Meatless Monday: Tofu Pesto & Roasted Vegetable Lasagne [Vegan & Gluten Free]

Healthy Recipes, Meatless Monday

Serves: 6
Prep: 50-60 mins
Cooking: 20-45mins
Cooling: 5-10 mins
Type: Main Meal
Tools: 2x Large baking trays, kitchen foil, colander, chopping board, sharp knife, large pot(s) w/lid, whisk, food processor, silicone spatula, large casserole dish

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C, K  & E, carbohydrates, protein, fibre, calcium, copper, iron, manganese, magnesium, phosphorus, potassium, selenium, zinc and per serving* is low in added sugar and contains a moderate quantity of added salt and saturated fats. *Dependent upon the type of tomato sauce, white sauce and pesto used. 

Who doesn’t love a good lasagne or pasta dish?! We absolutely love them. Especially a veganised recipe that can rival its rich meat and cheese filled equivalent! We made this classic dish back in January (which you can probably guess by some of our ill-lit photographs, sorry!), but definitely plan on making it again soon; particularly before we transition into warmer weather, but hey, that’s still a long way off!

For those that have been following along, you’ll know that this is actually our second lasagne recipe we have posted! Our latest lasagne recipe is crammed with roasted vegetables, our delicious (and protein packed) spinach and tofu pesto, which is all topped off with a ‘cheezy’ white sauce! Healthy comfort food doesn’t get any better than this! 

This recipe may require a little more organisation and prep than some, but it’s not complicated to make, especially if you are good at multitasking. However, this is another dish (like our moussaka) that can’t really be quickly whipped up mid-week (unless you have time to spare), but it can definitely be meal prepped on a Sunday and enjoyed during the week. You could even freeze and enjoy it as several quick dinners and/or lunches later on in the month! We promise it’s worth the effort; the rich pesto, creamy white sauce and chunky vegetables all help to make it a satisfying dish full of great flavours, textures and colours!

Overall we were really pleased with it! The only real hiccup was our casserole dish; we were using a new (larger) one and underestimated the quantity of veggies we needed (we would have loved to use more)! We have included a vegetable range in the ingredients list; just adjust the quantities to the size of your own dish. As for the pasta, well, we have tried using GF lasagne sheets before and to be perfectly honest, it sucks. Even after using varied prep methods, we just think that it’s a nightmare to use (if you don’t have to) but we have no idea as to why! If you are in need of a GF alternative, you can use GF lasagne sheets or adapt the recipe by using thin-ish slices of raw courgette and/or pre-salted and seasoned aubergine (ideally cut by a mandolin if possible) instead. We would have used wholemeal pasta sheets, but they are hard to come by in main stream supermarkets (well, at least around our neck of the woods). In the end we opted for a great Italian brand; delicate and thin sheets of durum wheat lasagne that required no precooking and only took about 20 mins in the oven! They were stress free and delicious! What more can you ask for? !

Some other goods things to note include:

  • The prep depends on skill, the number of kitchen helpers, the type of pasta and sauces you are using and/or any previous prep, e.g. making pesto the day before. You can use an organic/healthy store bought tomato sauce (we did!), easy cook pasta (we did!) and if preferred, omit the top layer of pasta sheets and white sauce and just add a thin layer of vegan cheeze and/or nutritional yeast instead!
  • If you do not fancy making our spinach and tofu pesto, you can try and make an impromptu one by using your favourite store bought pesto and some silken tofu. Just blend them together in a food processor or blender. However, it’s good to note that as ours contains spinach, the overall consistency is thick and chunky (which works perfectly in this lasagne). To save some time, you could also try and make your pesto a head of time and just refrigerate it in a sealed container until you are ready to use it. 
  • The overall quantity of vegetables, sauces and/or pasta sheets depends on the size of casserole dish you plan on using. Also, you do not need to use roasted veggies; try gently softening (and seasoning) some in a large frying pan instead. Tip: Do not add raw mushroom, bell peppers and/or onion as they will end up make the dish really watery!
  • To save some time on chopping (and because we love them) we ended up using some large Portobello mushrooms! If desired, feel free to use some smaller mushrooms and/or adjust (or adapt) any of the vegetable medley as you see fit! 
  • Although our lasagne assembly is just a guide, we’d still always recommend starting with a layer of tomato sauce! 

Happy cooking everyone! 😀



+++150-300g      Large portobello mushrooms (about 2-4)
+++200-300g     Red onion (2-3 small)
+++400-600g     Red bell pepper (about 2-3)
+++700-900g     Courgette (about 3-4)
+++1 tsp                Garlic infused oil
+++2 tbsp             Extra virgin olive oil (or some low-fat cooking oil spray)
+++1½ tsp             Dried Italian herbs
+++                        Salt & Ground black pepper
+++1L                     Basil tomato sauce (store bought or homemade)
+++670g               Spinach & Tofu Pesto
+++400g              Lasagne sheets (GF, wholemeal or plain wheat flour)
+++450ml             Vegan + GF herby white sauce
+++                        Nutritional yeast flakes (*optional garnish)
+++                        Fresh Basil (*optional garnish)

Need an easy-print recipe? Print here. 🙂



1. Heat the oven to 190ºC/375ºF. Line two baking trays with a sheet of kitchen foil.

2. Prepare the vegetables. Wash dry and chop the mushrooms in to large chunks. Peel and roughly chop the onion. Wash, remove the stem and core and then chop the bell pepper into chunky strips. Wash the courgettes, trim off the tops and slice it (vertically) into about ½ cm strips. Place the mushrooms, onion and bell pepper into one baking tray and the courgette into the other one.

