The Best Vegan Lasagne – That Can Be Gluten-Free Too!

In this post: Lasagne sounds like a meaty affair, but this hearty dish is completely plant-based. Yes, vegan lasagne! And you can make it gluten-free, too.

As a gluten-free vegan, there are a lot of foods I can’t eat. But I’m not willing to give up lasagne! Which is why I made this recipe for vegan lasagne that can also be gluten-free! Learn to make it for yourself with step-by-step instructions.

Why You’ll Love This Recipe

This vegan lasagne recipe:

• is quick and easy to make
• doesn’t require fancy equipment or hard-to-find ingredients
• is totally adaptable to any dietary restrictions or allergies

Why You Should Make This Vegan Lasagne

The main reason you should make this dish is the leftovers! Of course, this vegan lasagne is delicious when it’s freshly baked, but it’s even BETTER when it’s reheated. There is just something about reheated pasta dishes that cannot be topped! So, if you make enough, this vegan lasagne can provide you meals for days.

The Key to a Good Vegan Lasagne

The key to a vegan lasagne is in making a great sauce and finding a way to make great cheese substitutes. For awhile I used yogurt and eggs to replace the cheese used in the middle of lasagne. But then one of our kids and I began to have issues with eggs. Plus, the yogurt I used was nowhere to be found! So, I rejigged the recipe to avoid the use of eggs. Instead I use a cashew cheese that I make from scratch!

Vegan Lasagne Ingredients

• Olive oil: just a little to grease the pan.
• Ground veggie rounds or lentils: you can of course use ground chicken/beef/turkey if you aren’t vegan.
• Garlic: adds a tangy, spicy flavor.
• Red onion: though milder than white onions, red onions still add their own special flavor to this recipe.
• Italian seasoning: a mix of oregano, basil, thyme, and rosemary.
• Dried basil: stronger than fresh basil, so it goes well in sauces.
• Oregano: has a slightly bitter, green, and minty taste.
• Sea salt: this basic seasoning brings out the flavor of other foods.
• Black pepper: adds a touch of smoky spice to the recipe.
• Veggies: I suggest mushrooms, zucchini, carrots, broccoli, and spinach.
• Pasta sauce: make sure you use a good one (like this one!)
• Rice lasagna: I use Rizopia which can be found in Ontario at the Superstore and some health food stores. You can use wheat noodles if you can eat gluten.
• Shredded cheese substitute: I often use shredded Daiya cheese as a substitute.

Cashew cheese ingredients

• Raw cashews: when blended, they make the perfect texture for cheese!
• Boiling water: to soften the cashews.
• Dijon mustard: adds depth to the cheese flavor.
• Lemon juice: adds a slight bite reminiscent of real cheese.
• Nutritional yeast: deactivated yeast that has a nutty, cheesy taste, making it a popular additive in vegan and dairy-free recipes.
• Sea salt: this basic seasoning brings out the flavor of other foods.

Variations

• Switch half of the veggie ground for vegetables like eggplant, zucchini, and/or mushrooms
• Replace the noodles with thickly sliced (1/4 inch) zucchini for a low-carb version
• Add some chili peppers, sriracha, and/or red chili pepper flakes for some extra spice
• Garnish with fresh parsley to upgrade the class of this recipe

How to Make Vegan Lasagne

1. In a mixing bowl, pour boiling water over raw cashews and let them sit while you prep the veggies.
2. Cook the veggie ground through on medium heat in a large pan or electric frypan sprayed with olive oil.
3. Add garlic and onion to the veggie ground. Cook until transparent.
4. Add Italian seasoning, basil, oregano, salt, and pepper. Stir to combine.
5. Remove the veggie ground from pan and put it into a large bowl.
6. Heat a little olive oil in the pan then add mushrooms, zucchini and any other desired sliced veggies.
7. Cook on medium until tender, stirring as needed.
8. Remove the veggies from the pan and add them to the veggie ground in the large mixing bowl.
9. Add pasta sauce to the bowl and stir to combine well.
10. Optional step: If you have little kids, you can blend your cooked veggie ground, pasta sauce, and veggies in a food processor to make a smooth sauce and hide the veggies.
11. Drain the cashews, reserving a couple of tablespoons of the water.
12. Place soaked cashews and reserved water in a food processor. Add Dijon mustard, lemon juice, sea salt and nutritional yeast. Blend this cashew cheese until smooth.
13. Layer the lasagna: Spread 1/4 of the veggie ground and veggie sauce in the bottom of a large baking dish. Add a single layer of lasagna noodles on top of veggie ground mixture. Top with more sauce. Spread half of the cashew cheese mixture on top of sauce. Add a single layer of lasagna noodles. Add more sauce. Spread with second half of the cashew cheese. Add final layer of noodles and cover with veggie ground and veggie sauce. Sprinkle shredded Daiya or other shredded cheese substitute on top. (So it goes: sauce, noodles, sauce, cashew cheese, noodles, sauce, cashew cheese, noodles, sauce, shredded cheese.)
14. Bake covered with aluminum foil at 375° F for 25 minutes. Use toothpicks stuck in the lasagne to keep aluminum foil from sticking to the cheese as it melts.
15. Bake for an additional 15-25 minutes at 375° F WITHOUT aluminum foil until the sauce begins to bubble and the gluten free noodles are cooked through (you can tell if they’re cooked by slicing with a knife, if you get resistance, they’re not done).
16. Remove from oven and let cool for 5-10 minutes before cutting and serving.

