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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 6 votes
Prep Time 8 mins
Cook Time 20 mins
Total Time 28 mins
Course Main Course
Servings 4 people
Calories 192 kcal


Ricotta Ingredients

  • 1 box of firm tofu 14 oz
  • juice of ½ lemon⁣
  • 1 tablespoon tahini⁣ subbing cashew butter or sunbutter would work
  • cup nutritional yeast⁣
  • 1.5 tablespoon basil⁣
  • 1.5 tablespoon garlic powder⁣
  • 1.5 tablespoon onion powder⁣
  • 1 teaspoon salt⁣
  • ½ teaspoon 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


  • 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!



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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