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Vegan Mushroom and Tofu Lasagne with Rich Tomato-Béchamel Recipe

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4.3 from 45 reviews

This vegan lasagne recipe combines a rich, savory mushroom and smoked tofu bolognese layered with no-cook vegan lasagne sheets and a creamy plant-based béchamel sauce. Slow-simmered with herbs, red wine, and enhanced by miso and nutritional yeast, this dish offers deep umami flavors and a satisfying texture perfect for a hearty, comforting plant-based meal.

  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings

Ingredients

Bolognese Sauce

  • 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

Lasagne & Béchamel Sauce

  • 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)
  • Salt to taste
  • ¼ tsp pepper, adjust to taste
  • Freshly grated nutmeg, to taste (or scant ¼ tsp ground)

Instructions

  1. Make Mushroom Stock: Pour boiling water over dried porcini mushrooms or dissolve a mushroom stock cube in hot water. Let it infuse at least 45 minutes for maximum flavor.
  2. Prepare Vegetables: Dice garlic and onion finely. Chop celery, carrot, and fennel coarsely then pulse in a food processor until small and uniform.
  3. Process Tofu and Mushrooms: Remove vegetables from the processor. Pulse torn smoked tofu into small pieces or mash with a fork. Then pulse sliced mushrooms until finely chopped, avoiding large pieces.
  4. Sauté Onion: Heat 2 tbsp olive oil in a heavy-bottom 30 cm (12″) pan until shimmering. Add diced onion and sauté over low-medium heat until soft and translucent, about 10 minutes.
  5. Cook Garlic: Add garlic to the pan and fry for a few minutes until fragrant, allowing slight browning for flavor.
  6. Cook Sofrito: Add celery, carrot, and fennel with a pinch of salt and pepper. Sweat on low heat for about 15 minutes, stirring occasionally until vegetables become translucent.
  7. Set Sofrito Aside: Remove the vegetable mixture from the pan and set aside.
  8. Sauté Mushrooms: Add mushrooms with salt and pepper to the same pan. Cook until dark brown and all moisture has evaporated, stirring occasionally.
  9. Add Tofu and Herbs: Add 2 tbsp olive oil, minced tofu, rosemary, sage, oregano, smoked paprika, and soy sauce. Sauté, stirring occasionally, for several minutes allowing flavors to meld and mixture to slightly caramelize.
  10. Combine and Simmer Sauce: Return soffritto to the pan. Add crushed plum tomatoes, tomato paste, red miso paste, red wine, mushroom stock, and bay leaves. Simmer gently for 30-45 minutes, adding water if needed to prevent drying.
  11. Add Plant Milk: Stir in 1 cup creamy plant milk. Simmer for 5 more minutes, then turn off heat. Sauce should remain moist to avoid drying during baking.
  12. Adjust Seasoning: Taste and adjust salt, pepper, and add a bit of sweetness with date nectar or brown sugar if needed. Set sauce aside to cool.
  13. Prepare Miso Mixture: Warm plant milk in a small saucepan. In a separate bowl, dissolve red miso paste with a few tablespoons of the warmed milk and set aside.
  14. Make Roux: Heat mild olive oil in a large saucepan until shimmering. Whisk in flour continuously to avoid lumps and allow to bubble gently for 1 minute without browning.
  15. Add Plant Milk to Roux: Remove from heat and slowly whisk in warmed plant milk. Continue whisking until smooth, even if initially lumpy.
  16. Finish Béchamel Sauce: Whisk in miso mixture, nutritional yeast, garlic powder (optional), salt, pepper, and freshly grated nutmeg. Return to stove and simmer gently until sauce thickens to creamy consistency.
  17. Preheat Oven: Preheat the oven to 180° C (390° F) or 160° C (320° F) if using a fan oven. Prepare a bowl of cold water.
  18. Prepare Baking Dish Layers: Mix 2 tbsp cold water with 1/3 cup (80 ml) béchamel sauce and spread on the bottom of the baking dish. Briefly dip each no-cook lasagne sheet in cold water, then layer it over the béchamel to keep sheets moist.
  19. Assemble Lasagne Layers: Spread 1¼ cups (300 ml) of bolognese sauce over the pasta sheet. Repeat layering pasta and bolognese three more times to create 4 layers total.
  20. Top with Sauces: Spread remaining bolognese sauce over the last pasta layer, then pour and spread evenly the remaining béchamel sauce on top.
  21. Bake Lasagne: Bake for 30 minutes at 180° C/390° F. Then increase oven temperature to 220° C (430° F) for the last 10-15 minutes to achieve a well-browned topping.
  22. Rest and Serve: Allow the lasagne to rest for at least 30 minutes before slicing to ensure it sets properly and slices hold together well. Store leftovers refrigerated for up to 5 days or freeze in airtight containers.

Notes

  • Pressed smoked tofu adds a smoky depth; if unavailable, substitute with regular tofu and increase smoked paprika for flavor.
  • Adjust salt carefully as miso paste contributes saltiness.
  • No-cook vegan lasagne sheets save time and hold well; ensure to dip in cold water before layering to prevent drying.
  • Use creamy plant milk such as oat milk barista style for best béchamel texture and taste.
  • Resting the lasagne post-baking is crucial for neat servings.
  • Author: Madelynn
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan, Italian-inspired
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-mushroom-and-tofu-lasagne-with-rich-tomato-bechamel-recipe/