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Looking for a “cheesy” and satisfying vegan lasagna that’s also gluten-free, oil-free and loaded with fresh veggies? This gluten-free, vegan lasagna is the answer! Layered with gluten-free noodles, homemade dairy-free ricotta cheese, tomato sauce, spinach, broccoli, eggplant and carrots, this vegetable lasagna is hearty and sure to please! Try it topped with our vegan Parmesan cheese and some fresh basil.
Do you have a family member that’s not totally down with the idea of vegan food…especially vegan Italian food?
For me, that person is my half-Italian father, the one who taught me how to cook and passed down all of his recipes for dishes like chicken Marsala, meatballs, risotto, homemade manicotti…you get the picture.
Not. Very. Vegan.
So, I’ve been taking the liberty of veganizing my childhood favorites to create dishes like pasta with a dollop of ricotta, vegan lemon risotto and vegan baked ziti.
Oh, I suppose I should mention the fact that I am eating both vegan and gluten-free totally gave the poor man some serious agita.
However, I must say he was much more accepting of the idea of gluten-free pasta than dairy-free cheese.
So, when I first made a vegan lasagna for a non-vegan family function, he was skeptical of tasting something containing a cheese made from…gasp…almonds!
The look of disgust on his face was priceless.
For everyone besides me, the main course was turkey.
So as the evening progressed, and family members started loading up on second helpings, my daughter noticed something odd about my father’s plate.
“Granddaddy!” she yelled, “What’s that hiding under your turkey?”
“Nothing. It’s nothing. Eat your dinner,” he replied.
“It’s not nothing! It’s lasagna! It’s Mommy’s vegan lasagna! You like it!”
Aha! My dad was actually enjoying something made with vegan cheese!
Now, that’s my idea of an accomplishment! 😉
So, are you ready to give it a try?
Let’s get to it!
Ingredients you’ll need
- Almond, Cashew or Sunflower Seed Ricotta (I used almond in these photographs)
- Almond: slivered almonds, unsweetened almond milk, water, nutritional yeast, lemon juice, salt
- Cashew: raw cashews, water, nutritional yeast, lemon juice, salt
- Sunflower Seed (for the nut-free version): raw sunflower seeds, water, nutritional yeast, lemon juice, salt, apple cider vinegar (optionally add basil, garlic powder, black pepper)
- Gluten-Free, Oven-Ready Lasagna Noodles (such as Explore green lentil lasagne which is what I used in these photographs, Jovial brown rice, Barilla rice/corn or Simply Balanced rice/corn)
- Vegetable Broth
- Carrots
- Broccoli
- Eggplant
- Baby Spinach
- Salt
- Tomato Sauce
How to make gluten-free, vegan lasagna
First, make the almond, cashew or sunflower seed ricotta cheese and set aside.
If you are making the almond ricotta, you do not need to soak the almonds; however, if you are making the cashew or the sunflower seed ricotta, both the cashews and sunflower seeds do need to be soaked.
See the recipe card below for soaking instructions.
For all 3 types of ricotta, add all of the ingredients to a high-powered blender or food processor.
Blend on high until creamy and nuts or seeds have been fully blended and no visible chunks remain, stopping to scrape down the sides as needed.
Please note that the almond ricotta recipe makes 2 3/4 cups, so you will have 3/4 cup of ricotta leftover for future use.
Also, note that the sunflower seed ricotta recipe includes an additional step of mixing in chopped basil, garlic powder and black pepper to enhance its flavor. You can choose to add these ingredients or leave them out for the lasagna.
Refer to the almond ricotta, cashew ricotta or sunflower seed ricotta recipe for instructional photographs.
Preheat oven according to package directions (between 375° F and 425° F depending on brand).
Warm 1/2 cup vegetable broth in a 12-inch non-stick skillet over medium-high heat. Add the carrots and saute for 5 minutes, stirring frequently.
Add the other 1/2 cup vegetable broth along with the broccoli and eggplant. Season with salt to taste.
Saute for 3 more minutes, stirring frequently.
Add the spinach a little at a time, stirring constantly until wilted enough to add more until all spinach has been used and is wilted (approximately 3 minutes).
Remove from the heat and set aside until ready to use.
Line the bottom of a 9″ x 13″ baking dish with 1 1/2 cups tomato sauce.
Add the first layer of lasagna noodle sheets (4 sheets) in the sauce-lined baking dish.
