This no-boil Vegan Mushroom Lasagna is layered with tofu ricotta, mushrooms, garlic, onions, and marinara sauce. It is pure comfort!
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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 Vegan Spinach Lasagna, Vegan Lentil Skillet Lasagna, and 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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❤️ Why You'll Love It
- It is warm and comforting.
- Made with oven-ready noodles, it is an easy meal.
- No one will know it's made with vegan ricotta.
🧾 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 oven-ready 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
Step 1: Heat olive oil in a skillet over medium heat. Add onions and cook for about 2 minutes.
Step 2: Add mushrooms. Cook until onions are translucent and mushrooms are tender. Add salt and garlic. Cook 30 seconds longer.
Step 3: In a 7 ½" x 9 ½" baking dish (or similar size), pour marinara sauce. Place two lasagna noodles on top of the sauce.
Step 4: Spread ⅓ of the tofu ricotta on noodles. Sprinkle nutritional yeast on top.
Step 5: Spread ½ of the mushroom mixture on top.
Step 6: Pour the marinara sauce on top. Place two lasagna noodles on top of the sauce.
Step 7: Spread ⅓ of the tofu ricotta mixture on noodles. Sprinkle nutritional yeast on top.
Step 8: Spread the rest of the mushroom mixture on top.
Step 9: Pour the marinara sauce on top.
Step 10: Place two lasagna noodles on top of the sauce.
Step 11: Pour the marinara sauce on top. (Yes, the order changed here.)
Step 12: Spread the rest of the tofu ricotta on top of the marinara sauce. Sprinkle nutritional yeast on top.
Step 13: 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 vegan lasagna recipe uses oven-ready lasagna noodles. It saves time and is less of a hassle.
Other Lasagna Recipes
🎥 Video
If you tried this Vegan Mushroom Lasagna Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 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.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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