What to Serve with Vegan Lasagne

This vegan lasagne recipe would go spectacularly with side dishes like:

• Caesar Salad (With Dairy-Free Dressing)
• Roasted Brussel Sprouts 
• Crunchy Broccoli Salad with Bacon
• Garlic Roasted Mushrooms
• Smashed Brussels Sprouts

Tips

• Wait 5-10 minutes before cutting and serving the lasagne so it can cool and the liquid can settle.
• For the perfect lasagne texture, make sure you cover the dish when it’s first baking and then uncover it later.
• Don’t forget the nutritional yeast; it’s SO important for achieving that amazing cheese flavor!
• Start soaking the cashews for the cheese a few hours before you make the lasagne so they blend smoother.

FAQ

Is vegan lasagne healthy?

You bet! This recipe is filled with great nutrients like protein, fiber, healthy fats, vitamin B12 (in the nutritional yeast), potassium (in the tomato sauce), and more. It’s also jam-packed with vegetables which contain plenty of great vitamins and minerals! 

Can I make this gluten free?

Absolutely! I make this recipe gluten-free every time I make it because my family is mostly gluten-free. Just use gluten-free noodles like I do and this recipe will turn out beautiful.

Can I use no boil noodles?

In this recipe I use no boil noodles! If you want to use regular noodles, just cook them al dente (firm to the bite) before layering them into the lasagne.

Why let lasagne rest?

Let the lasagne rest after taking it out of the oven so it has time to solidify and cool! 

Does lasagne freeze well?

Absolutely, that’s one of the best parts about this recipe! Store it in an airtight container in the freezer (preferably in individual servings) for up to 3 months. 

How to reheat

Refrigerated leftovers should be microwaved for 1-3 minutes (depending on the strength of your microwave). Frozen leftovers should be thawed in the refrigerator overnight and then baked the next day. However, you can try to just microwave ’em right out of the freezer; but it will take a while and the lasagne probably won’t taste as good.

Can I make it in advance?

You can make this lasagne up to one day in advance! Just assemble the lasagne as instructed, but put the foil-covered lasagne in the fridge instead of the oven. Put the lasagne in the oven the next day. Remember to take the lasagne out of the fridge a few minutes early or leave it in the oven a little longer because it will have gotten cooler in the fridge.

Dietary Considerations

This recipe is like a culinary unicorn; it’s free from many major allergens! This lasagne recipe is:

• Vegan
• Soy-free
• Gluten-free (as long as you use gluten-free noodles)
• Peanut-free

You can make this vegan lasagne recipe tree nut and mustard free if you use a different cheese recipe than mine!

The Original Recipe – Still Gluten Free and Dairy Free – But With Eggs

In case you were looking for the old way we made this here ya go:

Ingredients

• Olive oil: to grease the pan.
• Ground chicken/beef/turkey: just one package will do!
• Garlic: adds a tangy, spicy flavor.
• Red onion: though milder than white onions, red onions still add their own special flavor to this recipe.
• Italian seasoning: a mix of oregano, basil, thyme, and rosemary.
• Dried basil: stronger than fresh basil, so it goes well in sauces.
• Oregano: has a slightly bitter, green, and minty taste.
• Sea salt: this basic seasoning brings out the flavor of other foods.
• Black pepper: adds a touch of smoky spice to the recipe.
• Pasta sauce: make sure you use a good one (like this one!)
• Rice lasagna: I use Rizopia which can be found in Ontario at the Superstore and some health food stores. You can use wheat noodles if you can eat gluten.
• Shredded cheese substitute: I often use shredded Daiya cheese as a substitute.

Cheese substitute ingredients

• Plain non-dairy yogurt: 24 oz. will do.
• Egg: just one, and be prepared to beat it!
• Parsley: a clean and earthy flavor that shines in this cheese substitute.
• Sea salt: this basic seasoning brings out the flavor of other foods.

