This vegan lasagna with tofu is a comfort food classic that everyone will enjoy. It is made with tofu and mushrooms in a flavourful tomato sauce, and a 4-ingredient homemade bechamel sauce. Great for Christmas and Thanksgiving. Gluten-free and oil-free. 

Gluten-free vegan lasagna with tofu

Did you know that I used to be a fussy eater? I can’t quite believe it either. After all, right now if something is vegan the chances are I will eat it. But back in the day, at the top of the list of dishes I refused to eat I placed lasagna.

 

It just never appealed to me, no matter how much my mum tried to align it with my preferences. These days? A solid vegan lasagna is not something I can ever say no to.

Dish of vegan tofu lasagna

This one is my go-to recipe. Don’t feel put off if you don’t like tofu because chances are, you could change your mind!

Vegan lasagna with tofu

What’s special about this lasagna is, first of all, how easy it is. Believe it or not, but it’s ready in under an hour! That’s accounting for the fact that I am an incredibly slow cook. Rather clumsy, too. The recipe requires no complicated preparation methods, no waiting around, and most likely no ingredients you don’t have in your cupboards already.

Closeup of lasagna with vegetables

Dish of lasagna with tofu and kale

Furthermore, this is a great option for meal prep. It is easy to leave in the fridge – simply store it in an airtight container for up to 4 days and just reheat as required. Because after all, who doesn’t love comforting, flavourful lasagna in the middle of a busy day?!

The main ingredient of the sauce is tofu. I know that it’s rather unconventional, even for a vegan lasagna, as most recipes use lentils or TVP/soy mince. But I used tofu for something a little different.

Vegan lasagna in a rectangular dish

Tofu requires a lot less preparation time than lentils, and is still a high-protein,  wholesome ingredient. In other words, a bit of a win-win situation. Plus, the texture of crumbled tofu is wonderful, resembling that of mince. While a lot of people think tofu is ‘gross’, it all ultimately comes down to how you prepare it.

Piece of lasagna on a white plate

Oil-free bechamel sauce

Yet it’s my fave bechamel sauce that really tales this lasagna to the next level. Of course, it’s quite easy to find vegan store-brought versions these days. But with just an extra five minutes, you can also make your own with just 4 ingredients – those being plant based milk, gluten-free flour, arrowroot powder and tamari. It’s cheaper, healthier and in my opinion, tastes even better. And, you don’t need cashews/a blender either!

Vegan bechamel sauce

Making the white sauce is as easy as stirring the ingredients over a low-medium heat until it thickens. If you want to make the final dish a little bit more indulgent, feel free to throw in some vegan cheese!

What you’ll need

Ingredients for a gluten-free vegan lasagna

  • Onion: either red or white will work.
  • Mushrooms of your choice.
  • Firm tofu.
  • Tomato paste.
  • Chopped tomatoes.
  • (Smoked) paprika.
  • Garlic granules.
  • Kale – any variety of your choice.
  • Plant based milk – any unsweetened variety of your choice.
  • Gluten-free flour.
  • Arrowroot powder. Cornstarch works too.
  • Tamari. Or soy sauce/coconut aminos.
  • Gluten-free lasagna sheets.

Closeup of gluten-free veggie lasanga

How to make this easy lasagna

You will be surprised by how straightforward it is!

STEP 1: Preheat the oven to 200 degrees C/400 F.

STEP 2: Make the tofu filling. Add the onion and mushrooms to a non-stick frying pan. Cook for around 2 minutes until they begin to soften. Then add the tofu and tomato paste and stir for a further 2-3 minutes.

STEP 3: Pour in the chopped tomatoes together, seasoning with paprika and garlic granules. Simmer, stirring occasionally for 3-4 minutes.

STEP 4: At the last minute, stir through the kale to allow it to wilt.

STEP 4: Prepare the bechamel sauce. Add the plant based milk, gluten-free flour, arrowroot powder and tamari to a saucepan and whisk slowly over a low-medium heat for 4-5 minutes, or until the sauce thickens.

STEP 5: Assemble the lasagna. Start by adding a layer of lasagna sheets to a rectangular dish, followed by a layer of the tofu sauce and the bechamel. Continue until the you reach the top of the dish.

Unbaked vegan lasagna

STEP 6: Bake in the preheated oven for around 25-30 minutes. Serve immediately, or store in an air-tight container for up to 4 days.

Tips and substitutions.

  • You can use tempeh instead of tofu for an equally delicious result.
  • For a low-carb version, use strips of zucchini instead of lasagna sheets, but keep in mind this will only require around 15 minutes in the oven.
  • Serve by itself, or with a couple of servings of vegetables on the side.
  • If you want a cheesier bechamel, add either nutritional yeast or grated vegan cheese to the sauce.

Dish of gluten-free vegan lasagna

Vegan lasagna with tofu gluten-free oil-free

Other vegan pasta recipes

Let me know in the comments: what’s a food you used to hate but now love? If you give this vegan lasagna with tofu a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.

Gluten-free vegan lasagna with tofu

Get the Recipe: Vegan Lasagna With Tofu (Gluten-free & Oil-free)

This vegan lasagna with tofu is a comfort food classic that everyone will enjoy. It is made with tofu and mushrooms in a flavourful tomato sauce, and a 4-ingredient homemade bechamel sauce. Gluten-free and oil-free. 

Ingredients

Tofu filling

  • 1 medium onion, chopped
  • 150 g mushrooms, chopped
  • 200 g firm tofu, crumbled
  • 2 tbsp tomato paste
  • 1/2 can chopped tomatoes
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1.5 cups kale, de-stemmed and chopped

Bechamel sauce

  • 1.5 cups plant based milk
  • 2 tbsp gluten-free flour
  • 1 tsp arrowroot powder
  • 1 tbsp tamari

Lasagna

  • 8 gluten-free lasagna sheets

Equipment

  • Conventional oven
  • Frying pan
  • Saucepan
  • Rectangular dish

Instructions 

  • Preheat the oven to 200 degrees C/400 F.

Tofu filling

  • Add the onion and mushrooms to a non-stick frying pan. Cook for around 2 minutes until they begin to soften. Then add the tofu and tomato paste and stir for a further 2-3 minutes.
  • Pour in the chopped tomatoes together, seasoning with paprika and garlic granules. Simmer, stirring occasionally for 3-4 minutes.
  • At the last minute, stir through the kale to allow it to wilt.  

Oil-free bechamel sauce

  • Add the plant based milk, gluten-free flour, arrowroot powder and tamari to a saucepan and whisk slowly over a low-medium heat for 4-5 minutes, or until the sauce thickens.

Lasagna

  • Assemble the lasagna. Start by adding a layer of lasagna sheets to a rectangular dish, followed by a layer of the tofu sauce and the bechamel. Continue until the you reach the top of the dish.
  • Bake in the preheated oven for around 25 minutes. Serve immediately, or store in an air-tight container for up to 4 days.

Video

Calories: 323kcal, Carbohydrates: 60g, Protein: 12g, Fat: 5g, Saturated Fat: 1g, Sodium: 525mg, Potassium: 479mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2815IU, Vitamin C: 40mg, Calcium: 238mg, Iron: 2mg

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Vegan lasagna with tofu gluten-free oil-free