This no-boil Vegan Mushroom Lasagna is layered with tofu ricotta, mushrooms, garlic, onions, and marinara sauce. It is pure comfort!
This Vegan Mushroom Lasagna is rich and comforting. It is a hearty meal that is nut-free, dairy-free, and gluten-free.
Made with no-boil lasagna noodles, mushrooms, and vegan ricotta, it is sure to be a family favorite. No one will know it's made with tofu ricotta! It's so tasty that they won't notice a difference.
Do you have some people in your family who don't like mushrooms? I also have a Vegan Spinach Lasagna and a Vegan Eggplant Lasagna recipe that are both made with tofu ricotta.
Some other recipes with tofu ricotta are my Vegan Mushroom Taco Meat, Cheesy Vegan Spinach Dip, and Vegan Manicotti.
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🧾 Ingredients
- Lasagna noodles: I used no-boil gluten-free lasagna noodles because it makes things a lot easier. If you aren't gluten intolerant, use your favorite no-boil lasagna noodles.
- Baby bella mushrooms (crimini): I like baby bella mushrooms, but you could use your favorite.
- Tofu ricotta: Adds a creamy texture and cheesy taste.
- Marinara sauce: You could also use pizza sauce, spaghetti sauce or canned tomatoes.
- Onion: Adds a sweet pungent flavor.
- Garlic: Adds a pungent flavor.
- Nutritional yeast: Adds a cheesy flavor.
- Salt and pepper: Enhances flavors and add flavor.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Shredded vegan mozzarella, vegan parmesan
- Homemade tomato sauce
- Sun-dried tomatoes
- Spinach, eggplant, zucchini, butternut squash, broccoli, or whatever veggies you like
- Vegan crumbles, beans, or walnuts (which I used in Zucchini Lasagna)
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🔪 Instructions
- Heat olive oil in a skillet over medium heat. Add onions and cook for about 2 minutes.
- Add mushrooms. Cook until onions are translucent and mushrooms are tender.
- Add salt and garlic. Cook 30 seconds longer.
- In a 7 ½" x 9 ½" baking dish (or similar size), pour marinara sauce. Place two lasagna noodles on top of the sauce.
- Spread ⅓ of the tofu ricotta on noodles. Sprinkle nutritional yeast on top.
- Spread ½ of the mushroom mixture on top.
- Pour the marinara sauce on top. Place two lasagna noodles on top of the sauce.
- Spread ⅓ of the tofu ricotta mixture on noodles. Sprinkle nutritional yeast on top.
- Spread the rest of the mushroom mixture on top.
- Pour the marinara sauce on top. Place two lasagna noodles on top of the sauce. Pour the marinara sauce on top. (Yes, the order changed here.)
- Spread the rest of the tofu ricotta on top of the marinara sauce. Sprinkle nutritional yeast on top.
- Bake in the oven covered for 50 minutes, and uncovered for 10 minutes.
- Let the lasagna rest for about 10 minutes.
🥡 Storage
This mushroom and tofu ricotta lasagna will last 4-5 days in an airtight container in the fridge.
❄️ Can I Freeze It?
Yes! Let the lasagna cool completely.
For individual portions, slice and wrap in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 3 months.
💭 Tips
- Mix the tofu ricotta in a food processor the day before.
- Freeze extra portions. It tastes great reheated!
👩🏻🍳 Recipe FAQs
This recipe uses no-boil lasagna noodles. It saves time and is less of a hassle.
🎥 Video
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📋 Recipe
Vegan Mushroom Lasagna
Ingredients
- 1 cup chopped onion
- 2 tablespoons olive oil
- 1 clove garlic minced
- 16 ounces baby bella mushrooms sliced and caps removed
- 1 batch tofu ricotta
- Salt and pepper
- 1 ½ (25 ounce) jars marinara sauce
- 3 tablespoons nutritional yeast (optional)
- 6 gluten free no-boil lasagna noodles
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a large pan on medium heat. Add onions and cook about 2 minutes.
- Add mushrooms. Cook until onions are translucent and mushrooms are tender.
- Add salt and garlic. Cook 30 seconds longer.
- Pour 1 cup marinara sauce in a 7 ½" x 9 ½" (or similar size) baking dish. Place 2 lasagna noodles on top of sauce.
- Spread ⅓ of tofu ricotta mixture on top of noodles. Sprinkle 1 tablespoon nutritional yeast on top.
- Spread ½ of the mushroom mixture on top.
- Pour 1 cup marinara sauce on top. Place 2 lasagna noodles on top of sauce.
- Spread ⅓ of tofu ricotta mixture on top of noodles. Sprinkle 1 tablespoon nutritional yeast on top.
- Spread the rest of the mushroom mixture on top.
- Pour 1 cup marinara sauce on top. Place 2 lasagna noodles on top of sauce. Pour 1 cup marinara sauce on top (yes it's out of order.)
- Spread last ⅓ of tofu ricotta mixture on top of sauce. Sprinkle 1 tablespoon nutritional yeast on top.
- Cover baking dish with aluminum foil. Cook covered for 50 minutes at 375°F, then uncover and cook uncovered 10 minutes.
- Let rest 10 minutes.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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