vegan + gluten-free lasagna!

It is one of my favorite comfort foods because it is carby noodles + gooey sauce which = pure culinary bliss any time of day. I thought all was lost when I developed a severe sensitivity to lactose. How can you have creamy lasagna without the layers upon layers of cheese?! Well, I’ll let you in on a little secret I have uncovered… TOFU! What? No way. Tofu? Are you serious? In my lasagna?? Yes. Just hear me out – you can make a delicious, creamy ricotta with tofu! It’s dairy-free and literally so tasty that I ate some plain, right out of the food processor. If you’re looking for a lasagna recipe that won’t leave you wanting for creaminess but is safe for the lactose-intolerant or lactose-sensitive tummy, then give this one a go!

(Yes, that is cilantro instead of basil on my lasagna. I used what I had in my fridge. Which happened to be cilantro, not basil. It was still great.)

I also loveee lasagna because it is so versatile! AND because Garfield loves lasagna and my Grandpa loves Garfield. Who doesn’t love that sassy orange cat that is literally me every work day, wanting to stay in bed and only come out from the blankets to eat more lasagna? But back on track here, you can make lasagna so many ways.

– You could go the traditional route with a recipe from the queen of Italian food herself, Giada De Laurentiis, and make a Classic Italian Lasagna.

– If you’re feeling tired of the oven and don’t want to bake a lasagna, you could make a delicious Skillet Lasagna. That’s right, lasagna on the stove! No oven required!

– Maybe you’re inclined to make something on the healthier side of the spectrum. Take a gander through Cooking Light’s 35 Healthy Lasagna Recipes.
Yes, you can even find zucchini “noodle” lasagna, if you’re weird like that.

– Who doesn’t love a little combo of cultures and fusion of foods? Show up to your next potluck with a Taco Lasagna or even a Korean BBQ Lasagna! You’ll steal the show and Karen with her six-layer quiche won’t know what hit her.

– Or maybe, just maybe, you are brave enough to enter the realm of dessert lasagna and construct the Nutellasagna. If you do, please please please tell me how it goes. This bad boy looks like the answer to by bottomless nutella craving.

lasagna – dairy-free, gluten-free, vegetarian, vegan, delicious
from The Big Dairy Free Cookbook by Pamela Ellgen


Tofu Ricotta:
– 14 oz extra firm tofu, drained
– ¼ cup extra virgin olive oil
– 2½ Tbsp lemon juice
– 2 tsp sugar
– 1 tsp minced garlic
– 1 tsp sea salt

– 4 cups marinara sauce, divided
– 10 oz no-boil gluten-free lasagna noodles
– ½ cup roughly chopped basil, divided
– 2 Tbsp vegan Parmesan, optional


– Drain the tofu by wrapping it in a dish towel and placing something heavy on top, like a skillet, for at least 10 minutes.
– Make the tofu ricotta by putting everything in a food processor and blending until smooth.
– Preheat the oven to 375°F.
– In an 8 x 11-inch baking dish, spread out 1 cup of the marinara sauce.
– Top with 3 lasagna noodles.
– Spread out another 1 cup of marinara sauce.
– Spread half of the tofu ricotta over the noodles and sauce.
– Sprinkle on ¼ cup basil.
– Top with 3 more lasagna noodles.
– Spread out another 1 cup of marinara sauce.
– Spread the second half of the tofu ricotta on top.
– Sprinkle on the other ¼ cup of basil.
– Top with 3 final lasagna noodles.
– Spread out the last 1 cup of marinara sauce.
– Sprinkle with vegan Parmesan.
– Cover with aluminum foil and bake for 40 minutes.
– Remove the foil (use oven mitts!) and bake for another 10 minutes.
– Let the lasagna rest at least 20 minutes before slicing and devouring.

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