This vegan and gluten-free lasagne is food indulgence at its very best. It's a show-stopping plant-based dish reserved for the most special of dinners or occasions.
Layers of pasta trap all the flavours of the delicious vegetables and aromatic herbs, while a dreamy combination of meaty tomato sauce and creamy white béchamel sauce oozes in between.
If you're looking for a quick win in the lasagne department, this recipe is not for you. It's all about love, attention, and spending a good couple of hours in the kitchen.
I experimented with this recipe many times before reaching the point of writing it up, and I'm glad it's finally here. If you try this out and enjoy it, please do let me know down in the comments below.
For more tried-and-tested favourites of mine, check out this ultimate vegan haggis and vegan spaghetti bolognese.
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Looking for a quick and simple vegan lasagne?
In my humble opinion, lasagne is a dish that is supposed to take time and plenty of TLC. I'm not ashamed to say that this is officially the longest ingredients list for any of the recipes I've done to date.
Don't get me wrong, there are plenty of great recipes out there for a quick and easy lasagne, and I'll maybe do my own spin-off variant at some point. But if you're wanting spectacular results, this recipe is the real deal.
Is it 'lasagna' or 'lasagne'?
In Italian, lasagna is the singular form of the plural lasagne. The pasta dish that we know and love usually contains multiple lasagna sheets, meaning that we are eating a dish full of lasagne.
These days, the two names are used interchangeably outside of Italy. For the purposes of consistency, I'm just going to stick with lasagne.
Is vegan lasagne healthy?
When split into eight portions, this vegan and gluten-free lasagne provides a hearty and filling meal. The problem I find is keeping the portion size down or not going back for another slab of it.
But you know what? This is a special recipe reserved for a special occasion or get-together. Healthy recipes can be found in abundance on this food blog, so there's plenty of room for some indulgence around here.
Is béchamel traditional?
The origins of lasagne seem to lie in Naples, where there were various versions involving fermented dough, cheese, and spices. It then took on different forms involving a meat-based ragù, and then ultimately included a béchamel sauce (white sauce).
This version with both a meaty tomato sauce and a creamier white sauce is typically referred to as lasagne al forno.
How to make vegan lasagne without cheese
The béchamel sauce in this recipe gives the lasagne a creamy, slightly cheesy flavour and texture. I add cider vinegar for some tang and sharpness, and nutritional yeast for the cheesy umami taste.
Nutritional yeast is a good source of vitamin B12, and one of many weird vegan ingredients to play around with in the kitchen.
How to make vegan and gluten-free lasagne with roasted veg
This recipe takes time and involves a few different methods, so I've broken it down into the various steps here.
Step 1: Roasted veg (optional)
Preheat the oven to 200°C (390°F) and place the slices of aubergine, courgette, and pepper in a lightly oiled oven dish. You can use the same dish that you're going to cook the lasagne in later.
If necessary, layer the veg or use a second oven dish. Sprinkle with salt and pepper and roast in the oven for 25 mins.
Once cooked, remove from the oven and set aside. Depending on which stage you're at with the other steps, you might want to turn off the oven at this point.
Step 2: 'Meaty' tomato sauce
Heat the oil in a large pan and add the chopped onion, carrot, and celery. Soften for 10-12 minutes on a low heat, stirring occasionally. Sprinkle in some salt and pepper at this stage.
After 10-12 mins, add the chopped garlic and chopped mushrooms and cook for 3-4 mins. Next, add in the meat-free mince and cook for another 3-4 mins.
Once the mince has cooked for a few minutes, stir in the tomato puree, tinned tomatoes, crumbled vegan stock cube/powder, Henderson's Relish, Marmite, bay leaves, dried oregano/mixed herbs, and some more salt and pepper. You can also rinse each tomato tin with a splash of water and add this to the pan.
Break the tomatoes apart with a spoon, then reduce the heat and cook for 20 minutes, stirring occasionally. The sauce should become quite thick. After around 20 minutes, turn off the heat and stir through the chopped basil. Remove the bay leaves and set aside.
Step 3: Béchamel sauce (white sauce)
Melt the butter in a saucepan on low/medium heat then add the flour and combine well. Cook over the heat for one minute. The flour/butter mix will form a paste in the pan.
