Gluten-free Vegan Lasagna

Yesterday I made a gluten-free lasagna for the first time, but I promise you that it is at least as good as the usual if not better! Bean lasagne has a high protein content and is rich in fiber. Serve with a good salad or as it is.

Ingredients: (about 8 servings)

  • about 400g dried lasagna plates made of beans (if you don’t care about gluten you can use regular lasagna plates)

  • 3 dl grated vegan cheese (can be excluded)

Gluten-free Bechamel sauce

  • 50 g of milk-free margarine

  • 3 tablespoons corn flour (if you don’t care about gluten you can use wheat flour)

  • 5 dl plantbased milk

  • grated nutmeg ( amount to taste)

  • salt & black pepper ( amount to taste)

Soy meat filling

  • about 800g soy meat

  • 2 cans crushed tomatoes a 400ml

  • 1 onion

  • 3 cloves of garlic

  • 2 tbsp oil

  • 2 tablespoons tomato paste

  • 2 teaspoons of coconut sugar or agave syrup

  • 1 tbsp basil

  • salt & black pepper


  1. Turn on the oven at 200 degrees.

  2. Chop onions and garlic. Add oil to a pan. Then stir in oil until they soften and get a little color. Stir the soy sauce for a few minutes.

  3. Add crushed tomatoes, tomato puree, coconut sugar and basil. Boil and stir for about 5 minutes. Season with salt and pepper.

  4. Bechamel sauce: melt the margarine in a saucepan and then whisk in the corn flour. Then whisk a little milk at a time until you have a smooth sauce without bubbles. Boil the sauce and let it simmer while stirring until it thickens properly. Season with salt, pepper and grated nutmeg.

  5. Making the lasagna: Add the first layer of goose soy sauce to the bottom of a large gratin shape. Pour over some bechamel sauce and then put over lasagna plates. Repeat the procedure until you have used all the soy filling, but save a generous layer of bechamel sauce to the top lasagna plates.

  6. Sprinkle with grated cheese if you want and grate in the oven for about 40 minutes or until it has a nice color. Enjoy!