Main Dishes

Vegan Gluten Free Lasagna

Happy new year! Starting off 2022 with something that’s a bit of a crowd-pleaser, it’s colorful, festive, and super satisfying. We present to you: Our vegan and gluten free lasagna! There’s a lot of options, so feel free to add or drop ingredients to your liking, but we like to stuff ours with lots of yummy vegetables like spinach, mushrooms, fresh tomatoes, and basil!
Hope you enjoy it! 

– Sprigge and Sprout

(scroll down for written version of the recipe!)

Vegan Gluten Free Lasagna



For Vegan Ricotta Filling:
1 block firm tofu

Juice from ½ a lemon

2 tbsp olive oil 

1 Small clove garlic, or ½ tsp garlic powder

½ tsp onion powder

Salt and pepper to taste

2 tbsp nutritional yeast
1 tbsp White Miso 


For Cashew Ricotta (soy free):

Visit this link! 


For Lasagna: 

13×9 inch Baking Dish (feel free to size ingredient amounts up or down depending on the size of your dish and how much you want to make) 

1 box gluten free lasagna noodles OR 2 large (or 3 medium) zucchini, sliced lengthwise into flat noodles

1.5 cups vegan ricotta cheese

1 tbsp olive oil

1 medium onion diced

1-2 clove garlic minced

10 oz fresh spinach

8 oz vegan shredded mozzarella cheese

1-2 jars of your favorite marinara or tomato sauce (depending on how sauce-y you like your lasagna)

Diced mushrooms
Ground tofu, beyond meat, or pre-cooked brown or green lentils (for ground ‘beef’ filling, or to sub for a meat sauce)
Fresh tomato slices
Fresh Basil



Starting with the ricotta, either mash your tofu with a fork, or place in a food processor and blend using the pulse setting. Mix or blend in the rest of your ingredients and set aside.


Begin preparing your noodles next, by boiling them until they are al dente. If using zucchini noodles, carefully using a knife or mandolin, slice your zuchini lengthwise into thin and flat noodle shapes. Then bake them at 375F for a few minutes until they just start to turn golden.

While your noodles are cooking, let’s start on the rest of the filling! Dice your onion and garlic, and start cooking down the onions in a pan with a bit of olive oil. Once they soften, go ahead and add your garlic and spinach, and season lightly with salt and pepper. Once the spinach is fully wilted and the water is cooked out, set aside. 


If you are looking to add more protein, you can also reserve some of your onions and garlic and cook in the pan with either your mushrooms, vegan meat substitute, or pre-cooked lentils.

Once all the components are ready, prep your baking dish by evenly spreading out a healthy helping of tomato sauce. Lay down some of your noodles so they cover the bottom of the dish, then evenly spread your ricotta, then fillings, then a layer of cheese. Repeat the order until you near the top of the dish. Lay down your last layer of noodles, then cover again with sauce and cheese. 

Cover the dish with some foil and bake at 375F for about 20-30 minutes. Then uncover and bake for another 10-15 minutes until the cheese is super melty and golden. 


Garnish with basil, oregano, hot pepper flakes, or anything you like, and it’s ready to serve! 

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