Description
A delightful spin on classic lasagna featuring roasted Brussels sprouts and savory mushrooms with creamy vegan sauces.
Ingredients
Scale
- 1 (9-ounce) package of no-boil lasagna noodles
- 1 pound Brussels sprouts, shredded
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon vegan butter
- 16 ounces cremini or button mushrooms, chopped
- 8 ounces shiitake mushrooms, stems removed and chopped
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped
- 1 1/2 tablespoons fresh thyme leaves
- 1 teaspoon kosher salt
- Freshly cracked black pepper, to taste
- 1 tablespoon mild yellow or white miso paste
- 1 cup shredded vegan cheese
Instructions
- Prepare the Tofu Ricotta and Garlic Bechamel Sauce by blending firm tofu with nutritional yeast, lemon juice, and herbs until smooth. For the Bechamel, melt vegan butter, whisk in flour, add plant-based milk until thickened, and stir in garlic, salt, and nutmeg.
- Preheat your oven to 350°F (175°C).
- Soak the no-boil lasagna noodles in hot water for 10 minutes and arrange them on an oiled baking sheet.
- In a skillet, heat olive oil and sauté Brussels sprouts with salt and pepper for 6 minutes. Stir in balsamic vinegar. In the same skillet, melt vegan butter, brown mushrooms, and add garlic, thyme, rosemary, salt, and black pepper.
- Spread 1/3 cup of the bechamel sauce on the bottom of a greased baking pan. Layer noodles, vegetables, sauces, and tofu ricotta, repeating twice. Top with shredded vegan cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes or broil for a golden top.
Notes
Let the lasagna rest for 10–15 minutes before slicing for cleaner edges. Leftovers can be stored in the fridge for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Vegan Lasagna, Brussels Sprouts, Mushroom Dish, Comfort Food, Plant-Based Recipe
