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Gluten Free Dairy Free Lasagna

Gluten-Free Dairy-Free Lasagna Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups raw cashews, soaked and drained
  • ¼ cup water
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 clove garlic
  • ½ tsp salt
  • 1 cup dried brown lentils
  • 8 oz cremini mushrooms, finely chopped
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • ¼ cup tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 1 tbsp balsamic vinegar
  • 9 oz gluten-free lasagna noodles (about 12 sheets)
  • Salt and pepper

Method
 

  1. Sauté onion and mushrooms in oil for 5 minutes. Add garlic, oregano, and tomato paste; cook 1 minute. Stir in lentils, crushed tomatoes, and 1 cup water. Simmer covered 25–30 minutes. Stir in balsamic and season.
  2. Blend drained cashews, water, nutritional yeast, lemon juice, garlic clove, and salt until smooth, about 1 minute.
  3. Cook lasagna noodles in salted boiling water until al dente, 7–9 minutes. Drain, rinse, and lay flat on a towel.
  4. Spread thin sauce layer in a 9x13 dish. Layer noodles, then a third of ricotta and a third of sauce. Repeat 2 more times, ending with sauce. Assembly takes about 5 minutes.
  5. Bake covered at 375°F (190°C) for 30 minutes, then uncover and bake 10–15 minutes until bubbling. Rest 10 minutes before slicing and serving.

Notes

Let the lasagna rest 10 minutes after baking so the layers set and slices come out clean. If making ahead, assemble and refrigerate unbaked; add 10 minutes to the covered bake time.