Vegan Gluten Free Lasagna Feature
Diet & Food Talk

Vegan Gluten Free Lasagna

This is the first recipe that I’ve ever thrown together on my own, somewhat! I’m excited to share this Vegan, Gluten Free, and Nut Free Lasagne with you all today! I love cooking, but I typically enjoy recipes that others put together. I hope you all enjoy!
My husband’s family has a tradition of making lasagna for Christmas Eve. Throughout the past couple of years, we’ve struggled finding a good plant based and gluten free alternative to traditional lasagna. We’ve tested many a vegan lasagna and I think I’ve finally found the solution. This is now going to be a staple in our household when we want the warm comforting meal. But also, it will now be our Christmas Eve go to! This recipe really hits home, especially when served with warm bread and a nice glass of red wine!

Vegan Gluten Free Lasagna Image

Vegan Gluten Free Lasagna

Serving Size: 8
Time: 1hr 30 minutes
Difficulty: Easy


  • 1 pack of meatless ground (I used Beyond Meat)
  • 1 pack of meatless Italian sausage (Lightlife was used here)
  • 2 25oz jars of pasta sauce or homemade marinara (Trader Joe’s Tomato Basil sauce was chosen for this)
  • 1/2 – 1 cup Vegan Mozzarella Shreds
  • 1 box Gluten Free Lasagne Noodles (no boil noodles work here very well if not worrying about gluten free!)
  • 1-2 Batches of Chickpea Ricotta by Ela Vegan depending on how “cheesy” you like your lasagna!
  • Oil or broth


  1. Prepare the Chickpea Ricotta according to instructions by Ela Vegan and set aside.
  2. Preheat oven to 350 degrees. Have a 9×13 baking dish nearby to build your lasagna.
  3. Heat oil or broth in a large skillet over medium heat. Chop up the sausage and add both the sausage and meatless ground to the pan. Stir occasionally until cooked through. Feel free to add salt, pepper, and Italian seasoning for added flavor.
  4. If you need to pre-cook the lasagna noodles, while the sausage and ground are cooking, bring a large pot of water to boil and cook the lasagna noodles according to package directions.
  5. Once the “meat” is cooked, add the jars of pasta sauce to the pan creating your “meat”sauce. Reserve about a cup for the bottom of the baking dish. Remove pan from heat.
  6. Pour the reserve sauce in the bottom of the baking dish.
  7. Add 4-5 lasagne noodles to cover the dish, top with 1/3 of the “meat”sauce, 1/2 of the chickpea ricotta, and a sprinkle of mozzarella.  Repeat layers.
  8. Finish off the top with the remaining “meat”sauce and more mozzarella.
  9. Bake in the pre-heated oven for 1 hour until bubbly and cooked through.
  10. Serve warm with some homemade gluten free  and vegan bread from A Saucy Kitchen. And even a nice big salad if that sits well  with your IBD!

Vegan Gluten Free Lasagna Pin

The next time you are looking for a home-cooked, comforting, meal…look no further! I try to avoid processed foods, but using them in moderation is okay! And it is always nice to indulge and get those feel good vibes every once in a while. Enjoy time with friends and loved ones with this easy dish that serves many! Let me know what you guys think!! (P.S. I’ll be sure to take photos of the actual lasagna the next time I make it!)

 -XO, Kelsey