Vegan Tofu Mushroom Lasagna (No Noodles)

A high-protein, noodle-free vegan lasagna made with thin slices of tofu instead of pasta, layered with mushrooms, a creamy cashew béchamel, vegan parmesan and marinara.

Print Recipe

Prep Time 20

Cook Time 45

Cashew soak 2

Total Time 1 5

Course Main Course

Cuisine Italian

Servings 6 servings

Ingredients

Layers

2 blocks (14 oz each) extra-firm tofu pressed, thinly sliced and patted dry
16 oz baby bella or portobello mushrooms thinly sliced
3 cups marinara or tomato sauce
¼ cup vegan parmesan
1 tablespoon olive oil for the dish

Cashew Béchamel

1 cup raw cashews soaked 2 hours or in boiling water 15 minutes, drained
¼ cup nutritional yeast
3 cloves garlic
1 tablespoon lemon juice
½ to ¾ cup oat milk or coconut milk
½ teaspoon salt
black pepper, garlic powder and red pepper flakes to taste

Instructions

Preheat the oven to 420°F (215°C) and lightly grease a baking dish with olive oil.
Make the béchamel: blend the soaked cashews, nutritional yeast, garlic, lemon juice, salt and seasonings, adding oat milk a splash at a time until thick, smooth and creamy.
Arrange a layer of tofu slices in the bottom of the dish, then a layer of mushrooms.
Spread over some cashew béchamel, sprinkle with vegan parmesan and add a layer of marinara.
Repeat the layers until everything is used, finishing with a layer of tofu, sauce and a final sprinkle of parmesan.
Cover with foil and bake for 30 minutes. Uncover and bake 10 to 15 minutes more until bubbling, then broil for 2 to 3 minutes to brown the top.
Rest for 10 minutes before slicing so the layers set.

Notes

No cashews? Use a tofu ricotta as the white sauce. Leftovers keep 4 days in the fridge and reheat well.