Meatless Lasagna (dairy- and gluten-free)

meatless lasagne

Wow a vegan lasagna that tastes as good, if not better than the meat-laden version? Yep. Before anyone says anything, my version of lasagna is typically different than what most Americans would see as lasagna. That is, lasagna made with layers of ricotta and other stuff. My lasagna is more typical of the British style made lasagna, that is red sauce layered with lasagna sheets (noodles) and then topped with a white sauce and cheese (for the dairy eaters).

This lasagna was so good, I had two of the pieces shown. My whole dinner was only 700 calories. Seriously! The meatless Bolognese style sauce is made with sieved tomatoes, walnut and mushrooms. I also decided to throw in a few odds and sods (broccoli stalks and Romanesco) from the fridge – I won’t be doing that again in a hurry. The “white” sauce is made from pureed cauliflower with almond milk and nutritional yeast. Result: a delicious, quite “meaty” tasting lasagna. It was surprisingly meaty actually.

MEATLESS LASAGNA (dairy- and gluten-free)

serves 2-4, makes 1 – 23 x 18 cm (9 x 7 inch) dish


For the white sauce:

  • 200 g (7 oz) cauliflower florets, cooked
  • 120 ml (1/2 c) almond milk
  • 2 tablespoons nutritional yeast
  • salt and pepper

For the red sauce:

  • 2 teaspoons coconut oil
  • 1 small onion, peeled and diced
  • 4-6 plump garlic cloves, crushed or finely chopped
  • 100 g (3.5 oz) walnuts, soaked in hot water for 30 minutes, drained, then finely chopped
  • 150 g (5.25 oz) button or crimini mushrooms, sliced
  • 1 – 800 g (28 oz) tin/can crushed/sieved tomatoes
  • gluten-free vegetable stock cubes to taste
  • Italian herb seasoning to taste
  • salt and pepper to taste


  • no-boil gluten-free pasta sheets/noodles


1. To make the white sauce, blend together the ingredients with an immersion/hand blender until smooth. Season to taste, then set aside.

2. To make the red sauce, heat coconut oil in a medium-large frying pan until hot. Fry the onions and garlic until aromatic and lightly colored.  Add walnuts and mushrooms and cook for about 2-3 minutes, stirring occasionally. Add tomatoes, vegetable stock, herb seasoning and chili flakes if using. Simmer for 5-10 minutes or until the sauce thickens. Check the flavor and adjust seasoning if necessary.

3. Spoon 1/3 of the red sauce to the bottom of a 23 x 18 cm (9 x 7 inch) dish. Cover with a layer of lasagna sheets/noodles. Repeat, ending on lasagna sheets/noodles on the top.

4. Pour over the white sauce. Bake in a preheated oven of 190 C/275 F for 20-25 minutes, then cover with foil and return to the oven for another 10-20 minutes. The lasagna is ready when it is hot all the way through and the pasta is cooked. Slice and serve. Enjoy!

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