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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