Vegan Gluten-Free Lasagna

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This is my family favorite Vegan Gluten-Free Lasagna Recipe, it is so easy to prepare and a go-to recipe for company! This yummy lasagna is the best vegan lasagna recipe you will make, it has creamy tofu ricotta, pasta sauce, and cashew cream layered with gluten-free lasagna sheets!

Vegan Gluten-Free Lasagna

This easy vegan lasagna is the best vegan lasagna you will ever have. Tofu ricotta with spinach, layered with flavorful tomato sauce and cashew cream is mouthwatering, loved by meat-eaters.

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

This recipe Vegan Lasagna is an updated recipe that I shared back in 2011. I have since simplified it or at least made the instructions clearer and updated some of the photos:

It is one of those dishes that I prepare for special occasions or when I’m in the mood for comfort foods, like my Vegan Mac and Cheese. This recipe is always a big hit when I serve it and I can’t ever remember having leftovers. It has stood the test of time.

This delicious vegan gluten-free lasagna is guaranteed not to stay in the serving dish very long. It can be prepared ahead of time and freezes well for your big event so you can have more time for other preparations.

You can use any kind of hummus you have on hand for the vegan ricotta. I used brown rice lasagna but you can use slices of zucchini or roasted eggplant slices instead.

For other casserole dishes, check out my Easy Black Bean Enchilada and my Gluten-Free Cauliflower Casserole dishes.

How To Make Vegan Lasagna

How To Make Vegan Gluten-Free Lasagna

For the lasagna, I sauteed onion, garlic, bell peppers, and zucchini, and added pasta sauce. Then I prepared tofu ricotta by mashing tofu and adding Italian seasoning, then preparing a creamy cashew sauce mixed into the tofu.

I used a combination of garlic hummus and cashew cream with excellent results (see recipe notes for instructions on how to make cashew cream).

I layer the pasta sauce, lasagna sheets (no need to precook your noodles), tofu ricotta, pasta sauce, and cashew cream then repeat, sometimes I end by topping off the lasagna with vegan shredded cheese

This recipe is amazing and will be a huge hit when you serve it!

I have used several gluten-free vegan lasagna noodles with success, here is a list of gluten-free lasagna sheets.

overlay lasagna in a white casserole pan on a wooden backgroun

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Categories

Categories: ,
Courses: ,
Cuisine:

Nutrition

(

Per serving

)
Energy: 34 kcal / 142 kJ
Fat: 16 g
Protein: 16 g
Carbs: 46 g

Cooking Time

Preparation: 30 min
Cooking: 55 min
Ready in: 1 h 35 min
For: 10 servings

Ingredients

Lasagna

  • 1 pound lasagna noodles, uncooked (I used Jovial Brown Rice Lasagna Noodles)

Pasta Sauce

Tofu Ricotta

Cashew Cream

Instructions

To Prepare Pasta Sauce

  1. Preheat oven 375 degrees. In a skillet over medium heat oil, add onion, garlic, red bell pepper, a zucchini and cook until tender. Add pasta sauce, stir and set aside.

To Prepare Tofu Ricotta

  1. Mash tofu with your hand or a fork and stir in spinach, Italian seasonings and set aside.
  2. Prepare cashew Cream: using a food processor or blender, process cashew, water, lemon juice, yeast flakes, onion powder, garlic powder, salt until creamy.
  3. Mix 1/2 cup cashew cream and hummus with mashed tofu and set aside

To Assemble Lasagna

  1. Place a thin layer of pasta sauce in the bottom of a casserole dish. Cover sauce with uncooked noodles about 4 leaving space for noodles to expand. then sauce.
  2. Cover noodles with tofu ricotta mixture, topped with some pasta sauce followed by cashew cream. Next cover with noodles, then tofu ricotta mixture, pasta sauce, and remaining cashew cream.
  3. Bake for 45 minutes Covered with parchment paper topped with foil or baking sheet and bake for 45 minutes or until noodles are cooked.

Notes

Gluten-Free Vegan Lasagna

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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12 Comments
  1. Lydia
    April 22, 2020

    This is my favorite! My go-to vegan dish. I make it several times a month. Adding mushrooms for a meaty consistency . My only question is how many cups of raw spinach are equivalent to a pound? It even taste better the next day. Soooo delicious No one can believe it’s vegan lol.
    I love all your recipes! Thank you Michelle!

  2. Marie Roberts
    March 22, 2020

    The tofu ricotta shows 1 c water but is not mentioned in the directions – do we really add a cup of water to this ricotta mixture?

    • Michelle Blackwood, RN
      March 22, 2020

      Yikes, this mistake happened when I updated the recipe with new photos and ‘clearer’ instructions. That was the amount of water I used along with the cashews to make cashew cream. I edited the recipe. Thank you for showing my mistakes.

  3. Amanda Greene
    March 15, 2019

    They look so good. Cannot wait to try. Seeking a recipe for the ingredients I currently have on hand. Lots of great options. Thanks for all the post

  4. Stephanie Treasure
    April 16, 2018

    What other filling could work in lieu of a tofu based one?

    • Michelle Blackwood
      April 16, 2018

      Roast veggies with vegan pesto made with nuts.

  5. Karen
    April 14, 2018

    Hi Michelle,

    Where do you add the spinach?

    Thanks

    • Michelle Blackwood
      April 14, 2018

      Yikes, editing now it should be with the tofu.

    • Steph K
      July 19, 2020

      If I used a vegan ricotta instead of tofu would I still add the herbs and hummus?

  6. Matt
    May 23, 2017

    Awesome recipe, Michelle! Thanks for sharing :)

    • Michelle Blackwood
      May 23, 2017

      You are welcome Matt!