Spread 1/4 cup ricotta onto each lasagna sheet.
Evenly distribute half of the veggie mixture on top of the ricotta on each lasagna sheet.
Top each with 1/4 cup sauce.
Then add another lasagna sheet and press down lightly.
Repeat this process 1 more time.
Pour the remaining sauce over top of the lasagna, and use a spatula or spoon to spread the sauce around, ensuring all parts of the lasagna sheets are covered by sauce so that they do not dry out.
Cover with aluminum foil and bake for 35 minutes if using lentil sheets and 50 minutes if using brown rice or corn/rice sheets.
Remove the foil and bake for 10 more minutes.
After removing from the oven, top with vegan Parmesan and fresh chopped basil, if desired.
Allow to cool for 10-15 minutes before cutting into squares and serving.
Substitutions
- Eggplant: You can replace the eggplant with zucchini, if preferred.
- Broccoli: You can substitute the fresh broccoli florets with frozen ones, if desired. Just be sure to thaw them first before chopping and cooking.
- Spinach: You can use frozen chopped spinach in place of the fresh; however, you will need less frozen than fresh because the frozen is typically blanched before being flash frozen. Use 3 ounces frozen instead of 5 ounces fresh. Be sure to thaw completely and squeeze out any excess water before using. You can add all of it at once instead of in batches since it has already been wilted. Cook until the moisture has evaporated.
- Sauce: Not eating oil-free? Feel free to use your favorite jarred sauce instead.
- Parmesan: If you’re not following an oil-free diet, you can use store-bought vegan mozzarella-style shreds or shredded Parmesan instead. Add your desired amount of store-bought vegan cheese to the top of the lasagna before covering with foil.
Tips for making gluten-free lasagna
- Don’t skimp on the sauce! As you may know, gluten-free noodles can be difficult to work with. Be sure to fully coat the bottom of your baking dish or the noodles can stick to it. Also, ensure that ALL areas of the noodles are covered in sauce and that none are left exposed. Doing so will prevent the gluten-free noodles from drying out and hardening during cooking.
- Don’t remove the foil too soon. When uncovered, the sauce will start drying out. We want to get rid of some of the excess moisture from the sauce which is why the foil is removed for the last 10 minutes. However, if you leave the covering off for too long, as the sauce dries out, the gluten-free noodles will start drying out too and will get hard.
- Want to prep in advance? You can make the ricotta and veggies ahead of time and store them in the fridge until ready to use. You can also prepare the lasagna in the morning, cover with aluminum foil and refrigerate until ready to bake. Remove the lasagna and leave out at room temperature for about 15-20 minutes before baking.
What to serve with vegetable lasagna
Enjoy alone or pair with a simple side salad of greens, tomatoes and cucumbers with a light dressing such as our vegan honey mustard or this oil-free balsamic by Whole Foods Market.
If you’re not avoiding oil, you can opt for red wine vinegar and extra virgin olive oil instead.
Storing and reheating the lasagna
Leftovers can be stored in the refrigerator for 3-5 days. If your baking dish has a lid, you can keep it stored in the baking dish.
Otherwise, you can store the cut pieces alone or in groups in airtight containers.
The cut slices of lasagna can also be frozen in airtight containers for up to 3 months. You can place a layer of plastic wrap or aluminum foil over top of the container before sealing for extra protection.
Thaw thoroughly in the refrigerator before reheating.
To reheat, place lasagna in a small baking dish lined with some additional tomato sauce, cover with aluminum foil and bake at 375° F until warmed throughout.
You can also microwave instead, if desired. Place a piece of lasagna on a microwave safe dish and cover. Microwave for 1 minute, followed by 30-second intervals, until thoroughly heated.
