Vegan Gluten Free Lasagna Recipe
I love this gluten-free vegan lasagna because it perfectly satisfies my craving for comfort food without compromising on flavor or my dietary choices. The combination of savory marinara, creamy tofu “ricotta,” and melted vegan mozzarella creates a mouthwatering masterpiece that makes my taste buds dance with delight!
The Vegan Gluten-Free Lasagna I created blends ingredients that are satisfying and flavorful, as well as packed with good-for-you nutrients. It’s composed of layers of gluten-free lasagna noodles, a delectable marinara sauce, and a filling made largely of crumbled tofu and nutritional yeast—all of which could stand alone as a hearty meal.
The dish gets amped up with the sweet roasted red pepper and fresh spinach, both of which add a lot of great color and flavor, as well as good health benefits.
Ingredients
Gluten-Free Lasagna Noodles:
Crafted from rice or corn, they are perfect for those with gluten sensitivities.
Extra-Firm Tofu:
Rich in protein and calcium; offers a substantial mouthfeel.
Nutritional Yeast:
Delivers a cheesy taste; packed with B vitamins.
Zucchini:
Contains few calories; supplies fiber and delicate sweetness.
Spinach:
Replete with iron and vitamins; enhances nutritional value.
Olive Oil:
A source of healthy fat; improves flavor and aroma.
Marinara Sauce:
Antioxidants and depth are provided by the tomato base.
Vegan Mozzarella Cheese:
Cheese alternative that is creamy and melty and lacks dairy.
Ingredient Quantities
- 9 gluten-free lasagna noodles
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (14 oz) extra-firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 2 cups fresh spinach
- 1 cup vegan mozzarella cheese, shredded
Instructions
1. Your oven should be set to 375°F (190°C) ahead of the cooking. The package instructions will guide you to the correct cooking time for the gluten-free lasagna noodles. Do not skip this step; the noodles must be cooked before layering within the baking dish. Once they are cooked, set them aside.
2. In a large skillet over medium heat, warm the olive oil. Place the onion in the skillet and sauté for 3–4 minutes, until softened. Then add the minced garlic and sauté for another minute.
3. In the skillet, combine the diced zucchini, red bell pepper, and mushrooms. Sauté for 5-7 minutes until the vegetables are tender. Stir in the dried oregano, dried basil, salt, and black pepper. Remove from the heat.
4. In a sizable mixing bowl, blend the tofu, nutritional yeast, lemon juice, and garlic powder until well combined. Use a fork to mash the mixture into a ricotta-like texture.
5. Place 1/2 cup of the marinara sauce on the bottom of a 9×13-inch baking dish.
6. Place three lasagna noodles in a single layer over the marinara sauce. Spread half of the tofu mixture over the noodles. Add half of the vegetable mixture and spread 1 cup of fresh spinach on top.
7. 1/2 cup marinara sauce spread over spinach layer.
8. Layer with three more noodles, the leftover tofu mixture, the remaining vegetables, and the last of the cup of spinach. Top with another 1/2 cup of marinara sauce.
9. Finish with the last three noodles, the last of the marinara sauce, and the vegan mozzarella cheese.
10. Aluminum foil. Infrared radiation. Bake for 2
5. Remove foil, and add 15 more minutes.
Melted cheese. Cooling period. Enjoyment time.
Equipment Needed
1. Oven
2. Large skillet
3. Mixing bowl
4. Fork
5. 9×13-inch baking dish
6. Aluminum foil
7. Measuring spoons
8. Measuring cups
9. Cutting board
10. Knife
11. Spatula or wooden spoon
FAQ
- Q: Can I make this lasagna ahead of time?B: Absolutely. You can put together the lasagna 24 hours in advance and keep it in the refrigerator. Bake it and serve it straight away when you’re ready.
- Q: What can I use instead of tofu for a soy-free version?You can use mashed chickpeas or a ricotta-like filling made from blended cashews.
- Q: How can I ensure the gluten-free noodles don’t become mushy?A: Prepare the noodles until they are just al dente, for they will continue to soften when baked in the lasagna.
