Name: Vegan Mushroom and Tofu Lasagne with Rich Tomato-Béchamel Recipe
Prep time: 1 h 15 min
Cook time: 1 h 30 min
Total time: 2 h 45 min
Cuisine: Vegan
Ingredients: 240 ml / 1 cup mushroom stock (from 15 g / 1 oz dry porcini or mushroom stock cube); 60 ml / 4 tbsp olive oil, divided; 1 large onion; 5 garlic cloves; 150 g / 2 celery ribs; 200 g / 2 large carrots; 100 g / ½ large fennel; 225 g / 8 oz pressed smoked tofu*; 500 g / 17½ oz mushrooms (preferably chestnut/cremini); ½ tbsp chopped rosemary leaves or ½ tsp dry; ½ tsp dry rubbed sage; ½ tsp dry oregano; 1 tsp smoked paprika (use more if using regular tofu); 15 ml / 1 tbsp all purpose soy sauce (or tamari); 240 ml / 1 cup dry red (vegan) wine; 400 g / 14 oz can peeled plum tomatoes, crushed; 2 tbsp tomato paste / concentrate; 45 g / 3 tbsp red miso paste; 2 dry bay leaves; 240 ml / 1 cup creamy plant milk (such as Oatly Barista); ¾ tsp salt, adjust to taste; ½ tsp ground black pepper, to taste; ½ tsp date nectar or brown sugar; 500 g / 17.5 oz no cook vegan lasagne sheets*; 5 g / 1 tsp red miso paste; 780 ml / 3¼ cups plant milk (such as Oatly Barista); 80 ml / 1/3 cup mild olive oil (or 100 g / 3½ oz vegan butter); 85 g / 2/3 cup all-purpose flour (or gluten-free flour mix); 3 tbsp nutritional yeast; ½ tsp garlic powder (optional)

Jump to Recipe· 4.3 from 45 reviews

If you’ve been searching for a comforting, hearty dish that’s bursting with flavor but completely plant-based, look no further than this Vegan Mushroom and Tofu Lasagne with Rich Tomato-Béchamel Recipe. It’s a decadent twist on a classic lasagne that layers earthy mushrooms, savory smoked tofu, and a luxuriously creamy tomato-béchamel sauce. Each bite offers a perfect harmony of textures and tastes that will win over vegans and non-vegans alike. Trust me, this lasagne turns a simple dinner into a celebration of wholesome ingredients and soulful cooking.

Ingredients You’ll Need

A wooden board placed on a white marbled surface holds many cooking ingredients arranged neatly. On the top left is a white bowl filled with whole peeled tomatoes in bright red sauce. Just below the bowl are dried mushrooms in light beige and brown tones. To the right of the mushrooms is a small round bowl with a paste of orange-brown color. Next to it is a wooden bowl filled with crumbled tofu in off-white color. Above the tofu is a small metal measuring cup with white liquid. Beside the cup stand sprigs of fresh rosemary with dark green needle leaves, a pale fennel bulb, and a few bright green celery sticks. To the right side of the board is a cluster of large light brown mushrooms, a small head of garlic with white and purple tones, a yellow onion with peeling layers, and two whole large carrots with vibrant orange color. At the top right corner of the board rests a round glass filled with dark red liquid, likely wine, and a small brown cube is near the mushrooms. A small bowl with a dark liquid, likely soy sauce, is in the middle between the tofu and the mushrooms. The overall feel is fresh and natural with varied earthy colors and textures. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Vegan Mushroom and Tofu Lasagne with Rich Tomato-Béchamel Recipe is how approachable its ingredient list is. Each component has a clear role, whether it’s building the rich layers of flavor, adding perfect texture, or bringing a pop of color that makes the dish as visually appealing as it is delicious.

Mushroom stock: Made from dried porcini or a mushroom stock cube, this adds deep umami that’s essential for richer flavors.

Olive oil: Divided into several uses, it’s great for sautéing and adding silkiness to the béchamel.
Onion and garlic: The soul of so many dishes, providing sweetness and warmth that form a flavor base.
Celery, carrots, and fennel: These veggies create a subtle aromatic soffritto that gently uplifts the entire sauce.

