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+ servings


Naturopath Lauren Glucina
The most delicious gluten free and vegan lasagna you'll ever try. Serves a generous 8 or more. This freezes and thaws well making for an easy mid-week meal when you're short on time.
5 from 1 vote
Prep Time 35 mins
Cook Time 1 hr
Total Time 1 hr 35 mins
Course Main
Cuisine Gluten free, Italian, Vegan
Servings 8
Calories 328 kcal


  • Approx 1 kilo tomato passata store bought, or make an extra large batch of my homemade tomato sauce recipe and perhaps add some red capsicums whilst roasting
  • 150 - 200 gm gluten free pasta sheets such as Orgran gluten free lasagna mini sheets
  • 3 tbspn olive oil
  • 1 large eggplant
  • Big Handful of basil leaves
  • 4 red sweet Spanish peppers the long ones
  • 2 good sized fennel bulbs
  • 1 red chilli
  • 1 clove garlic
  • 300 gm baby spinach
  • 3 blocks firm tofu organic
  • 3 heaped tablespoons nutritional yeast not brewer’s yeast, though this is also called savoury yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Zest one lemon
  • Himalayan salt


  • Wash spinach and cook in a steamer till just wilted.
  • Set aside to drain in colander. When cool squeeze out excess moisture.
  • Finely slice peppers, fennel, chilli and garlic and pan fry in a little oil till softened and slightly caramelised. When done set aside.
  • In a food processor, blitz the three blocks of tofu with the nutritional yeast, onion and garlic powder and lemon zest.
  • Finely slice the eggplant length-wise, brush slices with a bit of olive oil and gently pan fry till has a little colour, when done set aside on paper towels to blot up excess oil.


  • Spread half the tomato passata on the bottom of dish (our dish was 35 x 25cm).
  • Layer on the pasta sheets, turn them to coat.
  • Next, layer over the eggplant slices. Scatter with basil leaves. Then spread over the tofu mixture with a large fork or spatula.
  • Next layer over the spinach and gently spread out and sprinkle with a little Himalayan salt.
  • Then another layer of pasta sheets.
  • Next spread over the cooked peppers and fennel.
  • Finally spread over the remaining tomato passata.
  • Bake in oven at 180˙C (350˙F) for 45 minutes. You can cover with foil if you wish.
  • Serve hot with fresh basil leaves on the top and a rocket salad or eat as is on its own.


  • This recipe will give you lasagna for days! I ended up freezing individual serves. You could easily halve the recipe or perhaps use a bit less tofu.
  • If you find the lasagna sheets are a bit hard when you take them out of the oven, it’s likely there wasn’t enough passata / tomato sauce. Just spread a bit more over the top to moisten and cook for another 10 minutes.
  • As an update, Mum has made this multiple times now and we love it most with less tofu and a sprinkle of vegan cheese. Winner!


Calories: 328kcal
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