Finally, a vegan cheese success story: delicious lasagna.

It was a feat that I had once deemed impossible: baking a vegan gluten-free lasagna that actually tasted like regular lasagna. And I mean I wanted the lasagna I could eat to be almost exactly like the real thing. Especially the way the dairy cheese melts and oozes into gooey deliciousness; I wanted it all in a allergy-friendly version. Here’s how I finally achieved it:


– 1 package Daiya mozzarella style shreds. (find out what they are)

– 1.5 jars of sauce, or about 48 oz.

–  Seasonings of your choice: I used dried basil, parsley, and oregano. Plus the basic salt and pepper.

– 1 medium zucchini

– 2 roma tomatoes, finely sliced lengthwise.

– 1/4 small onion, finely sliced.

– 1 package of gluten-free pasta*

*I used penne. You may be asking yourself: but wasn’t this girl just raving about lasagna? Well, yes, sort of. I do have gluten-free lasagna noodles. But I only have one package and I bought them in Maine while my husband and I were on Christmas leave. I can’t find them in South Carolina. So, I wanted to make sure that this recipe was going to work out. I didn’t want to waste my lovely gf lasagna noodles on a so-so, only “okay” pasta bake. So, I used penne (which can be found in abundance in SC) so I wouldn’t be as devastated if this recipe, like many others that used other vegan alternatives to cheese, flopped.


1. Begin cooking gluten-free pasta as directed on package.

2. While pasta is cooking, prepare your vegetables. Slice the zucchini, roma tomatoes and onions into thin 1/8-1/4 inch rounds.

3. Remember that a lasagna-style bake is all about proper layering. This is very important.

4. For the first layer: Spatter a bit of sauce in the bottom of a 7×11 pan (this will prevent the pasta from sticking). Then place a layer of pasta on the bottom. Cover lightly with sauce. Generously toss a layer of the mozzerella style shreds. Sprinkle with seasonings according to your preference. Again, lightly cover this with sauce. I would place a spoonful at a time, smoothing it out as I went.

5. The second layer: Repeat the steps before.

6. After the second layer of the cheese and sauce, add a layer of zucchini*(instead of pasta). Lightly cover with sauce. Then layer the roma tomato slices and arrange the onion circles around the tomatoes. Cover the vegetables with cheese and then cover with sauce.

7. The last layer: Add a final cover of pasta. Spread sauce over the pasta, topping with a thinner layer of cheese and finishing with seasoning for presentation and added yumminess.

8. Bake at 375° F  for 20 minutes. Turn oven down to 325° F and bake for another 30-40 minutes.


– Total cost: $2.99 pasta, $2.79 sauce, est. $0.60 zucchini, est $0.75 tomatoes, est $0.25 onion, $4.99 daiya shreds = $12.37.

– Cost per serving 12.37/6 = $2.06

– Total time: 30 minutes prep time + 50-60 minutes bake time = 1 hour 25 minutes +/- 5 minutes.


– SO DELICIOUS! Especially for those who have been searching for a great dairy-free vegan alternative to dairy cheese.

– Incorporates more veggies that the average lasagna by substituting one of the pasta layers for zucchini.


– At a total cost of more than $12, this is one of the most expensive meals that I make.

– Takes a long time to prepare and to bake.