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
- 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
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
