Monday, January 2, 2017

Gluten Free Vegan Lasagna

Ahhh lasagna.  The freezer-to-oven version of this dish was a staple my first five years of marriage.  I was one of those with a freezer full of Stouffer's.  Loved popping those in the oven after we both worked all day.  However, not a dish that is very Gf/Df friendly!

Enter the age now where there are gluten-free noodle alternatives everywhere and lovely wonderful alternatives to cheese, even ricotta!  This gf/df/vegan friendly lasagna is super easy to whip up and takes 10 min prep time max!  So not freezer to oven quick, but almost just as fast....and it bakes faster too ;)

This dish is now a weekly staple that we love, love.  If you are a meat lover, you can also make this an omnivore meal very easily by adding 1 lb. high quality, browned, grass-fed beef to the tomato sauce and veggies before layering.

Gluten-Free Vegan Lasagna

gluten-free, dairy-free, egg-free, vegan-friendly
makes a 9 x 13 deep dish lasagna, serves 6-8 people easily 


  • 2 packages gluten-free lasagna noodles, no boil kind
  • 2 medium jars favorite organic tomato sauce (I use 1 1/2 25 oz. jars or two 16 oz. cans would also work)
  • 1 cup chopped onion
  • 1 cup chopped red pepper
  • 1 6 oz. package Tree Line Scallion Cashew Cheese
  • 1 cup unsweetened coconut milk or almond milk  
  • 1 package/ bag shredded vegan mozzarella 


  • Preheat oven to 350 degrees F.
  • Stir the chopped onion and red pepper with the tomato sauce (feel free to add other veggies....if not for my kids I would add zucchini but they are not squash fans ;).
  • Blend together the scallion cheese with the milk and half the vegan mozzarella shreds.
  • In a 9 X 13 casserole dish, start the first layer, about a 1 cup of tomato mixture.
  • Then layer the no-boil gf lasagna noodles on top of tomato layer.
  • Next, spoon the cheese/milk mixture until just covering the noodles.
  • Repeat this 3-4 times with the last layers being noodles, cheese mixture, sauce respectively.
  • Then top the whole dish with all the remaining shreds of vegan mozz.
  • Cover with aluminum foil (important to not over-crisp the noodles!) and bake for 35 minutes.
  • Uncover and bake an additional 10 min.
  • Remove from oven, cut, and eat!

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