Vegan Gluten-Free Lasagna (Dairy-Free and Soy-Free!)

You may have noticed (but probably not) that I have decided to go off dairy... for a short while.  I love cheese and I especially love ricotta cheese and all the cheesy goodness that comes with lasagna.  Sadly, I think my body is slowing telling me to cut out more and more foods.  We'll see where this dairy-free thing takes me...

If you're looking for a vegetarian lasagna (i.e you're okay with dairy/cheese) please check out my Vegetarian Lasagna recipe, which I have perfected.  It is amazing.

If you're looking for a meat lasagna... umm sorry.  I can't help you there.  I've never cooked meat in my life.  (I went vegetarian at age 12.)

So anyway... this is how I prepared my vegan lasagna... it turned out surprisingly well for my first attempt.  As it was in the oven, I was just hoping it was at least edible (so I didn't just waste all those ingredients) and it exceeded my expectations.

I like to use the Rizopia oven-ready lasagna noodles.  I had tried another brand in the past that needed to be precooked and ran into a number of problems... mainly, they ripped apart and made for a messy lasagna.

I will tell you the things I would consider changing for next time but I'm not entirely sure how those changes would turn out yet :)

Vegan Gluten-Free Lasagna

Splash of olive oil
A bunch of sliced mushrooms
1 green pepper
1 small red pepper
1 small yellow pepper
2 medium zucchini
Jar of pasta sauce
Jar of salsa
Italian Seasoning
Herbamare Original Seasoning

"Ricotta Cheese" Mixture
1 head of Cauliflower
1/3 cup Daiya Mozzarella

About 10 oven-ready lasagna noodles
1 bag Daiya (Mozzarella and/or Cheddar, total 1 bag)

Cut veggies (except one zucchini) into bite size pieces.

Heat large pot with oil.  Add the veggies and saute until soft but not completely cooked.

Add pasta sauce and salsa to pot and simmer for about three minutes, stirring often.  Remove from heat.  Add seasonings to taste.

Steam (or boil) cauliflower.  Put in food processor (or Magic Bullet) until smooth.  Put into a bowl and mix with 1/3 cup of Daiya "cheese".

Use vegetable peeler to create strips of one zucchini.

In a medium-large sized lasagna pan, assemble in the following layers:

(starting at the bottom)
1/3 cup sauce
Half lasagna noodles
1/2 "cheese" mixture
1/2 remaining sauce
Zucchini strips
1/2 shredded Daiya
Half lasagna noodles
1/2 "cheese" mixture
Remaining sauce
Remaining shredded Daiya
(top of lasagna)

Cover with aluminum foil and bake at 350*F for about 45 minutes.  

Uncover and bake for an additional 10 to 15 minutes. 

Let stand for 10 minutes before serving.

Serves 6-10.

Alright, time for my thoughts on changes for future attempts... although I'm really hoping to add cheese back in soon.
  • I think I would try a tofu based "ricotta cheese" mixture since that seems to be prevalent in a lot of recipes online.  I just happened to have cauliflower and wanted to see what it was like.  There was nothing wrong with it, I just want to try switching it up to see which works best.
  • I might add some nutritional yeast - again, because it seems to be prevalent in a lot of recipes.
  • I would add another layer of lasagna noodles so that it would make a taller lasagna. (Only do this if the depth of your pan allows it.)
  • I might switch up some veggies, just for fun.  Broccoli, spinach, eggplants... the possibilities are endless here.
So there ya have it... it's definitely possible to make a vegan, gluten-free lasagna.  It may not be your traditional lasagna but will satisfy that lasagna craving when it hits.

Oh, PS... Wilton baking pans are great. I got a set on sale at Canadian Tire for like $20.


  1. Ange Rea-BeckerMarch 26, 2012 9:46 am

    I made one similar and used an italien blend crumbled tofu...it was ok the first day but very dry after that!
    Now I'm going to have to try it this way! Sounds yummy!!!

  2. This is the best lasagna that I've ever had. Thank you for posting this recipe.