Vegan Gluten Free Lasagna (with Tofu Ricotta)

A slice of vegan lasagna topped with a basil leaf.

Vegan Gluten Free Lasagna (with Tofu Ricotta)

This Vegan Gluten Free Lasagna layers sheets of GF pasta, lentil meat sauce, and creamy tofu ricotta for a comforting dish made with whole food ingredients.

Course Main Course

Cuisine American, Italian

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings

Calories 332

Author Elizabeth

Equipment

Ingredients

12 Lasagna Noodles see notes for best brands and detailed instructions
4 Cups Fresh Spinach
Vegan Mozzarella optional
Fresh Basil Leaves optional
Vegan Parmesan optional

Lentil Meat Sauce

1 Large Yellow Onion small diced
8 Ounces Cremini Mushrooms chopped (optional)
1 Head Garlic about 12 cloves minced
1 28 Ounce Can Crushed Tomatoes
2 Cups Water
⅔ Cup Black Beluga Lentils
3 Tablespoons Tomato Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Teaspoons Dried Oregano
2 Teaspoons Dried Basil
1 Teaspoon Dried Thyme
1 ½ Teaspoon Salt
¼ Teaspoon Black Pepper

Tofu Ricotta

1 14 Ounce Block Extra Firm Tofu
8 Ounces Silken Tofu
2 Tablespoons Nutritional Yeast
1 Tablespoon White Miso optional
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Garlic Powder
1 ½ Teaspoon Salt

Instructions

Preheat the oven to 350°F.
Make the sauce. In a large skillet over medium heat, sauté the onion, mushrooms, and garlic for 5 minutes, until fragrant. Add the crushed tomatoes, water, lentils, tomato paste, onion powder, garlic powder, oregano, basil, thyme, salt, and pepper. Stir to combine, then bring to a simmer, cover partially, and cook for 30-35 minutes until the lentils are just tender. (It's okay if the lentils aren't *totally* cooked, since they will be baked again in the oven.)
Bring a large pot of salted water to a boil. Cook the lasagna noodles until just al dente, or according to the package directions. If your noodles say "no boil" boil the noodles anyway, for 4-5 minutes, until flexible. Drain and set aside on a tray, plate or towel in a single layer.
Make the vegan ricotta. Pulse all the ricotta ingredients in a food processor, until combined.
Spread 1 ¼ cup of the lentil sauce into the bottom of a casserole dish. Layer on three lasagna noodles. Add one third of the tofu ricotta. Then add third of the spinach. Repeat this process twice - sauce, noodles, ricotta, spinach. Finally, add the remaining three noodles and remaining sauce (should be about ½ cup).
Cover the dish with foil and bake for 30-35 minutes.
If desired, remove the foil and pour on the vegan mozzarella. Broil 5-7 minutes, until the cheese sets and is beginning to brown.
Let cool 10-15 minutes before slicing. Top with vegan parmesan if desired.

Notes

Noodles: I tested Jovial Brown Rice Lasagna Noodles and Whole Foods Corn & Rice Lasagna Noodles. Both worked well IF you pre-boil them. Both packages say that they are no-boil if you bake for 30 minutes, but I found that the noodles baked without boiling were crunchy and unappetizing. Even if your package says no boil, I highly recommend a par-boil for about 5 minutes to soften the noodles. If you aren't gluten-free you can use any noodle - I'd still recommend pre-boiling.

Nutrition