One Skillet Vegan White Lasagna with Tofu Bechamel

veganricha.com

Laura Jean

subheading: For the mushrooms:

1 tablespoon vegan butter or extra virgin olive oil

3 cloves garlic minced

¼ cup ( 40 g) chopped white onion

15 to 20 ( 300 g) baby Bella mushrooms sliced

¼ teaspoon pepper flakes

¼ teaspoon freshly ground black pepper

2 tablespoons white wine or use 1 tablespoon balsamic vinegar

⅛ teaspoon salt

subheading: For the sauce and noodles:

2 cups broth

1 tablespoon nutritional yeast or use 2 teaspoons miso

½ teaspoon dried thyme

1 teaspoon dried parsley

¼ teaspoon prepared mustard or use ground mustard

6 no-boil lasagna noodles broken or 5 regular broken into pieces

5 ounces ( 141.75 g) firm tofu (see notes for substitute)

½ cup ( 120 ml) non-dairy milk unsweetened almond , soy, oat or cashew milk

1 teaspoon flour or use cornstarch for gluten-free

½ teaspoon salt

2 to 3 tablespoons of vegan parmesan

subheading: For garnish:

pepper flakes or fresh parsley

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