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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.
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!
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.
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.
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
Vegan White Lasagna with Tofu Bechamel and Balsamic Mushrooms
Ingredients
For the mushrooms:
- 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
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 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
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
- 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 information is automatically calculated, so should only be used as an approximation.
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.
How to Make Vegan One Skillet Lasagna with Bechamel Sauce
Heat a skillet over medium-high heat. Add vegan 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 al dente.
Remove half of the mushrooms to a bowl and set them 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.
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.
Richa, I have loved ALL your recipes and SO appreciate how healthy and tasty they are. This tofu bechamel and balsamic mushrooms is so warm and luscious, I feel it could be served at the finest restaurant in town! You know your flavors well, perhaps because of your Indian heritage where they really know how to blend spices and herbs! You are my very favorite food blogger!
❤️❤️❤️
I just made this and it‘s soooo good!!!! Thank you <3
So happy you enjoyed it!
This lasagna is the creamiest, most savory recipe I’ve ever made! Saying it’s a keeper means, it’s at the very top of my list of repeatable recipes!
BTW: made it for the first time last week. Made it again today for lunch! WOW, so, so good! My husband enjoyed it as much as I did! Thank you for posting such a tasting and satisfying dish! ❤️
yay!
Thank you for your beautiful vegan recipes and your generous explanations!
Just wondering whether tofu béchamel can be frozen once its already in a lasagna?
Tofu sauces don’t freeze as well as they tend to separate a bit
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!
thank YOU for being a “regular” on the page and making the recipes! 🙂 it means a lot!
I made this today, only added some wilted baby spinach to it at the end. Was absolutely delicious. I am not vegan, but love these recipes. You would never know it was not full of heavy cream and dairy. Better than I have had at the best restaurants. Thank you!
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.
Wonderful to hear!
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
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. 🙂
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!
https://www.veganricha.com/vegan-parmesan-recipe/ Great to hear Mary, you can try my recipe for vegan parm too!
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
Excellent , thanks Rosalie