Vegan Brussels Sprouts and Mushroom Lasagna

Bahan-bahan (8 porsi)

• 1 (9-ounce) package of no-boil lasagna noodles (about 15 sheets)
• 1 pound Brussels sprouts, (shredded)
• 1 tablespoons olive oil
• 1 tablespoon high-quality balsamic vinegar
• 1 tablespoon vegan butter ((or olive oil))
• 16 ounces cremini or button mushrooms
• 8 ounces shiitake mushrooms, (stems removed (can substitute more cremini or button mushrooms))
• 4 cloves garlic, (minced)
• 2 teaspoons fresh rosemary, (chopped)
• 1 1/2 tablespoons fresh thyme leaves
• 1 teaspoons kosher salt + more to taste
• Freshly cracked black pepper to taste
• 1 tablespoon mild yellow or white miso paste
• 1 cup shredded vegan cheese ((such as mozzarella))
• Garlic Béchamel Sauce ((recipe follows))
• Tofu Ricotta ((recipe follows))
• 1 (14-ounce) block of extra-firm tofu
• 1/4 cup nutritional yeast
• 1 tablespoon mild yellow or white miso paste
• 2 cloves garlic, (minced)
• 1/2 teaspoon onion powder
• 1 1/4 teaspoons kosher salt + more to taste
• 1/2 teaspoon black pepper
• 1 1/2 tablespoons extra virgin olive oil
• 1 small lemon (half of the zest and all of the juice
• 1/4 cup vegan butter
• 1 cup diced yellow onion ((about 1 medium onion))
• 6 cloves garlic, (minced)
• 1/4 cup all-purpose flour
• 1 (13.5 ounce) can “lite” coconut milk
• 1 cup unsweetened nondairy milk ((almond milk, oat milk, etc.))
• 1 1/4 teaspoons kosher salt
• 1/4 tsp freshly grated nutmeg
• Freshly cracked black pepper to taste
• 1/2 cup vegetable broth or water, (as needed)