Chef AJ’s Gluten-Free Vegan Lasagna (Plant-Based)
Prep time
Cook time
Total time
People always ask me how well this freezes. I honestly don’t know as there have never been any leftovers!
Recipe type: Entree
Cuisine: Italian
Serves: 8 servings
  • 6 cups marinara sauce (AJ uses an oil-free variety)
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 cup pine nuts, raw cashews, or hemp seeds
  • ¼ cup nutritional yeast flakes
  • ¼ cup low-sodium miso
  • ¼ cup freshly squeezed lemon juice
  • 2 ounces fresh basil leaves
  • ⅛ teaspoon red pepper flakes, plus more as desired
  • 2 pounds frozen chopped spinach or 1 pound frozen kale, defrosted, drained, and squeezed to remove all the liquid
  • 1 large red onion, minced
  • 2 pounds sliced cremini or baby bella mushrooms
  • ¼ cup low-sodium tamari (gluten-free)
  • 2 cloves garlic, plus more as desired
  • 1 (4-ounce) can sliced olives, drained and rinsed (optional)
  • Dairy-free parmesan alternative (see post above for more options)
  • 2 boxes no-boil brown rice lasagna noodles
  1. Preheat the oven to 375°F.
  2. To make the filling, put the beans, pine nuts, nutritional yeast, miso, lemon juice, basil, garlic, and red pepper flakes in a food processor fitted with the “S” blade and process until smooth. Add the spinach or kale and process until well incorporated.
  3. In a large nonstick sauté pan, sauté the onion in 2 tablespoons of water until translucent, about 8 minutes, adding more water, 1 tablespoon at a time, if necessary to prevent sticking. Add the mushrooms, tamari, and garlic and sauté until the mushrooms are browned. Taste and add more garlic or tamari as desired. Cook until the mushrooms look glazed and there is no more liquid left in the pan.
  4. To assemble the lasagna, pour 3 cups of the marinara sauce into a lasagna pan or 9x13-inch pan. Place one layer of the noodles on top of the sauce. Cover the noodles with half of the bean mixture, then cover the bean mixture with half of the mushroom mixture. Place another layer of noodles over the mushroom mixture and top with the remaining bean mixture followed by the remaining mushroom mixture. Place one more layer of noodles on top of the mushroom mixture and evenly cover with the remaining marinara sauce. Sprinkle the olives over the top and dust liberally with Faux Parmesan.
  5. Bake uncovered for 1 hour. Let rest for 10 minutes before slicing and serving.
Marinated Mushroom Option: If you have time, marinate the sliced mushrooms in the tamari several hours in advance or even the night before. Make sure the top layer of noodles is fully covered with sauce.
Lower Sodium Option: If you are avoiding all sodium, omit the miso and use California Balsamic Gilroy Garlic vinegar in place of the tamari.
Grain-Free Option: You can also use lasagna noodles made from hearts of palm. These are available online and at many natural food stores.

This recipe is reprinted with permissions from Unprocessed 10th Anniversary Edition by Chef AJ.
Nutrition Information
Serving size: 1 square Calories: 643 Fat: 17.7g Saturated fat: 2.9g Carbohydrates: 102.1g Sugar: 20.5g Fiber: 15.4g Protein: 23.5g
Recipe by Go Dairy Free at