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    Home » One Pot Meals

    One Skillet Vegan White Lasagna with Tofu Bechamel

    Published: Jan 15, 2022 by Richa 34 Comments

    Jump to Recipe   Print Recipe

    For an easy comfort food dinner make this One Skillet Vegan White Lasagna with Vegan Bechamel & Wine caramelized Mushrooms. High in protein and low on prep work. Nutfree recipe. Soy-free & gluten-free options included.

    a plate with vegan skillet lasagna topped with balsamic mushrooms and vegan parmesan cheese

    Lasagna will always be the ultimate comfort food dinner for me, and when it involves a creamy, cheesy vegan bechamel sauce and tasty umami-packed balsamic mushrooms, I am in heaven. For this vegan one skillet white lasagna recipe, I used Baby Bella mushrooms but you could use porcini, cremini, or shiitake or any combination. You all halve been loving my 1 Skillet Lasagnas and this is another creamy dreamy delicious Nutfree option!

    vegan parmesan cheese being sprinkled on top of a vegan white skillet lasagna with balsamic mushrooms

    Now, making vegan white lasagna does not have to be a time-consuming job, because who has the time for time-consuming? Not me, for sure and, I’m guessing, not you either. So you’re going to love hearing that prep work can be done in minutes and there is no need for complicated layering.

    side view of a plate of vegan skillet lasagna with balsamic mushrooms and vegan bechamel

    Serve this vegan one skillet white lasagna with a fresh, green salad and you’ll be the hero at your dinner table. An easy high protein nut free vegan pasta dinner that the whole family loves.

    a serving of vegan white one pan lasagna with vegan bechamel and balsamic mushrooms

    MORE LASAGNAS FROM THE BLOG

    • Vegan Veggie Lasagna
    • Lasagna Soup
    • Cauliflower Alfredo Spinach Artichoke Lasagna
    • vegan meat sauce skillet lasagna
    • Vegan French onion skillet lasagna 

    Print Recipe
    5 from 10 votes

    Vegan White Lasagna with Tofu Bechamel and Balsamic Mushrooms

    For an easy comfortfood dinner make this One Skillet Lasagna with Vegan Tofu Bechamel & wine Mushrooms. Nutfree recipe. Soy-free & gluten-free options included. 
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: Italian
    Keyword: skillet lasagna, vegan bechamel sauce
    Servings: 4
    Calories: 254kcal
    Author: Vegan Richa

    Ingredients

    For the mushrooms:

    • 1 tablespoon vegan butter or extra virgin olive oil
    • 3 cloves garlic minced
    • 1/4 cup (40 g) chopped white onion
    • 15-20 (300 g) 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

    For the sauce and noodles:

    • 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 (141.75 g) firm tofu (see notes for substitute)
    • 1/2 cup (120 ml) 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

    For garnish:

    • pepper flakes or fresh parsley

    Instructions

    • Prep the lasagna and sauce ingredients and keep ready. Heat a large skillet over medium-high heat.
    • Add butter then add the garlic and onion. Cook until the onion starts to turn translucent. Then add in your mushrooms, pepper flakes, black pepper, and salt and mix well. Continue to cook until the mushrooms start to get golden on some edges, then cover and cook for another 3 or 4 minutes.
    • Then uncover the lid and mix well. Add in the white wine and continue to cook until the mushrooms are cooked to preference . Remove half of the mushrooms to a bowl and set aside.
    • To the remaining mushrooms, add in the broth, nutritional yeast, thyme, parsley, mustard, and mix well.
    • Then add the broken lasagna noodles and press into the broth. Cover and cook for 15-18 minutes.
    • Stir once in between to check if the noodles are cooking on time and not sticking at the bottom and then continue to cook until the noodles are cooked to preference.
    • Meanwhile, blend the tofu with the non-dairy milk and flour and salt until creamy.
    • Then add in to the pan, mix well and continue to cook to thicken the sauce. 3-4 minutes. (You can add in 1/4 cup vegan mozzarella shred for cheesier and mix in. )
    • Then sprinkle vegan parmesan on top. Cover with the lid and cook for another minute then switch off the heat.
    • That will melt your parmesan on top then top it with the reserved mushroom and some pepper flakes or fresh parsley and serve.

    Video

    Notes

    For gluten-free, use gluten-free pasta and cornstarch instead of flour for thickening.
    • Tofu substitutes :  use my nut-free Cauliflower Alfredo or Pumpkin seed Alfredo instead of this tofu bechamel sauce. You might need a double serving.
      Use my cashew alfredo like my skillet alfredo lasagna, if you’re ok with nuts, so blend 3/4 cup cashews with the 2 cups broth.. Also blend in the 1/2 cup non dairy milk, sal and flour at the same time and add to the skillet with the noodles. 

