Vegan Brussels Sprouts and Mushroom Lasagna

Scaled for 8 portions · 13 steps

1(9-ounce) package of no-boil lasagna noodles (about 15 sheets)455 gBrussels sprouts, (shredded)1 tbspolive oil1 tbsphigh-quality balsamic vinegar1 tbspvegan butter ((or olive oil))455 gcremini or button mushrooms225 gshiitake mushrooms, (stems removed (can substitute more cremini or button mushrooms))4 clovegarlic, (minced)2 tspfresh rosemary, (chopped)1.5 tbspfresh thyme leaves1 tspkosher salt + more to taste—Freshly cracked black pepper to taste1 tbspmild yellow or white miso paste1 cupshredded vegan cheese ((such as mozzarella))—Garlic Béchamel Sauce ((recipe follows))—Tofu Ricotta ((recipe follows))1(14-ounce) block of extra-firm tofu0.25 cupnutritional yeast1 tbspmild yellow or white miso paste2 clovegarlic, (minced)0.5 tsponion powder1.25 tspkosher salt + more to taste0.5 tspblack pepper1.5 tbspextra virgin olive oil1small lemon (half of the zest and all of the juice0.25 cupvegan butter1 cupdiced yellow onion ((about 1 medium onion))6 clovegarlic, (minced)0.25 cupall-purpose flour1(13.5 ounce) can “lite” coconut milk1 cupunsweetened nondairy milk ((almond milk, oat milk, etc.))1.25 tspkosher salt0.25 tspfreshly grated nutmeg—Freshly cracked black pepper to taste0.5 cupvegetable broth or water, (as needed)

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