Dairy and gluten-free vegetable lasagne recipe

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  • Dairy-free
  • Gluten-free
  • Vegetarian
serves: 8
Skill: medium
5-a-day: 1
Prep: 20 min
Cooking: 1 hr 30 min

Nutrition per portion

Calories 336 kCal 17%
Fat 16g 23%
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  • A classic Italian lasagne is always a winner. This roast vegetable version is delicious – and it’s dairy- and gluten-free!


    • 1 x 200g (7oz) pack gluten-free (rice and corn) lasagne
    • 30g (1oz) dairy-free Florentino Parmazano or dairy-free Cheddar-style cheese, grated
    • For the filling:
    • 2 cloves garlic, left whole
    • 1 medium red onion, peeled and cut into wedges
    • 2 heads fennel, trimmed, cut into large wedges
    • 1 red and 1 yellow pepper, de-seeded and cut into chunks
    • 2 large courgettes, trimmed and cut into thick slices
    • A few sprigs of thyme or a good tsp dried mixed herbs
    • 3tbsp olive oil
    • Salt and ground black pepper
    • 2tsp vegetable bouillon
    • 90g (3oz) red lentils
    • For the cheese sauce:
    • 60g (2oz) dairy-free soya spread
    • 30g (1oz) wheat-free flour mixed with 30g (1oz) pure cornflour
    • 1 level tsp mustard powder
    • 1 litre (1¾ pints) organic dairy-free soya milk
    • 30g (1oz) dairy-free Cheddar-style cheese, grated
    • Salt, pepper and grated nutmeg


    • To make the lasagne filling, set the oven to hot, 220°C (425°F, gas mark 7). Mix all the vegetables in a large roasting tin with the herbs, oil and plenty of seasoning. Roast for about 25 mins, then turn them and roast for another 20 mins.

    • Meanwhile, dissolve the vegetable bouillon in 550ml (18fl oz) boiling water. Add the lentils and leave them to soak for 30 mins.

    • Squeeze roasted garlic on to roasted vegetables. Stir soaked lentils and stock into roasting tin.

    • To make the lasagne sauce, melt the spread in a saucepan, add the flour, cornflour and mustard and cook for 1 min. Gradually stir in the soya milk a little at a time. Stir in cheese, bring to the boil and boil for a few minutes. Whisk it well, but don’t worry too much about little lumps. Season with salt, pepper and nutmeg.

    • Spread a third of the lentil, vegetable and stock mixture over the base of a large ovenproof dish. Cover with 4-5 sheets or a layer of lasagne and spread half the cheese sauce over the top. Cover with another third of the lentil/vegetable mix, another layer of pasta, the last of the lentils/vegetables, then rest of sauce. Sprinkle with cheese.

    • Bake for 45 mins until browned. Leave for 10 mins to settle before serving. Serve the lasagne with green vegetables or salad.

    Top tip for making Dairy and gluten-free vegetable lasagne

    Most major supermarkets stock a range of gluten-free pasta in their 'free from' section.

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