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+ servings

Mushroom Lasagna with Tofu Ricotta

A delicious and completely vegan version of this comfort classic: mushroom lasagna. Made with creamy tofu ricotta, delicious and zingy marinara, and umami rich mushrooms, this is sure to become a favorite.
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Course: Entree, Main Course
Cuisine: Italian
Diet: Vegan, Gluten Free
Keyword: tofu, basil, fall recipes, easy recipes, holiday recipes, mushroom lasagna, tofu ricotta, vegan mushroom lasagna, vegan lasagna, easy vegan recipes, cozy recipes, marinara, mushrooms, pasta recipes, pasta night, comfort food
Servings: 6
Calories: 401kcal
Author: LM


  • 15 oz. can whole peeled tomatoes
  • 8-10 lasagna noodles cooked according to package directions
  • 2 cups shiitake mushrooms sliced
  • 2 cups baby spinach packed.
  • 1 cup cherry tomatoes halved
  • 4 cloves garlic minced
  • 14 oz. extra firm tofu
  • 1/2 cup sunflower seeds raw, unsalted
  • 1/3 cup nutritional yeast
  • 1/4 cup dry white wine
  • 3 tbsp. lemon juice or apple cider vinegar
  • 3 tsps. fennel seeds
  • 1/4 cup basil chopped with some sprigs reserved for garnish
  • 3 tsps. fresh oregano minced
  • 1/4 cup olive oil extra virgin, divided
  • salt and pepper to taste


  • Preheat oven to 375°.
  • Prepare lasagna noodles according to package directions, rinse, and set aside for later.
  • Using a food processor, blend tomatoes, garlic, basil, 2 teaspoons of the oregano, 2 teaspoons of the fennel seeds, and 1 tablespoon of olive oil together until smooth and equally combined. Transfer to a medium mixing bowl, and rinse food processor.
  • Wrap a layer of paper towels around the tofu block and squeeze as much of the moisture out as possible. Tear the drained tofu into 4-5 smaller pieces and place them in the bowl of the food processor. Add nutritional yeast, sunflower seeds or cashews, lemon juice or vinegar, 1 tablespoon of olive oil, and a generous pinch of salt to your liking. Pulse in food processor until smooth and well combined. Set aside for use later.
  • Using a large sauté pan, add 1 tablespoon olive oil and mushrooms and cook over medium-high heat until mushrooms are beginning to lightly brown. Add white wine and reduce until only a small amount of liquid is remaining in the sauté pan. Add in the baby spinach and tomatoes, cooking until the spinach is just wilted and tomatoes are just softened. Set aside off the heat.
  • Grease a 15 x 10 inch glass casserole dish with olive oil. Arrange noodles in a layer on the bottom of the pan, overlapping them so as to create a solid surface. Using a rubber spatula, spread a liberal layer of tofu ricotta over the noodles. Next, add a thin layer of the vegetable medley on top of the tofu ricotta. Then, spread an even amount of tomato sauce over the vegetable medley. Repeat these layers until you have filled the pan, ending with a noodle layer and leaving just enough room for a final layer of sauce. Drizzle remaining olive oil over the lasagna, and top with remaining oregano, fennel seeds, and salt and pepper to taste.
  • Place lasagna dish on a large cookie sheet to prevent spills. Cover with aluminum foil and bake for 40 minutes. After 40 minutes, remove aluminum foil and continue baking for 20 minutes.
  • Remove from oven, let rest for 10 minutes, slice, and then serve, garnishing with remaining basil sprigs.


Serving: 6people | Calories: 401kcal | Carbohydrates: 46g | Protein: 17g | Fat: 18g | Saturated Fat: 2g | Sodium: 168mg | Potassium: 874mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1237IU | Vitamin C: 19mg | Calcium: 146mg | Iron: 5mg
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