Drizzle 1 tsp garlic infused oil and 1 tbsp of olive oil and add ¾ tsp dried Italian herbs over the mushroom mixture. Tip: Alternatively use a low-fat cooking oil spray instead of the olive oil. Season it with a little salt and a few grinds of black pepper to taste. Toss to coat. Drizzle 1 tbsp of oil (or use the spray) and add ¾ tsp dried Italian herbs over the courgette. Season it with a little salt and a few grinds of ground black pepper to taste. Toss to coat. Place the baking trays onto the middle and lower oven shelves. Roast for about 20mins or until tender and slightly browned; turn and toss the vegetables at least once. Remove.

3. If applicable make a tomato sauce or use an organic and/or healthy store bought variety instead. We’d recommend an onion and tomato or basil/tomato flavoured sauce. Tip: You can use our previous lasagne tomato sauce recipe, just omit the black olives, make sure to taste and season it to taste and make about one and half times the quantity shown.

4. If applicable, prepare the spinach and tofu pesto.

5. If applicable, precook the pasta sheets according to the packet instructions. Tip: We used a high quality brand; the sheets were quite thin and didn’t need to be precooked.

6. If applicable, make a bechamel-style white sauce; use our vegan and gluten free herby, white sauce with these seasoning adjustments: ¼-½ tsp of dried thyme, basil and oregano, ¼ tsp ground nutmeg, ½ tsp salt and a few grinds of black pepper. If desired, stir through 1 tbsp (5-6g) of nutritional yeast at the end of cooking for a cheezy sauce (we did)!

7. Assemble the lasagne! Pour and spread about 2 cups (or about half) of the tomato sauce on the base of a large casserole dish. Add of layer of lasagne sheets, enough to cover. Add and spread half of the pesto. Top the pesto with some of the courgette and roasted mushroom mixture. Pour and gently spread over 1 cup (about another ¼) of the tomato sauce. Add another layer of lasagne sheets. Add and evenly spread the remaining pesto. Add another and final layer of courgette and mushroom mixture. Pour and spread a final cup of sauce. Add a final layer of pasta sheets. Pour and evenly spread the white sauce over the top layer of pasta.

8. Bake the lasagne. Place the casserole dish onto the middle oven shelf. Bake for 20-45 mins (depending on the type of pasta you are using) or until the pasta is cooked and the white sauce is lightly golden. Remove. If possible, allow it to cool for 10 mins. Tip: Allowing it to rest will help with serving ease and it will also be a better temperature to eat! 

9. If desired, serve with a small green salad or some steamed green beans and garnish with some fresh basil and some additional nutritional yeast.


Tip: Cover and refrigerate any leftovers; reheat and consume within 3-4 days. Alternatively, store and freeze in one or several portions; defrost, reheat and consume within 1-2 months.


Picture Step: 2

Picture Step: 4. Courtesy of our: Spinach and Tofu pesto post

Picture Step: 6. Courtesy of our Vegan & GF Herby White Sauce post.

Picture Step: 7. Lasagne assembly!

One cooled and garnished lasagne ready to eat!


Vegan & Gluten Free Lasagne W/ A Tofu & Spinach Filling

Healthy Recipes

Serves: 6
Prep: 60-90 mins
Cooking Time: 30 mins (*Dependent upon type of pasta)
Cooling Time: 5-10mins
Type: Main Meal
Tools: Chopping board, sharp knife, non-stick pots (*3) and a frying pan, frying spatula, food processor, measuring cups, silicone spatula, mixing bowl, casserole dish

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C, D, E & K, carbohydrates, protein, fibre, calcium, iron, potassium and per serving is low in added sugar, salt and saturated fats!

Our lasagne is a delicious and stodgy meal that the whole family can enjoy!  A typical ‘standard’ lasagne can be very rich due to its meat, cheese(s) and milk content, consequently containing a fair bit of salt and fat from the cheese(s) and/or sauce. Ours however is completely plan-based with no added sugar, making it lower in saturated fats, salt and sugar as a result, but still very delicious right up until the last bite!


Nutritional Breakdown (approx. 500g/serving):

 A ‘standard’ lasagne portion (approx. 420-500g), could provide approx:300-500kcal, 25-40g fat, 12-20g saturated and 2-4g salt.

Tip: You could reduce the calories/fat content in this recipe by: omitting or reducing the quantity of the nuts and olives, by using unsweetened & fortified almond milk instead of soya, or by halving the amount of white sauce used.



