Gluten-Free Vegan Lasagna


March 27, 2012

This gluten-free vegan lasagna comes from Fresh N Lean, an amazing plant-based meal delivery service in L.A

I visited their kitchen and tasted some of their incredible recipes.

The Fresh N Lean staff are passionate about sharing healthy meals with the masses, so that people can have access to affordable plant based meals that are nutrient-dense and delicious.

They have a variety of recipes for breakfast, lunch and dinner: their homemade granola and chia puddings, a variety of pastas, lentil stews, delectable salads, and scrumptious soups.

You can develop a plan that is right for you and your family.

This vegan lasagna is one of their most popular recipes. Make it, and you’ll see why.

Their original vegan lasagna used regular lasagna sheets and their homemade pasta sauce. I used my tomato sauce and gluten-free lasagna sheets the lasagna is delicious. 

Do not miss this vegan lasagna. It is soooo good.

 

Gluten-Free Vegan Lasagna

This delicious gluten-free vegan lasagna from is an awesome hearty vegetarian dish the whole family can enjoy.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 to 8
Author Tess Masters

Ingredients

  • 1 (16oz) pack  lasagna noodles
  • 2 tablespoons  extra-virgin olive oil 
  • 3 tablespoons minced garlic
  • 2 cups diced roma tomatoes
  • 1/2 cup firmly packed finely chopped basil
  • 2 cups broccoli florets, lightly steamed
  • 2 cups sliced cremini mushrooms
  • 1/4 teaspoon  Celtic sea salt, plus more to taste
  • 1/3 cup finely chopped flat-leaf parsley, plus more to serve
  • 1 cup vegetable broth
  • 2 cups diced organic firm tofu
  • 2 cups vegan cheese
  • 3 cups homemade pasta sauce (see notes for recipe link)

Instructions

  1. Preheat the oven to 375°F (190°C). 
  2. Preheat the oven to 375°F (190°C). 
  3. Bring a large pot of water to the boil, cook lasagna sheets in water with 1 tablespoon of oil and 1 teaspoon Celtic sea salt (to prevent them from sticking together) until tender. Drain and set aside.
  4. Bring a large pot of water to the boil, cook lasagna sheets in water with 1 tablespoon of oil and 1 teaspoon Celtic sea salt (to prevent them from sticking together) until tender. Drain and set aside.
  5. In a large skillet, add 2 tablespoons of the oil, with the garlic, tomato, basil, broccoli, mushroom, and salt. Sauté over medium heat for about 5 minutes until just tender. Stir in the parsley and vegetable broth, and simmer (uncovered) for about 5 minutes until the stock reduces a little.
  6. In a large skillet, add 2 tablespoons of the oil, with the garlic, tomato, basil, broccoli, mushroom, and salt. Sauté over medium heat for about 5 minutes until just tender. Stir in the parsley and vegetable broth, and simmer (uncovered) for about 5 minutes until the stock reduces a little.
  7. Crumble the tofu and add that to the pan with 1 cup of the vegan cheese, and combine well.
  8. Crumble the tofu and add that to the pan with 1 cup of the vegan cheese, and combine well.
  9. Cook over medium heat, stirring constantly, until the vegan cheese just begins to melt. Remove from heat and cover.
  10. Cook over medium heat, stirring constantly, until the vegan cheese just begins to melt. Remove from heat and cover.
  11. Grease a standard 11×7 baking dish with a bit of olive oil, and spoon in 2 tablespoons of the tomato sauce.
  12. Grease a standard 11×7 baking dish with a bit of olive oil, and spoon in 2 tablespoons of the tomato sauce.
  13. Cover with one layer of lasagna noodles.
  14. Cover with one layer of lasagna noodles.
  15. Spread 1 cup of the tomato sauce over the noodles, then layer half of the vegetable and tofu mixture. 
  16. Spread 1 cup of the tomato sauce over the noodles, then layer half of the vegetable and tofu mixture. 
  17. Repeat this process with 1 cup of sauce, and remaining vegetable mixture. 
  18. Repeat this process with 1 cup of sauce, and remaining vegetable mixture. 
  19. Add the final layer of noodles, and cover with the remaining pasta sauce. Top with the remaining vegan cheese.
  20. Add the final layer of noodles, and cover with the remaining pasta sauce. Top with the remaining vegan cheese.
  21. Cover the baking dish with aluminium foil, and bake for about 45 minutes until the lasagna is cooked through. 
  22. Cover the baking dish with aluminium foil, and bake for about 45 minutes until the lasagna is cooked through. 
  23. Remove from the lasagna from the oven, and allow to rest for 15 minutes before cutting. Sprinkle some chopped parsley, and serve family style. 
  24. Remove from the lasagna from the oven, and allow to rest for 15 minutes before cutting. Sprinkle some chopped parsley, and serve family style. 

