Layers of gluten-free lasagna noodles, zucchini, spinach, and homemade cashew ricotta make this a healthy veggie loaded gluten-free vegan lasagna.

This is a one dish meal, and a classic family friendly favorite you’ll come back to week after week.
A good lasagna is one of those trusty recipes you know everyone will get around. From the kids, to the omnivore husband, everyone in my family will pull up a seat for this one.
At first my family wasn’t so sure about trying a lasagna without real ricotta or mozzarella cheese.
They’re traditional about that kind of stuff. But just like with every dish I prepare, I ask them to give it a try at least once. If they don’t like it, it’s off the menu for good.
Reluctantly they gave this gluten-free vegan lasagna a try even though it had cashew ricotta. To my great delight, and to their surprise they loved it!
The cashew ricotta in this dish is made with nutritional yeast, garlic, onion powder, salt, pepper, and a bit of apple cider vinegar and water to give it a smooth texture.
Before I made my first vegan ricotta I assumed it would be time consuming. However, a vegan ricotta is so much easier than other vegan cheese sauces because you want it should by its nature have more texture.
In about 7 minutes (5 of which is waiting for the cashews to soak in hot water) you have a homemade ricotta!
I use this ricotta for stuffed shells, manicotti, and lasagna of course!
This simple veggie loaded gluten-free vegan lasagna has become a new staple in our dinner rotation.
I love having a trusty one dish vegan prep meal I can come to again and again that’s nutritious, filling, and delicious!
Why you’ll love this Gluten-Free Vegan Lasagna…
- A one dish meal
- All natural whole food plant-based ingredients
- Easy prep, no need to boil the lasagna noodles
- Kid approved
- Husband approved
- Full of vitamins and nutrients
- A healthy rendition of a family friendly Italian classic
Ingredients You’ll Need
For the Lasagna Layers:
Gluten-Free Lasagna Noodles: Barilla makes a gluten-free lasagna noodle that works great in this recipe!
Tomato Sauce: Choose your favorite vegan jarred tomato sauce. I usually look for one that is oil free. Whole Foods 365 brand makes a fat free tomato sauce that is oil free and vegan.
Zucchini: I always recommend organic when possible. You’ll need about 3 zucchini thinly sliced lengthwise.
Fresh Spinach: One 16 oz bag of organic fresh spinach is needed for this recipe. When it comes to leafy greens, especially spinach, organic is best!
For the Cashew Ricotta:
This recipe uses a homemade cashew ricotta! Don’t worry! It’s super quick and easy to make! It only requires a few simple pantry ingredients, and takes minutes to make!
Raw Cashews: This creates an excellent texture and is the main ingredient of cashew ricotta. Make sure you get raw unsalted cashews for best results.
Water:
Nutritional Yeast: This ingredient gives vegan cheese its umami flavor.
Apple Cider Vinegar: A touch of acidity is needed to balance the other ingredients.
Garlic: Fresh minced garlic provides a depth of flavor.
Spices: There are three main spices, onion powder, salt, and pepper.
For the Vegan Béchamel Sauce:
Béchamel is a creamy white sauce. Making your own homemade vegan version is quick and simple. It begins with melted vegan butter. Whisk in all purpose flour, and allow to cook for a few minutes, then add the soy milk and continue whisking until the sauce thickens.
Vegan Butter: My favorite brands are Miyokos and Earth Balance.
Gluten-Free All Purpose Flour: To keep this recipe gluten free, use a gluten-free all purpose flour. I like King Arthur’s measure for measure gluten-free flour.
Soy Milk: For the most creamy texture, soy milk is the best plant milk to use. However, if you don’t have soy milk, almond milk, or another plant milk will work in its place. Be sure to purchase plain, unsweetened plant milk.
Tools and Equipment You’ll Need
How to Make Gluten-Free Vegan Lasagna – Step by Step
Prepare the Cashew Ricotta:
Step 1: Preheat oven to 425 F. Soak cashews in hot water for 5 minutes.
Step 2: Drain cashews from hot water. In a food processor combine all ingredients for the ricotta (drained and soaked cashews, water, apple cider vinegar, nutritional yeast, garlic, onion powder, salt, and pepper).
Pulse until smooth. Set aside to layer.
Prepare the Vegan Béchamel:
Step 1: Melt vegan butter over medium heat.
Step 2: Add the flour once all the butter has melted. Whisk together and cook for about 2-3 minutes.
Step 3: Slowly add the soy milk, whisking continuously. Continue to whisk until sauce thickens. Remove from heat. Add salt and pepper to taste.
