Viking Lasagne

Gluten and lactose free recipe


  • Viking plant food - 400 g
  • Fresh spinach - 50 g
  • Carrows (corse grated) - 150 g
  • Squash (corse grated) - 150 g
  • Fresh tomatoes (chopped) - 250 g
  • Leek tops (chopped) - 2 tbsp
  • Basil (preferably fresh) - 2 tsp
  • Thyme (preferably fresh) - 2 tsp
  • Oregano - 2 tsp
  • Salt - 2 tsp
  • Garlic oil - 2 tsp (can be omitted)
  • Frying oil (coconut oil recommended)
  • Grated mozzarella cheese (lactose free recommended) - 1 bag
  • Lasagne plates (gluten free recommended)


1: Turn on the oven at 200ºC.

2: Heat a large saucepan and add frying oil. Roast the plant food on medium-high heat for a few minutes.

3: Add all the ingredients except the fresh spinach, lasagna plates and cheese. Simmer at medium heat for approx. 5 min. Remember to stir in the sauce periodically.

4: Take out an ovensafe dish and place a layer of lasagna plates on the bottom.

5: Then make a layer with the sauce and then a layer of grated cheese. Then add another layer of lasagna plates again, followed by a layer of sauce and then the rest of the cheese on top.

6: Set the lasagna in the middle of the oven. Must approx. cook for 30-40 min. depending on the oven. Check with a potato stick/small knife if the lasagna plates are ready before taking it out of the oven.

See more recipes and shop at Viking Plant Food here!