Lasagna Bo(w)lognese!

Len, what? Lasagna in a bowl? Yes! I really love lasagna, but I really love to eat from a bowl, so I turned my regular Lasagna Bolognese into Lasagna Bowlognese! Creative, right? It probably don’t look that pretty, but it tastes better than it looks…


When I was a kid, I could eat lasagna everyday. And yes, I’m talking about the high-fat store-bought lasagnas. As an athlete, we had to take care of our bodies and we needed to eat the right foods, so instead of the store-bought versions, we ate the homemade lasagnas. Believe me,  after eating it a couple of times, I didn’t wanted the store-bought lasagna ever again! Today, I made the recipe in a bowl version. It’s really comforting and has incredible aromas. Are you a lasagna fan like me?

Allright, enough talking. Grab your hands on the recipe down below and let’s cook the Lasagna Bowlognese!

Lasagna bo(w)lognese!

Lasagna bowlognese – PDF DOWNLOAD

   PREPTIME 10 minutes

   TOTAL TIME 30 minutes

   PORTIONS  4-5 servings


  • 200 grams of whole wheat lasagna noodles, uncooked and broken in pieces.
  • 400 grams of vegan ground beef
  • 1 red onion
  • 1 yellow onion
  • 4 gloves of garlic
  • 2 big carrots
  • 1 red bell pepper
  • 4 stalks of celery
  • 200 grams of mushrooms
  • 2 cans diced tomatoes
  • 2 tbsp. tomato paste
  • 2 vegetable bouillon cubes
  • 1 tbsp. dried oregano
  • 1 tbsp. dried thyme
  • 1 tbsp. smoked paprika
  • 2 tbsp. coconut oil
  • 500 ml water
  • Salt & pepper
  • Optional: hot sauce, fresh basil, pine nuts, vegan cheese


1. Heat 2 tbsp. of coconut oil in  a large pot over medium-high heat. Add chopped red and yellow onion and the garlic and cook until glassy. Add a little bit of coconut oil if needed. 
2. When onions and garlic are golden brown, add chopped carrots, celery, red bell pepper and mushrooms and stir well. Add all of the spices and cook for 3 minutes. 
3. When all veggies are glassy add tomato paste and vegan ground beef. Stir until all mixed. Cook for another couple of minutes, until veggies are soft and the vegan ground beef is golden-brown.
4. Add the diced tomatoes, bouillon cubes and hot water to the pot. Bring to a boil and add the broken lasagna noodles. Cook for 15-17 minutes until the veggies are soft and the noodles are tender. 
5. Taste and add more salt or pepper, or a little bit of hot sauce. Remove the pot from the heat and let it cool for 10 minutes before serving.
6. Serve lasagna soup in a bowl and top with vegan cheese, fresh basil or pine nuts to make it even better! This is totally optional of course. 


You can replace the carrot for sweet potato to make it a litter sweeter and thicker! 

Store the soup in an airtight container for 2 days in the fridge or 1-2 months in the freezer.

lasagna bolognese

Did you try this recipe?

I can’t get enough of all the spices and yummy ingredients in this recipe. It’s easy and nutritious and contains vegan proteins, veggies, whole wheat carbs and healthy fats. A perfect balanced meal. A lot of reasons to save this one! And… I have more delicious and easy dinner recipes for you, like this vegan pasta pesto  or this homemade tomato soup. Checkout Instagram for more recipes and tag me when you made of them! 

x Len

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