Want more gluten-free, vegan Italian-inspired recipes? You might also enjoy:
- Vegan Baked Ziti
- Easy Vegan Pasta with Ricotta
- Vegan Risotto
- Vegan Pasta Fagioli
- Vegan Bolognese
- Balsamic Bruschetta
- Vegan and Gluten-Free Garlic Bread
Gluten-Free Vegan Lasagna
Ingredients
FOR THE LASAGNA
- 8-10 oz oven-ready, gluten-free lasagna noodle sheets (such as Explore green lentil, Jovial brown rice, Barilla rice/corn, Simply Balanced rice/corn)
- 1 cup vegetable broth, divided (ensure the brand you are using is oil-free)
- 1 cup diced carrots
- 2 cups chopped broccoli florets
- 2 cups diced eggplant
- Sea salt or kosher salt to taste
- 5 oz baby spinach
- 1 (28 oz.) can oil-free, vegan tomato sauce
- 1 (15 oz.) can oil-free, vegan tomato sauce
- 2 cups almond ricotta OR cashew ricotta OR sunflower seed ricotta (see below for ingredients for all 3 types)
- 1-2 tbsp oil-free vegan Parmesan cheese (optional)
- Fresh chopped basil, for garnish (optional)
FOR THE RICOTTA
- 10 oz slivered almonds for almond ricotta OR 2 cups raw cashews for cashew ricotta OR 1 1/2 cups raw sunflower seeds for sunflower seed ricotta
- 2/3 cup unsweetened, plain almond milk for almond ricotta only (omit for cashew and sunflower seed ricotta)
- 10 tbsp filtered water for almond ricotta OR 3/4 cup filtered water for cashew and sunflower seed ricotta
- 1 1/2 tbsp nutritional yeast for almond ricotta OR 1 tbsp nutritional yeast for cashew and sunflower seed ricotta
- 1 tbsp freshly squeezed lemon juice (use for all types)
- 1 tsp fine sea salt or kosher salt (use for all types)
- 1/2 tsp apple cider vinegar for sunflower seed ricotta only (omit for almond and cashew ricotta)
- OPTIONAL MIX-INS FOR SUNFLOWER SEED RICOTTA: 1/2 cup fresh basil leaves, chopped; 1/4 tsp black pepper; 1/4 tsp garlic powder
Instructions
FOR THE RICOTTA
- If you are making the *almond ricotta, you do not need to soak the almonds; however, if you are making the cashew or sunflower seed ricotta, the cashews and sunflower seeds do need to be soaked. To **soak, cover cashews or sunflower seeds with boiling water and set aside for 15 minutes for the cashews or 20 minutes for the sunflower seeds. Drain and rinse under cold water so the nuts or seeds are not hot when you add them to the blender/food processor as it will change the consistency of the ricotta.
- For all 3 types of ricotta, add all of the ingredients (with the exception of the optional sunflower seed ricotta mix-ins) to a high-powered blender or food processor. Blend on high until nuts or seeds have been fully blended and no visible chunks remain, stopping to scrape down the sides as needed. The final product should be creamy with the consistency resembling traditional ricotta. Be careful not to overblend or the consistency will become paste-like.
- If you are making the sunflower seed ricotta, you can opt to mix in chopped basil, black pepper and garlic powder after blending. For all 3 types of ricotta, refrigerate until ready to use.
FOR THE LASAGNA
- Preheat oven according to package directions (between 375° F and 425° F depending on brand).
- Warm 1/2 cup vegetable broth in a 12-inch non-stick skillet over medium-high heat. Add the carrots and saute for 5 minutes, stirring frequently. Add the other 1/2 cup vegetable broth along with the broccoli and eggplant. Season with salt to taste. Saute for 3 more minutes, stirring frequently. Add the spinach a little at a time, stirring constantly until wilted enough to add more until all spinach has been used and is wilted (approximately 3 minutes). Remove from the heat and set aside until ready to use.
- Line the bottom of a 9" x 13" baking dish with 1 1/2 cups tomato sauce. Add the first layer of lasagna sheets (4 sheets) in the sauce-lined baking dish.
- Spread 1/4 cup vegan ricotta onto each lasagna sheet. Evenly distribute half of the veggie mixture on top of the ricotta on each lasagna sheet. Top each with 1/4 cup sauce followed by another lasagna sheet. Press down lightly. Repeat this process 1 more time.
- Pour the remaining sauce over top of the lasagna, and use a spatula or spoon to spread the sauce around, ensuring all parts of the lasagna sheets are covered by sauce so that they do not dry out.
- Cover with aluminum foil and bake for 35 minutes if using lentil sheets and 50 minutes if using brown rice or corn/rice sheets. Remove the foil and bake for 10 more minutes.
- After removing from the oven, top with vegan Parmesan and fresh chopped basil, if desired. Allow to cool for 10-15 minutes before cutting into pieces and serving.
Suggested Equipment/Tools
Notes
Nutrition
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Christie
Wow that looks so good! I’ve always wanted to find ways to reduce the fat content in lasagna and this is a great way! Thanks for sharing this.
Sherri Hall
Thank you so much, Christie! 🙂