After a minute, add in one third of the plant-based milk. Use a whisk to gently whisk the mixture until it comes together and thickens, making sure there are no lumps. Feel free to remove the pan from the heat at any point while you do this.
Once combined, gradually whisk in the rest of the milk and add the nutritional yeast, cider vinegar, nutmeg, salt, and pepper. It will take a few minutes for everything to thicken while you whisk.
Once cooked, the consistency should be creamy but not too thick. Adjust the seasoning, turn off the heat, and set aside.
Step 4: Assembling the lasagne
Preheat the oven to 180°C (360°F).
Spread a thin layer (approx. one fifth) of the tomato sauce on the bottom of the oven dish. Add a layer of lasagne sheets, breaking these as necessary to fill any gaps. Top with a thin layer of white sauce (approx. one quarter), using a spoon or spatula to spread it out.
Repeat these steps once again before adding all of the roasted veg in one layer. Once you've added the veg, continue with the sauce and pasta steps.
If you're not including roasted veg, simply carry on adding the layers of sauce and pasta. The idea is that the veg lies between the second and third layers.
After adding the final layer of pasta, you should be left with some tomato sauce and some white sauce. Add the tomato sauce first, then smooth over the white sauce. You can squeeze any remaining pasta pieces into gaps or down the sides of the dish.
Add a few splashes of Henderson's Relish (or vegan Worcestershire sauce) and bake in the oven for 45 minutes or until golden-brown on top.
If adding grated vegan cheese, sprinkle this over and switch to the the grill for the final 5-10 minutes, depending on how melted and crispy you like it.
Remove from the oven, allow to cool for five minutes, then serve.
Lasagne assembly notes
- My oven dish was 36 cm x 24 cm and 6 cm deep.
- For me, 18 oz (500 g) of dried pasta = around 24 sheets. I split this across four layers, so six sheets per layer.
- For four layers of pasta, I want five layers of tomato sauce. This is because I start with the tomato sauce and I like a final layer on top before the final layer of white sauce.
- Like the lasagne sheets, I split the white sauce across four layers.
Serving suggestions
Since lasagne is such a complete and filling meal, packed with veg, carbs, and protein, the side dishes tend to be quite simple in my experience.
Here in the UK, we often enjoy it along with garlic bread and fresh salad leaves. You could also top it off with some four-ingredient vegan parmesan.
Recipe FAQ
The great thing about most dried lasagne sheets – gluten-free included – is that you do not need to pre-cook them. Simply layer them in the dish along with the meaty tomato sauce and white sauce and they'll cook in the oven.
If your dried lasagne sheets do come with instructions for pre-cooking, follow those steps and then reduce the overall oven-baking time in this recipe.
You can assemble the entire lasagne ahead of time and then refrigerate to bake over the next few days. Just bear in mind that it will be at a cool temperature, so it's best to let it sit at room temperature for a while before baking.
You can also prepare the individual lasagne components ahead of time. The roasted veg, tomato-based sauce, and béchamel sauce will keep in the fridge for a few days until you're ready to assemble the lasagne. (Note: you may need to reheat the béchamel to help loosen it up).
I'd suggest using a neutral all-rounder such as unsweetened oat milk or soya milk. Note that soya milk may thicken more, and so you may need to use more than stated.
If you need to ensure that this recipe is 100% gluten-free, use a vegan stock, yeast extract, meat-free mince, plant-based milk, and GF pasta that are all certified or labelled as such.
If you want the recipe to be soya-free, simply use a plant-based mince and plant-based milk that don’t contain soya.
Tips and variations
- Béchamel variations: You could replace the butter with olive oil, or try stirring in some grated vegan cheese or Dijon mustard.
- Veg: It really helps to prep your veg before starting. If you can’t stand the idea of finely chopping/grating a load of veg, you could also do this in a food processor.
- Red wine: I haven't included this in the recipe, but a small glass of (ideally vegan) red wine in the tomato sauce would add another level of flavour.
- Leftover lasagne sheets: If you have a few extra pieces then break these up and stuff them down the sides or into gaps.
- Texture: I like to use a mix of mushrooms and meat-free mince, but you could simply swap one out for double the amount of the other. You could also replace one with a drained tin of green lentils.
- Henderson’s Relish: This famous Sheffield product can be found in eateries and households throughout the city, but I appreciate it may not be available where you are. Feel free to swap it out for vegan Worcestershire sauce or half the amount of red wine vinegar (just be aware that this is not always strictly vegan).
