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Vegan and Gluten-Free Roasted Vegetable Lasagna Recipe

Marcelle enjoys preparing delicious meals for family and friends. She especially loves creating original, plant-based, vegan recipes.

Vegan and gluten-free roasted vegetable lasagna

Vegan and gluten-free roasted vegetable lasagna

Gluten-Free, Vegan Lasagna Recipe

Vegetables are the star in this healthy, meatless, low-sodium, dairy-free, and gluten-free lasagna recipe. Roasting vegetables in a little balsamic vinegar is easy and adds a slightly sweet and subtle smokey flavor to this meal. This lasagna is elegant and hearty enough to serve to guests!

Meatless Lasagna Adds More Vegetables

Ground beef is a main ingredient in most classic lasagna dishes. This meatless lasagna recipe instead gives the spotlight to vegetables. It is well known that adding more vegetables to your diet has many health benefits. Vegetables are naturally lower in calories and fat and have zero cholesterol. A diet rich in fruits and vegetables may reduce the risk of heart disease, type 2 diabetes, kidney stones, bone loss, and obesity. Fruits and vegetables may also offer protection against certain cancers. The key is to eat a variety of fruits and vegetables, as each has its unique set of nutrients and often antioxidants. This recipe uses a variety of vegetables and can be customized to include your favorites.

It is well known that adding more vegetables to your diet has many health benefits.

It is well known that adding more vegetables to your diet has many health benefits.

Risks of a Meat-Rich Diet

Eating a meat-rich diet, on the other hand, carries certain risks. Researchers at the National Institute of Health found in a 2012 study that individuals who consumed the highest levels of both unprocessed and processed red meat had the greatest risk of mortality, cancer mortality, and cardiovascular disease mortality.1 Many studies have also found an association with an increased risk of heart disease, stroke, type 2 diabetes, and certain cancers.

Flexible and Adaptable Recipe

This recipe is flexible and adaptable. You can vary the vegetables to your preference or what you have on hand (see the recipe for roasted vegetables below). You can also assemble the lasagna the night before, refrigerate it, and have it ready to pop in the oven the next day when you walk in the door. The recipe is kept low in sodium by using the tomato sauce recipe below, and it provides plenty of protein with gluten-free, bean noodles and tofu.

The beautiful lasagna

The beautiful lasagna

Cook Time

Prep timeCook timeReady inYields

20 min

55 min

1 hour 15 min

6 servings

Vegan, Gluten-Free Roasted Vegetable Lasagna

Here are the ingredients and the steps involved in making this delicious, nutritious pasta.


  • 2 1/2 cups homemade basic tomato sauce (see link below for the recipe)
  • 9 to 11 gluten-free, no-bake lasagna noodles (try Explore Cuisine organic green lentil lasagne noodles)
  • 4 cups roasted vegetables (see recipe below)
  • 1 cup fresh basil leaves and/or baby spinach leaves, chopped
  • 6 ounces extra-firm, organic tofu
  • 1 to 2 tablespoons nutritional yeast, to taste
  • 2 teaspoons parsley flakes
  • 1/2 cup plus 1 tablespoon vegan mozzarella, optional

Basic Tomato Sauce Recipe

This slightly spicy and easy-to-make tomato sauce is virtually sodium-free, which is key to keeping this lasagna low-sodium, as commercial sauces are often high in salt.


  1. Preheat the oven to 350 degrees.
  2. Spread ½ cup sauce in the bottom of a 9x13-inch baking dish.
  3. Arrange 3 to 4 lasagna noodles on top of the sauce.
  4. Spread ½ of the roasted veggies over the noodles and press down gently with a spatula.
  5. Rinse tofu and pat dry. Mash with a fork in a small bowl. Add 1 to 2 tablespoons nutritional yeast to taste along with parsley flakes. You can also add an optional splash or lemon juice to taste. Spread half of tofu mixture over vegetables.
  6. Sprinkle 1/4 cup vegan mozzarella cheese on top (optional).
  7. Spread half of the sliced basil leaves and ¾ cup of sauce.
  8. Top with another layer of 3 to 4 lasagna noodles and press down with a spatula.
  9. Continue with the remaining veggies and the remaining tofu mixture, 1/4 cup vegan mozzarella if using, remaining basil, and ¾ cup sauce.
  10. Top with the remaining 3 to 4 lasagna noodles and press down with a spatula.
  11. Top the lasagna with the remaining sauce, and sprinkle with vegan mozzarella cheese if using.
  12. Bake, covered with foil, for 50 to 60 minutes until hot, slightly browned, and bubbling.

How to Roast Vegetables

Use almost any vegetables you have on hand or prefer. I've listed some examples below. Roasting vegetables gives them slightly smoky taste that is balanced by the sweetness from the balsamic vinegar.

These and other roasted vegetables also make a great side dishes for your main meal. Root vegetables are perfect for a side dish.

Roasted vegetables

Roasted vegetables

Vegetables That Are Great for Roasting

  • Bell peppers
  • Onions
  • Zucchini
  • Squash
  • Eggplant
  • Broccoli
  • Mushrooms
  • Carrots

Roasted Vegetable Recipe


  • 8 cups chopped vegetables (any type you prefer)
  • 6 to 8 cloves garlic, chopped
  • 2 tablespoons balsamic vinegar
  • 1 to 2 teaspoons extra-virgin olive oil, optional
  • 2 teaspoons Italian seasoning
  • 1 teaspoon ground basil
  • Ground pepper, to taste


  1. Preheat the oven to 400 degrees.
  2. Toss the chopped veggies in a large glass bowl with oil, vinegar, and spices.
  3. Spray a lined cookie sheet or roasting pan lightly with cooking spray. Spread the vegetables onto sheet or pan and roast in the oven for about 40 to 45 minutes, lightly tossing veggies about every 15 minutes and checking for doneness.

Note: Vegetables will shrink down while roasting to make about 4 cups.

Note: Nutrition information does not include optional vegan mozzarella cheese. Includes 11 green lentil noodles.

Ingredient: No-Bake, Green Lentil Noodles


1 Wein, Harrison, Ph.D. "Risk in Red Meat? - National Institutes of Health (NIH)." U.S National Library of Medicine. U.S. National Library of Medicine, 26 Mar. 2012. Web. 17 Sept. 2014. .

"Why Is It Important to Eat Vegetables?" Health and Nutrition Benefits of Vegetables. United States Department of Agriculture, n.d. Web. 17 Sept. 2014. .