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    Home » Gluten Free

    Vegan Lasagna (Gluten Free)

    Published: Dec 16, 2019 · Modified: Nov 10, 2020 by Janelle Hama

    Jump to Recipe

    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.

    vegan gluten free lasagna up close with a piece missing

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    Jump to:
    • Why you'll love this gluten free vegan lasagna
    • What you'll need to make this gluten free lasagna
    • How to make Vegan Lasagna
    • Vegan Lasagna (Gluten Free)
    • More pasta recipes

    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...
    Baked vegan lasagna with mushroom and gluten free served in two glass baking trays

    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
    Olive oil, tomato paste and gluten free pasta sheets

    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

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

    Mushroom mixture ready to be layered onto lasagna pasta sheets

    Mushroom mixture

    bottom 3 layers of the vegan lasagna

    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.

    Vegan lasagna layering - mushroom mixture and plant based cheese

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

    vegan lasagna garnished with basil

    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 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 baked vegan pasta. You won't be disappointed. Or my vegan mushroom pasta or this vibrant beet pasta sauce.

    Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.

    a piece of lasagna topped with fresh green basil

    Vegan Lasagna (Gluten Free)

    Healthy lasagna that is vegan friendly and gluten free. Made with mushrooms.
    Print Pin Rate Save Recipe Saved Recipe
    Course: Main Course
    Cuisine: Italian
    Prep Time: 30 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 8
    Author: Janelle Hama

    Ingredients

    • 2 large Tomatoes finely diced
    • 1 large Brown onion finely diced
    • 1 large handful Basil fresh - finely chopped
    • 1 - 2 tablespoon Olive oil
    • ¼ cup Tomato paste
    • 950 g Button mushroom finely chopped
    • 1 teaspoon Salt or to taste
    • 1 teaspoon 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 teaspoon Salt
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

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

    Gluten Free Bechamel Sauce for plant based lasagna

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

    Gluten free vegan lasagna

    • In a mixing bowl, combine mushroom, onion, olive oil, basil, tomato past, tomato, salt & pepper. Mix well together.
    • Prepare baking tray(s) by spraying with oil (I used 2 x 22cm baking trays)
    • 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
    • Line with gluten free pasta sheet to create first layer
    • Layer bachemal sauce
    • Layer mushroom mixture
    • Sprinkle layer of plant based cheese (evenly spread)
    • Repeat layering until baking dish reaches just under the top
    • Coat top layer with bachemal sauce and sprinkle with plant based cheese
    • Cover with foil
    • Place in middle of oven and bake for approx 50minutes
    • 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
    • Serve with a garden salad

    Video


    Nutrition

    Calories: 114.27kcal | Carbohydrates: 19.69g | Protein: 6.58g | Fat: 2.76g | Saturated Fat: 0.2g | Sodium: 823.72mg | Potassium: 595.86mg | Fiber: 4.24g | Sugar: 5.96g | Vitamin A: 528.85IU | Vitamin C: 11.91mg | Calcium: 138.62mg | Iron: 1.52mg

    N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


    Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

    If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

    More pasta recipes

    Here's how to make a creamy mushroom spaghetti, it's so easy! Or for a different type of pasta that's amazing on taste, try pearl couscous - Lebanese moghrabieh. For a fresh pasta, meal try banana blossom fish pasta salad.
    And just in case you're looking to do a pizza & pasta night - here is my recipe for vegan pizza dough.

    Mushroom Spaghetti in a bowl
    Vegan mushroom spaghetti

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      Recipe Rating




    1. Bev

      August 11, 2020 at 1:07 pm

      5 stars
      yes, a good meal this is. recommend!

      Reply

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    Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

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