Layer the Lasagna:
Step 1: Preheat oven to 425. Thinly slice zucchini lengthwise using a mandolin or knife. A mandolin will give you a more even slice.
Step 2: Pour 1 cup of tomato sauce on the bottom of your baking dish.
Step 3: Layer with lasagna sheets.
Step 4: Add 1 cup of sauce, a layer or ricotta, and a layer of béchamel.
Step 5: Add a layer of sliced zucchini, and a layer of fresh spinach. add another layer of sauce.
Step 6: Add another of layer of sauce. Repeat the layering 2 times.
Step 7: Top with dollops of béchamel.
Step 8: Cover with foil and bake for 40 minutes at 425 F. Top with fresh chopped parsley. Serve warm when it comes out of the oven.
Tips for Making Gluten-Free Vegan Lasagna
- In order for this lasagna to be gluten-free you need to buy gluten-free lasagna noodles. There are many types of gluten-free lasagna noodles. I prefer to get the lentil lasagna noodles as they are whole food plant-based and include extra protein.
- Make sure to layer sauce on both sides of the noodles so you don’t have to boil them first. Generously covering the noodles in sauce will ensure they cook through in the oven.
- When making the ricotta you can either soak the cashews overnight in cold water, or use the short cut of soaking them in hot water for 5 minutes. Don’t skip this step! Soaking the cashews allows them to plump and soften which gives the ricotta its creamy texture.
- If you don’t have apple cider vinegar you can also use lemon. You want to use something that is acidic.
- Nutritional yeast is what gives the ricotta a “cheesy” like flavor.
What makes Gluten-Free Vegan Lasagna healthy?
- Whole Food Ingredients-There are no processed ingredients in this lasagna. By opting for a chickpea, lentil, or brown rice lasagna noodle you get a noodle that is gluten-free but also whole food.
- Vitamins and Minerals-Spinach and Zucchini are high in many vitamins and minerals. Zucchini contains B6, riboflavin, folate, C, and K, potassium and manganese. Spinach has vitamin K, vitamin A, vitamin C and folate as well as manganese, magnesium, iron and vitamin B2. These vitamins and minerals help with things such as bone and heart health.
- High in Protein-Cashews are high in protein and so are chickpeas and lentils. When you use chickpea or lentil pasta noodles combined with the cashews you have a high protein heart healthy dish. I serving of this lasagna has 15.1 grams of protein!
What lasagna noodles are gluten-free?
Not all lasagna noodles are gluten-free. The typical pasta or lasagna noodle is made with wheat or white flour and water. In order to get a gluten-free lasagna noodle you’ll need to look for one that is made from rice, chickpea, or lentil. There are other gluten-free lasagna noodles on the market that have additives and processed ingredients such as potato starch. Look at the ingredient label to ensure it’s both gluten-free and free from processed ingredients.
Here are my favorites:
Variations
- Choose your gluten-free lasagna of choice.
- Use the assorted vegetables you like best. Eggplant, peppers, Swiss chard, kale, all these would be wonderful in this dish.
How long does this Gluten-Free Vegan Lasagna keep?
This lasagna can be made the day before and then baked when ready. After baking the lasagna it will keep for 2-3 days. You can also freeze this lasagna for 2-3 months.
Check out these other healthy pasta recipes!
- Mushroom Pasta (Vegan
- Pasta Bake (Vegan)
- Vegan Goulash
- Lentil Ragu
- Vegan Butternut Squash Mac and Cheese
- 8 Ingredient Zucchini Lasagna by Minimalist Baker
If you’ve tried this Vegan Gluten-Free Lasagna recipe, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Recipe
Gluten-Free Vegan Lasagna with Cashew Ricotta
Ingredients
- 32 oz jar of marinara sauce
- 1 box gluten-free lasagna sheets
- 3 medium zucchini sliced thinly
- 16 oz bag of spinach
Cashew Ricotta
- 1 ½ cup raw cashews
- ½ cup water
- 1 tablespoon nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 clove garlic
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Vegan Béchamel Sauce
- 3 tablespoon vegan butter
- 2 tablespoon gluten-free flour
- 2 cups soy milk
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Cashew Ricotta
- Boil cashews in hot water for 10 minutes. Drain and rinse.
- In a food processor combine all ingredients for the ricotta (drained and soaked cashews, water, apple cider vinegar, nutritional yeast, garlic, onion powder, salt, and pepper). Pulse until smooth
Vegan Béchamel
- Melt vegan butter over low heat in a medium saucepan.