Pressed smoked tofu: Brings a lovely smoky bite and protein-packed heartiness.
Chestnut or cremini mushrooms: Key to adding meaty texture and earthiness.
Rosemary, sage, oregano, smoked paprika: A medley of herbs and spices that enhance complexity without overpowering.

Soy sauce (or tamari): Adds salty umami depth to the filling.
Dry red vegan wine: Used to deglaze and infuse a subtle fruity acidity.
Crushed peeled plum tomatoes and tomato paste: Offer tang and body to the tomato sauce layer.

Red miso paste and brown sugar or date nectar: Craft the perfect balance between savory and sweet.
Bay leaves: Infuse a delicate fragrance throughout the sauce.
Creamy plant milk: The base for the béchamel, making it ultra-smooth and luscious.
No-cook vegan lasagne sheets: Save time and add convenience without sacrificing texture.

Flour (all-purpose or gluten-free): For making the béchamel roux, thickening the sauce beautifully.
Nutritional yeast and garlic powder: Give the béchamel a pleasant cheesy savor.
Salt, pepper, and freshly grated nutmeg: The finishing touches that elevate every layer.

How to Make Vegan Mushroom and Tofu Lasagne with Rich Tomato-Béchamel Recipe

The image shows two side-by-side views of chopped vegetables being cooked. On the left, a woman's hand is pouring a mix of small green celery pieces from a white wooden board into a blue pot with cooked brown onions and orange carrots. A black spatula with a wooden handle is resting inside the pot. The background is a white marbled texture. On the right, there is a close-up of the cooked mix, showing a colorful and textured blend of browned onions, orange carrots, and green celery, all finely diced and mixed together. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Mushroom Stock

Start by soaking dried porcini mushrooms in boiling water or dissolving a mushroom stock cube in hot water. This will extract a beautifully intense mushroom flavor that forms the umami backbone of your sauce. Let it infuse for at least 45 minutes—it’s worth the wait!

Step 2: Chop the Vegetables and Tofu

Finely dice the garlic and onion for a smooth texture, while celery, carrots, and fennel can be roughly chopped then pulsed in a food processor to form a uniform soffritto. Pulse the smoked tofu until finely minced or mash it by hand to mimic a meaty crumble. Similarly, chop mushrooms finely to ensure they cook evenly.

Step 3: Build the Flavor Base

In a large, heavy-bottomed pan, heat a portion of olive oil and gently sauté the onion over medium-low heat until soft and translucent. Add garlic and cook a few more minutes until fragrant. Don’t worry if the pan darkens slightly—it only adds more depth to your sauce.

Step 4: Sweat the Vegetables

Add the celery, carrots, and fennel along with pinch of salt and pepper, cooking slowly until they’re softened and translucent, releasing their natural sweetness. This step takes patience but creates the foundation for a rich, layered sauce that sings with complexity.

Step 5: Sauté the Mushrooms

Remove the soffritto and set aside while you sauté mushrooms in the same pan until they turn a deep brown and all moisture evaporates. This caramelization brings out the mushrooms’ rich, earthy character.

Step 6: Add Tofu, Herbs, and Seasonings

Stir in the remaining olive oil, minced tofu, rosemary, sage, oregano, smoked paprika, and soy sauce. Allow this mixture to cook together, stirring occasionally, until beautifully blended and a bit browned—it’s the heartiness that makes this vegan lasagne truly special.

Step 7: Combine the Sauce Components

Return the softened soffritto to the pan and add crushed tomatoes, tomato paste, red miso paste, red wine, mushroom stock, and bay leaves. Simmer gently for 30 to 45 minutes to let all flavors meld and develop. Add water if the sauce reduces too much; you want it moist enough to stay tender during baking.

Step 8: Finish the Sauce with Plant Milk

Stir in a cup of plant milk and simmer another 5 minutes before turning off the heat. This creamy touch softens acidity and adds a velvety texture that elevates the filling layer significantly.

Step 9: Prepare the Tomato-Béchamel Sauce

Warm up plant milk in a saucepan while dissolving a teaspoon of miso in a small bowl with a bit of that warmed milk. Then, in a separate pan, heat olive oil until shimmering, whisk in flour to form a roux, and cook gently for a minute. Remove from heat and slowly whisk in the warmed plant milk, stirring until smooth. Add miso, nutritional yeast, garlic powder, salt, pepper, and freshly grated nutmeg. Simmer gently until the sauce thickens slightly—this is your luscious, flavorful béchamel.

