Vegan Mushroom Lasagna

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Ingredients

  • 1
    Cup Onion
    chopped
  • 2
    tbsp Olive Oil
  • 1
    clove Garlic
    mincee
  • 16
    oz Baby Bella Mushrooms
    sliced
  • 1
    batch Tofu Ricotta
  • Salt
  • Pepper
  • 25
    oz Marinara Sauce
  • 3
    tbsp Nutritional Yeast
    optional
  • 6
    Gluten Free Lasagna Noodles

Instructions

1
This no-boil Vegan Mushroom Lasagna is layered with tofu ricotta, mushrooms, garlic, onions and marinara sauce. Preheat oven to 375F.
2
This no-boil Vegan Mushroom Lasagna is layered with tofu ricotta, mushrooms, garlic, onions and marinara sauce. It is pure comfort!
3
Add mushrooms. Cook until onions are translucent and mushrooms are tender. Add salt and garlic. Cook 30 seconds longer.
4
Pour 1 cup marinara sauce in a 7 ½" x 9 ½" (or similar size) baking dish. Place 2 lasagna noodles on top of sauce.
5
Spread ⅓ of tofu ricotta mixture on top of noodles. Sprinkle 1 tablespoon nutritional yeast on top. Spread ½ of the mushroom mixture on top.
6
Pour 1 cup marinara sauce on top. Place 2 lasagna noodles on top of sauce. Spread ⅓ of tofu ricotta mixture on top of noodles.
7
Sprinkle 1 tablespoon nutritional yeast on top. Spread the rest of the mushroom mixture on top.
8
Pour 1 cup marinara sauce on top. Place 2 lasagna noodles on top of sauce. Pour 1 cup marinara sauce on top (yes it's out of order.)
9
Spread last ⅓ of tofu ricotta mixture on top of sauce. Sprinkle 1 tablespoon nutritional yeast on top.
10
Cover baking dish with aluminum foil. Cook covered for 50 minutes at 375°, then uncover and cook uncovered 10 minutes.
11
Let rest 10 minutes. Enjoy!!
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This no-boil Vegan Mushroom Lasagna is layered with tofu ricotta, mushrooms, garlic, onions and marinara sauce. Preheat oven to 375F.