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February 6, 2018

HEALTHY VEGAN LASAGNA (GLUTEN FREE & NUT FREE)

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Classic Italian lasagna made vegan, gluten free and nut free. This healthy vegan lasagna is great for a family get together, a dinner party or a weekly meal prep. You can make it ahead of time and serve later in the week (or it will keep in the freezer for a good 2-3 months).

Top down view of vegan lasagna in a white dish on the wooden table, served with green vegetables

This lip-smackingly delicious vegan lasagna was another successful ‘experiment’ of my meat-free January, or shall I say Veganuary, and I must say, I’m quite proud of this creation. I don’t know if it’ll beat the records of my vegan shepherd’s pie, which is my most popular recipe to date yet, but I believe this vegan lasagna is a great contender! Made totally from scratch (well, apart from the pasta sheets that is), this dish has become another firm family favourite.

Healthy Vegan Lasagna (GF & nut free) by Fit Foodie Nutter #lasagna #veganlasagna #veganfood #glutenfree #healthychoices #cleanrecipes #cleaneating

When I was making up the recipe for this healthy vegan lasagna in my head, I wanted to create a cheesy-like sauce without nuts. I know using cashews or almonds is very common when creating dairy-free cheese but I consume a fair amount of raw nuts as it is (hence the name – Fit Foodie Nutter), so I was determined to leave them out.

Close up of vegan lasagna in a white dish served with green vegetables

HOW TO MAKE YOUR HEALTHY VEGAN LASAGNA TASTE THE BEST 

When I started brainstorming lasagna sauce recipe ideas in my head, I suddenly remembered that I’d bought a packet of agar-agar powder (vegan gelatin) to experiment with a dessert recipe for Valentine’s Day… What if I use the nutty flavour chickpea flour as a base for my sauce (which I had done once before) and thicken it up with agar-agar powder? I tell you what, it worked like a treat! I added a little sprinkle of nutritional yeast flakes to the sauce to give it a savoury ‘cheesy’ flavour. A word of warning though – I personally find that if you add too much nutritional yeast, it can get a little overpowering and the yeast flavour can get very pronounced, so feel free to use a little more than I stated in the recipe but me mindful not to overpower the sauce with yeast flakes too much.

Top down view of vegan lasagna in a white dish on the wooden table, served with green vegetables

Although this recipe takes a little longer to cook than my normal recipes, I promise it’ll be totally worth it. It’s a great family size meal which both adults and children will enjoy (and will hopefully ask for seconds). If you’re looking for a meal prep recipe for the week ahead, this lasagna would fit the bill perfectly.

Top down view of vegan lasagna on a plate served with green vegetables

WHY YOU’LL LOVE THIS NUT-FREE HEALTHY VEGAN LASAGNA

  • It’s bursting with delicious flavours.
  • If you’re into healthy eating, this recipe is a much healthier version of the traditional lasagna.
  • It’s a perfect family freindly meal.
  • If you love meal prep, this is a great freezer-friendly recipe.
  • This recipe caters for a few common dietary requirements: no dairy, no nuts, no gluten.  
  • This is a perfect comfort food recipe for any season but winter especially. 

As always, I would love to see your creations of this ‘veganised’ old family classic and I would be thrilled if you shared your feedback with me. Remember to tag me in your photos on social media and use the hashtag #fitfoodienutter so I could find your beautiful and delicious creations.

Close up of vegan lasagna in a white dish on the wooden table, served with green vegetables

LOOKING FOR MORE HEALTHY VEGAN RECIPES?

Check out some of the readers’ favourite recipes below:

  • The all time family favourite vegan shepherd’s pie
  • Oh-so-delicious vegan stuffed pasta
  • Vegan cottage pie
  • Quick & easy vegan sticky aubergine
  • Easy butternut squash & chickpea stew
  • Family favourite vegan chili

Enjoy the recipe and see you next week.

Healthfully yours,

Tania x

Pin for later:

Top down view of vegan lasagna in a white dish on the wooden table, served with green vegetables
Healthy Vegan Lasagna (GF & nut free) by Fit Foodie Nutter #lasagna #veganlasagna #veganfood #glutenfree #healthychoices #cleanrecipes #cleaneating

HEALTHY VEGAN LASAGNA (GLUTEN FREE & NUT FREE)

Tania | Fit Foodie Nutter
Classic Italian lasagna made vegan, gluten free and nut free. This meat free lasagna is great for a family get together, a dinner party or a weekly meal prep. You can make it ahead of time and serve later in the week (or it will keep in the freezer for a good 2-3 months).
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine Italian
Servings 4 to 5 people

