan)

A vegan meal with a centerpiece of cannelloni stuffed with sauteed wild mushrooms and creamy sweet potato puree baked along with butter beans and braised escarole until crunchy and browned.

Pasta With Rich and Hearty Mushroom Bolognese

A rich and hearty mushroom, tomato, and red wine ragù perfect for a cold winter day.

Vegetarian Lasagna

A wonderful Vegetarian Lasagna made with layers of roasted vegetables, spinach and ricotta, a homemade tomato lasagna sauce and plenty of cheese!

Vegan Fettuccine Alfredo

How do you make a vegan version of fettuccine Alfredo when you can't use any butter, cheese, or cream? The secret is cauliflower, which can be transformed into a silky and rich purée with the help of some cashews and nutritional yeast.