Home Simple Vegan Plant-Based Recipes One Skillet Vegan White Lasagna with Tofu Bechamel

One Skillet Vegan White Lasagna with Tofu Bechamel

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

One Skillet Vegan White Lasagna with Tofu Bechamel

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. No one’s going to fault you, and your lasagna is going to be fabulous.

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 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
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/4 teaspoon store brought mustard
  • 5 ounces (141.75 g) firm tofu
  • 1/2 cup (120 ml) non-dairy milk
  • 1 teaspoon flour or use cornstarch for gluten-free
  • 1/2 teaspoon salt
  • 6 no-boil lasagna noodles broken or 5 regular broken into pieces
  • 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.

Notes

For gluten-free, use gluten-free pasta and cornstarch instead of flour for thickening.

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

One Skillet Vegan White Lasagna with Tofu Bechamel | Simple Vegan
Home Simple Vegan Plant-Based Recipes One Skillet Vegan White Lasagna with Tofu Bechamel

One Skillet Vegan White Lasagna with Tofu Bechamel

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

One Skillet Vegan White Lasagna with Tofu Bechamel

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. No one’s going to fault you, and your lasagna is going to be fabulous.

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 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
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/4 teaspoon store brought mustard
  • 5 ounces (141.75 g) firm tofu
  • 1/2 cup (120 ml) non-dairy milk
  • 1 teaspoon flour or use cornstarch for gluten-free
  • 1/2 teaspoon salt
  • 6 no-boil lasagna noodles broken or 5 regular broken into pieces
  • 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.

Notes

For gluten-free, use gluten-free pasta and cornstarch instead of flour for thickening.

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