This Gluten Free Lasagna is something the whole family will love and eat. The creamy cashew cheese combined with the hearty beef red sauce is to die for! This recipe can be made easily dairy free or with regular cheese and can be prepped ahead of time which makes it a great weeknight dinner.
Growing up Italian, lasagna was one of my favorites! Once I found out I had celiac disease I thought I would have to go with it. Boy was I wrong! It is so easy to make a gluten or even grain free option. Plus the dairy free option is a walk in the park too!
What Makes This Recipe Work
- First off, this recipe is just delightful. The creamy cashew cream combined with the gluten free noodles and beef red sauce is so good!
- This recipe can be made with any kind of gluten free noodles- no bake or boil ones.
- I love this recipe because the cashew cheese tastes just like ricotta cheese, no one even knows it is dairy free. That said, it can be made with real cheese too if that is your thing.
- It is a great recipe to prepare in advance, which means it is a great weeknight meal. I like to make my lasagnas on the weekend and then bake them during the week.
- This recipe is naturally dairy free, gluten free, soy free and can be made vegan if you omit the meat.
- If you like this recipe you will LOVE my Paleo Pizza Casserole recipe which is made with the same cashew cream.
- This recipe only takes 30 minutes to prepare, which means even if you do not make it ahead of time it is still a doable week day meal.
For the lasagna
- Gluten free lasagna noodles-There are luckily so many gluten free noodles nowadays. I like the Taste Republic brand. Their noodles do not require baking which is so nice! There are also a few good other brands out there. Jovial makes a gluten free lasagna noodle but they do require boiling.
- Ground beef-This is my meat of choice. You can split it in half between beef and pork, use turkey or chicken instead. Any kind of protein will work for this. If you are vegan, just skip the meat. I love getting my beef from Butcher Box. If you use my link you can save on your first order.
- Red sauce-I love Rao’s marinara sauce. While it is a little pricier in comparison to other brands, it is so worth the cost! In my opinion it is simply the best. You can get Roa’s at Sam’s Club or Costco which is a little cheaper than the regular grocery store.
- Fresh parsley-For taste.
- Garlic powder, salt, pepper-To taste.
- Eggs-To help hold everything together.
For the optional cashew cheese
- Cashews-I like to soak my cashews overnight. This makes them much easier to blend.
- Lemon-To add some flavor.
- Olive oil & water-To get the cashew cheese smooth.
- Garlic and salt-For flavor.
See recipe card below for a full list of ingredients and measurements.
Substitutions And Variations
- Mushrooms-I love mushrooms in my lasagna, you do not need to cook your mushrooms beforehand if you decide to use them.
- Nutritional least-To sprinkle on top in place of cheese. If you eat regular cheese, you can sprinkle fresh parmesan.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step By Step Instructions
- I suggest a 9 by 13 casserole dish. You want to make sure your dish is big enough so that the lasagna cooks evenly.
- Tip #1: Be sure to allow the lasagna to cool for at least 20 minutes prior to serving. This will prevent it from falling part!
- Tip #2: If you are using the no boil noodles, it is super important to make sure you have enough sauce. If you do not have enough sauce with the noodles, the noodles will turn out hard and not cook properly.
Yes! You can freeze this dish cooked or uncooked for up 1 month. One thing to note is if you do decide to cook the lasagna beforehand, you will need to allow it to completely cool prior to putting it in the freezer.
Lasagna tastes best reheated in the oven or air fryer. It will heat up faster if it is cut into pieces beforehand. If you are reheating individual pieces, it only takes about 5-10 minutes to be heated all the way through. If you are reheating multiple pieces, the time will depend on how many pieces you are reheating.
Yes! For the vegan version be sure to make the cashew lasagna. For the vegetarian version, just skip the meat!
You can find them at almost any grocery store and you can also find them online. I like to get mine from Thrive Market, if you use my link you can save on your first order.
- You can store lasagna in the refrigerator for up to 5 days in an air tight glass container.
- Lasagna can be stored in the freezer for up to 1 month cooked or raw in an air tight container.
Other Gluten Free Recipes You Will Love
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Gluten Free Lasagna
- 9 by 13 casserole dish
- high speed food processor
For the lasagna:
- 1 package gluten free lasagna noodles I love the no boil taste republic brand. They are in the refrigerated part of the grocery store. Any kind of gluten free lasagna noodles will work!
- 2 pounds ground beef I like Butcher Box. Use my link and save on your first order. You can also sub with ground chicken or pork. If you are vegan, skip!
- 48 ounces red sauce I like Roa's, so worth the price!
- 1/3 cup fresh parsley
- 1 tsp garlic powder skip if you are not using meat
- 1/2 tsp sea salt skip if you are not using meat
- 1/2 tsp black pepper skip if you are not using meat
- 1/3 cup nutritional yeast to sprinkle on top
- 5 cups ricotta cheese see below for my go to dairy free substitute
- 1 cup mushrooms sliced, OPTIONAL
- 2 eggs
For the cashew cheese:
- 3 cups raw cashews I like to soak mine in water overnight to allow them to get night and soft. This is not a must but highly recommended.
- 4 lemons juiced
- 6 tbsp olive oil
- 3 tbsp garlic powder
- 1 cup water
- 1/2 tsp sea salt
- Preheat the oven to 350. If you are using hard lasagna noodles, cook them according to the box, drain and then lay them out to cool. If you are using no bake noodles, skip this step.
- Now, make your meat sauce. Add your ground protein to a pan with sea salt, pepper and garlic powder. Break the meat apart and cook so it is no longer pink. One the meat is cooked, add in all of the red sauce except 3 cups (to use for the bottom and top of the lasagna.)
- If you are making your own cashew cheese, place all ingredients in a blender and blend until smooth for about 4 minutes. You may need to scrape down the sides in the middle of blending to get everything mixed. Once the cheese is mixed, place the eggs and parsley in a bowl with the cheese and mix until smooth.
- Put 1.5 cups of red sauce in the bottom of a casserole dish. Spread out the sauce in a thin layer. Then, add a single layer of the noodles to the bottom of the pan. Now, add a layer of the meat sauce, (optional mushrooms) and using a spoon add 12 "blobs" of cashew cheese. I prefer the blobs rather than spreading it out. Now add another layer of noodles. Do this on repeat until you have about 1/2 inch room at the top of the dish. For your last layer add the plain red sauce on top (should be 1.5 cups left) and sprinkle with nutritional yeast. Bake for 45 minutes (adjust if you are using a smaller or larger pan) covered with foil. Allow the lasagna to sit for 20 minutes prior to serving. If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna