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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

gluten free, vegan, dairy free, egg free, refined sugar free

5 from 8 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4 people

Ingredients

• Gluten Free Lasagne sheets
• 200 g vegan cheese
• Fresh basil to serve optional

Tomato Sauce Ingredients:

• 2 tbsp olive oil
• 3 garlic cloves crushed
• 1 medium red onion diced
• 100 g vine tomatoes chopped into quarters
• 120 g mushrooms sliced
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 cans black beans (or tinned lentils) drained and rinsed (400g x2)
• 680 g passata 1 large glass jar
• 2 tbsp tomato puree
• 4 handful fresh spinach
• Salt & Pepper

Vegan White Sauce Ingredients:

• 200 g cashews soaked for 15 mins in warm water
• 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

Instructions

• Pre heat your oven to 200C and place your cashews in warm water
• Start by heating a large pot on a medium heat with olive oil, garlic, onion along with a pinch of salt and pepper. Cook this down for a couple 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
• Whilst that is cooking, drain and rinse the black beans before adding to the pot with the passata and tomato puree and stir. Cook all this together on a low/medium heat for 10 minutes
• Once the tomato sauce is cooked, simply stir through the spinach allowing it to wilt down
• Now drain the cashews and then add all the white sauce ingredients into a blender and blend until smooth
• Simply layer up the lasagne how you like it (I go for tomato sauce, lasagne sheet, tomato sauce, white sauce, lasagne sheet and so on)
• Finally grate over the vegan cheese and place in the oven at 200C for 30 minutes
• Top with fresh chopped basil + serve with a side salad (optional)

Notes

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

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