Vegan Lasagna (Gluten Free)

A guilt free super moist, healthy, Vegan Lasagna that is also gluten free! So much goodness and highly addictive. To quote my son "Mum, this is the best!!!" He didn't mind at all that there was no meat in it and went for seconds.
This vegan lasagna recipe is made with an easy gluten free bechamel sauce that makes it so creamy and is as close as it gets in taste to traditional lasagna.

Why you'll love this gluten free vegan lasagna

• It's loaded with taste and isn't high in calories
• You won't feel bloated afterwards
• It's made from scratch - you don't need any pre-made sauce
• It can be enjoyed for lunch and dinner - who doesn't like lasagna for both?
• Stores well for seconds, thirds, fourths and more...

I baked this lasagne recipe in two Pyrex Easy Grab Bakeware, 8 Square Inch which I find super easy to handle and clean.

What you'll need to make this gluten free lasagna

Ingredients

• 2 large Tomatoes finely diced
• 1 large Brown onion finely diced
• 1 large handful Basil fresh - finely chopped
• 1 - 2 tbsp Olive oil
• ¼ cup Tomato paste
• 950 g Button mushroom finely chopped
• 1 tsp Salt or to taste
• 1 tsp Ground black pepper or to taste
• 300 g Shredded plant based cheese
• 500 g Gluten free pasta sheets use as many as needed to create layers
• 1 g Cooking oil spray to spray baking trays

Gluten Free Bechamel Sauce

• 750  ml  Plant based milk
• 125 g Plant based spread
• 125 g Gluten free flour
• 1 pinch Nutmeg
• 1 tsp Salt

I found gluten-free pasta sheets from San Remo, easy to work with. You'll need tomato paste and olive oil

Diced mushroom, onion, tomato, tomato paste, basil, seasoning and oil ready to be mixed

Mushroom mixture

Layering - place a teaspoon of mushroom mixture on the bottom of baking tray to avoid lasagna sheets sticking, and then add gluten free bechamel sauce.

Next layer mushroom mixture and sprinkle cheese. Repeat layering until tray(s) are full

Plant based gluten free lasagna garnished with basil

How to make Vegan Lasagna

Instructions

1. Preheat oven to 200 degrees Celsius (392 degrees Farenheit)
2. Prepare bechamel sauce first and set aside

Gluten Free Bechamel Sauce for plant based lasagna

1. Over medium heat, melt plant based spread
2. Add gluten free flour and stir through, until it has combined with the spread
3. Add in 250ml of plant based milk and stir through well. Rid clumps by stirring consistently.
4. Repeat this step twice more until all milk has been used.
5. During the third time the milk has been added, stir through nutmeg and salt.
6. Once bechamel sauce has a thick and creamy consistency, it’s ready.

Click here to see a quick video of how to make this vegan gluten free bechamel sauce

Gluten free vegan lasagna

1. In a mixing bowl, combine mushroom, onion, olive oil, basil, tomato past, tomato, salt & pepper. Mix well together.
2. Prepare baking tray(s) by spraying with oil (I used 2 x 22cm baking trays)
3. Layer on a tablespoon of the mushroom mixture on the bottom of the tray(s) this helps the lasagna to not stick to the bottom
4. Line with gluten free pasta sheet to create first layer
5. Layer bachemal sauce
6. Layer mushroom mixture
7. Sprinkle layer of plant based cheese (evenly spread)
8. Repeat layering until baking dish reaches just under the top
9. Coat top layer with bachemal sauce and sprinkle with plant based cheese
10. Cover with foil
11. Place in middle of oven and bake for approx 50minutes
12. Lasagna is cooked once you can piece a fork through, once this is done, remove foil cover and brown top layer using grill function for approx 4-5 minutes or until brown
13. Serve with a garden salad

If you're a pasta lover - check out my super creamy cheese free casserole pasta or my vegan baked macaroni and cheese. You won't be disappointed.

Or my pasta with mushroom sauce or this vibrant beet pasta sauce to go with your favorite type of pasta.

Recipe