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Vegan Lasagna - Danielle Connor Blog

Vegan & Gluten-Free Lasagna

Food, Lifestyle

We’re still in the middle of winter, so I know I’m not the only one craving some good, warm comfort food! 😉 I made this lasagna last fall, and I had so many people ask me if I’d share the recipe. Haha it only took me just a little while to get around to it, because I’d been working away on this new website!

But finally, here it is! It really is so easy to make, and you can’t go wrong with ingredients/quantities – so think of these as guidelines. And the prep-time is so quick – only 30 minutes – so it’s a great weeknight recipe too!

I love this recipe because I find regular lasagna (while delicious) to be pretty heavy. This one has that same comfort-food-feel, but without feeling like you need to throw on the sweatpants before eating it. Haha although if we’re being honest, it’s still so cold out that the sweatpants are on all the time! 😛

Happy cooking and enjoy your lasagna!

Vegan Lasagna - Danielle Connor Blog

Vegan Lasagna - Danielle Connor Blog

Vegan Lasagna - Danielle Connor Blog

Vegan Lasagna - Danielle Connor Blog

Vegan Lasagna - Danielle Connor Blog

Vegan, Gluten-Free Lasagna

A delicious, healthy version of your favourite comfort food - lasagna! Trust me, you'd never know it was vegan or gluten-free!

Course Dinner
Cuisine Gluten-Free, Healthy, Vegan
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6


  • lasagna noodles (I used lentil pasta)
  • 1 zucchini (medium/large)
  • 1 cup cashews (soaked)
  • 1/2 cup almond milk
  • 3 cloves garlic
  • 1/2 lemon (juice)
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 pack frozen spinach
  • 1 onion
  • 1 bottle tomato pasta sauce (even better if it's already seasoned with garlic/basic/etc.)


  1. Preheat your oven to 400°F.

  2. Dice the onions and sauté them until they're golden brown.

  3. In a blender, combine the soaked cashews (I poured boiling water over mine and soaked them for 20 mins), almond milk, garlic, lemon juice, half the nutritional yeast, salt and pepper. Blend until smooth. If the sauces feels too thick, add a bit more almond milk. You want the sauce on the more liquidy side.

  4. In a bowl, mix spinach (thawed and with the water squeeze out), sautéed onions, and cashew cream.

  5. Use a vegetable peeler, mandolin, or a knife to slice your zucchini in thin slices.

  6. In a square 9x9 dish, begin assembling your lasagna. Start with a thin layer of tomato sauce, followed a layer of lasagna noodles.

  7. Add 1/2 the spinach mixture and spread it around so that it covers the lasagna noodles.

  8. Add a layer of the sliced zucchini, followed by a layer of tomato sauce.

  9. Repeat the previous layers: pasta noodles, rest of the spinach mixture, zucchini, tomato sauce.

  10. Finish the lasagna off by sprinkling the rest of the nutritional yeast generously over the top.

  11. Bake the lasagna at 400°F for 50-60 minutes, until the noodles are soft (you can poke it with a knife to check).

  12. When it's done, let the lasagna rest on the counter for 10-15 minutes - and then dig in!

And as always, if you make this lasagna, be sure to share a photo and tag me in it (@danielle.a.connor) – I’d love to see how yours turns out!