Go Back
–+ servings
Print Recipe
5 from 14 votes

Vegan White Lasagna with Tofu Bechamel and Balsamic Mushrooms

For an easy comfortfood dinner make this One Skillet Lasagna with Vegan Tofu Bechamel & wine Mushrooms. Nutfree recipe. Soy-free & gluten-free options included. 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: skillet lasagna, vegan bechamel sauce
Servings: 4
Author: Vegan Richa

Ingredients

For the mushrooms:

  • 1 tablespoon vegan butter or extra virgin olive oil
  • 3 cloves garlic minced
  • 1/4 cup chopped white onion
  • 15-20 baby Bella mushrooms sliced
  • 1/4 teaspoon pepper flakes
  • 1/4 teaspoon freshly ground black pepper
  • 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 dried thyme
  • 1 teaspoon dried parsley
  • 1/4 teaspoon prepared mustard or use ground mustard
  • 6 no-boil lasagna noodles broken or 5 regular broken into pieces, or use 4-5 oz flat style pasta
  • 5 ounces firm tofu (see notes for substitute)
  • 1/2 cup non-dairy milk unsweetened almond , soy, oat or cashew milk
  • 1 teaspoon flour or use cornstarch for gluten-free
  • 1/2 teaspoon salt
  • 2-3 tablespoons of vegan parmesan

For garnish:

  • pepper flakes or fresh parsley
US Customary - Metric

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.

Video

Notes

For gluten-free, use gluten-free pasta and cornstarch instead of flour for thickening.
  • Tofu substitutes :  use my nut-free Cauliflower Alfredo or Pumpkin seed Alfredo instead of this tofu bechamel sauce. You might need a double serving.
    Use my cashew alfredo like my skillet alfredo lasagna, if you’re ok with nuts, so blend 3/4 cup cashews with the 2 cups broth.. Also blend in the 1/2 cup non dairy milk, sal and flour at the same time and add to the skillet with the noodles. 

Nutrition

Calories: 254kcal | Carbohydrates: 39g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Sodium: 488mg | Potassium: 500mg | Fiber: 3g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg