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Gluten Free Vegan Lasagna

This lasagna is not only vegan, but gluten free and low fat and just generally smug about how nutritious it is. Instead of ricotta cheese it has a tofu and cauliflower blend, and instead of noodles it has strips of eggplant and zucchini. After writing that I realize that to many people those substitutions probably sound sort of awful, but you’re just going to have to take my word for it that this actually does taste like a nice hearty lasagna. Or make the recipe and report back that I’m crazy, whichever you prefer.

It does take a little while to make (maybe about 1 1/2 hours total, including 45 minutes cooking time) but that’s pretty much par for the course with any lasagna. I actually felt like this came together faster than most lasagnas I’ve made, vegan or not. It makes enough to fill an 8″x8″ pan pretty full, so that’s about 4-6 servings depending on how Garfield-like you’re feeling.

Gluten Free Vegan Lasagna

This Recipe is :

Dairy FreeGluten FreeVegan


For the noodles

  • 1 medium zucchini, peeled and sliced into thin strips
  • 1 medium eggplant, peeled and sliced into thin strips
  • Ricotta Ingredients:
  • 1 medium head of cauliflower, chopped into 1/2 inch pieces
  • 1/2 teaspoon salt
  • 1 pound extra firm tofu
  • 1/4 cup nutritional yeast flakes
  • 2 Tbsp freshly squeezed lemon juice
  • Several pinches freshly ground black pepper

For the red sauce

  • 1 28oz can crushed tomatoes with basil
  • 2 Tbsp chopped fresh thyme
  • 3 cloves garlic, minced
  • 1/2 tsp salt

To assemble

  • 1.5 cups chopped fresh spinach (I just used whole baby spinach)
  • 1/4 cup chopped or sliced black olives
  • 1/2 cup sliced mushrooms


  1. Place the zucchini and eggplant on a parchment paper covered cookie sheet in a single layer and heat under the broiler for 2-3 minutes on each side. Remove from cookie sheet and set aside. Preheat the oven to 400 degrees. Using the same parchment & cookie sheet, spread the cauliflower pieces in a single layer and sprinkle with 1/4 teaspoon salt. Bake for 10 minutes and then flip and bake for another 15 to 20, until lightly browned and soft.
  2. Meanwhile, crumble the tofu in a mixing bowl, mashing it with your hands until it resembles ricotta cheese. Add nutritional yeast, lemon juice, pepper, and remaining salt. When the cauliflower is done, add it to the tofu mixture and mash it really well (I used an immersion blender, you could also just use a potato masher).
  3. For the red sauce, mix the crushed tomatoes, thyme, garlic, and salt together in a bowl and set aside.
  4. Preheat the oven to 350 degrees. In an 8″x8″ casserole, pour a thin layer of red sauce, then add a layer of “noodles.” Evenly spread about 1/3 of the cauliflower ricotta on top of the noodles. Layer 1/2 of the mushrooms and then 1/2 of the spinach.  Pour on about a cup of sauce on top of the spinach. Repeat all those steps one more time, starting with the noodles. For the top layer just add noodles, then sauce, then ricotta so that the ricotta is on top. Add a layer of olives last. (Please see my photo series above if this is confusing.)
  5. Bake for about 40 minutes until the top is browned and sauce is bubbling. Let sit for a couple minutes then serve.


The lasagna recipe is adapted from Appetite for Reduction but I swapped out the regular noodles for eggplant and zucchini noodles. You could, of course, use regular noodles. Or just eggplant or just zucchini if you only want one or the other.





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40 comments on “Gluten Free Vegan Lasagna”

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David Gilbert
7 Months Ago

I love the website as I have recently been introduced to the vegan lifestyle by my girlfriend. I would, however, like to see a list of ingredients (shopping list style) separate from the actual prep instructions. I read through the ingredients for the noodles and red sauce but did see the missed ingredients until I read the "To Assemble". This will be my THIRD trip back to the store. I should have just taken a pic of the recipe before I went but, hey, live and learn. Love the recipes, hate the layout.

Kwanzilla Opus
10 Months Ago

ima make this today yup yup

Jana Leland
10 Months Ago

delish looking--the olives ALONE made this a i-want-to-cook dish!

Rosa Solinger
10 Months Ago

Can't wait to try. This. Sounds delicious.

Dakini Corsten
10 Months Ago


Gerry Hoffman
10 Months Ago

not an olive fan but otherwise...

Rose Odelbor
10 Months Ago


Laura Fritzke
10 Months Ago

I'm hooked on this darn website! Prepping for day 1 of a juice cleanse. Then I am SO making this lasagna!!

Ellen Moodie
10 Months Ago

Amber - OMG YUM!!!

Nancy Fairweather
10 Months Ago

you lost me at 'tofu'


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