- Non-GF: If this recipe doesn't need to be gluten-free, simply use regular dried pasta sheets and regular plain flour in the white sauce.
How to store vegan lasagne
Because this recipe takes a while to make, I do a large amount and store some for future lunches or dinners.
Refrigerate: You can store this vegan lasagne in the fridge for up to four days. Reheat in the microwave or in the oven on a low heat.
Freeze: You can freeze this lasagne in sealed containers or resealable bags for up to six months. Defrost thoroughly before reheating in the microwave. You could also reheat from frozen in the oven for around 30 minutes or until piping hot.
Keep in touch
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Ultimate Vegan Fish Pie
- Vegan Spaghetti Bolognese
- Ultimate Vegan Haggis
- Tempeh Bolognese
- Smoked Tofu Risotto with Lemon & Basil
- Vegan Spaghetti alla Puttanesca
- Vegan Cottage Pie
- Butternut Squash Pasta Bake
You can also check out my full list of vegan mains.
Ultimate Vegan and Gluten-Free Lasagne
Ingredients
Roasted Veg (Optional)
- 1 tablespoon olive oil
- 1 aubergine, cut lengthways into thin slices (approx. ½ cm / ¼ inch thick)
- 1 courgette, cut diagonally into long thin slices (approx. ½ cm / ¼ inch thick)
- 1 red pepper, deseeded and cut into 8 slices
- Salt and pepper to taste
'Meaty' Tomato Sauce
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 carrots, grated or finely chopped
- 3 sticks celery, finely chopped
- 6 cloves garlic, finely chopped
- 10 oz (300 g) mushrooms, finely chopped
- 10 oz (300 g) meat-free mince (GF if necessary)
- 2 tablespoons tomato puree
- 3x 14 oz (400 g) tins plum tomatoes
- 1 vegan stock cube (or 2 teaspoons vegan bouillon powder)
- 2 tablespoons Henderson's Relish (or half the amount of red wine vinegar - see notes)
- 1 tablespoon Marmite (or other yeast extract if GF)
- 4 bay leaves
- 2 teaspoons oregano or dried mixed herbs
- Large handful fresh basil (approx. 30 g)
- Salt and black pepper to taste
Béchamel Sauce (White Sauce)
- 5 tablespoons (50 g) gluten-free plain white flour (or regular plain flour)
- 4 tablespoons (50 g) plant-based butter
- 3½ cups (800 ml) unsweetened plant-based milk (see notes)
- 1 tablespoon cider vinegar
- 4 tablespoons nutritional yeast
- ½ teaspoon nutmeg (optional)
- Salt and pepper to taste
Lasagne
- 18 oz (500 g) dried gluten-free lasagne sheets (or regular dried lasagne sheets)
- Grated vegan cheese (optional)
Instructions
Roasted Veg (Optional)
- Preheat the oven to 200°C (390°F).
- Place the slices of aubergine, courgette, and pepper in a lightly oiled oven dish (you can use the same dish that you're going to cook the lasagne in later). If necessary, layer the veg or use a second oven dish. Sprinkle with salt and pepper and roast in the oven for 25 mins.
- Once cooked, remove from the oven and set aside. Depending on which stage you're at with the other steps, you might want to turn off the oven at this point.
'Meaty' Tomato Sauce
- Meanwhile, heat one tablespoon of olive oil in a large pan. Add the chopped onion, carrot, and celery, and soften for 10-12 minutes on a low heat, stirring occasionally. Sprinkle in some salt and pepper at this stage.
- After 10-12 mins, add the chopped garlic and chopped mushrooms and cook for 3-4 mins.
- Next, add in the meat-free mince and cook for another 3-4 mins. If using frozen/fresh mince, simply throw it in and break it apart. If using dried mince, you'll first need to rehydrate it according to package instructions.
- Once the mince has cooked for a few minutes, stir in the tomato puree. Cook for a couple of minutes before adding the tinned tomatoes, crumbled vegan stock cube/powder, Henderson's Relish, Marmite, bay leaves, dried oregano/mixed herbs, and some more salt and pepper. You can also rinse each tomato tin with a splash of water and add this to the pan.
- Break the tomatoes apart with a spoon, then reduce the heat and cook for 20 minutes, stirring occasionally. The sauce should become quite thick. After around 20 minutes, turn off the heat and stir through the chopped basil. Remove the bay leaves and set aside.
