Vegan Gluten Free Lasagna (Overnight)

Vegan Gluten Free Lasagna PinSimply amazing, guilt-free vegan gluten free lasagna. This lasagna tastes like the real thing without any meat or cheese. The only difference is you won’t have the typical post-lasagna gut bomb. You’ll want to trick your non-vegan friends with this one.

This is the easy way to make lasagna. By assembling everything in a baking dish and placing it in the refrigerator overnight, you don’t have to boil the lasagna noodles. And that saves a lot of time and hassle.

To make it even easier, use two 26 oz jars of marinara sauce instead of making the sauce from scratch. That saves a TON of time! Sometimes, I let the sauce cook down too much and we run short so I make up the difference with a jar of marinara sauce. It’s also good to heat up some marinara on the stove to ladle over the top of the lasagna when you serve it (as shown in the pictures).

We used rice noodles in this recipe to make it gluten free, but you can use whole-wheat lasagna noodles if you like. It works the same either way.

We also used Beyond Meat Beefy Crumbles as the ground beef substitute. It adds some good flavor and texture without saturated fat. However, it does contain oil, so you can skip it or try using cooked and mashed brown lentils instead. If you skip the cheese and the Beefy Crumbles, this is an oil-free recipe.

We made another version of this recipe called our Easy Vegan Lasagna using lentils and tofu ricotta. It tastes just as good but it’s a lot cheaper (tofu is much less expensive than 2 cups of cashews) and completely oil-free.

Prepare the Vegan Cashew Cream 2 to 4 hours before you’re ready to assemble the lasagna. You’ll use this to make the Cashew Ricotta Cheese.

This vegan gluten free lasagna recipe was inspired by an old family friend, Helen Breitenstein, who passed away back in 1993. She was a tiny Irish woman with a huge personality. She made this lasagna the typical way with conventional meat and cheese, but I’ve veganized it for your ethical eating pleasure. I’ve included her “hints” below the recipe.

Vegan Gluten Free Lasagna

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Overnight Lasagna
Votes: 2
Rating: 4.5
You:
Rate this recipe!
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It's not only a vegan gluten free lasagna, but it's easy to make. Prepare it the day before and refrigerate overnight. Absolutely delicious!
Servings Prep Time
8 servings 45 minutes
Cook Time
60 minutes
Servings Prep Time
8 servings 45 minutes
Cook Time
60 minutes
Overnight Lasagna
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
It's not only a vegan gluten free lasagna, but it's easy to make. Prepare it the day before and refrigerate overnight. Absolutely delicious!
Servings Prep Time
8 servings 45 minutes
Cook Time
60 minutes
Servings Prep Time
8 servings 45 minutes
Cook Time
60 minutes
Ingredients
Sauce Ingredients (Or Use 2 Jars Marinara)
"Meat" Mixture Ingredients (Or Use Cooked Mashed Brown Lentils)
Cashew "Ricotta" Ingredients (Or Use Tofu)
Lasagna Ingredients
Servings: servings
Instructions
Sauce Ingredient Prep
  1. Prepare the Cashew Cream ahead of time.
  2. Chop the shallots and mince the garlic. Keep separate.
  3. On a cutting board, smash the fennel seeds with a hammer or heavy pan. This is also a good use for your old meat clever if you have one. Don't use a grinder.
  4. Open the crushed and strained tomatoes.
  5. Add the tomato paste and spices to a small bowl and set aside.
Let's Cook the Sauce
  1. Heat 1/4 cup vegetable broth in a large saucepan over medium heat.
  2. Add the shallots and cook until soft and semi-translucent. About 3 minutes.
  3. Add the garlic to the shallots. Sauté for 1 minute.
  4. Add the crushed and strained tomatoes, tomato paste and spices to the pan. Stir well.
  5. Simmer covered for 10 minutes or until heated.
Lasagna Ingredient Prep
  1. Heat 2 tbsp vegetable broth in a medium skillet over medium heat.
  2. Add the beefy crumbles to the skillet along with 1/4 tsp salt and onion powder. Stir to mix. Heat until warmed through.
  3. Make the Cashew "Ricotta" by adding 1/2 tsp of salt, 1 tbsp dried basil and 1 tbsp dried oregano to the 2 cups cashew cream and stir to mix well.
Lasagna Assembly
  1. Put 1/4 of the spaghetti sauce on the bottom of a non-greased 9"x13" baking dish.
    Vegan Gluten Free Lasagna Assembly 1
  2. Add 1 layer of lasagna noodles over the sauce in the baking dish.
    Vegan Gluten Free Lasagna Assembly 2
  3. Spread 1/2 of the cashew cream (about 1 cup) evenly over the lasagna noodles.
    Vegan Gluten Free Lasagna Assembly 3
  4. Spread 1/2 of the beefy crumbles evenly over the cashew cream.
    Vegan Gluten Free Lasagna Assembly 4
  5. Cover with 1/4 of the sauce and repeat by adding another layer of noodles, cashew cream, beefy crumbles and 1/4 of the sauce.
  6. Add another layer of noodles and the remaining sauce. If you're low on sauce, you can use a jar of marinara. You want to use plenty of sauce.
  7. Cover the baking dish and place in the refrigerator overnight.
Let's Cook the Lasagna (the next day)
  1. Remove the lasagna from the refrigerator 30 minutes before cooking to allow the baking dish to warm to room temperature.
  2. Preheat oven to 350 degrees.
  3. Bake the lasagna covered with aluminum foil for 45 minutes.
    Vegan Gluten Free Lasagna in Oven
  4. Remove foil and sprinkle with a little garlic salt (optional) and oregano.
    Vegan Gluten Free Lasagna Assembly 6
  5. Optionally sprinkle with vegan shredded mozzarella and vegan parmesan. To reduce the fat from oil, skip the cheese and/or use some nutritional yeast.
  6. Bake uncovered for another 15 minutes or until it bubbles in the center and the cheese is melted.
  7. Let stand 15 minutes before serving.
  8. Optionally heat 2 cups of extra sauce or marinara on the stove and ladle some over the lasagna when you serve it. That really makes this look like restaurant lasagna!
    Vegan Gluten Free Lasagna Top
Recipe Notes

Serving size is 1 piece of lasagna about 3" x 4 1/2".

Helen's Hints:

  • Buy an additional small jar of sauce for the table, just in case of dryness.
  • Really think an 8 oz package of noodles is enough. I had some left over.
  • I also took it out of the refrigerator about 1/2 hour before baking. Mainly, I wanted to let the dish warm to room temp. before putting into hot oven.
  • Hope you like it -------- I don't !!!

Helen hated Italian food. Lucky for us, she didn't hate cooking it or sharing this delicious recipe with my mom, which I've converted from high-cholesterol to no-cholesterol vegan gluten free lasagna.

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