One of my favorite gluten free pasta companies recently came out with gluten free lasagna. This immediately inspired me to make vegan gluten free lasagna. To make this recipe, I used all the vegan essentials: tofu, nutritional yeast, dairy-free cheese, and plant- based meat. You can, of course skip the vegan cheese and meat if you’re not into that. However, I made this recipe for my non-vegan family, and these items sure make the lasagna as convincing as a traditional one! Non-vegan approved 😉
Vegan Gluten Free Lasagna
- 1 package lasagna I used Banza's GF chickpea lasagna
- 1 jar pasta sauce
- 1/2 onion chopped
- 1 tbsp olive oil
- 1 bag vegan ground "beef" I used "Gardein"
- 1 block tofu firm
- 1/4 cup nutritional yeast
- 1 tbsp tahini
- 1/2 lemon juice of
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp basil
- 1/2 tsp salt
- 2 cups chopped spinach you can use fresh or frozen
- Preheat the oven to 400 degrees Fahrenheit.
- To make the vegan ricotta, crumble the tofu and add the lemon juice, tahini, nutritional yeast, basil, garlic and onion powder, and salt. Once it is all mixed well, add the finely chopped spinach. Set aside.
- In a pan over medium heat, add 1 tbsp of olive oil and the chopped onion. Add 3/4 of the jar of pasta sauce and as much of the "ground beef" as you would like. I added the whole bag, but I thought it was a little much, so I recommend adding about 3/4 of the bag.
- Cook the sauce for 5-10 minutes and take off the heat.
- In a glass baking dish, add about a 1/4 cup of pasta sauce (from the jar) and spread it evenly on the bottom. Add your first layer of lasagna.
- On top of the pasta, add a layer of ricotta and then a layer of the "meat" sauce. Then add another layer of pasta. Keep doing this until you reach the top of the dish.
- On top of the last layer of sauce, feel free to add vegan cheese. I also added slices of fresh tomato and sprinkles some more basil.
- Cover the dish with aluminum foil and bake for 30 minutes. Then take out the lasagna and remove the foil and bake for another 15.
- Enjoy your delicious lasagna 🙂
Tip- to make sure that all of the lasagna cooks and you don’t get any crunchy pieces, cover all of the pasta in sauce. The moisture of the sauce is what helps the pasta cook. This is why you want to add sauce to the bottom of the pan as well.
This recipe takes just about an hour to make, but most of that time is really just waiting for the lasagna to cook. This vegan gluten free lasagna has lots of protein from the chickpea pasta, tofu, and plant based meat and B12 and iron from the nutritional yeast and spinach. It feeds four people and it’s a healthy and delicious dinner for the whole family. You can also make it as meal prep for the week.
Specific Products I Used:
Some of the products that I used are a little more specialized, so I thought it would be helpful to show you the exact products I used. Below, I have included links to the specific products. I found all of them at Walmart, but I have also seen all of these ingredients at Target and Whole Foods. This recipe was not sponsored by any of these brands.
If you’re into recipes like this vegan gluten free lasagna and are looking for more similar pasta recipes, you might like this vegan cashew mac and cheese!