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 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.
Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Gluten-free lasagna noodles: I used no-boil lasagna noodles because it makes things a lot easier.
- 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.
How to Make This Recipe
- 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 sauce.
- Spread ⅓ of the tofu ricotta on noodles. Sprinkle nutritional yeast on top.
- Spread ½ of the mushroom mixture on top.
- Pour marinara sauce on top. Place two lasagna noodles on top of 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 marinara sauce on top. Place two lasagna noodles on top of sauce. Pour marinara sauce on top. (Yes, the order changed here.)
- Spread the rest of the tofu ricotta on top of marinara sauce. Sprinkle nutritional yeast on top.
- Bake in the oven covered for 50 minutes, and uncovered for 10 minutes.
- Let lasagna rest about 10 minutes.
Tips
- Mix the tofu ricotta in a food processor the day before.
- Freeze extra portions. It tastes great reheated!
Can Lasagna Be Cooked Without Boiling?
This recipe uses no-boil lasagna noodles. It saves time and is less of a hassle.
How Long Does This Recipe Last?
This mushroom and tofu ricotta lasagna will last 4-5 days in an airtight container in the fridge.
Can You Freeze Leftover Lasagna?
Yes! Let lasagna cool completely.
For individual portions, slice and wrap in plastic wrap and place in freezer bag or airtight container. Freeze up to 3 months.
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)
Recipe
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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 lasagna noodles
Instructions
- Preheat oven to 375°.
- 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°, 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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