Recipe Notes

Pasta Sauce recipe

Recipe from Fresh N Lean
Photo: Trent Lanz; styling: Alicia Buszczak

Comments

Comments 29

    1. Nikasha!
      THANKYOU SOOO much for pointing out that error in the categories!
      Since most of my recipes are soy free, I get used to ticking the “soy-free” button when I upload the posts.
      I really appreciate you taking the time to let me know.
      Enjoy this lasagne. It ROCKS!

  1. Any thoughts on how to make this soy free? What are some good subs for tofu? My husband is allergic to SOY. 🙁 But would love to make this and wow, Marina del Rey is 5 minutes from my home. Who knew?

    1. Hey Janet
      To make this soy free, just leave out the tofu, add a little more veggies, and add half the vegetable stock.
      I have made it this way and it is still delicious!
      Let me know how you go!

  2. I am SO pleased you enjoyed this, and once again, I really appreciate your trying so many of my recipes.
    Yes! Vegan can taste AMAZING!

  3. Yumm,Im so excited to make this tomorrow that i keep coming back to look at the picture! I’m always surprised when i visit this AMAZING blog. As a child and growing up i always preferred vegetarian lasagna over the traditional. Now that i am vegan, im so going to make lasagna at least a twice a month meal. This recipe inspired me. Plus lasagna make’s great leftover’s and fezzes amazingly. -Kristina

  4. Just got done making the this recipe and can I say WOW! The whole famile loved it! Adding it to my list of recipes. Just found your site and I can’t wait to try other recipes.

    1. Hey Tanua
      Welcome! I am glad you found me and this recipe. It is a winner isn’t it?! SOOO good!
      Can’t wait to hear what you think of some of the other recipes. ENJOY!

  5. I was wondering if i needed to press the tofu to remove the excess water? I haven’t quite mastered cooking tofu,should i do this every time? -Kristina

    1. Hey Kristina,
      If you use firm tofu, drain, and then just press slightly to remove any excess water you should be totally fine. I didn’t even press mine after draining, as it gets incorporated into the veggie mixture with the stock and gets reduced down a bit.
      My lasagne wasn’t sloppy at all 🙂

  6. Tess, my world was ROCKED! This was so deliciously comforting and rich with flavor.Also not sloppy at all and i forgot to press my tofu,I was rushing. My husband didn’t even realize there was no meat in this lasagna. He had mistaken the mushrooms for meat lol. He is now understanding how mushrooms can make a great meat alternative for vegans. He even slipped out this ” I think I could go vegan too in time ” yay! Another amazing recipe from the wonderful Blender Girl! You Go Girl! – Kristina

    1. Oh, WONDERFUL!
      Thanks Kristina! I am SO glad you and hubby are enjoying so many of the vegan recipes!
      This one is definitely a keeper.
      Thankyou SO much for all of your lovely lovely supportive comments.
      They mean so much to me 🙂

  7. This looks yummy! I did not try yet cooking like this. Your site is really helpful. Glad you share it to us! How long can we cook this?

  8. Hello! I just found your site and wow do I love it! I can’t figure out an easy way to save your recipes straight from the site without having to copy paste them into a word document, any ideas!?

    1. Thankyou! Welcome 🙂
      It is great to be connected.
      The best way to save the recipes is to use the print function which generates a high res “cookbook” page which most people use to file their favourites away.
      Enjoy!

    1. Hey Kasey,
      Sorry, I don’t do nutritional profiling for my recipes. As I am not a nutritionist, I steer clear of that. But you can plug this into a third party software. Enjoy!

    1. Hey Carol.
      This IS delicious beyond belief and SO worth the work.
      I always cook the noodles first, as I find it allows the whole dish to cook more evenly, meaning you don’t have to overcook the veggies waiting for the pasta to cook. I have made tons of quick lasagnes without cooking the noodles first and it turns out fine. But, I must admit, I have not tried making this lasagne without cooking the noodles. Let me know how you go 🙂

    1. Some time this year I will fly up to Seattle and make this for you. It is SOOOO amazing. Love you and miss you too xxx

  9. I made this with a few substitutions: I used horseradish instead of parsley and I hid one gummi worm inside as a surprise. It was GREAT! Thanks for the recipe!

  10. What kind of Daiya cheese do you use? I’ve never bought it before. In step 6, are you adding the crumbled tofu and cheese back into the hot skillet of veggies or heating them separately? In building the lasagna, when you say sprinkle with cheese, is that from the remaining 1 cup, and can we assume that is to be shredded?
    Have you tried to make this in advance before and then bake later? thanks!

    1. Sorry for the confusion. I am using shredded Daiya mozzarella, and I am adding the crumbled tofu and cheese back into the hot skillet. Yes, sprinkle the remaining 1 cup of cheese. I have not made this in advance and baked later because I am always in a hurry and hungry. LOL! The tofu may make the sheets watery. But, I think it would be OK. I hope this helps. Be sure to make the recipe with my homemade pasta sauce. It is just so delicious that way. Enjoy.

Leave a Reply

Your email address will not be published.