Need an easy-print recipe? Print here. 🙂



Place the spinach into a microwavable bowl. Defrost in the microwave. Drain in a sieve. NB: Ours took about 14 mins to defrost.


  • In the meantime, peel and chop the onion. Peel and dice the garlic. Wash and drain the olives (if they were in brine), remove any stones (if necessary) and then chop them into slices. Wash and dry the basil, remove its leaves from its stem and roughly them (save a few whole pieces for garnishing).
  • Prepare the tomato sauce. Heat a large, non-stick saucepan over a medium-low heat. Add some low-fat cooking spray. Add the garlic and onions. Cover and gently fry for 1-2 mins or until softened, stirring occasionally.
  • Add 30g olives, 800g tinned tomatoes, 40g puree, 1 tsp lemon juice, the herb blend (dried thyme, basil & oregano) and the onion powder. Season it with some salt and pepper to taste. Stir together. Bring to a light boil. Reduce the heat. Cover and simmer for 5 mins. Leave the lid slightly ajar for the remaining cooking time; allow the sauce to simmer for a further 20 mins, stirring occasionally. Season as necessary. Add the fresh basil. Stir through. Turn off the heat and leave it covered.



In the meantime, prepare the filling. Open and drain the tofu. Tip: Speedy, silken tofu! This type of tofu does not have to be pressed like standard firm tofu! Peel and dice the garlic. Wash, dry and dice the mushrooms. *Drain your spinach if you haven’t already.



  • Meanwhile, prepare your filling. Place a non-stick frying pan or wok over a medium-low heat. Add some low-fat cooking oil. Add the garlic and mushrooms. Gently fry for 1-2 mins.
  • Add the spinach 40g pine nuts. Stir together. Allow it to fry for a further 2-3 minutes. Add the nutmeg. Season it with salt and pepper. Stir together. Remove from the heat.
  • In the meantime, place the tofu into a food processor.
  • Blend until smooth and creamy.
  • Transfer it into a large mixing bowl.
  • Add the spinach mixture. Season it with some salt and pepper to taste. Stir and thoroughly combine.



Meanwhile, heat the oven to 200°C/400°F. Tip: Check your pasta’s baking instructions, as you might need a slightly higher temperate than this. Cook the pasta according to the packet instructions. Drain. NB: We pre-cooked ours for 3 mins in boiling water and then drained it.



  • Prepare the white sauce. Add 300ml milk, the herb blend (dried thyme, basil & oregano) and onion powder into a large measuring jug. Stir to combine.
  • Place 20g DF margarine into a small, non-stick saucepan over a medium-low heat. Allow it to melt (be careful to not let it burn).
  • Once the margarine has melted, add 20g GF flour. Whisk to thoroughly combine and form a ‘roux’. Keep stirring for about 30 seconds or so to help remove some of the floury taste from the sauce.
  • Gradually pour in the milk mixture. Whisk together.
  • Keeping whisking until the sauce thickens. NB: This can take 3-6 mins, depending on how high your heat setting is; do not allow it to burn!
  • Remove from the heat. Season it with some salt and pepper to taste. Leave covered until ready to use.



Lasagne Assembly

1. Pour just over half of the quantity of the tomato sauce into the casserole dish.
Add a layer of prepared lasagne sheets.
2. Add half of the filling mixture. Spread evenly over the pasta.
3. Add another layer of lasagne sheets, followed by the remaining filling mixture.
4.Place one more layer of lasagne sheets. Pour over the remaining tomato sauce.
5. Give the white sauce a quick whisk. Pour and spread it over the top of the lasagne. Tip: If necessary, use a silicone spatula help spread it.
6. Place it on the middle oven shelf. Bake for 20-30 mins, or until it’s bubbling, lightly browned and the pasta is cooked. TipOurs took 30 mins in a fan-assisted oven. It will definitely take less time than this if you are using ‘fully cooked’ or quick cook pasta!
7. Remove the dish from the oven.



Allow it to cool for 5-10 mins. Tip: This will make it slightly easier to cut and serve! Garnish with the reserved basil (if using). Serve warm alongside a green salad or green beans if desired.


Refrigerate any leftovers in an air-tight and resealable container; reheat and consume within 3-5 days.



If preferred…

  • Use wholemeal or spelt-based pasta if you are not concerned about gluten.
  • Use fresh spinach and tomatoes instead.
  • Alternatively, make some home-made ravioli using this filling and serve it topped with the tomato sauce.
  • Serve the tomato sauce with some spaghetti instead (garnish with some pine nuts); serve with a garden salad for a quick and simple meal!
  • Adjust the herb combinations to your personal preference.
  • Make two lasagnes and freeze one for next week! Alternatively, freeze individual portions and defrost/reheat when you are short on time to cook a nutritious meal!
  • Instead of pine nuts, try using sunflower seeds? (The latter is normally cheaper for us).
  • Use a low-sodium/sugar/fat store-bought tomato sauce or passata if you short on time!


Recipe inspired from: BBC Good Foods