Vegetarian & Gluten Free Lasagne
Recipe type: Dinner, Vegetarian, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 4-6
  • Vegetable Sauce Layer
  • 2 Tbsp coconut oil
  • 1 large purple onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 2 large zucchinis, diced
  • 2 medium/large carrots, diced
  • 1 medium/large red capsicum, diced
  • 1 x 500g jar classic tomato pasta sauce
  • 1 Tbsp dried all purpose mixed herbs
  • Salt and pepper, to taste
  • Cheese Sauce Layer
  • 90g unsalted butter
  • 6 Tbsp gluten free all purpose flour
  • 3 cups milk of choice, I used almond milk
  • ¼ tsp nutmeg
  • Salt and pepper, to taste
  • 150g frozen grated tasty cheese, thawed if frozen
  • ½ cup frozen or fresh grated tasty cheese for topping
  • 1-2 packets gluten free lasagne pasta sheets*
  1. Vegetable Sauce Layer
  2. Preheat oven to 180ºC (356ºF). Grease a large rectangle roasting pan, set aside.
  3. Heat 1 Tbsp coconut oil in a large fry pan over high heat. Add onion and sauté until translucent. Add minced garlic and cook for a further 1 minute, until fragrant.
  4. Add diced zucchini, carrot, capsicum and remaining 1 Tbsp oil, cook until just tender, approx. 10-15 minutes.
  5. Pour in pasta sauce and stir until heated through over low/medium heat, season with dried herbs, salt and pepper. Once cooked through, turn off heat, set aside.
  6. Cheese Sauce Layer
  7. Melt butter in a medium size saucepan over medium heat. Stir in flour, cooking gently for 1 minute with a whisk.
  8. Gradually pour in milk, whisking until sauce comes to a boil and thickens. Add in nutmeg, season with salt and pepper. Do not boil rapidly, you want a slow boil/simmer. Turn heat to low once sauce is thick.
  9. Stir through cheese until completely melted. Turn off heat, set aside.
  10. Assemble
  11. Lay one layer lasagne sheets in bottom of prepared roasting pan. Pour half of the tomato mixture over the lasagne sheets, covering every sheet.
  12. Spread one third of cheese sauce over the tomato layer.
  13. Repeat this method one more time, sheets, tomato, cheese sauce.
  14. Then lay another layer of lasagne sheets, spread remaining cheese sauce over the sheets. Sprinkle 1 cup grated cheese over cheese sauce layer.
  15. Bake for 30-40 minutes or until top is golden and cheese is melted.
  16. Serve with a side salad and fries, enjoy!
Store leftovers in an airtight container, refrigerated, for 3-4 days.
*You can find gluten free lasagne sheets in your supermarket or at your local health food store.
Recipe by Wholesome Patisserie at