By Little Northern Bakehouse

Reinvent your leftover lasagna with this easy vegan lasagna sandwich on gluten-free garlic bread. Whether your lasagna is hot from the oven or fast from the fridge, lasagna is always better with some fresh garlic bread on the side. So why not throw it all together to make a gluten-free handheld that’s just as tasty as it is messy?!

Lasagna leftovers lacking? Don’t feel left out! We’ve got you covered with a fast and easy small-batch vegan gluten-free lasagna recipe to make your vegan lasagna sandwich dreams come true—any night of the week. Made in a loaf pan, this small-batch recipe combines speed and convenience to produce two generously sized gluten-free sandwiches, without compromising on flavour.

Between the oven-ready gluten-free lasagna noodles and the small pan, this speedy recipe comes together quickly so you can whip up a wickedly good sandwich without having to invest the time and energy into a full-sized lasagna.

If you have leftover lasagna on hand, the best way to reheat it is in the oven. Simply pre-heat your oven to 350°F, put your slices of leftover lasagna on a foil-lined baking sheet, and cover loosely in foil. Cook for 20 – 30 minutes, checking on it periodically until you’ve reached your preferred level of doneness. Re-heating in the oven is the best way to make your lasagna taste good as new, but you can always put it in the microwave for a speedier reheating. However you reheat it, this gluten-free vegan lasagna sandwich is an easy-to-put-together use of last night’s leftovers!

Recipe Instructions
For  the fast small-batch gluten-free lasagna:
  1. Pre-heat your oven to 400°F
  2. Add 1½ cups of water to a pot, throw in your lentils, and bring to a boil. Then, lower heat and cook for 15 minutes. Drain the cooked lentils, reserving any liquid.
  3. Heat a skillet to medium heat and add olive oil, minced onion, and garlic. Cook until onion is fragrant and browned, then add lentils and ¾ of the marinara sauce. Toss in spinach, sprinkle in dried basil or Italian seasoning, season to taste with salt, pepper, and chili flakes (optional). Cover and simmer on low heat for 10 minutes.
  4. Lightly oil a 9-inch by 5-inch loaf pan and pour in the remaining marinara sauce. Spread it evenly and add one oven-ready gluten-free lasagna noodle.
  5. Spread ¼ of the vegan lasagna filling on top of the lasagna noodle. Then, add ¼ of the herbed sunflower ricotta. Repeat this layering process for the remaining 3 lasagna sheets, vegan lasagna filling, and herbed sunflower ricotta. Top with slices of vegan mozzarella (optional).
  6. Cover the loaf pan with aluminum foil with a few slits to let steam out. Bake for 20 minutes, remove foil, and bake for another 15 minutes.
  7. Remove from the oven and let it rest for 15 – 20 minutes until filling is set.
  8. While lasagna cools, keep the oven on and begin making the gluten-free garlic bread.

Serves 2

Instructions for gluten-free garlic bread
  1. Line a baking sheet with parchment paper
  2. Melt vegan buttery spread in a small saucepan over medium heat, once melted mix in garlic and set aside
  3. Arrange your gluten-free bread on the baking sheet and generously coat each slice with the garlic butter, using a brush. Make sure you use every last drop (for maximum flavour!)
  4. Place it in the oven with your lasagna and bake for 6 – 8 minutes or until lightly toasted.
  5. Remove from the oven and let sit until it is cool enough to handle.
Instructions for Assembly:
  1. If using leftover lasagna, reheat (see our tip above) and cut into sandwich-sized slices. If using our small-batch gluten-free lasanga, cut the vegan lasagna into two generous sandwich-sized squares. Place on top of the bottom slice of your gluten-free garlic bread (garlic side face-up, this keeps the garlicy flavour in the sandwich instead of on your fingers).
  2. Top with any extra sunflower ricotta or marinara sauce and top with a second slice of garlic bread (top slice should be placed garlic side facing down).
  3. Serve immediately (you don’t want the messy, gooey goodness of this lasagna to make your garlic bread soggy!).
  • Make this recipe even faster by substituting dried lentils for canned lentils.
  • For hungrier tummies, you can make your gluten-free garlic bread bigger by using our White Wide Slice bread.
  • Cooking for one? Store the second slice of lasagna in a lidded container in the fridge and reheat using our leftover lasagna tip to enjoy later in the week.
  • Double the recipe to serve a family of 4.

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