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Vegan White Lasagna with Tofu Bechamel and Balsamic Mushrooms
5 from 42 votes

Vegan White Lasagna with Tofu Bechamel and Balsamic Mushrooms

This vegan white lasagna features a tofu-based bechamel sauce and sautéed balsamic mushrooms, offering a creamy texture and savory mushroom flavor without traditional cheese. Broken lasagna noodles cook gently in a seasoned broth infused with herbs and nutritional yeast, which adds depth and richness to the dish. The mushrooms are cooked until golden and partially set aside to layer in the lasagna, creating a contrast of textures throughout. This recipe suits those seeking a plant-based lasagna with a milder, delicate sauce and an umami touch from the mushrooms and seasonings.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Calories: 254 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Prep the lasagna and sauce ingredients and keep ready. Heat a large skillet over medium-high heat.
  2. 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.
  3. 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.
  4. To the remaining mushrooms, add in the broth, nutritional yeast, thyme, parsley, mustard, and mix well.
  5. Then add the broken lasagna noodles and press into the broth. Cover and cook for 15-18 minutes.
  6. 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.
  7. Meanwhile, blend the tofu with the non-dairy milk and flour and salt until creamy.
  8. 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. )
  9. Then sprinkle vegan parmesan on top. Cover with the lid and cook for another minute then switch off the heat.
  10. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 254

% 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.