Super easy and fingerlicking delicious: This Enchilada Lasagna is naturally vegan gluten free and a winning combination for any good food lover. An amazing dairy free lunch, dinner, meal prep, work lunch and easy family dinner that will blow you away with just the right amount of flavors and spices. Come and try this fantastic dairy free alternative now, so good! #vegan #glutenfree #vegetarian #dairyfree #enchilada #lasagna #mealprep #worklunchideas #contentednesscooking #dinner #lunch #easyfamilyrecipes #easyfood

Enchilada Lasagna (vegan, gluten free)

  • Author: Contentedness Cooking
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Dinner, Lunch, Lasagna, Italian
  • Method: Cooking, Baking
  • Cuisine: Vegan, Gluten Free, Italian, Mexican, American


This amazingly satisfying and super easy to make Enchilada Lasagna is naturally vegan, gluten free, and a winner for all family lunches and dinners.



  • 10 Lasagna no boil noodles (I used gf)
  • 1 batch 3 Ingredient Vegan Cheese Sauce
  • 6 cloves garlic, minced
  • 1 cup onions, chopped
  • 4 cups enchilada sauce
  • 3 Tbs enchilada seasoning
  • salt, pepper to taste


  • vegan Parmesan, prepared from the Beet and Spinach Tart
  • 1 cup bell pepper, chopped
  • 3 cups mushrooms, roughly chopped
  • 1/2 cup corn


  1. First heat a pot with a bit of oil or vegetable broth for fry. Give onions and garlic to the pot and fry them for around 3 minutes.
  2. Now add the other optional vegetables like mushrooms or bell peppers to the pan fry them until slightly done.
  3. This is followed by the enchilada seasoning, salt and pepper, and enchilada sauce. Finish with corn, let all simmer for 2 minutes more.
  4. Final step is assembling. You will need a 10×10 inch casserole dish for this: Start with a layer of enchilada veggie mix, followed by lasagna noodles, and 3 ingredient vegan cheese sauce. Repeat until everything is gone.
  5. Last layer should be vegan cheese sauce. Sprinkle with optional vegan Parmesan. Bake for 10 minutes with aluminum foil on top at 410°F. After that remove aluminium foil and bake for 15 minutes longer.


  • Serving Size: 2.5 cups
  • Calories: 412
  • Sugar: 7.5
  • Sodium: 461
  • Fat: 20
  • Saturated Fat: 7
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 48
  • Fiber: 5
  • Protein: 12
  • Cholesterol: 0

Keywords: Lasagna, Enchilada, Vegan, Gluten Free, Plant based, dairy free, easy food, family recipes