Gluten-Free & Vegan Lasagna

GF, DF, VG, V, RSF

This gluten-free and vegan lasagna is incredibly simple to make and is a total crowd pleaser. It’s the perfect dinner party meal for sharing with family or friends or even just for a quiet night in, and it’s absolutely packed full of flavor.

You will need a blender for this recipe.

Prep: 5-10 mins | Cooking: 40-45 mins | Yields 4-6 servings

INGREDIENTS

Tomato Sauce

2 tbsp olive oil

3 garlic cloves, crushed

1 medium red onion, diced

1 cup vine tomatoes, chopped into quarters

1 cup mushrooms, sliced

1 tsp dried oregano

1 tsp dried basil

2 14-oz cans black beans, drained and rinsed

1 24-oz jar of passata

2 tbsp tomato puree

4 handfuls of fresh spinach

Salt & pepper

Vegan White Sauce

1 cup cashews, soaked for 15 minutes in warm water

4 tbsp nutritional yeast

1 tsp dried basil

1 garlic clove, crushed

2 pinches salt

4 pinches pepper

1 cup unsweetened plant milk (I use almond)

2 tbsp olive oil

1 tbsp water

Lasagna sheets

Vegan cheese

Fresh basil, chopped

METHOD

Preheat your oven to 400°F and place your cashews in warm water. Start by heating a large pot on medium heat with olive oil, garlic, onion and a pinch of salt and pepper. Cook this down for a couple of minutes. Meanwhile, chop the mushroom and tomatoes and add them to the pot, along with the dried basil and oregano, to cook down until soft. While that is cooking, drain and rinse the black beans, then add to the pot with the passata and tomato puree and stir. Cook all this together on low/ medium heat for 10 minutes.

Once the tomato sauce is cooked, simply stir through the spinach, allowing it to wilt down. In a blender, add all the white sauce ingredients and blend until smooth. Simply layer up the lasagna how you like it (I go for tomato sauce, lasagna sheet, tomato sauce, white sauce, lasagna sheet and so on). Finally, grate the vegan cheese over it, and place in the oven at 400°F for 30 minutes. Top with fresh chopped basil + serve with a side salad (optional).

Tip: If you have leftovers, store in an airtight container in the fridge for up to 2 days.