    Nutrition

    Nutrition Facts
    Vegan White Lasagna with Tofu Bechamel and Balsamic Mushrooms
    Amount Per Serving
    Calories 254 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 488mg21%
    Potassium 500mg14%
    Carbohydrates 39g13%
    Fiber 3g13%
    Sugar 3g3%
    Protein 14g28%
    Vitamin A 197IU4%
    Vitamin C 2mg2%
    Calcium 148mg15%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • For the balsamic mushrooms, we sautee sliced baby bella ins some vegan butter along with garlic, and white onion and deglaze the pan with some white wine or balsamic vinegar
    • lasagna noodles are cooked in the same pan we fried the mushrooms in along with broth, nutritional yeast, thyme, parsley, and mustard
    • For the vegan bechamel, we blend with plant-based milk with tofu and a small amount of flour for thickening
    • for that cheesy crust, we add a generous sprinkle of vegan parmesan on top which melts with the remaining heat

    Tips:

    • Feel free to use my nut-free Cauliflower Alfredo or Pumpkin seed Alfredo instead of this tofu bechamel sauce. You might need a double serving. Use my cashew alfredo if you’re ok with nuts
    • any kind of plant-based milk is fine, use unsweetened plain, including almond, oat, cashew, and soy milk
    • For gluten-free, use gluten-free pasta and cornstarch instead of flour for thickening.

    ingredients needed for making vegan one pan white lasagna

    How to Make Vegan One Skillet Lasagna with Bechamel Sauce

    minced onion being sauteed in a skillet

    Heat a skillet over medium-high heat. Add vegan butter then add the garlic and onion.

    fried minced onion in a sauteeing pan

    Cook until the onion starts to turn translucent.

    sliced baby bella mushrooms cooked in a sauteeing pan

    Then add in your mushrooms, pepper flakes, black pepper, and salt and mix well. Continue to cook until the mushrooms start to get golden on some edges then cover and cook for another 3 or 4 minutes.

    sauteed balsamic mushrooms in a black skillet

    Then uncover the lid and mix well. Add in the white wine and continue to cook until the mushrooms are cooked to al dente.

    Remove half of the mushrooms to a bowl and set them aside.


    broth being added to sauteed mushrooms in a skillet

    To the remaining mushrooms, add in the broth, nutritional yeast, thyme, parsley, mustard, and mix well.

    Then add the broken lasagna noodles and press into the broth. Cover and cook for 15-18 minutes.

    mushroom broth in a skillet

    broken lasagna noodles being added to a skillet with mushroom broth

    Stir once in between to check if the noodles are cooking on time and not sticking at the bottom and then continue to cook until the noodles are cooked to preference.

    broken pasta noodles cooking in a black skillet

    mushroom gravy and cooked broken lasagna noodles in a skillet

    Meanwhile, blend the tofu with the non-dairy milk and flour, and salt until creamy.

    dairyfree vegan tofu bechamel being added to skillet with mushroom pasta

    Then add in to the pan, mix well and continue to cook to thicken the sauce 3-4 minutes.

    vegan one pan mushroom skillet lasagna

    Then add in vegan parmesan on top. Cover with the lid and cook for another minute then switch off the heat.

    That will melt your parmesan on top then top it with the reserved mushroom and some pepper flakes or fresh parsley and serve.

    vegan white lasagna with tofu bechamel sauce and balsamic mushrooms

     

     

    One Skillet Vegan White Lasagna with Tofu Bechamel

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    Reader Interactions

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    1. Beth

      March 25, 2023 at 6:34 pm

      5 stars
      Soooooo delicious! I made this today, but used your cashew alfredo in place of the tofu bechamel (though plan on making it another time). Definitely another keeper. I have yet to make a Vegan Richa recipe that does not disappoint! Thank you so much Richa!

      Reply
      • Vegan Richa Support

        March 27, 2023 at 6:40 pm

        thank YOU for being a “regular” on the page and making the recipes! 🙂 it means a lot!

        Reply
    2. Bev

      November 30, 2022 at 8:57 pm

      5 stars
      This is delicious!!! and so easy! I used some large, flat noodles that I had (weighed out 5 oz.) they needed a little extra broth, but one just needs to monitor the pan. This will definitely go into regular rotation for a tasty, easy and fairly quick dinner.

      Reply
      • Vegan Richa Support

        December 02, 2022 at 11:14 am

        Wonderful to hear!

        Reply
    3. Jessi S

      October 02, 2022 at 2:34 pm

      This was pretty good but SUPER time consuming to make. I like recipes that are easy. Probably won’t make again. This would be so much easier if you could just make the sauce and have your already boiled noodles ready to put the sauce on. For those who are patient and have alot of time to spend cooking this is a great dish

      Reply
      • Richa

        October 02, 2022 at 2:56 pm

        You can do that. Just use 1/2 to 1 cup water to make the sauce. Add noodles and simmer for a few. Let’s agree to disagree about the time coz I find cooking noodles in a large pot more cumbersome, time consuming and difficult. 🙂

        Reply
    4. Mary

      March 23, 2022 at 12:35 pm

      5 stars
      My husband and I made this last night, and we both thought it was delicious! I am vegetarian-going-on-vegan, and my husband eats everything but pork. I used oat milk and a high-speed blender for the bechamel. Next time I will make a double batch of the bechamel because the small amount was hard for my blender to manage, and the sauce wasn’t as smooth as it would have been if there was more volume for the blender to work with. My grocery store was out of vegan parm due to supply chain issues, so we skipped that. I’m really looking forward to making that addition in the future. Also, next time I’m going to make sure I turn the heat down to low after I put the noodles in because I ran out of liquid by the halfway point and had to add some water. For us, this made 3 servings. A bit of kale and maybe even some walnuts would be great additions as well!

