Gluten Free Lasagna

piece of lasagna with gluten free noodles and cashew cheese on a plate

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5 from 3 votes

Easy Gluten Free Lasagna for weeknight dinners and company.

Prep Time30

Cook Time45

Total Time1 15

Course: Meals

Cuisine: American

Servings: pieces

Calories: 757kcal

Author: Allianna Moximchalk

Cost: $15

Equipment

9 by 13 casserole dish
high speed food processor

Ingredients

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

Instructions

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

Notes

Storage: You can store this recipe in the fridge for up to 5 days. This recipe can last uncooked in the freezer for up to 1 month.

Nutrition: The nutrition for this recipe is an estimate and not guaranteed and is based off of 12 servings.

Servings: This recipe should yield approximately 12 servings.

Nutrition