Vegan Gluten Free Lasagna

Vegan Gluten Free Lasagna

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This recipe is for an easy to make, vegan, and gluten free lasagna. It makes for a delicious plant-based lunch or dinner option. It feeds four and you can make it in less than an hour!

vegan gluten free lasagna

What you will need

Ricotta Ingredients

  • 1 box of firm tofu (14 oz)
  • juice of 1/2 lemon⁣
  • 1 tbsp tahini⁣ (subbing cashew butter or sunbutter would work)
  • 1/3 cup nutritional yeast⁣
  • 1.5 tbsp basil⁣
  • 1.5 tbsp garlic powder⁣
  • 1.5 tbsp onion powder⁣
  • 1 tsp salt⁣
  • 1/2 tsp pepper
  • 2 cups spinach⁣- (165g if using frozen)

Mushroom Ingredients

  • 3-4 cups mushrooms⁣ (8 oz)
  • olive oil
  • garlic powder
  • onion powder
  • salt & pepper

Other Ingredients

  • 3 cups of pasta sauce (24 oz- almost a full jar)
  • package of lasagna noodles (I used 9 oz of gluten free chickpea noodles)

How to make the vegan, gluten free lasagna

  • Start by sautéing the mushrooms. To a pan over medium heat, add a drizzle of olive oil, then add in the mushrooms, onion & garlic powder, salt & pepper and stir. Sauté for 6-7 minutes, until the mushrooms become soft.
  • To a food processor, add the tofu, lemon juice, tahini, nutritional yeast, basil, garlic & onion powder, salt, pepper, spinach, and sautéed mushrooms. This will be your ricotta.
  • Note: if you are adding frozen spinach, microwave it for 1-2 minutes on high. Drain the extra water that it releases before adding it to the blender.
  • Blend the ricotta until all of the ingredients are well incorporated, but it’s okay if you leave it a little bit chunky, if you prefer your ricotta that way.
  • Next, cook the lasagna noodles according to the package instructions.
  • Grab a large baking dish. Cover the bottom of the dish in a thin layer of pasta sauce.
  • Then cover the bottom with a layer of lasagna noodles. Top the noodles with a thick layer of ricotta. Then add more pasta sauce to cover the ricotta.
  • Repeat the layering of pasta sauce, noodles, and ricotta, until you reach the top of the pan. You can just top the top layer with more pasta sauce, but I decided to add vegan mozzarella slices. You can also add regular vegan cheese, tomatoes, or more ricotta.
  • Cover the lasagna with foil and bake it in the oven for 20 minutes at 400F/ 200C. Remove from the oven, uncover the lasagna, and bake for another 10 minutes. Enjoy!

Video

Note: this video shows the process of how I used to make this lasagna recipe. I have now updated the process (to make it even better 🙂 ) and the recipe in this posts reflects that update. However, the video shows the old process of how I used to make it. It’s not entirely different, so I kept the video in the post, just incase some of you find it helpful. I will update the video with a new one as soon as I create it!

If you liked this recipe, you might also like these other delicious and hearty vegan meal options:

gnocchi with roasted red pepper sauce

homemade vegan calzones

vegan gluten free lasagna

Vegan Gluten Free Lasagna Recipe

Gaby Dimova
This delicious lasagna is super simple to make and is both vegan and gluten free.
5 from 4 votes
Prep Time 8 mins
Cook Time 20 mins
Total Time 28 mins
Course Main Course
Servings 4 people
Calories 192 kcal

Ingredients
  

Ricotta Ingredients

  • 1 box of firm tofu 14 oz
  • juice of 1/2 lemon⁣
  • 1 tbsp tahini⁣ subbing cashew butter or sunbutter would work
  • 1/3 cup nutritional yeast⁣
  • 1.5 tbsp basil⁣
  • 1.5 tbsp garlic powder⁣
  • 1.5 tbsp onion powder⁣
  • 1 tsp salt⁣
  • 1/2 tsp pepper
  • 2 cups spinach⁣- 165g if using frozen

Mushroom Ingredients

  • 3-4 cups mushrooms⁣ 8 oz
  • olive oil
  • garlic powder
  • onion powder
  • salt & pepper

Other Ingredients

  • 3 cups of pasta sauce 24 oz- almost a full jar
  • package of lasagna noodles I used 9 oz of gf chickpea noodles

Instructions
 

  • Start by sautéing the mushrooms. To a pan over medium heat, add a drizzle of olive oil, then add in the mushrooms, onion & garlic powder, salt & pepper and stir. Sauté for 6-7 minutes, until the mushrooms become soft.
  • To a food processor, add the tofu, lemon juice, tahini, nutritional yeast, basil, garlic & onion powder, salt, pepper, spinach, and sautéed mushrooms. This will be your ricotta.
  • Note: if you are adding frozen spinach, microwave it for 1-2 minutes on high. Drain the extra water that it releases before adding it to the blender.
  • Blend the ricotta until all of the ingredients are well incorporated, but it’s okay if you leave it a little bit chunky, if you prefer your ricotta that way.
  • Next, cook the lasagna noodles according to the package instructions.
  • Grab a large baking dish. Cover the bottom of the dish in a thin layer of pasta sauce.
  • Then cover the bottom with a layer of lasagna noodles. Top the noodles with a thick layer of ricotta. Then add more pasta sauce to cover the ricotta.
  • Repeat the layering of pasta sauce, noodles, and ricotta, until you reach the top of the pan. You can just top the top layer with more pasta sauce, but I decided to add vegan mozzarella slices. You can also add regular vegan cheese, tomatoes, or more ricotta.
  • Cover the lasagna with foil and bake it in the oven for 20 minutes at 400*F/ 200*C. Remove from the oven, uncover the lasagna, and bake for another 10 minutes. Enjoy!

Video

Nutrition

Calories: 192kcalCarbohydrates: 20gProtein: 16gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 1277mgPotassium: 1036mgFiber: 6gSugar: 10gVitamin A: 2231IUVitamin C: 19mgCalcium: 179mgIron: 4mg
Keyword vegan lasagna
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