When I’m cooking meals for my family, there is nothing better than preparing a meal that doesn’t take too much prep time and can be made in one pan!

This recipe I’m sharing is a staple in our household — it makes a great Sunday family dinner (or dinner for any day of the week). And, best of all, it takes about five minutes to prep before you pop it in the oven.

There’s nothing like great comfort food, and lasagna is just so decadent and delicious. I love making different versions of existing recipes that I know my friends and family love, so this lasagna is dairy-free, gluten-free, and vegan-friendly!

Download and print the recipe below to keep on hand — this is one you may want to come back to make again and again.

While you may choose to use whatever brands you know and love most, I’d like to share my preferred brands for the ingredients in this dish.

• Jovial Foods No Boil Lasagna Noodles

• Violife vegan mozzarella and parmesan cheeses
• Kite Hill vegan ricotta cheese

• Mina red pepper sauce

Watch me make this recipe on Instagram, and please share and tag us at @maryruthorganics when you make this delicious lasagna! Enjoy!

Gluten-Free & Vegan Red Pepper Lasagna

Ingredients

• 1 Box Brown Rice No-Boil Lasagna Noodles
• 3 Jars Roasted Red Pepper Sauce
• 1 Container Vegan Ricotta Cheese
• 1 Bag Vegan Shredded Mozzarella
• 1 Whole Block Vegan Parmesan
• Fresh Basil (Optional)

Instructions

1. Preheat the oven to 375 degrees Fahrenheit and hand shred the vegan parmesan.
2. Pour a large amount of the roasted red pepper sauce into the pan — it is key for the bottom layer to have lots of sauce! 
3. Add a layer of the no-boil noodles and the 3 cheeses, topped with sauce.
4. Repeat layering 4 times.
5. Ensure the top layer has extra sauce and cheese for the no-boil lasagna noodles to cook.
6. Bake in the oven for 60 minutes.
7. Garnish with fresh basil and serve to your friends and family. Enjoy!

MaryRuth and MaryRuth’s® are not affiliated with any of these products; this is not an ad.

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Gluten-Free & Vegan Red Pepper Lasagna Recipe

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Category

Pasta

When I’m cooking meals for my family, there is nothing better than preparing a meal that doesn’t take too much prep time and can be made in one pan! This recipe I’m sharing is a staple in our household — it makes a great Sunday family dinner (or dinner for any day of the week). And, best of all, it takes about five minutes to prep before you pop it in the oven. There’s nothing like great comfort food, and lasagna is just so decadent and delicious. I love making different versions of existing recipes that I know my friends and family love, so this lasagna is dairy-free, gluten-free, and vegan-friendly! While you may choose to use whatever brands you know and love most, I’d like to share my preferred brands for the ingredients in this dish: Jovial Foods No Boil Lasagna Noodles Violife vegan mozzarella and parmesan cheeses Kite Hill vegan ricotta cheese Mina red pepper sauceAuthor: MaryRuth Ghiyam

Ingredients

• 1 Box Brown Rice No-Boil Lasagna Noodles
• 3 Jars Roasted Red Pepper Sauce
• 1 Container Vegan Ricotta Cheese
• 1 Bag Vegan Shredded Mozzarella
• 1 Whole Block Vegan Parmesan
• Fresh Basil (Optional)

Directions

1. Preheat the oven to 375 degrees Fahrenheit and hand shred the vegan parmesan.
2. Pour a large amount of the roasted red pepper sauce into the pan — it is key for the bottom layer to have lots of sauce!
3. Add a layer of the no-boil noodles and the 3 cheeses, topped with sauce
4. Repeat layering 4 times.
5. Ensure the top layer has extra sauce and cheese for the no-boil lasagna noodles to cook.
6. Bake in the oven for 60 minutes.
7. Garnish with fresh basil and serve to your friends and family. Enjoy!