Looking for an epic comfort food that won’t make you sick after you’re stuffed? This healthy vegan lasagna is oil free and gluten free and sure to hit the spot! This plant based lasagna recipe will definitely impress your family and friends too, so make sure to share it at your next get together!
I always make a vegan veggie lasagna to bring to holiday gatherings. I do this so I can make sure I have something awesome to eat and to share an amazing plant based recipe with others to show them how delicious healthy vegan food can be. Sharing is caring, right?
This veggie lasagna recipe includes 3 different vegan cheeses! Yes, THREE!
- Tofu Ricotta
- Creamy Vegan Cheese Sauce
- Almond Parmesan
Of course, these tasty vegan cheeses are accompanied by tons of veggies. I always use zucchini, mushrooms, tomatoes, and spinach. Feel free to experiment and add any veggies you prefer.
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Making a vegan lasagna gluten free is very simple. All you need to do is use gluten free lasagna noodles instead! I love when it is that easy to be gluten free! If you are looking for a lower carb version, you can slice a few zucchini or eggplant lengthwise and use it instead of noodles. Woot!
If you aren’t in need of a super healthy lasagna, add in some vegan sausages or beefless crumbles.
Adding in the Vegan Almond Parmesan to this plant based lasagna makes this dish look pretty, adds a nice cheesy flavor, and gives it a bit of texture too. To make vegan parmesan, all you need is 4 ingredients and a blender (see below). It is also great to add to a bunch of other recipes. Use extra vegan parmesan on recipes like:
You can use leftover Almond Parmesan on other pasta dishes, on top of salads, or sprinkled on avocado toast.
I hope you enjoy this recipe! Let me know if you give it a try and tag your photo with @rootyfruityvegan on Facebook and Instagram!
Vegan Lasagna – Oil & Gluten Free
- Prep Time30 min
- Cook Time45 min
- Total Time1 hr 15 min
- Yield6-8 servings
- 8 cups (2 jars) Marinara Sauce (make sure it's vegan)
- 1 box gluten free lasagna noodles
- 1 zucchini, sliced thin
- 3 roma tomatoes, sliced
- 8 oz mushrooms, sliced
- 3 cups spinach, chopped
Creamy Cheese Sauce
- 2 medium russet potatoes, peeled & chopped
- 1 small sweet potato, peeled & chopped
- 1 carrot, peeled & chopped
- 3/4 cup cashews
- 1 cup unsweetened non-dairy milk
- 3/4 cup nutritional yeast
- 1 1/2 TBSP white miso
- 1 TBSP mustard
- 1 TBSP apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 14 oz firm tofu
- 2 TBSP nutritional yeast
- 2 tsp garlic powder
- 2 tsp white miso
- 1 tsp Italian herb seasoning
- 1 tsp onion powder
- 1/8 tsp black pepper
- 1 1/2 cup almonds
- 3 TBSP nutritional yeast
- 1 tsp garlic powder
- 1 tsp salt
Make the Creamy Cheese Sauce
Steam the potatoes, sweet potatoes, and carrot until soft, about 10 minutes.
Transfer the steamed veggies to a high speed blender or food processor. Then, add the remaining ingredients to the blender and blend until super smooth and creamy.
Make the Tofu Ricotta
While the potatoes and carrot for the Creamy Cheese Sauce are steaming, prepare the Tofu Ricotta by combining all the ingredients in a food processor and pulse until well combined and still a bit chunky.
Make the Almond Parmesan
Add all the parmesan ingredients to a blender and pulse until the texture is a coarse flour.
Prepare the Lasagna
Boil the noodles in a large pot according to package directions. Lay the noodles flat on a non-stick surface. I use my silicone baking sheets. Make sure they are not touching, or they will stick together.
Spread a layer of marinara on the bottom of a 9×13-inch baking pan. Begin to layer the lasagna with noodles, Tofu Ricotta, sliced veggies & spinach, then pour on some Creamy Cheese Sauce. Continue to layer until your pan is full. Cover the top with a final layer of Creamy Cheese Sauce and Almond Parmesan.
Bake at 350 degrees Fahrenheit for 45 minutes.
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