GF Vegan Lasagne Recipe

So, today’s recipe is another one that had been previously requested on Twitter, and that’s for vegan lasagne. Now, let me tell you, I have not made or eaten a lasagne in YEARS. I’ve been eating a vegan diet for four years next month and because I’d been cutting back on dairy for a while before that, I think it’s probably been five years at least. This recipe was requested by both Aaliyah and Alice, so thank you for the suggestion!  

I’ve mentioned a few times in the past that I don’t eat vegan cheese, so I got thinking about how I could adapt this. I decided to make a cheesy Béchamel to make up for the lack of cheese. That was done using nutritional yeast, which is the only ingredient in this recipe you’ll probably have to make an effort to buy if you’re not vegan and want to try this.  

For the filling, I decided not to make anything new and opted for my lentil ragu recipe. This was partly to make it more convenient, but also because I know that recipe is a favourite among my readers. If it isn’t broken don’t fix it? Although I did end up adding a red pepper to it, which isn’t in the original recipe.  

As usual, I tried to eliminate as many allergies as possible from this recipe. So, I opted to make mine gluten free. I used the Sainsbury’s Free From Lasagne Sheets which are also free from soy, nuts, and vegan, of course. My milk of choice was almond, but you may prefer either soy or oat if you want to eliminate any potential sweetness in the sauce.  

GF Vegan Lasagne Recipe  

This recipe is gluten free, dairy free, soy free and vegan. It can also be nut free depending on your choice of milk.  

5 from 2 votes

Print

GF Vegan Lasagne Recipe

This GF lasagne recipe will be a firm family favourite. Healthier than most alternatives, full of body and flavour.

Course Main Course, Pasta

Cuisine Italian

Keyword Gluten Free Vegan Lasagne Recipe, Vegan Lasagne Recipe, Vegetable Lasagne Recipe

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Servings 4

Ingredients

Ragu

• 1 medium red onion finely chopped
• 3 cloves garlic finely chopped
• 1 cup green lentils
• 125 g chestnut mushrooms roughly chopped
• 3 small/ 2 medium carrots roughly chopped
• 1 medium red pepper roughly chopped
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1 cup vegetable stock
• A tin chopped tomatoes
• 1 tbsp tomato paste
• 180 ml red wine

GF lasagne sheets (I used about 6)

Béchamel Sauce

• 1 tbsp sunflower oil
• 1 tbsp GF flour I used oat but you can sub GF plain
• 3 tbsp nutritional yeast
• Black pepper to taste
• 1 cup non-dairy milk

Instructions

Start by making the ragu:

1. Heat the oil in a large saucepan and add the onions and garlic, cook on a low heat for 5 minutes.
2. Add carrots, pepper and mushrooms and cook gently for a further 10 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, wine, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.

Bechamel Sauce

1. As the ragu is simmering, make the Béchamel sauce. To do this you need to add the oil, flour and nutritional yeast to a small saucepan on medium heat. Stir constantly until it becomes a thicker, almost like a paste but don’t allow it to burn. Add the non-dairy milk and black pepper and continue to stir while it gradually thickens. It will probably reach boiling point a few minutes before you reach the desired texture, roughly 10-15 minutes in total. When it’s at the desired thickness (keep in mind it will thicken more as it cools), set aside until the ragu is ready.
2. When the ragu is ready, spread about a third of the mixture over the bottom of an ovenproof tin then add a layer of lasagne sheets. Add another layer of ragu, followed by another layer of lasagne sheets. Top with a final layer of ragu then pour over the bechamel sauce.
3. Bake for 35-40 minutes at 190C/ 375F.

Serve and enjoy!

Looking not so cute later on.

The leftovers I had of this dish magically vanished. Apparently, people liked this one! Let me know if you like the sound of this vegan alternative down below. Is it something you’d be interested in trying? 

Until tomorrow, 

Sophie 

7