A vegan AND gluten free lasagna? Many might ask, why even bother? Stretchy, gooey mozzarella is crucial for lasagna as are the lasagna noodles, so if you’re going to devise an inferior version, it better be amazing. I was reluctant to go down this vegan + gluten free lasagna path, until all three main lasagna components presented themselves to me and I had to give it a shot. Years ago, a good friend recommended Thug Kitchen’s Tofu Ricotta recipe to make vegan lasagna. Fast forward a few years to an incredibly thoughtful Christmas present from friends at work–a huge gift bag full of the ingredients to make homemade sauce and lasagna. Then, while zooming through Sprouts I stumbled on gluten free lasagna noodles. As I stared at the box of Explore Cuisine’s green lentil lasagna noodles, I knew it was time to create and share my own Vegan + Gluten Free Lasagna recipe. And just in time for my family’s Italian-themed Christmas potluck!
For the red wine, I like to use a Cabernet Sauvignon or a Pinot Noir, and in particular I’m partial to the vegan wines from Scout and Cellar. Their Field House Cabernet really gives this sauce a deep, layered flavor. And it tastes incredible paired with dinner, or if you’re like me… paired with cooking! You can order vegan wines directly from Scout and Cellar and they ship them to your doorstep. If you’re short on time or just can’t fuss with the sauce, go ahead and swap in your favorite spaghetti sauce.
Kid approved? YES! Hannah loves the tofu ricotta and picks it out of her lasagna to eat it first. Then she makes her way back to the noodles and sauce. (At the time of this review, she was 3.5 years old.)
Toddler approved? YES! Parker loves Vegan GF Lasagna! He started eating it when he was 18 months old and likes it every time I make it.
Sauce
Ingredients
- 2 cans (15 oz each) diced roasted tomatoes
- 1 small can of tomato paste
- 2 small cans (8 oz cans) tomato sauce
- 1/2 cup red wine, a Cabernet Sauvignon
- 8-10 cloves garlic (the more garlic, the better!)
- 2 tablespoons olive oil
- 2 tablespoons Italian seasoning
- 2 tablespoons sugar
- salt to taste
- garlic powder to taste
Takes , serves 3-4
Instructions
- Add olive oil to a hot pan, then add garlic and lightly brown on low/medium heat. Add the tomatoes, tomato paste, wine, sugar, and spices. Bring to a boil and then simmer for 30 minutes, taste, and add more seasonings as needed. Once the sauce is poured over the lasagna, the flavor will be less intense.
- Make Thug Kitchen’s Tofu Ricotta and set aside. (If you don’t own this cookbook, I highly suggest purchasing it. It’s a staple in my kitchen.)
- Layer ingredients in a casserole dish. I start with a generous amount of sauce on the bottom, then lasagna noodles, then scoops of the tofu ricotta, another layer of sauce, and repeat until the casserole dish is nearly full. Use plenty of sauce.
- Bake at 400 degrees for 40-45 minutes.
- Remove from oven, let cool for 15 minutes, then enjoy!
The Little Veggie Kitchen 
Great post 🙂
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