Tasty Tuesday: Recipe – Vegan and Gluten-Free Lasagna



It’s “Tasty Tuesday”, where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!


Here are some of the things I cannot eat right now: Wheat. Cheese. Eggs…
All I wanted the other day was lasagna, and those things are pretty much a base in a lot of pasta dishes, so I realized if I wanted to eat it, I’d be making it myself.

I fed some to a person that eats all of those things, as well as meat (I used veggie ground round) and not only did they think it was delicious, they had no idea it was free of all those things.

I took it as a win, and that I really should share it.

Make Your Meal Even Healthier Tip:

More veggies! You can put mushrooms in here…more spinach or other greens, etc. etc.
It’s pretty heavy. I made both a small version and a full version, and if you make a big one, you’re going to need some friends.
Be sure to have some salad on the side, if for nothing else than a break from the richness!



Click through for recipe!…



Cashew Ricotta from Simple Veganista

There are lots of vegan cheese options out there that are cashew based, but this is so easy to make at home, you might as well do it yourself!

I tried this one from Simple Veganista and liked it a lot, so here it is below:


1 1/2 cups raw cashews, soaked
1/2 cup water
juice of 1 large lemon or 1 tablespoon apple cider vinegar
1 – 2 tablespoons nutritional yeast, optional
1 garlic clove
dash of onion powder
himalayan sea salt & cracked pepper, to taste


First, it’s best to soak your cashews in water before starting. There are 2 ways to soak:

Soak cashew in cool water for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.
For a quick method of soaking, let cashews sit in hot water for 5 minutes.

Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavours adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.

Store in an airtight container in the refrigerator for an hour or two, this will stiffen the mixture a bit. You can also prepare your dish straight away without refrigeration if needed. Refrigeration will thicken the mixture a bit. If it becomes too thick, add a tad of water and mix well.

Store in refrigerator for up to a week, or store in the freezer for up to 2 months in a freezer safe container.

Makes approx. 2 cups





This I saw on Erin Ireland’s instagram and sort of winged it as she didn’t have a set recipe and it turned out great. Since then, they’ve released the exact measurements and it’s in this blog post (click).

Make sure you used refined coconut oil, and you can taste test and add more salt if you prefer.

Here it is:


– 12 oz firm tofu (one block)
– 3.5 oz refined coconut oil (melted)
– 1 fl oz lemon juice
– 1.5 tbsp apple cider vinegar
– 1 tsp salt
– 1.5 tsp onion powder


Place all ingredients in a blender and puree until extremely smooth.
You may need to stop, scrape down the sides and blend some more a few times.
Once completely smooth, place your soft mixture into a container or appropriately shaped mold (I use glass tupperware) and seal with a cover.

Place in fridge until firm (about five hours or overnight). 









Make 1 Personal sized Lasagna (can feed 2 people)



– vegan feta (recipe above)
– vegan cashew ricotta (recipe above)
– gluten-free lasagna noodles (3 or 4 should be enough)
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 2 cups baby spinach, chopped
– 3/4 cup crushed tomatoes
– 1/2 cup veggie ground round
– 2 tsp italian seasoning
– salt and pepper
vegan parmesan (for topping and serving)




Preheat oven to 350.

Cook the lasagna noodles (if you find ones that are no-cook, you can use those, but mine weren’t) until al dente (DO NOT OVERCOOK! esp gluten free noodles).

Drain the noodles and run cold water over them.

While you’re doing this, in a frying pan on medium heat, add olive oil, and then the onions and garlic. Cook for a few minutes until onions become translucent and garlic is fragrant.

Add the veggie ground round, and heat, breaking up into small chunks, then add the chopped spinach and stir, cooking until the spinach wilts.

Add the tomatoes and the seasoning, and cook until the sauce is reduced a bit and the flavours come together. Add in salt and pepper to taste and if more seasoning is needed, add some more.

Spray a small lasagna pan with cooking oil.

Place a small amount of the sauce mixture in the bottom, coating it, then add a noodle (you may have to cut them to fit properly).

Layer with some of the ricotta, and some of the feta so that the noodle is covered, then add more sauce.

Repeat this until the dish is full, and the sauce is the last on the top. Then sprinkle with vegan parmesan.

Cover with foil, and cook for 30mins.

OPTIONAL: Remove foil and broil for a few minutes to crisp the top.

Let stand for 10-15 minutes outside of the oven, then scoop and serve with salad!





Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!


photos and recipe by: Christine McAvoy