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    Home » Recipes » Pasta and Noodles

    Modified: Dec 20, 2023 · Published: Mar 14, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Vegan Mushroom Lasagna

    Jump to Recipe Pin Video

    This no-boil Vegan Mushroom Lasagna is layered with tofu ricotta, mushrooms, garlic, onions, and marinara sauce. It is pure comfort!

    Slice of Vegan Mushroom Lasagna on plate with the rest in baking dish in the background.

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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.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • 🥡 Storage
    • ❄️ Can I Freeze It?
    • 💭 Tips
    • 👩🏻‍🍳 Recipe FAQs
    • Other Lasagna Recipes
    • 🎥  Video
    • 📋 Recipe
    • 💬 Comments

    ❤️ 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

    Ingredients on a cutting board with labels.
    Ingredients on a cutting board with labels.
    • 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)

    5 Secrets to Transforming Tofu

    Maple Dijon Baked Tofu Sandwich

    FREE 5 part email series to help you cook tofu like a pro.

    We respect your privacy. Unsubscribe at any time.

    🔪 Instructions

    Process of vegan mushroom lasagna being assembled.

    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.

    Process of vegan mushroom lasagna being assembled and prepared for baking.

    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.

    Vegan Mushroom Lasagna in baking dish.

    🥡 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!
    Slice of Vegan Mushroom Lasagna close up.

    👩🏻‍🍳 Recipe FAQs

    Can lasagna be cooked without boiling?

    This vegan lasagna recipe uses oven-ready lasagna noodles. It saves time and is less of a hassle.

    Other Lasagna Recipes

    • Vegan Spinach Lasagna on a plate.
      Best Vegan Spinach Lasagna
    • Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce
      Vegan Zucchini Lasagna with Tofu Ricotta
    • Zucchini Lasagna Roll-Ups on a plate.
      Vegan Zucchini Lasagna Roll-Ups
    • Vegan Eggplant Lasagna on a plate with baking dish in the background.
      Vegan Eggplant Lasagna

    🎥  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 on a plate.
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    5 from 2 votes

    Vegan Mushroom Lasagna

    This no-boil Vegan Mushroom Lasagna is layered with tofu ricotta, mushrooms, garlic, onions and marinara sauce. It is pure comfort!
    Course Main Course
    Cuisine Italian inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 20 minutes minutes
    Cook Time 1 hour hour 7 minutes minutes
    Total Time 1 hour hour 27 minutes minutes
    Servings 6
    Calories 227kcal
    Author Willow Moon
    Prevent your screen from going dark

    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

    This mushroom and tofu ricotta lasagna will last 4-5 days in an airtight container in the fridge.
    To freeze it 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.

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    Nutrition

    Calories: 227kcal | Carbohydrates: 40g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 947mg | Potassium: 1049mg | Fiber: 5g | Sugar: 10g | Vitamin A: 778IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 2mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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