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Vegan Dumpling Lasagna

Close-up of a perfectly layered slice of Vegan Dumpling Lasagna, topped with rich tomato sauce and melted vegan cheese.
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A layered, baked casserole combining vegan lasagna structure with savory, plant-based dumpling fillings.

Ingredients

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  • 1 package vegan wonton wrappers or gyoza skins
  • 1 block (14 oz) firm tofu, pressed
  • 1/2 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup finely chopped mushrooms
  • 1/2 cup chopped spinach, squeezed dry
  • 2 cups marinara sauce
  • 1 cup vegan béchamel sauce (or cashew cream)
  • 1 tablespoon olive oil
  • 1/2 cup grated vegan mozzarella (optional)

Instructions

  1. Prepare the tofu ricotta filling: Crumble the pressed tofu into a bowl. Mix in nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper.
  2. Sauté the mushrooms in olive oil until browned. Mix the sautéed mushrooms and dried spinach into the tofu mixture. This is your dumpling filling.
  3. Assemble the dumplings: Lay out wonton wrappers. Place one teaspoon of filling in the center of each wrapper. Moisten the edges with water and fold into your preferred dumpling shape (half-moon or square). Set aside.
  4. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  5. Spread a thin layer of marinara sauce on the bottom of the prepared dish.
  6. Arrange a single layer of prepared vegan dumplings over the sauce, ensuring they slightly overlap.
  7. Spoon half of the remaining marinara sauce over the dumplings. Drizzle with half of the vegan béchamel sauce.
  8. Add a second layer of dumplings. Top with the remaining marinara and béchamel sauces.
  9. If using, sprinkle the vegan mozzarella evenly over the top layer.
  10. Bake for 35 to 40 minutes, or until the sauce is bubbly and the edges of the dumplings are tender.
  11. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • You can substitute store-bought vegan ravioli for the homemade dumplings for a quicker assembly time.
  • For a richer flavor, roast the mushrooms before adding them to the tofu filling.
  • If the top browns too quickly during baking, loosely cover the dish with aluminum foil for the last 15 minutes.

Nutrition

Find it online: https://savoryskies.com/vegan-dumpling-lasagna-recipe/