- Once the butter is completely melted add the flour. Increase the heat to medium. Whisk together the butter and flour, and allow to cook for about 2 minutes to cut the raw flour flavor.
- Add the soy milk all at once. Whisk together continuously. When it comes to a simmer it will thicken. It has reached the right consistency once it coats a wooden spoon. Season nutmeg, salt, and pepper. Whisk until incorporated.
Layering the Lasagna
- Preheat oven to 425 F.
- Thinly slice zucchini lengthwise using a mandolin or knife. A mandolin will give you a more even slice.
- Pour 1 cup of tomato sauce on the bottom of your baking dish. Use a 9×13 or 11×11.
- Layer with 4 lasagna sheets, spread another cup of sauce over the sheets.
- Top with one layer of ricotta, a layer of béchamel, one layer of sliced zucchini, one layer of fresh spinach, and another layer of sauce.
- Repeat layering 2 more times.Top with one layer of lasagna noodles and any leftover tomato sauce, and a dollop of béchamel over the top (don't smooth out the top, so that the tomato sauce and béchamel don't mix together. Dot it over the top as evenly as possible.
- Cover with foil and bake for 40 minutes. Top with chopped fresh parsley when the lasagna comes out of the oven and serve.
Video
Notes
- In order for this lasagna to be gluten-free you need to buy gluten-free lasagna noodles. There are many types of gluten-free lasagna noodles. I prefer to get the lentil lasagna noodles as they are whole food plant-based and include extra protein.
- Make sure to layer sauce on both sides of the noodles so you don’t have to boil them first. Generously covering the noodles in sauce will ensure they cook through in the oven.
- When making the ricotta you can either soak the cashews overnight in cold water, or use the short cut of soaking them in hot water for 5 minutes. Don’t skip this step! Soaking the cashews allows them to plump and soften which gives the ricotta its creamy texture.
- If you don’t have apple cider vinegar you can also use lemon. You want to use something that is acidic.
- Nutritional yeast is what gives the ricotta a “cheesy” like flavor.
Traci
Can you use oatmilk instead of soy milk?
And you’re saying to put little dollups of bechamel all over the top of the lasagna before you bake it, correct? So that it’s not completely mixed in with the tomato sauce?
And the zucchini skin is removed first, then you make thin long strips of it for the lasagna, correct? Lengthwise?
I’m not a cook as you can tell lol so I wanted to be sure on everything but I’m dying for lasagna after two years vegan! 🙂
wish there was a video but I’m going to try this and report back! Thank you 😊
Alison Corey
Hi Traci! There’s no need to peel the zucchini. You can cut it into strips lengthwise. Using a mandoline makes it really easy to get even and thin strips. For the bechamel, you can add that to the top without mixing it with the sauce, but if you mix it with the sauce that’s fine too! I hope you enjoy the recipe!
Jani
I just made this tonight for dinner. It was quite easy and very delicious! Will definitely make it again and again!
Mahy
Now this is the lasagna that I call EXTRA SPECIAL. I mean, not only it is easy to make, but it looks super yum, too!
Dannii
The cashew ricotta was amazing – so creamy and you would never know.
Ieva
This cashew nut ricotta blew my mind! We are not vegan, but didn’t miss cheese at all in this delicious lasagna! Absolutely scrumptious 🙂
Amanda Wren-Grimwood
I really loved the cashew ricotta in this recipe. A real family favourite comfort dinner too.
Chichi
Definitely trying this. Looks so good. Yum!
Jenn
I always come back to this recipe whenever I’m craving lasagna! It’s so good, and hearty, and tasty, I never even feel guilty about eating it! Yum!
Emily
This gluten free & vegan lasagna was so amazing! Love the zucchini layers and the cashew ricotta was to die for! Can’t wait to make this again soon.
Sara Welch
Gave this a try for dinner last night and it did not disappoint! So hearty and delicious; the whole family loved it!
Bintu | Budget Delicious
This sounds like total comfort food but healthy too! So delicious – I can’t wait to give it a try!
Erika
I love lasagna and the cashew ricotta is awesome.
Mirlene
I have never tried cashew ricotta before. Totally calling my name. Look inviting. Will be trying this recipe this weekend.
Katherine
This vegan lasagne looks amazing! I can’t wait to try the cashew ricotta.
Krissy Allori
This was so good! I love the cashew ricotta filling. My picky eaters even liked it.
Alison Corey
So glad you like it! My kids have no idea the ricotta is made with cashews!
Neha
Girl this sounds so delish! Never thought of making ricotta with cashews, can’t wait to try it out.