Vegan Brussels Sprouts and Mushroom Lasagna
User Reviews
5
16 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
55 mins
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Total Time
1 hr 40 mins
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Servings
8 to 10
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Calories
378 kcal
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Cuisine
Italian-American Fussion
Vegan Brussels Sprouts and Mushroom Lasagna
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This lasagna layers no-boil noodles with shredded Brussels sprouts, a mixture of cremini and shiitake mushrooms, and a homemade tofu ricotta and garlic béchamel sauce. The use of fresh herbs like rosemary and thyme enhances the earthy flavors of the vegetables. The dish offers a creamy, savory texture from the vegan cheese and sauces, while the vegetables add a slightly crisp bite. It's a vegetable-forward lasagna made entirely without animal products, ideal for those seeking a plant-based main dish.
Description
Vegan Brussels Sprouts and Mushroom Lasagna is crafted with shredded Brussels sprouts and a blend of cremini and shiitake mushrooms seasoned with fresh rosemary, thyme, garlic, and miso paste. No-boil lasagna noodles form the layered structure, soaked before assembly. The baked dish is enriched by homemade tofu ricotta, which blends extra-firm tofu with nutritional yeast, lemon, and garlic, providing a mild, creamy texture. Accompanying this is a garlic béchamel sauce made from vegan butter, onions, garlic, coconut milk, and non-dairy milk thickened with flour. The combined layers yield a rich, savory lasagna with herbaceous depth and a balance of creamy and tender vegetable textures.
The preparation involves sautéing the shredded Brussels sprouts with olive oil and salt until bright green, then pulsing the mushrooms to a chopped consistency. Layers are assembled in a baking dish, alternating noodles, vegetable mixture, tofu ricotta, béchamel, and vegan cheese. The result is a complex yet plant-based take on lasagna featuring distinctive ingredients like miso and shiitake mushrooms that enhance umami.
This lasagna suits those looking for a hearty vegan entrée with layered textures and melded flavors from fresh herbs and mushrooms. It pairs well with simple green salads or roasted root vegetables for a full meal.
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Ingredients
Lasagna Ingredients
- 1 lasagna noodles 9-ounce package, no-boil, about 15 sheets
- 1 pound Brussels sprouts shredded
- 1 tablespoons olive oil
- 1 tablespoon balsamic vinegar high-quality
- 1 tablespoon vegan butter (or olive oil)
- 16 ounces cremini mushroom or button mushroom
- 8 ounces shiitake mushroom stems removed (can substitute more cremini or button mushrooms
- 4 cloves garlic minced
- 2 teaspoons rosemary chopped, fresh
- 1 1/2 tablespoons thyme fresh leaves
- 1 teaspoons kosher salt plus more to taste
- black pepper freshly cracked, to taste
- 1 tablespoon yellow miso paste or white miso paste, mild
- 1 cup vegan cheese such as mozzarella, shredded
- Garlic Béchamel Sauce (recipe follows)
- Tofu Ricotta (recipe follows)
Tofu Ricotta Cheese Ingredients
- 1 extra-firm tofu 14-ounce block
- 1/4 cup nutritional yeast
- 1 tablespoon yellow miso paste or white miso paste, mild
- 2 cloves garlic minced
- 1/2 teaspoon onion powder
- 1 1/4 teaspoons kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons extra virgin olive oil
- 1 lemon small, half zest and all juice
Garlic Béchamel Sauce Ingredients
- 1/4 cup vegan butter
- 1 cup yellow onion about 1 medium onion, diced
- 6 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 coconut milk lite, 13.5 ounce can
- 1 cup unsweetened nondairy milk (almond milk, oat milk, etc.)
- 1 1/4 teaspoons kosher salt
- 1/4 tsp nutmeg freshly grated
- black pepper freshly cracked, to taste
- 1/2 cup vegetable broth as needed, or water
Instructions
Lasagna Directions
- Make the Tofu Ricotta and Garlic Béchamel Sauce (recipes below).
- Preheat the oven to 350F. Adjust the oven rack to center position.
- Soak the lasagna noodles. Arrange the lasagna noodles in a 9- by 13-inch baking pan and cover with hot (not boiling) water. Let soak for 10 minutes, then remove them and arrange in a single layer in an oiled baking sheet. Pat dry the 9- by 13-inch baking pan.
- Chop the vegetables. Working in batches, place the mushrooms in a food processor bowl fitted with the S-blade and pulse a few times until the mushrooms are roughly chopped. For the Brussels sprouts, use the slicing attachment to grate the sprouts (or buy shredded Brussels sprouts).
- Heat 1 tablespoon of olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shredded Brussels sprouts and 1/2 teaspoon kosher salt and black pepper to taste. Cook until the sprouts are still bright green in color, stirring occasionally, for 6 minutes. Stir in the balsamic vinegar and cook for 1 minute. Remove the sprouts and set them aside in a bowl. Clean out the skillet.
- Using the same skillet, add the vegan butter until melted. Add the mushrooms, stirring occasionally, until the moisture evaporates and they begin to brown, about 8-10 minutes. Once starting to brown, add the garlic, thyme, and rosemary, 1/2 teaspoon kosher salt, and black pepper, and cook for 1 minute. Push the mushrooms to one side and add the miso paste. Once the miso has warmed and softened, stir it into the mushrooms. Transfer to a separate bowl than the Brussels.
- Assemble the lasagna: Pour 1/3 cup béchamel onto the bottom of the 9- by 13-inch pan to cover. Add a layer of lasagna sheets (3-4 sheets), 1/3 of the sprouts, 1/3 of the mushrooms, and 1/3 of the remaining béchamel on top, making sure to cover all of the lasagna sheets with sauce. Add 1/3 of the tofu ricotta, spreading it out as evenly as you can. Repeat the layers two times. Finish the top with the shredded vegan mozzarella.
- Cover the lasagna with aluminum foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. If desired, place the lasagna under the broiler for a few minutes, keeping a close eye on it to prevent burning.
Tofu Ricotta Cheese Directions
- Drain the block of tofu and dab away the excess water with some paper towels.
- Place the tofu and remaining ingredients in a food processor and pulse until the texture is chunky but a little smooth, similar to ricotta cheese. For a smoother texture, blend until you have a spreadable texture. And for a chunky texture, mash up the tofu with a fork, and then mix in the rest of the ingredients with a spoon.
Garlic Béchamel Sauce Directions
- Heat a large skillet over medium heat. Add the vegan butter, and once melted, add the onion. Cook for 5-7 minutes until the onion is softened and lightly browned. Then add the garlic and stir frequently for 2 minutes to prevent burning.
- Reduce the heat to medium-low and add the flour, whisking constantly for a minute until well incorporated. Gradually pour in the lite coconut milk and almond milk in stages, whisking after each addition to prevent clumps, and then cook for 2 minutes until the sauce has thickened.
- Transfer the sauce to a high-speed blender and add the kosher salt and black pepper to taste. Blend until the sauce smooth and creamy. Taste the sauce for seasonings, adding more salt or pepper as desired. If the sauce seems thick, stir in 1/2 cup of vegetable broth or water to thin it out.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
48g
(16%)
Protein
15g
(30%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
14mg
(5%)
Sodium
1468mg
(61%)
Potassium
837mg
(18%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
835IU
(17%)
Vitamin C
60mg
(67%)
Calcium
124mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8to 10
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 1468mg | 61% |
| Potassium | 837mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 835IU | 17% |
| Vitamin C | 60mg | 67% |
| Calcium | 124mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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