Vegan Lasagne

Our gluten-free vegan lasagne is packed with so many veggies you’ll think you’re eating a rainbow.

Gluten-Free Vegan Lasagne

Our gluten-free vegan lasagne is packed with so many veggies you’ll think you’re eating a rainbow.
Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Main Course
Servings 8


  • 600 g silken firm tofu
  • 3 handfuls baby spinach
  • 2 tablespoons basil shredded
  • Pinch nutmeg
  • Salt & pepper
  • 2 eggplants halved
  • 2 red capscicums halved and seeds removed
  • 2 zucchinis cut into large chunks
  • Olive oil spray


  • 2 tablespoons olive oil
  • 2 garlic cloves crushed
  • 800 g tomatoes canned, gluten-free
  • 2 tablespoons tomato paste gluten-free
  • 1 cup water
  • 1 teaspoon brown sugar
  • ¼ cup basil leaves shredded
  • Salt and pepper
  • 280 g lasagna sheets gluten-free
  • ¼ cup breadcrumbs gluten-free


  • Pre-heat oven to 200°C and line a baking tray with baking paper.
  • Prick the skin of the eggplants with a fork and place flat side on the baking tray. Repeat with capsicums. Bake for 40 minutes or until charred.
  • Remove vegetables from oven and place in a plastic bag to cool. When cool enough to handle, gently peel away the eggplant skins and scoop the flesh into a medium sized bowl.
  • Peel the capscicums and chop into bite sized pieces. Add to the bowl with the eggplant.
  • Meanwhile, place zucchini on a baking tray and spray with olive oil and season with salt and pepper. Bake for 15 minutes or until cooked.
  • Remove from oven and add to bowl with other vegetables. Use a fork to mash together. Set aside.
  • Place tofu in a food processor and pulse until smooth. Remove a third of the mixture and set is aside.
  • Add the spinach and basil to the remainder and pulse until combined and smooth. The mixture should be bright green.
  • Stir through nutmeg and season to taste. Set aside.
  • Make the tomato sauce by heating olive oil in a medium saucepan over medium heat. Sauté garlic for 1-2 minutes.
  • Add tomatoes, paste, water and sugar. Stir to combine. Bring to the boil, then gently simmer for 10 minutes. Add basil and season to taste. Stir to combine.
  • Place 2 heaped spoonfuls of tomato sauce in the base of a shallow baking dish (20x25cm) and 2 spoonfuls of tofu.
  • Top with a layer of pasta. Spoon half of the vegetables mix on top with half of the remaining tofu and spinach mixture, followed by half of the tomato sauce.
  • Repeat with another layer of pasta and remaining spinach tofu and sauce. Top with remaining pasta and spoon the plain tofu mixture over the top.
  • Sprinkle with gluten-free breadcrumbs and spritz with olive oil spray. Bake for 40 minutes. Serve immediately.
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