vegan gluten free lasagna

zucchini lasagne

A little while back I posted a recipe for some fermented cashew nut cheese. Even though I’m not a vegan, I don’t really eat much cheese, so after my initial excitement I was like, “What the hell am I gonna do with all this nut cheese?!”

I’ve never made “real” lasagna, let alone a vegan/gluten-free/paleo version, so I had no idea where to being. Thankfully, that’s what google is for.

On the fateful eve I decided to make my first vegan gluten free lasagna it also happened to be the same night my half Italian friend came over for dinner. Not that she’s a hardcore Italian or anything, but I was worried she might tell me that the words vegan, gluten free and lasagna just do not go together. As it turns out, she was cautiously optimistic about my experiment. That’s what friends are for!

I got really into cooking that night and even donned my apron, which I never whip out, anticipating being in it for the long haul. Turns out making vegan gluten free lasagna isn’t as hard as I thought it would be, but I kept my apron on anyway so that I didn’t have to put on a bra #freethenipple (did I do that right?).

Incase you’re wondering why there’s like no lasagna in any of my photos it’s cause we devoured it and that’s all that was left… I’m tellin ya, it was good.

Try it for yourself and let me know how it goes!

zucchini lasagne

vegan gluten free lasagna

Inspired by this recipe

What you’ll need:

  • cashew nut cheese
  • zucchini noodles (1.5 large zucchinis cut into the thinnest strips your knife can handle)
  • tomato sauce
    • tomato sauce (I found some legit organic from Italy stuff, woot)
    • 1/2 red onion
    • 2 cloves garlic
    • handful mushrooms, chopped
    • 2 handfuls baby tomatoes, chopped in half
    • salt and pepper to taste
    • 1 tsp turmeric (because why not?)
    • pinch of red pepper flakes
    • tbsp olive oil
    • 1/4 cup fresh basil, chopped + more for garnish


Pour olive oil in a pan at medium heat.

Once heated, add onions until translucent, then add garlic for 2-3 minutes, stir. Add mushrooms for a minute, then add tomato sauce, tomatoes and basil. Bring to a simmer and cook for 10 minutes, best to wear an apron, cause this shit gets bubbly (plus, no bra necessary!).

Put 1/4 cup tomato sauce at bottom of baking pan, layer zucchini noodles, then add 1/2 cup-ish sauce, then cheese, about 1/4 cup. For the nut cheese, it breaks into bits and you have to smooth it over the tomato sauce with a wooden spoon. Then do that exact same thing again. Then do that exact same thing again, this time add a few pieces of fresh basil on top with a drizzle of olive oil.

Bake in the oven, covered, for 30 minutes (I covered mine with aluminum foil with a few holes poked in it), then put back in the oven uncovered for 25 minutes, then let sit for 15 minutes.


Buon appetito!  <— that’s Italian 😉

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