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Vegan Gluten Free Veggie Lasagna

  • Author: Mia Zarlengo
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Category: Lunch, Dinner


Super simple vegan and gluten free veggie lasagna with cashew ricotta and zucchini! 




  • 2 cups raw cashews, soaked in filtered water overnight, drained and rinsed
  • 1/4 cup almond or any dairy free milk 
  • 3 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil 
  • 1/2 tbsp honey (agave if you don’t eat honey)
  • 1/2 tbsp nutritional yeast 
  • 2 cloves garlic 
  • ~5 leaves of fresh basil 
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper 

For the Lasagna

  • 1 (9 oz) package of gluten free lasagna noodles, cooked according to directions on box 
  • 1 tbsp olive oil
  • 2 large zucchinis, thinly sliced into coins or diced into cubes
  • 3 large handfuls of baby spinach 
  • 2 (25 oz) jars of marinara sauce 
  • Salt and pepper, to taste
  • Optional: red pepper flakes


  1. Start by making the cashew ricotta. Allow the cashews to drain well, then add all ingredients to a food processor and process until a ricotta-like texture is formed. this should only take a few minutes tops (you may need to scrape down the sides once or twice). Set aside. 
  2. Next, make the lasagna noodles according to the directions on the box. 
  3. Preheat oven to 350°F.
  4. Heat a large skillet over medium heat. Add the olive oil and zucchini. Season with salt and pepper and allow to cook until soft, about 5 minutes. Stir in baby spinach until just wilted, then turn off heat and set aside.
  5. Assemble the lasagna: In a 9x13in casserole dish, spread out 3/4 cup of marinara at the bottom of the dish. Add 4 lasagna noodles (they can overlap), then spread with a layer of cashew ricotta, some of the veggie mixture, and 1 cup of marinara. 
  6. Repeat layers until all noodles are used up, ending with a layer of marinara sauce. Optional: sprinkle top with red pepper flakes. 
  7. Bake for 30 minutes and enjoy!