Gluten-Free Vegan Lasagna with Cashew Ricotta

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 recipe 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

• Gluten-Free Lasagna Noodles
• Oil-Free Tomato Sauce
• 3 medium zucchini
• 16 oz bag of fresh spinach

For the Cashew Ricotta:

• 1 1/2 cups of raw cashews
• 1/2 cup of water
• 1 tbsp nutritional yeast
• 1 tbsp apple cider vinegar
• 1 clove of garlic
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp pepper

Tools and Equipment You’ll Need

• 9×13 Baking Dish
• Food Processor
• Mandoline Slicer
• Serving Utensils

How to Make Gluten-Free Vegan Lasagna – Step by Step

Step 1: Preheat oven to 425 F. Soak cashews in hot water for 5 minutes.

Step 2: While cashews are soaking, thinly slice zucchini lengthwise using a mandolin or knife. A mandolin will give you a more even slice.

Step 3: 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.

Step 4: Pour 1 cup of tomato sauce on the bottom of your 9×13 baking baking dish. Layer with 4 lasagna sheets. Spread another cup of sauce over the sheets. Top with one layer of ricotta, one layer of sliced zucchini, and one layer of fresh spinach, add another layer of sauce. Repeat layering 2 more times.

Step 5: Top with one layer of lasagna noodles and any leftover tomato sauce. Cover with foil and bake for 40 minutes. Top with a few spinach leaves when the lasagna comes out of the oven and serve.

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:

• Organic Green Lentil Lasagna Noodles
• Gluten-Free Brown Rice Lasagna
• Hearts of Palm Noodles

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!

• Vegan Mushroom Pasta
• Vegan Pasta Bake
• 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!