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Homemade Gluten-Free and Lactose-Free Vegetable Lasagna

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1 made it  |  0 reviews   |  1 photos

"Homemade vegetable lasagna just as it should be; hot, oozy, and messy! This is a vegetable lasagna without any weird micro-protein meat substitute; just vegetables and tomatoes, with a homemade white sauce (made with lactose-free milk and cheese, and gluten-free flour). I have been known to make my own pasta sheets for this, but tonight I used Sainsbury's gluten-free pasta sheets (dry)."
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2 h 5 m servings 235
Original recipe yields 8 servings (1 9x13-inch lasagna)


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  1. Heat oil in a large saucepan over medium heat. Cook onion and red bell pepper until softened, about 5 minutes. Add zucchini; cook until softened, about 5 minutes more. Stir in garlic until combined. Add tomato puree, mustard, oregano, basil, and bay leaf. Bring to a simmer. Cook vegetable mixture until flavors blend, 10 to 15 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
  3. Whisk flour and 2 tablespoons milk together in a bowl until no lumps remain. Mix in 3/4 cup milk and 3/4 cup plus 2 tablespoons vegetable stock. Pour this sauce base into a saucepan over medium-high heat. Add margarine; cook, whisking constantly, until simmering. Reduce heat to low. Add 1/2 cup vegan cheese; stir well. Season with parsley and black pepper. Cook until cheese is fully melted, about 5 minutes.
  4. Cover the bottom of the baking pan with lasagna noodles. Add a layer of vegetable mixture; top with a thin layer of the cheese sauce. Repeat layering with the remaining noodles, vegetables, and cheese sauce, finishing with a thick blanket of sauce. Sprinkle the remaining 1/2 cup vegan cheese on top.
  5. Bake in the preheated oven until top is bubbly and browned, about 30 minutes. Let rest before serving until firm, 15 to 20 minutes.

Nutrition Facts

Per Serving: 235 calories; 9.2 32.8 5.8 < 1 604 Full nutrition

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