Our gluten-free vegan lasagne is packed with so many veggies you’ll think you’re eating a rainbow.
Lasagne, or lasagna as it’s spelled in some countries, is a beloved Italian dish that is beloved by people all over the world. This comforting pasta dish consists of layers of cooked flat noodles, gooey cheese and a delicious combination of meat sauce – making it an incredibly flavourful and comforting meal.
If you’re following a gluten-free or vegan tired, don’t worry. You can still enjoy a delicious comforting lasagne without the gluten, meat or dairy. In fact, if you’re looking for a gluten-free and vegan lasagne that’s bursting with flavour, you’ve come to the right place. Our recipe has all the flavour of a traditional lasagne without the gluten, dairy or meat.
Start by roasting eggplant, capsicum and zucchini which you’ll layer with our store-bought gluten-free lasagna sheets. Then add a blend of tofu combined with fresh basil and spinach that’s been blended in a food processor top make it extra creamy. Our home-made pasta sauce is added to each layer to round out the flavour. The tomato sauce is made from fresh tomatoes, garlic and herbs. To finish off, the lasagne is topped with gluten-free breadcrumbs and a spritz of oilve oil.
Hearty, flavourful and packed with nutrients, this recipe is going to become a family favourite in no time.
Gluten-Free Vegan Lasagne with Tomato Sauce
- 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.