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Grain and Dairy Free Lasagna

Vegan | Gluten-Free | Paleo | Dairy-Free | Sugar-Free

Course Main Course
Cuisine Italian
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 4
Author Alison Charbonneau

Ingredients

For the Cashew “Cheese”:

  • 1 cup raw cashews*
  • 1 Tablespoon kuzu root tapioca flour or arrowroot
  • Juice of 1 lemon about 1 Tablespoon
  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon sea salt
  • 3 – 4 garlic cloves
  • 1/4 cup filtered water or more if necessary

For the lasagna:

  • 2 large sweet potatoes sliced thin lengthwise
  • 2 Tablespoons olive oil
  • 1/2 teaspoon sea salt divided
  • 1/4 teaspoon black pepper divided
  • 1 medium sized zucchini sliced thin lengthwise
  • 1 medium sized yellow squash sliced thin lengthwise
  • 2 cups baby spinach leaves
  • 1 jar tomato sauce** at least 15-ounces

Instructions

  1. Preheat your oven to 350 degrees F. and line a baking sheet with parchment paper.
  2. Prepare the Cashew Cheese by placing all of the ingredients into a high-powered blender. Starting on low speed, blend slowly working up to high. Blend until smooth and creamy. You may have to stop and scrape down the sides occasionally. Set aside.
  3. Place sliced sweet potatoes on a lined baking sheet and drizzle with 2 Tablespoons of olive oil, 1/4 teaspoon sea salt and a pinch of black pepper. Using your hands rub all the sweet potatoes to make sure the oil and seasoning is distributed evenly. Bake until soft, about 20 minutes.
  4. When sweet potatoes are done, assemble lasagna in a 9 x 13-inch casserole dish. Spread a layer of tomato sauce along the bottom of the dish. Place one layer of sweet potatoes, I like them to overlap just slightly, then a layer of zucchini or yellow squash. Spread a layer of Cashew Cheese, top with a layer of spinach and pour some tomato sauce over the top. Repeat layering in the same order until you run out of veggies or you reach the top of your casserole dish. I like to end with a layer of spinach and a drizzle of tomato sauce. If you have leftover Cashew Cheese, place a few dollops on top. Sprinkle the top with a pinch of sea salt and pepper.
  5. Place the lasagna uncovered on a baking sheet (in case there are drippings) and bake for 45 minutes to 1 hour. Remove from the oven and let cool for 30 minutes, (this step is important, as it allows the cheese to set).
  6. Serve on a bed of fresh spinach and enjoy.

Recipe Notes

*Option to soak raw cashews in filtered water for 2 – 4 hours before using. This step is optional, but will create a creamier “cheese”.
**I prefer using Trader Joe's canned, plain tomato sauce for this since it is sugar free.
***I've adapted this recipe from one I found on Yum Universe many moons ago. :)