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Looking for a cozy, satisfying lasagna that’s free from dairy, gluten, and common allergens? This Vegan & Gluten-Free Lasagna is just what you need! It’s packed with rich tomato and veggie flavor, creamy dairy-free béchamel, and layered between gluten-free pasta sheets for the ultimate comfort food — without the usual triggers. Plus, you won’t need to buy any expensive vegan cheeses!
I came up with this recipe a while ago because I wanted to create a meal I could share with my vegan friends. I was determined to make a lasagna that would be just as comforting and delicious with or without meat, and absolutely no dairy, and it turned out better than I expected! The veggie sauce, creamy béchamel, and pasta layers felt just as satisfying as a traditional lasagna.
My friends were honestly also so amazed that there was no cheese! The béchamel topping mimics the creamy texture of cheese without that weird “fake cheese” flavor that so many vegan options have. It was such a hit that I didn’t even miss the meat or dairy — it was hearty, comforting, and everyone loved it!
And here’s a little bonus: if you leave your mushrooms in the sun for 15 minutes before cooking, it boosts their natural vitamin D content! Such an easy way to sneak in some extra nutrients.
Ingredients:
- 1 jar of tomato passata
- 300g minced beef or pork (optional)
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup mushrooms (omit for low FODMAP)
- ½ red bell pepper, diced
- 1 tbsp olive oil
- 2 tsp each: rosemary, oregano, thyme, basil, bay leaf
- 1 tsp GF stock powder
- Pinch of salt and ground black pepper
- Gluten-free lasagna sheets as needed
- Zuchinni, thinly sliced lengthways using a mandolin or vegetable peeler
Vegan Bechamel Sauce:
- 3 tbsp Nuttelex
- 3 tbsp gluten-free flour
- 1 ½ cups water or dairy-free milk
- ¼ tsp nutmeg
Method:
- Prepare the Sauce: In a large pot, heat a splash of olive oil over medium heat. Sauté the diced carrot, celery, mushrooms, and bell pepper for 5–7 minutes, or until softened. Add your meat if using, using a spatula to break it up. Then add your herbs and tomato passata (or blended roasted zucchini). Stir well and bring to a simmer. Reduce heat to low-medium and let the sauce cook for 25–35 minutes, stirring occasionally, until thickened slightly.
- Make the Vegan Béchamel: In a saucepan, bring the water (or dairy-free milk) to a gentle simmer. Add Nuttelex and let it melt completely. Whisk in the gluten-free flour and nutmeg, stirring constantly to avoid lumps. Cook for 2–3 minutes. Gradually add more liquid if the sauce becomes too thick. Once smooth and creamy, resembling melted cheese, remove from heat and set aside.
- Assemble the Lasagna: In a baking dish, begin layering: Start with a spoonful of the tomato sauce, followed by a layer of gluten-free lasagna sheets, a layer of béchamel, and optionally some zucchini slices. Repeat the layers until the dish is full, finishing with a layer of pasta topped with béchamel sauce.
- Bake: Preheat your oven to 200°C (392°F). Bake the lasagna for 35 minutes, or until golden on top and bubbling at the edges. Let it rest for 5–10 minutes before slicing and serving.
Boost Nutrition: Let mushrooms sit in the sun for 15 min before cooking to increase their vitamin D content!
Best Vegan Lasagna (Allergen & Dairy Free)
This vegan, gluten-free lasagna is packed with veggies, a creamy dairy-free béchamel sauce, and layers of hearty tomato sauce for a comforting and nutritious meal.
Ingredients
Tomato Sauce
- 1 jar of tomato passata
- 1 carrot diced
- 1 celery stalk diced
- 1 cup mushrooms omit for low FODMAP
- ½ red bell pepper diced
- 1 tbsp olive oil
- 2 tsp each: rosemary oregano, thyme, basil, bay leaf
- 1 tsp GF stock powder
- Pinch of salt and ground black pepper
Other
- Gluten-free lasagna sheets as needed
- Zuchinni thinly sliced lengthways using a mandolin or vegetable peeler
Vegan Bechamel Sauce
- 3 tbsp Nuttelex
- 3 tbsp gluten-free flour
- 1 ½ cups water or dairy-free milk
- ¼ tsp nutmeg
Instructions
- Heat olive oil in a large pot. Sauté carrot, celery, mushrooms, and bell pepper for 5–7 mins until softened.
- Stir in herbs, passata and meat (if using) breaking it up with a spatula, and then simmer on low for 25–35 mins until thickened. Set aside.
- In another saucepan, melt Nuttelex in simmering water or dairy-free milk.
- Whisk in GF flour and nutmeg. Stir until smooth and creamy, adding more liquid if too thick. Set aside.
- In a baking dish, layer the tomato sauce, lasagna sheets, béchamel, and slices of zucchini, alternating in this order.
- Repeat until full, ending with béchamel on top.
- Bake at 200°C (392°F) for 35 mins until golden and bubbling.
- Let rest 5–10 mins before serving.
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