Béchamel Sauce (White Sauce)
- Melt the butter in a saucepan on low/medium heat then add the flour and combine well. Cook over the heat for one minute. The flour/butter mix will form a paste in the pan.
- After a minute, add in one third of the plant-based milk. Use a whisk to gently whisk the mixture until it comes together and thickens, making sure there are no lumps. Feel free to remove the pan from the heat at any point while you do this.
- Once combined, gradually whisk in the rest of the milk and add the nutritional yeast, cider vinegar, nutmeg, salt, and pepper. It will take a few minutes for everything to thicken while you whisk.
- Once cooked, the consistency should be creamy but not too thick. Adjust the seasoning, turn off the heat, and set aside.
Assembling the Lasagne
- Heat the oven to 180°C (360°F).
- A few notes prior to assembly:a) My oven dish was 36 cm x 24 cm and 6 cm deep.b) For me, 18 oz (500 g) of dried pasta = around 24 sheets. I split this across four layers, so six sheets per layer.c) For four layers of pasta, I want five layers of tomato sauce. This is because I start with the tomato sauce and I like a final layer on top before the final layer of white sauce.d) Like the lasagne sheets, I split the white sauce across four layers.
- Start by spreading out a thin layer (approx. one fifth) of the tomato sauce on the bottom of the oven dish. Add a layer of lasagne sheets, breaking these as necessary to fill any gaps. Top this with a thin layer of the white sauce (approx. one quarter), using a spoon or spatula to spread it out.
- Repeat these steps once again before adding all of the roasted veg in one layer. Once you've added the veg, continue with the sauce and pasta steps. If you're not including roasted veg, simply carry on adding the layers of sauce and pasta. The idea is that the veg is placed in between the second and third layers.
- After adding the final layer of pasta, you should be left with some tomato sauce and some white sauce. Add the tomato sauce first, then smooth over the white sauce. If you have any remaining pieces of dried pasta, you can squeeze these into any gaps or down the sides of the dish.
- Add a few splashes of Henderson's Relish (or vegan Worcestershire sauce) and bake in the oven for 45 minutes or until golden-brown on top.
- If adding grated vegan cheese, sprinkle this over and switch to the the grill for the final 5-10 minutes, depending on how melted and crispy you like it.
- Remove from the oven, allowing to cool for five minutes before serving. Enjoy this lasagne with garlic bread, fresh salad leaves, and some homemade vegan parmesan.
Notes
- Ultimate Vegan Fish Pie
- Vegan Spaghetti Bolognese
- Ultimate Vegan Haggis
- Tempeh Bolognese
- Smoked Tofu Risotto with Lemon & Basil
- Vegan Spaghetti alla Puttanesca
- Vegan Cottage Pie
- Butternut Squash Pasta Bake
Vicky
I LOVE THIS! Lasagne has always been one of my favourites - so it’s great to have such a tasty vegan and gf version - thanks!
The Pesky Vegan
Glad it went down well, thanks for commenting!
Chris
Wow! I've been waiting for this recipe for a while now and it didn't disappoint! It was actually way better than any beef lasagna I've made previously. It was quite an epic to make but I'll be dining out on it for next few evenings. Very delicious. Great with vegan garlic bread.
The Pesky Vegan
Glad it went down well! Yep it's definitely not a quick dinner, but you'll have great food for several days to come. Thanks for the review!
Kristy
This is the best vegan lasagne I’ve ever tasted, so many textures and flavours. Although it takes a while to make, it was 100% worth it, plus I now have a fridge full of lasagne for the week. Will definitely make again. My meat-loving husband even gave it his seal of approval. Thanks!
The Pesky Vegan
Great to hear, and great that your significant other also enjoyed it! Definitely takes time but I agree it's worth the effort.
Davord
This is fantastic! The time it takes to make it is part of the enjoyment, imo - a good way to spend a Saturday afternoon. Ages really nicely in fridge overnight after cooking if you can resist eating it all at first sitting.
Al, have you given any thought to making a vegan moussaka recipe?
The Pesky Vegan
Glad you enjoyed! I think it's still the longest recipe on my site but well worth it. Re. moussaka yes it's one of many ideas on a very long list, so it's sure to appear at some point but just can't say when!