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.
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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
- 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.
Click here to see a quick video of how to make this gluten free bechamel sauce
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
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.
Vegan Lasagna (Gluten Free)
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
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
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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.
Bev
yes, a good meal this is. recommend!