Ingredients
  

Tomato & vegetable lasagna base:
  • 2 tbsp olive oil
  • 3 shallots , peeled and finely chopped
  • 2 garlic cloves , crushed
  • 1 tbsp tomato puree
  • 1 tbsp smoked paprika
  • 1 tsp dried mixed Italian herbs
  • 2 medium carrots , finely chopped
  • 2 courgettes (zucchini) , diced into small chunks
  • 1 aubergine (eggplant) , diced into small chunks
  • 1 red bell pepper , diced into small chunks
  • 1 cup mushrooms , sliced
  • 2 x 400g organic tinned tomatoes
  • Salt & pepper to taste
  • A bunch of fresh basil , finely chopped
  • Lasagna sheets (I used gluten free green lentil sheets)
Lasagna white sauce:
  • 2 tbsp olive oil
  • 5 tbsp chickpea flour , sifted
  • 2 cups water
  • 1 tsp agar-agar powder
  • 2-3 tsp nutritional yeast flakes
  • Salt & pepper to taste

Instructions
 

Tomato & vegetable lasagna base:

  • In a big pan (it has to be big enough to fit all the vegetables), fry onions & garlic in olive oil over medium heat for around 2-3 minutes until translucent. Add tomato puree, paprika and dry herbs to the onion mixture and cook for another minute.
  • Now add all the chopped vegetables to the pan: carrot, courgette, aubergine, red bell pepper and mushrooms. Stir well and cook for around 6-8 minutes until the vegetables have just softened.
  • Add tinned tomatoes into the pan with vegetables along with freshly chopped basil and salt & pepper, stir well and bring to a gentle bubble. Simmer for 8-10minutes until the sauce has thickened a little. You might want to taste the sauce at this stage and adjust the seasoning if required.
  • Preheat the oven to 200C fan whilst we’re making the ‘cheesy’ sauce.

Lasagna white sauce:

  • To make the white sauce, over medium heat heat up 2 tbsp olive oil in a medium size saucepan.
  • When the oil is hot, add sifted chickpea flour into the pan and keep stirring the flour with a wooden spoon trying to break down the lumps (for around 2 minutes). The mixture will start turning yellow, which is what we want to bring out the nutty flavour of the chickpeas. Don’t worry if your mixture looks lumpy at this stage – you’ll have a chance to smooth it out in a minute.
  • After a couple of minutes, when the chickpea flour mixture has turned yellow, add 1 cup of water into the saucepan and start whisking trying to break down all the lumps. Add the remaining water and whisk again.
  • Now add the agar-agar powder, nutritional yeast flakes and salt & pepper and whisk again. Keep stirring the mixture continuously to make sure it doesn’t stick to the bottom of the saucepan. You’ll notice the sauce will start to thicken after about 3-5 minutes. Once it’s thick enough (you’re looking for a similar consistency to bechamel sauce), take the saucepan off the heat. Taste and adjust the seasoning if required.
  • To assemble the lasagna, line the pasta sheets at the bottom of the oven proof dish. Cover the sheets with a generous layer of tomato and vegetable sauce followed by a layer of the white sauce (use the back of a spoon to evenly spread the white sauce over tomato & vegetable mixture). Repeat the layers in the same order – pasta, tomato & vegetable sauce, white sauce. Cover the dish with foil and bake in the oven for 20-25 mins. Take the foil off and bake for a further 13-15 minutes until the top layer with white sauce has turned golden brown.
Making this? I’d love to see!Tag your snaps @Fit.Foodie.Nutter and #fitfoodienutter

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Filed Under: Dinner, Recipe Tagged With: clean recipes, gluten free, healthy dinner, meal prep, vegan lasagna

Reader Interactions

Comments

  1. Sarah McMinn says

    February 7, 2018 at 5:51 pm

    5 stars
    This lasagna looks so incredible! I can’t wait to try it.

    Reply
    • Tania says

      February 13, 2018 at 7:34 pm

      Thank you so much Sarah xx

      Reply
  2. Nicole says

    February 7, 2018 at 8:18 pm

    I love agar in cheese sauces! It’s such a perfect texture for melty cheese dishes like lasagna. Give me a fork, I’m going in 🙂

    Reply
    • Tania says

      February 13, 2018 at 7:34 pm

      Thank you so much Nicole. This is the first time I’ve used agar agar and I know I’ll be experimenting with it a lot in my new recipes. I love discovering new ingredients for myself – it makes the kitchen experiments more fun, doesn’t it?!

      Reply
  3. Wanderlust Vegans says

    February 7, 2018 at 9:12 pm

    We love making different kinds of lasagna. We will have to add your recipe to our list of delicious lasagnas. Thank you for sharing.

    Reply
    • Tania says

      February 13, 2018 at 7:31 pm

      Thank you so much guys, I’m very humbled for you to be adding my lasagne to your list:) x

      Reply
  4. Linda from Veganosity says

    February 8, 2018 at 2:17 pm

    I love the idea of using chickpea flour and agar-agar for the cheese sauce. Brilliant!

    Reply
    • Tania says

      February 13, 2018 at 7:30 pm

      Thank you so much Linda!

      Reply
  5. Amy Katz from Veggies Save The Day says

    February 8, 2018 at 7:30 pm

    I love lasagna! This recipe is fabulous. I love how you made it gluten-free and nut-free.