- Q: Is there a recommended substitute for nutritional yeast?If you have to steer clear of nutritional yeast, you can try a bit of miso paste for a similar umami kick, but this will alter the flavor of your dish.
- Q: How do I make the lasagna cheesier without dairy?A: The cheesiness can be boosted by adding extra vegan mozzarella or putting in some vegan Parmesan cheese.
- Q: Can I freeze leftovers?A: Yes, leftover lasagna can be frozen in an airtight container for up to 3 months. Before serving, reheat in the oven.
- Q: Can I add more vegetables to this lasagna?Of course! You can add vegetables such as carrots, kale, and eggplant. This will amp up the nutritional profile and taste.
Substitutions and Variations
Gluten-free lasagna noodles: Substitutes include zucchini cut into thin strips or gluten-free brown rice lasagna noodles.
To prepare marinara sauce: Utilize crushed tomatoes along with Italian herbs, or concoct a speedy sauce using tomato paste, water, and herbs.
Substitute avocado oil or coconut oil for olive oil.
When a red bell pepper is not available, yellow or green bell peppers can be substituted. Another option is to use roasted red peppers that come from a jar.
Substitute crumbled tempeh or mashed chickpeas for tofu in these recipes.
Pro Tips
1. Press the Tofu: For an even better texture, press the tofu for at least 15 minutes before crumbling it. This will remove excess moisture, allowing it to absorb more flavor from the other ingredients.
2. Enhance the Flavor: Consider adding a splash of your favorite wine or balsamic vinegar when sautéing the vegetables. This can deepen the flavor profile of the lasagna.
3. Cheese Variation: Mix different vegan cheeses such as parmesan or cheddar-style shreds with the mozzarella for a more complex cheesy topping.
4. Noodle Placement: To avoid the noodles sticking together, add a little olive oil to the boiling water before cooking them. Once cooked, lay them flat and separate them with parchment paper until you’re ready to assemble the lasagna.
5. Rest Time: Allow your lasagna to rest for at least 15 minutes after baking. This makes it easier to cut and serve, as the layers will set better.
Vegan Gluten Free Lasagna Recipe
My favorite Vegan Gluten Free Lasagna Recipe
Equipment Needed:
1. Oven
2. Large skillet
3. Mixing bowl
4. Fork
5. 9×13-inch baking dish
6. Aluminum foil
7. Measuring spoons
8. Measuring cups
9. Cutting board
10. Knife
11. Spatula or wooden spoon
Ingredients:
- 9 gluten-free lasagna noodles
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (14 oz) extra-firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 2 cups fresh spinach
- 1 cup vegan mozzarella cheese, shredded
Instructions:
1. Your oven should be set to 375°F (190°C) ahead of the cooking. The package instructions will guide you to the correct cooking time for the gluten-free lasagna noodles. Do not skip this step; the noodles must be cooked before layering within the baking dish. Once they are cooked, set them aside.
2. In a large skillet over medium heat, warm the olive oil. Place the onion in the skillet and sauté for 3–4 minutes, until softened. Then add the minced garlic and sauté for another minute.
3. In the skillet, combine the diced zucchini, red bell pepper, and mushrooms. Sauté for 5-7 minutes until the vegetables are tender. Stir in the dried oregano, dried basil, salt, and black pepper. Remove from the heat.
4. In a sizable mixing bowl, blend the tofu, nutritional yeast, lemon juice, and garlic powder until well combined. Use a fork to mash the mixture into a ricotta-like texture.
5. Place 1/2 cup of the marinara sauce on the bottom of a 9×13-inch baking dish.
6. Place three lasagna noodles in a single layer over the marinara sauce. Spread half of the tofu mixture over the noodles. Add half of the vegetable mixture and spread 1 cup of fresh spinach on top.
7. 1/2 cup marinara sauce spread over spinach layer.
8. Layer with three more noodles, the leftover tofu mixture, the remaining vegetables, and the last of the cup of spinach. Top with another 1/2 cup of marinara sauce.
9. Finish with the last three noodles, the last of the marinara sauce, and the vegan mozzarella cheese.
10. Aluminum foil. Infrared radiation. Bake for 2
5. Remove foil, and add 15 more minutes.
Melted cheese. Cooling period. Enjoyment time.