Best Vegan Gluten Free Lasagna Recipe for Easy Dinners

Lasagna is a beloved classic comfort food, but traditional recipes often include gluten and dairy, making it tricky for those with dietary restrictions. Luckily, this best vegan gluten free lasagna recipe offers a delicious, hearty alternative that everyone can enjoy.

Packed with layers of rich tomato sauce, creamy cashew-based béchamel, and vibrant vegetables, this dish delivers all the indulgence of traditional lasagna without any animal products or gluten. Whether you’re gluten intolerant, vegan, or just looking to try something new and wholesome, this recipe is a foolproof crowd-pleaser.

With easy-to-find ingredients and simple steps, it’s perfect for weeknight dinners or special occasions. Plus, it’s a fantastic way to sneak in extra veggies while treating yourself to a luscious, cheesy-tasting meal.

Prepare to impress your family and friends with a dish that’s both nourishing and satisfying!

Why You’ll Love This Recipe

This vegan gluten free lasagna is a true winner for several reasons. First, it uses gluten free noodles, ensuring those with gluten sensitivities can indulge without worry.

The creamy cashew béchamel sauce replaces traditional cheese perfectly, offering richness and depth without dairy. The tomato sauce is packed with fresh herbs and veggies like mushrooms, spinach, and zucchini, adding layers of flavor and nutrition.

Preparation is straightforward, with many steps that can be done ahead of time, making it ideal for busy cooks. Plus, this lasagna freezes beautifully, so you can enjoy leftovers or meal prep with ease.

It’s an excellent choice for vegans, gluten free eaters, or anyone seeking a wholesome, comforting Italian meal without compromise.

Ingredients

• 12 gluten free lasagna noodles (no-boil or regular, cooked according to package)
• 2 cups fresh spinach, roughly chopped
• 1 medium zucchini, thinly sliced
• 1 cup mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• For the cashew béchamel:
• 1 ½ cups raw cashews, soaked for 4 hours or overnight
• 1 ¼ cups water
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tsp garlic powder
• Salt to taste

Equipment

• Large pot for boiling noodles
• Large skillet or sauté pan
• High-speed blender
• 9×13 inch baking dish
• Mixing bowls
• Measuring cups and spoons
• Spatula or wooden spoon

Instructions

1. Prepare the cashew béchamel sauce: Drain soaked cashews and add them to a blender along with water, nutritional yeast, lemon juice, garlic powder, and salt. Blend on high until completely smooth and creamy. Set aside.
2. Cook the lasagna noodles: If using regular gluten free noodles, boil according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. If using no-boil noodles, skip this step.
3. Prepare the tomato sauce: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
4. Add mushrooms and zucchini slices: Cook for 5-7 minutes until softened. Then stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer the sauce on low for 15-20 minutes, stirring occasionally.
5. Preheat your oven to 375°F (190°C).
6. Assemble the lasagna: Spread a thin layer of tomato sauce on the bottom of the baking dish. Add a layer of noodles covering the sauce. Spread 1/3 of the béchamel sauce over the noodles, then 1/3 of the tomato sauce mixture. Sprinkle with a handful of chopped spinach.
7. Repeat layering twice more: noodles, béchamel, tomato sauce, spinach, finishing with a top layer of noodles and béchamel sauce.
8. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and slightly golden on top.
9. Let the lasagna cool for 10 minutes before serving. This helps it set and makes slicing easier.

Tips & Variations

For an extra flavor boost, add fresh basil leaves between layers or sprinkle with vegan parmesan before baking.

You can swap out zucchini for eggplant or roasted bell peppers depending on your preference.

If you prefer a cheesier taste, stir in some vegan mozzarella shreds on top before baking.

To save time, prepare the tomato sauce and béchamel a day ahead and assemble when ready.

Nutrition Facts

Serving Suggestions

This vegan gluten free lasagna pairs wonderfully with a fresh green salad dressed in lemon vinaigrette or balsamic glaze. Roasted garlic bread made with gluten free baguettes complements the meal perfectly.

For a heartier feast, serve alongside steamed asparagus or sautéed kale.

For dessert, consider lighter fruit-based options like a sorbet or a simple berry compote. If you love Italian classics, you might also enjoy our Kosher Lasagna Recipe for a different twist or check out our Jamaican Minced Beef Recipes for some spicy inspiration beyond Italian cuisine.

Conclusion

Creating the perfect vegan gluten free lasagna doesn’t have to be daunting, and this recipe proves just that. It’s full of wholesome ingredients, simple to prepare, and utterly delicious.

From the creamy cashew béchamel to the rich tomato sauce and tender veggies, every bite is satisfying and nourishing. Whether you’re cooking for yourself, family, or guests with dietary needs, this lasagna will impress without sacrificing flavor or texture.

Don’t hesitate to customize it with your favorite vegetables or add your own spices for a personal touch. For more inspiring plant-based dishes, explore our Julie Marie Eats Recipes collection or try the delightful Magic Dough Recipe to master your gluten free baking.

Happy cooking and buon appetito!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Gluten Free Lasagna”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful lasagna made with gluten-free noodles and a rich vegan ricotta. Perfect for a comforting plant-based meal.”, “prepTime”: “PT30M”, “cookTime”: “PT45M”, “totalTime”: “PT1H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“12 gluten-free lasagna noodles”, “2 cups firm tofu, crumbled”, “1 cup raw cashews, soaked for 2 hours”, “3 cups fresh spinach, chopped”, “4 cups marinara sauce”, “1 cup mushrooms, sliced”, “1 medium zucchini, thinly sliced”, “1 tablespoon olive oil”, “2 cloves garlic, minced”, “1 teaspoon dried basil”, “1 teaspoon dried oregano”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Cook gluten-free noodles according to package instructions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Blend soaked cashews with tofu, garlic, basil, oregano, salt, and pepper until smooth to make vegan ricotta.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 mushrooms and zucchini in olive oil until tender.”}, {“@type”: “HowToStep”, “text”: “Spread a thin layer of marinara sauce in a baking dish.”}, {“@type”: “HowToStep”, “text”: “Layer noodles, vegan ricotta, saut\u00e9ed vegetables, spinach, and marinara sauce; repeat layers ending with sauce on top.”}, {“@type”: “HowToStep”, “text”: “Cover with foil and bake for 35 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove foil and bake for an additional 10 minutes until bubbly.”}, {“@type”: “HowToStep”, “text”: “Let cool for 10 minutes before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “15 g”, “fatContent”: “14 g”, “carbohydrateContent”: “35 g”}}