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 one dish meal. It's a classic family friendly favorite you'll come back to week after week.
- 32 oz jar of marinara sauce
- 1 box gluten-free lasagna sheets
- 3 medium zucchini sliced thinly
- 16 oz bag of spinach
- 1 ½ cup raw cashews
- ½ cup water
- 1 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 1 clove garlic
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp pepper
Vegan Béchamel Sauce
- 3 tbsp vegan butter
- 2 tbsp gluten-free flour
- 2 cups soy milk
- ¼ tsp nutmeg
- ¼ tsp salt
- ¼ tsp pepper
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
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 9x13 or 11x11.
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.
- 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.
Calories: 365kcal | Carbohydrates: 54g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 686mg | Potassium: 922mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5110IU | Vitamin C: 33mg | Calcium: 142mg | Iron: 4mg