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Gluten free, vegan and FODMAP friendly ‘mince’ lasagne

5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 6 people


For the ‘mince’:

  • 500 g tofu frozen the night before
  • 3 x 400g tins of plain tomatoes no added flavours
  • 2-3 medium - large carrots finely chopped
  • 2-3 tablespoons Tamari
  • 2 tablespoons light brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons miso paste check that it’s gluten free
  • 3 tablespoons tomato paste
  • 1 cup red wine or 1/2 water and 1/2 wine, although it won’t be as flavourful

For the ‘cheese’ sauce

  • 5 tablespoons vegan butter or olive oil
  • 4 tablespoons gluten free cornflour
  • 5 cups plant based milk
  • 2-3 tablespoons nutritional yeast
  • 1 tablespoon light miso (I used shiro) Optional, but adds cheesy umami
  • fine salt to taste


  • 1 teaspoon oregano
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 2 teaspoons dried sage
  • 1-2 teaspoons dried rosemary

To finish:

  • 2 packets gluten free lasagne sheets she’s a big one
  • Basil and spinach optional
  • Vegan cheese, freshly grated



    To make the ‘mince’

    • Add the olive oil to a large heavy bottomed saucepan over a medium heat. Once warmed, add the chopped fennel, and cook for about 15 minutes, or until it begins to shrivel and is starting to brown. While you're waiting, drain the tofu and tear it into small-ish mince like pieces.
    • Add the Worcestershire sauce, balsamic vinegar and Tamari, and stir to combine. Once the liquid volume has decreased, add the tomato paste and miso paste, and stir to combine.
    • Add the red wine to the pan, and stir well, collecting all the little browned bits at the bottom.
    • Next, add the tinned tomatoes, and stir thoroughly. Season with generous freshly cracked pepper, and follow with the tofu and herbs/spices, if you’re using them.
    • Adjust the seasonings if necessary, and continue cooking for 10-15 minutes, until the tofu takes on some of the redness of the sauce, and looks like mince. You can add a bit of water to thin the sauce out, if necessary. If you’re using the spinach and basil, you can mix it in here, or you can add it in the layering stage.

    To make the white sauce:

    • While the mince is cooking, melt the vegan butter in a large saucepan. Once melted, add the cornflour, and whisk to combine until a paste forms.
    • Add the soy milk or plant based milk of choice. Once the mixture is smooth, add the nutritional yeast and salt, adjusting for taste as you go.
    • Cook the white sauce for 10-15 minutes, until it is thick and spoonable.

    To assemble:

    • Preheat the oven to 180 degrees Celsius or 356 Fahrenheit. Layer sheets of lasagne on the bottom of the baking dish. I used six and they fit perfectly, but this will depend on your dish size.
    • Follow this with half the ‘mince’ mixture, before adding another layer of pasta. Quickly follow this up with the white sauce (gluten free lasagne is quite dry and tends to curl up if you don’t put something wet on top quickly.)
    • Lay more pasta on top of the white sauce, and quickly follow with the remaining mince. You can add another layer of pasta if you like, but because of the curling thing I like to spoon the white sauce right on top of the second layer of mince, and omit the last layer of pasta entirely.
    • Place the lasagne on a tray (to catch any overflow) and place in the oven for 30 minutes. You can serve warm, serve the next day, or freeze for meals during the week
    Tried this recipe?Let us know how it was!