Vegan White Lasagna with Tofu Bechamel and Balsamic Mushrooms
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
254 kcal
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Course
Main Course
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Cuisine
Italian
Vegan White Lasagna with Tofu Bechamel and Balsamic Mushrooms
Description
Vegan White Lasagna with Tofu Bechamel and Balsamic Mushrooms combines tender broken lasagna noodles cooked directly in a flavorful broth with herbs, nutritional yeast, and mustard to build a light sauce base. The mushrooms are first sautéed with garlic, onion, and pepper flakes until golden edges develop, then briefly simmered with white wine before being partially reserved for layering. The tofu is blended with non-dairy milk and flour to create a smooth bechamel-like sauce that complements the noodles and mushrooms without overpowering them. The result is a soft, comforting dish with gentle acidity from balsamic elements and earthy mushroom notes.
The texture balances tender noodles soaked with a subtly savory sauce alongside the mushrooms’ slight chewiness and browned edges. Cooking the noodles in the broth mixture allows them to absorb flavor and develop a cohesive lasagna assembly even without layering traditional cheese. This method yields a warm dish that is creamy but not heavy, suitable for those exploring vegan lasagna renditions without relying on nuts or rich cream alternatives.
Serving this lasagna as a main meal works well alongside a fresh green salad or steamed vegetables to provide contrast to the creamy base. The recipe notes suggest gluten-free adaptations using cornstarch for thickening and alternative nut-free sauces like cauliflower or pumpkin seed alfredo, offering useful flexibility depending on dietary needs.
For gluten-free options, replace regular pasta with gluten-free noodles and use cornstarch instead of flour to thicken the sauce.Tofu can be substituted with nut-free sauces such as Cauliflower Alfredo or Pumpkin Seed Alfredo, noting you might need to increase the quantity accordingly.If nuts are acceptable, cashew-based alfredo can be used as an alternative for a creamier texture by blending cashews with broth and non-dairy milk.Blend the tofu with non-dairy milk, salt, and flour at the same time before adding to the skillet with noodles for best sauce consistency.
Ingredients
For the mushrooms:
- 1 tablespoon vegan butter or extra virgin olive oil
- 3 cloves garlic minced
- 1/4 cup onion white, chopped
- 15-20 baby bella mushrooms sliced
- 1/4 teaspoon pepper flakes
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons white wine or use 1 tablespoon balsamic vinegar
- 1/8 teaspoon salt
For the sauce and noodles:
- 2 cups broth
- 1 tablespoon nutritional yeast or use 2 teaspoons miso
- 1/2 teaspoon thyme dried
- 1 teaspoon parsley dried
- 1/4 teaspoon prepared mustard or use ground mustard
- 6 lasagna noodles broken or 5 regular broken into pieces, or use 4-5 oz flat style pasta, no-boil
- 5 ounces tofu see notes for substitute, firm
- 1/2 cup non-dairy milk unsweetened almond , soy, oat or cashew milk
- 1 teaspoon all-purpose flour or use cornstarch for gluten-free
- 1/2 teaspoon salt
- 2-3 tablespoons vegan parmesan
For garnish:
- pepper flakes or fresh parsley
Instructions
- Prep the lasagna and sauce ingredients and keep ready. Heat a large skillet over medium-high heat.
- Add butter then add the garlic and onion. Cook until the onion starts to turn translucent. Then add in your mushrooms, pepper flakes, black pepper, and salt and mix well. Continue to cook until the mushrooms start to get golden on some edges, then cover and cook for another 3 or 4 minutes.
- Then uncover the lid and mix well. Add in the white wine and continue to cook until the mushrooms are cooked to preference . Remove half of the mushrooms to a bowl and set aside.
- To the remaining mushrooms, add in the broth, nutritional yeast, thyme, parsley, mustard, and mix well.
- Then add the broken lasagna noodles and press into the broth. Cover and cook for 15-18 minutes.
- Stir once in between to check if the noodles are cooking on time and not sticking at the bottom and then continue to cook until the noodles are cooked to preference.
- Meanwhile, blend the tofu with the non-dairy milk and flour and salt until creamy.
- Then add in to the pan, mix well and continue to cook to thicken the sauce. 3-4 minutes. (You can add in 1/4 cup vegan mozzarella shred for cheesier and mix in. )
- Then sprinkle vegan parmesan on top. Cover with the lid and cook for another minute then switch off the heat.
- That will melt your parmesan on top then top it with the reserved mushroom and some pepper flakes or fresh parsley and serve.
Notes
- For gluten-free options, replace regular pasta with gluten-free noodles and use cornstarch instead of flour to thicken the sauce.
- Tofu can be substituted with nut-free sauces such as Cauliflower Alfredo or Pumpkin Seed Alfredo, noting you might need to increase the quantity accordingly.
- If nuts are acceptable, cashew-based alfredo can be used as an alternative for a creamier texture by blending cashews with broth and non-dairy milk.
- Blend the tofu with non-dairy milk, salt, and flour at the same time before adding to the skillet with noodles for best sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 488mg | 20% |
| Potassium | 500mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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