Gluten-Free Vegan Lasagna
A comforting and indulgent gluten-free, vegan lasagna with layers of tender noodles, hearty vegetable-tomato sauce, and creamy dairy-free béchamel, perfect for everyone at the table.
Ingredients
For the sauce
- 3 cups 3–4 cups tomato sauce (marinara or crushed tomatoes) Adjust quantity based on preference.
- 1/4 cup 1/4–1/3 cup nutritional yeast Adds savory 'cheesy' notes.
- 1 tsp 1–2 tsp Italian seasoning Adjust according to taste.
- to taste Salt and freshly ground black pepper Season to preference.
For the vegetables
- 2–3 tbsp 2–3 tbsp olive oil For sautéing.
- 1 medium 1 medium onion, finely chopped
- 3–4 cloves 3–4 garlic cloves, minced
- 1–2 medium 1–2 bell peppers, diced Any color.
- 1 medium 1 medium zucchini, diced
- 4 cups 4 cups fresh spinach (or 2 cups frozen, thawed and drained)
- 8 oz 8 oz mushrooms, sliced
For layering
- 9 oz Gluten-free lasagna noodles (no-boil or pre-cooked according to package) Trim to fit the baking dish.
- 1 batch Dairy-free béchamel sauce (homemade or store-bought) Use a quick recipe or a pre-made option.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic; sauté until fragrant and translucent, about 3–4 minutes.
- Add the diced bell peppers, zucchini, spinach, and sliced mushrooms. Cook, stirring occasionally, until the vegetables are softened—about 6–8 minutes.
- Stir in the tomato sauce, nutritional yeast, Italian seasoning, salt, and pepper. Bring to a gentle simmer and cook for 8–10 minutes to concentrate flavors. Taste and adjust seasoning.
Assembly
- In the prepared baking dish, spread a thin layer of the tomato-vegetable sauce.
- Arrange a layer of gluten-free lasagna noodles on top (trim to fit if necessary). Spoon on more sauce, then dollop or spread a layer of dairy-free béchamel.
- Repeat these layers—noodles, sauce, béchamel—until you’ve used all components, finishing with a final layer of béchamel on top.
Baking
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is slightly golden and the edges are bubbly.
- Remove from the oven and let the lasagna rest for 8–10 minutes before slicing.
Notes
Serve with a crisp green salad or garlic-roasted broccoli. Store leftovers in airtight containers; reheat in the oven or microwave.