Gluten-Free Vegan Lasagna with Cashew Ricotta (2024)

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

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

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:

• 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!

• 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 onFacebook,Instagram, andPinterestfor more plant-based family recipes your whole family will enjoy!

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