Vegan White Lasagna with Tofu Bechamel and Balsamic Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan lasagna noodles layered with tofu-based béchamel sauce and balsamic-braised mushrooms. Made in one skillet, this comforting dish offers a nutfree, soy-free, and gluten-free option.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon vegan butter (or extra virgin olive oil )
- 3 cloves garlic minced
- 1/4 cup chopped white onion
- 15-20 baby Bella mushrooms sliced
- 1/4 teaspoon pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons white wine or use 1 tablespoon balsamic vinegar
- 1/8 teaspoon salt
- 2 cups broth
- 1 tablespoon nutritional yeast (or use 2 teaspoons miso )
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/4 teaspoon prepared mustard (or use ground mustard )
- 6 no-boil lasagna noodles (broken or 5 regular broken into pieces, or use 4-5 oz flat style pasta )
- 5 ounces firm tofu ((see notes for substitute) )
- 1/2 cup non-dairy milk (unsweetened almond , soy, oat or cashew milk )
- 1 teaspoon flour or use cornstarch for gluten-free
- 1/2 teaspoon salt
- 2-3 tablespoons of vegan parmesan
- pepper flakes or fresh parsley
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 900mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 694mg
- Calcium
- 330mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 900MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.