      Reply
      • Vegan Richa Support

        March 25, 2022 at 12:19 pm

        https://www.veganricha.com/vegan-parmesan-recipe/ Great to hear Mary, you can try my recipe for vegan parm too!

        Reply
    5. Rosalie

      January 25, 2022 at 7:01 pm

      Super sauce! I used broken linguine and no oil. It received a “Delicious” from my husband which is super high praise. It’s a keeper and I know my non vegan friends will love too. Thanks

      Reply
      • Vegan Richa Support

        January 26, 2022 at 11:17 am

        Excellent , thanks Rosalie

        Reply
    6. Jeanene

      January 23, 2022 at 2:09 pm

      5 stars
      This recipe is phenomenal. Easy and extremely delicious. Must go buy more mushrooms right now so I can make this again!

      Reply
      • Vegan Richa Support

        January 26, 2022 at 11:09 am

        haha. that’s great =)

        Reply
    7. Svetlana

      January 22, 2022 at 8:15 pm

      5 stars
      This dish was super easy and DELICIOUS! I’m just at the start of my plant based diet change and this dish gives me hope that I can make food that everyone will love.
      Thank you, thank you, thank you!!!

      Reply
      • Vegan Richa Support

        January 26, 2022 at 11:07 am

        good to here, welcome =)

        Reply
    8. Vicky

      January 21, 2022 at 8:53 am

      5 stars
      Really good! I just had leftovers for breakfast 🥰 My husband kept saying YUUMM. I’m going to add peas to the little bit I have left. Will definitely making this recipe on repeat.

      Reply
      • Vegan Richa Support

        January 21, 2022 at 11:46 am

        hahahah, great way to start the day

        Reply
    9. April

      January 18, 2022 at 3:51 pm

      5 stars
      Amazing! I just used regular spaghetti and it came out perfect. This is a keeper! Thanks

      Reply
      • Vegan Richa Support

        January 21, 2022 at 11:38 am

        Excellent

        Reply
    10. Beatrice

      January 17, 2022 at 7:36 am

      5 stars
      This is sooo amazing friends couldnt even tell its vegan.

      Reply
      • Vegan Richa Support

        January 17, 2022 at 1:21 pm

        glad you all enjoyed together

        Reply
      • Cathryn

        January 18, 2022 at 6:12 am

        Made this for a girls lunch club .. winner 👍

        Reply
        • Vegan Richa Support

          January 21, 2022 at 8:30 am

          girls 🎊 party yay!!

          Reply
    11. Nicola

      January 16, 2022 at 4:54 pm

      Is it the same amount of time if I use regular lasagna noodles (as I don’t have the no-boil)? Would love to make this.

      Reply
      • Richa

        January 16, 2022 at 5:58 pm

        Regular will take 18-20 mins. I mention a range 15-18 as times depend on the pan,stove, noodles. Check at 16/17 mins, check if done, stir well and continue to cook.

        Reply
        • Robin

          April 07, 2022 at 5:30 am

          Sounds delish! I’m at the beginning of a plant-based lifestyle so I know very little and your instructions are so insightful and educational- thanks. This recipe calls for “broth” … is that vegetable stock or other?

          Reply
          • Vegan Richa Support

            April 09, 2022 at 9:04 am

            welcome to the club! yes, veggie stock

            Reply
    12. Genie

      January 16, 2022 at 11:26 am

      Don’t have lasagna noodles on hand, can I just substitute gluten free pasta, like penne? How much would I use? I’m thinking 6 to 8 ounces?

      Reply
      • Richa

        January 16, 2022 at 11:42 am

        I usually use 5 oz. yes any pasta will work. Use a flatter type as penne takes much longer to cook as well needs more liquid to cook evenly. So farfalle or similar

        Reply
    13. A.W.

      January 16, 2022 at 8:28 am

      This sounds fab, and I want to try it but need nutritional info, please. How much is “a serving”? Thank you in advance!

      Reply
      • Vegan Richa Support

        January 17, 2022 at 12:55 pm

        depends on who’s eating etc. but about 2 cups/ serving

        Reply
    14. Jenny

      January 15, 2022 at 6:39 pm

      5 stars
      This flavor is perfectly spicy along with the texture of the noodles and mushrooms and the creamy sauce it was the perfect cozy meal. Thank you – it’s already another favorite!

      Reply
      • Richa

        January 15, 2022 at 9:12 pm

        Awesome !

        Reply
    15. Casper

      January 15, 2022 at 10:41 am

      This looks great! Do you press the tofu before blending? Thanks.

      Reply
      • Richa

        January 15, 2022 at 12:45 pm

        Nope. It’s making a sauce so no need to press

        Reply

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