Instructions

1. Brown ground meat in a large pan or electric frypan sprayed with olive oil.
2. Add garlic and onion. Cook until transparent.
3. Blend meat, garlic and onion mixture with marinara sauce in a food processor to desired consistency.
4. Pour all the sauce and the meat mixture back into the pan. Then add Italian seasoning, basil, oregano, salt and pepper. Simmer on low for about 15 minutes.
5. Meanwhile in a large bowl mix the dairy-free yogurt with one beaten egg, parsley and sea salt.
6. Layer the lasagna: Spread 1/3 of the meat sauce mixture in the bottom of a large lasagna pan. Next, add a single layer of lasagna noodles on top of meat mixture. Then spread 1/2 of the yogurt mixture on top of noodles. Now, spread second 1/3 of the meat mixture over yogurt mixture. Next, add a single layer of lasagna noodles. Then spread with yogurt. Now, spread with meat sauce. Finally, sprinkle shredded cheese substitute on top. (So it goes: meat, noodles, yogurt, meat, noodles, yogurt, meat, cheese.)
7. Bake covered with aluminum foil in a 375 degree oven for 25 minutes.
8. Bake for an additional 25 minutes in a 375 degree oven WITHOUT aluminum foil.
9. Remove from oven and let cool for 5-10 minutes before cutting and serving.

More Dinner Inspiration

• Slow Cooker Beef Stew
• Vegetarian Chili
• Chicken Fajitas
• Slow Cooker Roast Beef Dinner
• Homemade Hamburger Helper

Continue to Content

Vegan Lasagne (Can Be Gluten-Free Too!)

Yield: 8

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Try this plant-based lasagne for yourself!

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Ingredients

• olive oil (to grease the pan)
• 1 package veggie ground or 2 cups cooked or canned lentils
• 2 chopped cloves garlic
• 1 chopped red onion
• 1 tbsp. Italian seasoning
• 1 tsp dried basil
• 1 tsp oregano
• salt and pepper
• 1-3 cups sliced veggies (mushrooms, zucchini, carrots, broccoli, spinach, etc.)
• 6 cups of pasta sauce
• 12-16 pcs rice lasagna
• 1/4 to 1/2 cup shredded cheese substitute

For the Cashew Cheese

• 2 cups raw cashews
• 1 cup boiling water
• 1 tsp Dijon mustard
• 1 tbsp. lemon juice
• 2 tbsp. nutritional yeast
• 1 tsp sea salt

Instructions

1. In a mixing bowl, pour boiling water over raw cashews and let them sit while you prep the veggies.
2. Cook the veggie ground through in a large pan or electric frypan sprayed with olive oil.
3. Add garlic and onion to the veggie ground. Cook until transparent.
4. Add Italian seasoning, basil, oregano, salt, and pepper. Stir to combine.
5. Remove the veggie ground from pan and put it into a large bowl.
6. Heat a little olive oil in the pan then add mushrooms, zucchini and any other desired sliced veggies.
7. Cook on medium until tender, stirring as needed.
8. Remove veggies from pan and add to the veggie ground in the large mixing bowl.
9. Add pasta sauce to the bowl and stir to combine well.
10. Optional step: If you have little kids, you can blend your cooked veggie ground, veggies and pasta sauce in a food processor to make a smooth sauce and hide the veggies.
11. Drain the cashews, reserving a couple of tablespoons of the water.
12. Place soaked cashews and reserved water in a food processor. Add Dijon mustard, lemon juice, sea salt and nutritional yeast. Blend this cashew cheese until smooth.
13. Layer the lasagna: Spread 1/4 of the veggie ground and veggie sauce in the bottom of a large lasagna pan. Add a single layer of lasagna noodles on top of veggie ground mixture. Top with more sauce. Spread half of the cashew cheese mixture on top of sauce. Add a single layer of lasagna noodles. Add more sauce. Spread with second half of the cashew cheese. Add final layer of noodles and cover with veggie ground and veggie sauce. Sprinkle shredded Daiya or other shredded cheese substitute on top. (So it goes: sauce, noodles, sauce, cashew cheese, noodles, sauce, cashew cheese, noodles, sauce, shredded cheese.)
14. Bake covered with aluminum foil at 375° F for 25 minutes. Use toothpicks stuck in the lasagne to keep aluminum foil from sticking to the cheese as it melts.
15. Bake for an additional 15-25 minutes at 375° F WITHOUT aluminum foil until the sauce begins to bubble and the gluten free noodles are cooked through (you can tell if they're cooked by slicing with a knife, if you get resistance, they're not done).
16. Remove from oven and let cool for 5-10 minutes before cutting and serving.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 896Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 34mgSodium: 1468mgCarbohydrates: 134gFiber: 13gSugar: 17gProtein: 31g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.

Did you make this recipe?

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Honestly the photos don’t do this tasty dish justice! You’ve got to try it for yourself and let us know what you think!