Vegan Tofu Mushroom Lasagna Recipe (No Noodle)

This perfect dish will tantalize your taste buds! Vegan Tofu Mushroom Lasagna! This amazing recipe is sure to become a favorite in your family's meal rotation. Packed with layers of savory tofu, earthy mushrooms, creamy cashew béchamel, and tangy marinara sauce, this alternative to the classic vegan lasagna boasts all the flavors and textures you love without regular noodles. Perfect for special occasions busy weeknights or cozy family dinners, this recipe is a celebration of plant-based goodness that will leave everyone asking for seconds!

Why You'll Love This: Prepare to be wowed by the irresistible flavors and satisfying textures of Vegan Tofu Mushroom Lasagna! Here's why this dish is a must-try:

• It's a delightful twist on traditional lasagna, offering all the comfort and satisfaction of the classic dish without any noodles, making it suitable for gluten-free diets.
• The combination of hearty tofu, meaty mushrooms, and creamy raw cashew béchamel, vegan cheese sauce creates a decadent and flavorful filling that's sure to please vegans and omnivores alike. Using vegan parm is a good option too.
• This lasagna is incredibly versatile and customizable—feel free to add your favorite veggies, swap out the mushrooms for spinach or zucchini, or experiment with different herbs and seasonings to suit your taste preferences.
• With simple ingredients and easy-to-follow steps, this recipe is perfect for novice cooks and seasoned chefs alike, making it a great option for family dinners, potlucks, or meal prep.

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• Ingredients
• Instructions
• Substitutions
• Variations
• Top tip
• FAQ
• Related
• Pairing
• Food safety
• To do:

Ingredients

• Extra Firm Tofu
• Baby Bella Mushrooms, sliced, or portobello mushrooms
• Cashews, soaked and drained
• Nutritional Yeast
• Vegan Parmesan
• Oat Milk or coconut milk
• Garlic, minced
• Olive Oil
• Seasonings (such as black pepper, garlic powder, and red pepper flakes)
• Marinara Sauce, Tomato Sauce, or any tomato based pasta sauce.

See recipe card for quantities.

Instructions

1. Preheat your oven to 420°F (190°C) and lightly grease a baking dish with olive oil.
2. In a food processor, combine soaked and drained cashews, nutritional yeast, garlic, lemon juice, and seasonings. Blend until smooth and creamy, adding oat milk as needed to achieve a thick and creamy consistency. This will be your cashew béchamel sauce. You can also use tofu ricotta recipe as the white sauce component if you don't have cashews.
3. Arrange a layer of thin slices of tofu in the bottom of the prepared baking dish, followed by a layer of sliced mushrooms.
4. Spread a layer of cashew béchamel sauce over the mushrooms, followed by a sprinkle of vegan parmesan cheese and a layer of marinara sauce.
5. Repeat the layers until all ingredients are used, ending with a final layer of tofu slices on top. Keeping an even layer.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
8. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil and vegan parmesan cheese, if desired.

Hint: For an extra layer of flavor and richness in your Vegan Tofu Mushroom Lasagna, consider adding a sprinkle of fresh parsley or basil between the layers. These fresh herbs will elevate the taste profile of the dish and add a vibrant pop of color.

Substitutions

• If you prefer, you can use regular lasagna noodles instead of tofu slices for a more traditional lasagna.
• Swap oat milk with any plant-based milk of your choice, such as almond milk or soy milk.
• For a nut-free version, substitute the cashews with silken tofu or cooked white beans for a creamy texture.

Variations

• Add layers of fresh spinach or kale for added greens and nutrients.
• Substitute the baby bella mushrooms with your favorite variety, such as portobello or shiitake mushrooms.
• Experiment with different herbs and spices to customize the flavor of your cashew béchamel sauce.

See this Epic Vegan Lasagne!

FAQ

Q: Can I make this lasagna ahead of time?

A: Yes! You can assemble the lasagna ahead of time and refrigerate it, covered, for up to 24 hours before baking. Alternatively, you can freeze the unbaked lasagna for up to three months. Just be sure to thaw it in the refrigerator overnight before baking.

Q: Can I use store-bought vegan ricotta cheese instead of the cashew béchamel sauce?

A: Absolutely! Feel free to use store-bought vegan ricotta cheese as a convenient alternative to the homemade cashew béchamel sauce. Simply layer it as you would the cashew sauce in the recipe.

Get ready to wow your family and friends with the incredible flavors and textures of Vegan Tofu Mushroom Lasagna! This wholesome and hearty dish is a delicious celebration of plant-based goodness that's sure to become a staple in your family's meal repertoire. So gather your ingredients, preheat your oven, and get ready to enjoy a taste of pure comfort and satisfaction with every bite.

Related

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Pairing

These are my favorite dishes to serve with [this recipe]:

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Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.