Step 10: Assemble the Lasagne

Preheat your oven to 180° C (390° F). Dip each lasagne sheet briefly in cold water to keep them moist, then place on the baking dish. Start with a thin layer of water mixed with béchamel at the bottom to prevent sticking, then layer 1¼ cups of the mushroom-tofu bolognese sauce followed by pasta. Repeat to create four layers of sauce and pasta. Finish with the remaining sauce, topped evenly with the creamy béchamel.

Step 11: Bake and Rest

Bake for 30 minutes, then increase the temperature to 220° C (430° F) for an extra 10 to 15 minutes to get a golden top. Resist immediate slicing! Let it rest at least 30 minutes so the layers set perfectly, making those clean, satisfying slices truly effortless.

How to Serve Vegan Mushroom and Tofu Lasagne with Rich Tomato-Béchamel Recipe

Garnishes

Fresh herbs like parsley or basil add a lovely burst of color and herbaceous brightness that contrast beautifully with the rich layers. A sprinkle of toasted pine nuts or vegan parmesan-style nutritional yeast topping offers extra texture and flavor variety.

Side Dishes

Keep it simple with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Roasted seasonal vegetables or steamed asparagus also complement the earthy mushroom notes perfectly, balancing the meal without overpowering.

Creative Ways to Present

Serve individual portions in rustic ceramic dishes for a cozy vibe or prepare this lasagne in mini ramekins for a charming appetizer at dinner parties. Add edible flowers or microgreens atop for a beautiful, restaurant-worthy presentation that will impress every guest.

Make Ahead and Storage

Storing Leftovers

This lasagne keeps wonderfully in the fridge for up to five days. Store in an airtight container to preserve moisture and prevent it from drying out. When you’re ready for an easy meal, just reheat a portion on the stove or in the microwave.

Freezing

To make life even easier, freeze portions or the entire dish in airtight containers. It freezes well without compromising texture or flavor. Simply thaw overnight in the fridge before reheating for a quick, satisfying meal post-busy day.

Reheating

Reheat gently covered in the oven at 160° C (320° F) until warmed through, which helps the béchamel maintain its creamy consistency. Microwaving is quicker for single portions, just cover to retain moisture and heat in bursts to avoid drying out.

FAQs

Can I use fresh mushrooms instead of dried porcini for the stock?

Fresh mushrooms add great flavor, but dried porcini or a mushroom stock cube delivers a concentrated umami boost that’s harder to achieve with fresh mushrooms alone. You can combine both, but don’t skip the dried element if you want the richest stock.

Is pressed smoked tofu necessary for this recipe?

While pressed smoked tofu adds a smoky depth essential to mimic traditional meatiness, unpressed or plain tofu can be used in a pinch. Increase the smoked paprika slightly to compensate and drain well to reduce moisture.

Can I make the béchamel without nutritional yeast?

Yes! Nutritional yeast adds a subtle cheesy flavor to the béchamel, but you can omit it or substitute with vegan cheese if preferred. Just season well with salt, pepper, and nutmeg for balance.

Are no-cook vegan lasagne sheets required?

No-cook sheets save time and ensure perfect texture without preboiling, but you can certainly use regular lasagne sheets—just boil them as per package instructions before layering.

How spicy is this Vegan Mushroom and Tofu Lasagne with Rich Tomato-Béchamel Recipe?

This recipe has a gentle warmth from smoked paprika but is not spicy hot. If you prefer more heat, feel free to add chili flakes or a dash of hot sauce to the sauce to suit your taste.

Final Thoughts

There’s something truly magical about sinking your fork into a slice of this Vegan Mushroom and Tofu Lasagne with Rich Tomato-Béchamel Recipe. It’s a labor of love that’s so worth the effort, filling your kitchen with inviting aromas and your plate with pure satisfaction. Whether for family dinners or special occasions, this dish promises to become a treasured favorite—so go on, give it a try and watch it bring joy to your table!