Lasagna with Cashew Ricotta

VG - GF - RF
Serving Size:

The most amazing gluten free and dairy free homemade lasagna! Layered with hearty lentil bolognese, scratch made cashew ricotta, fresh spinach and gluten free lasagna noodles! The perfect cozy dish the whole family will love!

Cashew Ricotta

  • 1 ½ cups of raw soaked cashews
  • 1 pack of extra firm tofu
  • 3 tbsp nutritional yeast
  • 2 tsp garlic powder
  • Juice from 1 lemon
  • ½ tsp sea salt


  • 1 box of gluten free lasagna noodles
  • 2 cups of fresh spinach
  • 1 batch of lentil bolognese
  • Fresh basil for garnish

Serving Suggestion:

  • Serve with fresh basil and shredded non-dairy cheese

How To:

  1. Start by preheating your oven to 350 degrees. Prepare your lentil bolognese following the directions linked in the ingredients list.
  2. Then, prepare your cashew ricotta. To a high speed blender or food processor add your raw soaked cashews and pulse until ground but not smooth.
  3. To the same blender add your extra firm tofu, nutritional yeast, garlic powder, lemon juice and sea salt. Pulse until fully combined and smooth, scraping down the sides as needed. Once fully blended, add to a bowl and store in the fridge until ready.
  4. To a large baking dish begin assembly, start at the bottom with a thin layer of bolognese, then add your lasagna noodles, then cashew ricotta, fresh spinach, then repeat. Continue this layering until all the ingredients are used.
  5. Top with non-dairy cheese shreds if you wish. Bake for 40-45 minutes until the sauce is bubbly and sides are crispy.
  6. Remove from the oven and let cool for about 10 minutes. Serve hot, garnish with basil and enjoy!

a sip

More recipes