Run Nelly Run

Run Nelly Run

Running through life as self-proclaimed house wife, mother, homeschooler, and wanna-be chef

Gluten-Free, Vegan Lasagna

Sometimes you just have to go with your gut! I am so glad that I figured out mine couldn’t handle gluten and dairy…otherwise I wouldn’t have created this gem!


My boys are in love with all things tomato and noodles.  

Lasagna has always been a staple comfort food in my house growing up.  My mom makes the best gluten-ladened, dairy-filled lasagna.  


Thankfully with the help from this amazing woman and her brazil nut cheese….I made something that all of my boys had nothing but “yum” to say and I do believe I like my version better, (sorry Mom!)

This lasagna has the texture and feel you get from ricotta without the “coated/mucous” feel you get from eating dairy (sorry that’s yucky, but it’s true).  It makes your house smell like an authentic Italian restaurant.  The only draw back is the lack of structure.  I made the lasagna early and left it in the oven for an hour while away at gymnastics…the noodles broke down and it didn’t hold together as planned, but the taste made up for it!

First, I started with making the “ricotta cheese”


not at all what you would think to make “cheese” but it is heavenly!

I blended up all of the ingredients until it was smooth, but not too creamy…I wanted texture to my “ricotta-like cheese”


Next I made the sauce…I used button mushrooms, chopped in small pieces, sauteed with garlic, oregano, and pizza seasoning…the result was a “meaty” sauce with no meat used!



you could make your own tomato sauce, but I am a fan of Newman’s bottled marinara




Being a sneaky Mom that I am…I roasted off some zucchini as well…to add more veggies for my boys, (Bodhi challenges me daily to find ways to get enough greens in his diet)


After the zucchini has roasted in the oven for 20 minutes (flipping half-way)…set up your lasagna making assembly line


I found some gluten-free lasagna noodles that don’t require pre-cooking. They were a real life saver for me and my lack of time or success with pre-cooking gluten-free noodles.

Start with sauce then noodle, zucchini, “cheese” and repeat with another layer…ending with sauce on over the top


dollop the “cheese” on using your fingers…messy, but necessary


you don’t have mozzarella to make it look “pretty” but we’re going for flavor not a “beauty contest”

Put lasagna in a 350 oven for 1 hour covered, take out and serve.  I promise this will be a family favorite, even for your most skeptical of gluten-free, dairy free eaters!




Gluten-Free, Vegan Lasagna
Serves 4
A family favorite! Make enough for left-overs....because there will be none
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Prep Time
25 min
Cook Time
1 hr
Prep Time
25 min
Cook Time
1 hr
  1. "Ricotta Cheese" head over to (brazil nut cheese)
  2. Sauce
  3. 1 lb. button mushrooms, finely chopped
  4. 5 cloves garlic, finely minced
  5. 2 tsp. dried oregano
  6. 1 tsp. pizza seasoning
  7. 1 1/2 Jars of marinara (I use Newman's Own)
  8. S & P, to taste
  9. 4 small zucchini, cut into .5 in. rounds
  10. oil for roasting
  11. gluten-free lasagna noodles
  1. Make double batch of brazil nut cheese
  2. preheat oven to 375
  1. heat pan over medium high heat
  2. add mushrooms (no oil needed...mushrooms give off a lot of water)
  3. season with plenty of salt
  4. saute for 1 minute then add spices
  5. saute until browned
  6. add marinara sauce
  7. bring to boil then reduce to simmer
  8. simmer 1 minute
  9. toss zucchini in oil, salt and pepper
  10. roast in 375 oven for 20 minutes, flipping over half way
  11. reduce oven temp to 350
  12. in a greased 9 x 13 in. pan assemble lasagna
  13. start with a layer of sauce
  14. add layer of noodles
  15. add half of zucchini
  16. add half of "cheese"
  17. repeat ending with sauce on top, (making sure to cover noodles completely so they cook)
  18. bake, covered with foil in oven for 1 hour
  19. remove and serve
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