Gluten Free Vegan Vegetable Lasagna

Last Updated on January 26, 2024

This Gluten Free Vegan Vegetable Lasagna is such an easy meal to make ahead of time or even to freeze for later.

We all know what lasagna is, a baked dish containing layers of pasta, cheese, sauce, vegetables, meat or meat alternative, and tomatoes.

Lasagna is a comfort food for me.

Why? I think it’s the mixture of sauce, pasta, and of course cheese baked into a crispy edged and gooey layered dish.

And the smell is simply irresistible!

After all who can resist this easy, hot, cheesy, carbo filled dish.

But with all my allergies and life changes, I had to find a alternative to my favorite.

So I switched out the gluten filled pasta with gluten free pasta.

And I replaced the meat with alternative and a vegan cheese.

But lately I prefer not to use any meat alternatives, and I like to make my own vegan cheese ( get the recipe here ) in my lasagna, these both are optional.

Ingredients needed for the lasagna

• Lasagna Sheets – I used oven ready gluten free lentil lasagna sheets. Those of you with no issues of gluten, use a regular oven ready lasagna sheet.
• Pasta Sauce – Use your favorite pasta sauce for this dish.
• Fresh Mushrooms – I like to use a variety of fresh mushrooms each time I make this lasagna. Some of my favorites are the white button, shiitake, crimini, and the portabella mushrooms, use your favorite.
• Oil – Any oil works well in this dish, I have used avocado and olive oil.
• Hummus – Any flavor of hummus works well in this lasagna. Our favorites are red pepper, roasted garlic, artichoke and spinach, and even a everything hummus.
• Onion – A fresh onion is the best choice, but you can use a minced or a onion powder in this recipe.
• Garlic – I used a minced garlic in this recipe, but a fresh or powder will work just as well.
• Spinach – Fresh or frozen spinach can be used in the lasagna.
• Zucchini – Any color of zucchini can be used in this dish, this is optional.
• Tomatoes – Any variety of tomato can be used in this recipe.
• Seasonings – Salt and pepper to taste. You can also add dried oregano, crushed red pepper flakes, parsley, basil, ground fennel, and/or Italian seasoning.
• Cheese – A vegan cheese of any variety can be added, this is optional.
• Meat Alternative – Any variety of meat alternative can be added to the layers of this lasagna, this is optional.

How to make a Gluten Free Vegan Vegetable Lasagna

Preheat the oven to 375°F.

Clean, slice, and dice the onion and mushrooms.

In a large skillet add oil, onion, mushrooms, and garlic, saute for about 5 to 7 minutes.

If adding a meat alternative, add it to the onion mix, and cook to the package directions until done.

Add the spinach to the sauteed vegetables and continue to cook for about 3 to 5 minutes.

Remove the skillet from the heat and add the hummus.

Stir until everything is completely coated with the hummus, cover, and set aside.

Clean and slice the zucchini and tomato into thin slices, set aside.

Layering the lasagna

Spread out one cup of pasta sauce on the bottom of a 9×13 glass baking dish.

Top the sauce with the lasagna sheets.

Next, spread a layer of hummus and the spinach mixture over the lasagna sheets.

Continue by adding a layer of sliced zucchini.

Sprinkle your cheese of choice on top of the zucchini, or pour a little of the homemade cashew cheese on at this time.

Repeat with another layer of lasagna sheets.

Pour the last of the pasta sauce on the top.

Arrange the sliced tomato on top of the sauce and if using the cashew cheese, pour over everything.

But if you are sprinkling shredded cheese on the top wait until the last 15 minutes of baking before adding.

Cover with foil and bake for 1 hour, remove foil and bake for another 30 minutes.

If adding shredded cheese, add in the last 15 minutes of baking.

Once the lasagna is done, remove from the oven and let it rest for about 15 to 30 minutes before cutting into it to serve.

Serve and Enjoy!

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