Vegan Mushroom and Tofu Lasagne with Rich Tomato-Béchamel Recipe
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.
- Time: 165 min
- Servings: 12
Source: All Yum Cooks
Ingredients
- / 1 cup mushroom stock
- / 4 tbsp olive oil, divided
- large onion
- garlic cloves
- / 2 celery ribs
- / 2 large carrots
- / ½ large fennel
- / 8 oz pressed smoked tofu*
- / 17½ oz mushrooms
- chopped rosemary leaves or ½ tsp dry
- dry rubbed sage
- dry oregano
- smoked paprika
- / 1 tbsp all purpose soy sauce
- / 1 cup dry red wine
- / 14 oz can peeled plum tomatoes, crushed
- tomato paste / concentrate
- / 3 tbsp red miso paste
- dry bay leaves
- / 1 cup creamy plant milk
- salt, adjust to taste
- ground black pepper, to taste
- date nectar or brown sugar
- / 17.5 oz no cook vegan lasagne sheets*
- / 1 tsp red miso paste
- / 3¼ cups plant milk
- / 1/3 cup mild olive oil
- / 2/3 cup all-purpose flour
- nutritional yeast
- garlic powder
- Salt to taste
- pepper, adjust to taste
- Freshly grated nutmeg, to taste