top of page
  • Kat

Gluten Free & Dairy Free Vegan Lasagna!

Wowwwwweeeeeee!!! This came out ah~mazing!!! Hubby & I have been meaning to see if we could create a yummy veggie lasagna that was both gluten free and dairy free, with the key word here being "yummy" and we succeeded!!

Both of us are following the Medical Medium protocols to help clean up our livers and overall health and I would recommend you read his books if you haven't heard of him yet. A very quick overview, is he supports bringing in as many fresh and live plant food as possible (fruits, veggies, herbs) and high quality supplements and to avoid dairy, eggs, and gluten. Hubby & I have both felt the many benefits of eating like this, and we also have enjoyed being creative with what we make for our meals!

We scored with this recipe on our first try! It is our own recipe, so we are pretty happy that is came out so great!

So here you go, please enjoy and let me know how you like it!

Vegetable Lasagna


*1 Box of organic rice pasta lasagna

*1 Organic eggplant (pealed and sliced)

*1-2 Container(s) of organic sliced Portabella mushrooms (approx 2-3 mushrooms)

*1-1.5 Jar/s of organic tomato sauce (we used the one pictured below, but you can use any you choose)

*6 Cups of fresh organic Spinach (enough to cover a layer of lasagna)

*1 Organic Avocado

*1/2 - 1 cup of of organic hummus (please find one with no canola oil or citric acid or natural flavors or make your own). We found the one below has good ingredients.

*Seasonings: Himalayan sea salt, no-salt organic seasoning, oregano, sage, thyme, and rosemary


*Cook the box of rice lasagna per the instructions on the box.

*Peal & Slice Eggplant and if necessary slice Portabello mushrooms.

*Make Vegan Ricotta - Combine 1 mashed avocado with equal parts hummus. Then season with sea salt and no-salt seasoning to your liking.

*In a casserole dish, layer the ingredients as desired. We layered as follows: tomato sauce, pasta, eggplant, tomato sauce, vegan ricotta, mushrooms, tomato sauce, spinach, tomato sauce, pasta, tomato sauce. Use seasoning on each layer as desired. There will be about 3 layers of pasta and 2 layers of filling depending on the size of the casserole dish.

*Bake at 375 degrees for 25 minutes.

And Wallah you have an incredible, healthy, tasty, gluten free, dairy free organic vegan veggie lasagna!

It is easy and delicious! You may want to add other things like sauteed onions and garlic and/or broccoli. Be creative and make it your own!

I would love to hear if you make this and how you like it! Also tell me if you add any extra touches!

Happy Healthy Eating!

53 views0 comments

Recent Posts

See All
bottom of page