    Reply
    • Tania says

      February 13, 2018 at 7:30 pm

      Thank you so much Amy. As much as I like nuts, I find too much of them can be hard for my digestion:)

      Reply
  6. Pam Greer says

    February 13, 2018 at 8:25 pm

    5 stars
    That looks amazing! I love how creative you got and didn’t fall back on using cashews or almonds to get that creaminess!

    Reply
    • Tania says

      February 13, 2018 at 8:47 pm

      Thank you so much Pam! As much as I like nuts, I can only have them in moderation as I’m really glad the nut free experiment worked!

      Reply
  7. Emily says

    February 13, 2018 at 8:56 pm

    5 stars
    What a yummy looking vegan lasagna. Hard to believe it’s vegan and gluten-free!

    Reply
    • Tania says

      February 18, 2018 at 3:56 pm

      Thank you Emily! It’s hard to believe indeed, isn’t it? Love re-creating old recipes with a new spin on them:)

      Reply
  8. Jillian says

    February 13, 2018 at 8:57 pm

    5 stars
    I love that all diets can enjoy a tasty lasagna! Thank you for sharing!

    Reply
    • Tania says

      February 18, 2018 at 3:55 pm

      Thank you very much indeed Jillian!

      Reply
  9. Carrie | Clean Eating Kitchen says

    February 13, 2018 at 9:07 pm

    5 stars
    This is right up my street! I love that you can make it ahead of time for easy weeknight dinners!

    Reply
  10. Hope says

    February 13, 2018 at 9:21 pm

    5 stars
    What a gorgeous looking lasagna Tania, my family would love this! And that dairy free topping looks perfect, you would never know it wasn’t cheese!

    Reply
    • Tania says

      February 13, 2018 at 10:13 pm

      Hi Hope! Great to see you here lovely! I hope your boys enjoy this recipe as much as our family did! Hope all is well and thank you for popping in to say hello xx

      Reply
  11. Jen says

    February 14, 2018 at 3:26 am

    5 stars
    This looks amazinggg! I’m such a sucker for (vegan) lasagna, it’s just so so tasty. This is my go to dish for when my non vegan fam comes over… I’ll be trying this version next time I have them over. 🙂

    Reply
    • Tania says

      February 18, 2018 at 3:54 pm

      Hi Jen! I’m totally with you on lasagna – it’s a definite crowd pleaser for everyone, isn’t it? Thank you so much for your kind comment Jen, I hope you enjoy this recipe x

      Reply
  12. Anna says

    February 16, 2018 at 2:39 pm

    This made me so hungry Tania! I’m on my way for a dinner at yours! Totally delicious my friend!

    Reply
    • Tania says

      February 18, 2018 at 3:51 pm

      Oh Anna, you know that I’d greet you for dinner anytime! I’m opening the wine – come over!

      Reply
  13. Jasmine says

    February 19, 2018 at 5:32 am

    This sounds delicious! I have never tried using agar agar in homemade cheese, what a great idea!

    Reply
    • Tania says

      February 19, 2018 at 2:49 pm

      Thank you so much Jasmine! It’s a great ingredient for dairy free cheese (it would go so well with your amazing chilaquils, I was drooling all over them a minute ago!) xx

      Reply
  14. Nicole says

    December 22, 2020 at 3:22 am

    Hi! Is there another flour I could sub for the chickpea flour? I just can’t have legumes but would love to try out a nut free vegan lasagna. Thanks so much!

    Reply
    • Tania says

      January 11, 2021 at 2:08 pm

      Hi Nicole. Sorry for the delay in replying to your comment, I took some time off the blog during the festive season. Although I haven’t tried using a different flour, normal plain flour should work but it will affect the overall taste of the sauce. If you decide to try it, I’d add a couple more tablespoons of nutritional flakes to retain the savoury flavour. Please let me know if you try it and if this works for you. All the best, Tania x

      Reply

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Hi, I’m Tania! Here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

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Light, fresh, crunchy, fragrant - this fennel & as Light, fresh, crunchy, fragrant - this fennel & asparagus salad is everything a summer salad should be 😌 Perfect for the BBQ season too. Grab the recipe below 👇🏻 Happy weekend 🤩Fennel & asparagus salad 🥗 2 fennel bulbs, quartered 6 asparagus spears A bunch of radishes, sliced 2 handfuls of rocket salad (arugula) Mint leaves for garnish Dressing - whisk together:1tbsp whole grain mustard Juice or 1/2 lemon 2tsp maple syrup (or to taste)3 tbsp olive oil Method: 🌟 Cut asparagus stems in half. Cook in boiling water for 3 minutes, drain & put in ice cold water to cools down. Drain & set aside.🌟Mix all salad ingredients in a salad bowl, drizzle with dressing & let marinade for 10 minutes. 🌟Garnish with mint leaves and more lemon juice just before serving. ......#asparagus #asparagusseason #britishasparagus #fennel #asparagussalad #healthyrecipes #vegetarianrecipes #foodphotography #foodstyling #droolclub #surlatable #onourcreativetable #foodtographyschool #wherewomencreate #winchesteruk #southamptonuk #hampshirefood #hampshirelife
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