This gluten free & vegan lasagne 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.
I am going to put my neck on the line and say this is the best plant-based/vegan lasagne you will make! Big statement I know but I have tested it on many big meat eating friends who love it and some have said it’s even better than a meaty lasagne.
The black beans give it a real meaty texture and the homemade bechamel sauce gives it that cream cheesey flavour just what you want from a lasagne!
It tastes just like the “real” thing and absolutely packed full of flavour. Trust me if you give this to a meat eating friend they will be very impressed.
You can also watch how I make this on my Instagram Story Highlight
You will need a blender for this recipe!
On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!
Gluten-Free & Vegan Lasagne
Ingredients
Tomato Sauce Ingredients:
- 2 tbsp olive oil
- 3 garlic cloves crushed
- 1 red onion diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 100 g mushrooms chopped
- 100 g tomatoes chopped
- 2 400g cans tinned black beans or lentils drained and rinsed
- 680 g passata 1 large glass jar
- 2 handfuls fresh spinach (optional)
- Salt & Pepper
Vegan White Sauce Ingredients:
- 200 g cashews (soaked in warm water for 10 minutes)
- 4 tbsp nutritional yeast
- 1 tsp dried basil
- 1 garlic clove crushed
- 2 pinches salt
- 4 pinches pepper
- 200 ml unsweetened plant milk I use almond
- 2 tbsp olive oil
- 1 tbsp water
Extra ingredients
- Gluten Free Lasagne sheets
- 200 g vegan cheese
Instructions
- Pre heat your oven to 200C (390F) and soak your cashews in hot water
- Now heat a large pot with olive oil, garlic, onion, oregano, basil, tomatoes, mushrooms, salt and pepper and fry for a few minutes
- Now add the passata, black beans/lentils, spinach (optional) and mix. Simmer for 10 minutes.
- Meanwhile make the white sauce. Drain the cashews then add all the white sauce ingredients into a small blender and blend until smooth
- Simply layer up the lasagne how you like it (I go for tomato sauce, lasagne sheets, tomato sauce, white sauce, lasagne sheet and so on)
- Finally grate over the vegan cheese and place in the oven at 200C (390F) for 30 minutes
Notes
Love pasta? Try my “Cheesy Bean Pasta Bake”
Creating this lasagne? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW
First go at this tonight. Great reviews all round – delicious! Just added a veggie stock cube into the lentils, bit of extra flavor.
Thanks James!
Hi, James – does one need to cook the lasagne noodles first? Or will the cook in the recipe? Thanks!
Hey Melissa, I buy the free-from lasagne sheets from supermarkets and don’t cook them before hand. As long as they’re submerged in sauce etc for long enough cooking time they will cook fine 🙂
My first attempt at lasagna. So easy!
Yay thank you Gabriella 🙂
The black bean works very well in this recipe and brings a ‘meaty’ texture..
Lovely and easy to follow recipe even for a novice
Thank you for sharing this recipe
Thank you Rhea 🙂 so pleased you enjoyed it and found it easy to make!
Absolutely loved this lasagne.
So tasty, so easy
Christmas eve dinner sorted
Thank you Catherine 🙂
Thanks for sharing your wonderful recipes.
Aww thank you Pauline 🙂 glad you’re enjoying them!