Meatless Monday: Gluten and Dairy Free Lasagna

Gluten and Dairy Free Lasagna at This Mama Cooks! On a Diet - thismamacooks.comDue to our impending move, I've been trying to use up food in my pantry. I was amused to find three types of lasagna noodles – gluten free, whole wheat and no cook – in the cupboard. This has inspired me to make a  Meatless Monday lasagna dish for those of you who are gluten free and avoiding dairy products.

If you’re Italian-American, and make lasagna for Thanksgiving, this is also a perfect dish if you have family members or friends who have milk allergies or who are vegan. I’ve created this recipe to fit into a large square Ziploc® VersaGlass™ container. Double it to fit into a regular lasagna pan.

I was pleasantly surprised how well this lasagna turned out. The "ricotta" layer was delicious and tasted like the real thing. The kids agreed and asked for seconds!

Finally, while the Nutritional Yeast Cheezy Sauce is yummy, it’s a bit odd and unattractive looking. (That’s why I photographed it this way instead of showing you a neatly cut slice.) Even after cooking, it’s still partially liquid and the color isn’t quite the same as melted mozzarella. Instead, you may want to use a vegan, casein free almond, rice or soy cheese to cover the lasagna before cooking.

Gluten and Dairy Free Lasagna at This Mama Cooks! On a Diet -

Gluten and Dairy Free Lasagna

Based on recipes from Tofu Cookery by Louise Hagler



  • 2 cups your favorite spaghetti sauce, either homemade or from a jar
  • 1 recipe for Ricotta-Style Filing (see below)
  • 6 to 9 gluten free lasagna noodles, cooked and drained
  • 1 recipe for Nutritional Yeast Cheezy Sauce (see below)

Ricotta-Style Filling:

  • 1 pound firm tofu
  • 1 1/4 teaspoons dried basil
  • 1 1/4 teaspoons stevia
  • 1/2 teaspoon salt
  • 1 clove garlic, minced

Nutritional Yeast Cheezy Sauce:

  • 1 cup unsweetened soy milk
  • 3 tablespoons nutritional yeast flakes
  • 1 1/2 tablespoons cornstarch or tapioca starch
  • 3/4 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil



  1. Preheat oven to 350 degrees F.
  2. Build layers in your large square Ziploc Versaglass container starting with half of the spaghetti sauce
  3. Add a layer of noodles.
  4. Add a layer of all the Ricotta-Style Filing.
  5. Add a second layer of noodles.
  6. Top with remaining spaghetti sauce.
  7. Cover the lasagna with the Nutritional Yeast Cheezy Sauce.
  8. Tightly cover the pan with foil (NOT the plastic lid!) and bake for 30-35 minutes.
  9. Let the lasagna cool for at least 15 minutes before serving.

Ricotta-Style Filling:

  1. Combine ingredients in a food processor or blender.
  2. Blend until a fine, grainy texture similar to ricotta cheese is formed. Do not over process or your filling will be too runny.

Nutritional Yeast Cheezy Sauce:

  1. Stir together with a whisk all the ingredients except for the olive oil in a 1 to 2-quart saucepan.
  2. Bring to a boil over medium heat, whisking or stirring constantly.
  3. When the sauce begins to thicken, add in olive oil and whisk until blended.
Prep Time: 1 Hour
Cook Time: 45 Minutes
Total Time: 1 Hour 45 Minutes
Servings: Serves 4
  • Serving size: 1/4 of recipe

Disclosure: Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

3 thoughts on “Meatless Monday: Gluten and Dairy Free Lasagna

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating: 5 4 3 2 1