Lasagna is one of those meals that feels like a big treat, but most versions are packed with cheese. That can be a problem if you skip dairy.

So I worked on a version that keeps all the good parts and leaves out the dairy completely. It has a rich meat sauce and a creamy layer that stands in for ricotta.

The secret is a cashew and tofu blend that turns thick and slightly grainy, just like the real thing. You honestly won’t miss the dairy version.

This dairy free lasagna is warm, filling, and great for a family dinner or a night when you want something comforting.

Let me walk you through how I put it together.

Why This Recipe Is a Keeper

Rich, Savory Flavor – Beef, Italian sausage, tomato paste, and herbs create a deeply satisfying sauce with balanced sweetness and gentle spice.

Authentic Ricotta Texture – Blended cashews and tofu make a creamy, slightly grainy filling that feels remarkably close to traditional ricotta.

Fresh Basil Brightness – Lemon juice and fresh basil add a bright, fresh contrast to the rich tomato and meat layers.

Perfectly Layered Slices – Resting the baked lasagna helps each tender noodle, creamy filling, and sauce layer stay beautifully defined.

Here’s What You’ll Need

For the Meat Sauce

1 tbsp Olive Oil
1 lb Ground Beef
1/2 lb Italian Sausage, casings removed
1 medium Yellow Onion, diced
4 cloves Garlic, minced
2 tbsp Tomato Paste
28 oz Crushed Tomatoes
1 tsp Dried Oregano
1 tsp Dried Basil
1/2 tsp Red Pepper Flakes
1 1/2 tsp Salt
1 tsp Sugar

For the Cashew Ricotta

1 1/2 cups Raw Cashews
14 oz Firm Tofu, drained and pressed
1/4 cup Nutritional Yeast
3 tbsp Fresh Lemon Juice
3 cloves Garlic
1/2 cup Unsweetened Almond Milk
1 1/4 tsp Salt
1/4 cup Chopped Fresh Basil

For Assembly

12 Lasagna Noodles
1 1/2 cups Dairy Free Mozzarella Shreds
2 tbsp Olive Oil

How to Make It

Step 1

Soak the cashews in boiling water for 30 minutes. Heat the oven to 375F and boil the lasagna noodles until just shy of al dente, then lay them flat on an oiled sheet so they do not stick.

Step 2

Heat 1 tablespoon olive oil in a large skillet over medium high heat and brown the ground beef and sausage, breaking it up, for 7 minutes. Add the onion and cook 5 minutes more until soft.

Step 3

Stir in the garlic and tomato paste and cook for 2 minutes until the paste darkens. Add the crushed tomatoes, oregano, basil, red pepper flakes, salt, and sugar, then simmer for 20 minutes until thick and rich.

Step 4

Drain the cashews and blend them with the tofu, nutritional yeast, lemon juice, garlic, almond milk, and salt until thick and slightly grainy, just like real ricotta. Pulse in the fresh basil at the end.

Step 5

Spread 1 cup of the meat sauce in a 9×13 inch dish. Layer 4 noodles, a third of the remaining sauce, and a third of the cashew ricotta in dollops spread gently with the back of a spoon.

Step 6

Repeat the layers twice more, finishing with sauce on top, then scatter the dairy free mozzarella shreds over the surface and drizzle with 2 tablespoons olive oil so the cheese melts smoothly.

Step 7

Cover with foil and bake for 35 minutes, then uncover and bake 15 minutes more until bubbling and browned at the edges.

Step 8

Let the lasagna rest for 20 minutes before slicing so the layers hold their shape on the plate.

Recipe Tips

Press the Tofu Well

Press the tofu for at least 20 minutes before making the ricotta. Extra water in the tofu can make the filling loose and leave liquid in the bottom of the lasagna.

Wrap the tofu in a clean towel and place a heavy pan on top. It should feel firm and release very little water when it is ready.

Thicken the Sauce Properly

Simmer the meat sauce uncovered so extra moisture can cook away. A wide skillet works best because it gives the liquid more room to evaporate.

The sauce is ready when a spoon leaves a trail across the bottom of the skillet for a moment. If it still looks thin, give it another 5 minutes before assembling the lasagna.

Keep the Noodles Firm

Cook the noodles about 2 minutes less than the package recommends for al dente. They will soften more as they bake with the sauce.

Lay them in a single layer on the oiled sheet as soon as they are drained. Overlapping warm noodles can make them stick together and become difficult to separate cleanly.

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