Healthy Meal Prep
Homemade Gluten-Free and Lactose-Free Vegetable Lasagna Recipe

Homemade Gluten-Free and Lactose-Free Vegetable Lasagna


A gluten-free twist on a traditional family comfort food, this lasagna layers delicious seasoned vegetables and a lactose-free cheese sauce.


  • 1 tablespoon vegetable oil, or as needed
  • 2 small onion, chopped
  • 1 red bell pepper, chopped
  • 2 zucchini, chopped
  • 2 cloves garlic, finely chopped
  • 2 ½ cups tomato puree (passata)
  • ¼ teaspoon dry mustard
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • 1 bay leaf
  • 2 ¾ tablespoons gluten-free all purpose baking flour
  • 2 tablespoons lactose-free milk
  • ¾ cup lactose-free milk
  • ¾ cup cold vegetable stock
  • 2 tablespoons cold vegetable stock
  • 2 tablespoons margarine (such as Vitalite®), or to taste
  • 1 cup shredded mozzarella-style vegan cheese, divided
  • 1 pinch dried parsley, or to taste
  • 1 pinch ground black pepper to taste
  • 1 (8 ounce) package dry gluten-free lasagna noodles


  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.

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Nutritional Information

Homemade Gluten-Free and Lactose-Free Vegetable Lasagna

Servings Per Recipe: 8
Calories: 234.8
% Daily Value *
protein: 12 %
carbohydrates: 11 %
exchange other carbs:
dietary fiber: 13 %
fat: 14 %
saturated fat: 16 %
vitamin a iu: 23 %
niacin equivalents: 15 %
vitamin b6: 16 %
vitamin c: 57 %
folate: 7 %
calcium: 6 %
iron: 10 %
magnesium: 11 %
potassium: 15 %
sodium: 24 %
thiamin: 10 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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