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Dairy Free Kitchen

Dairy Free Lasagna with Cashew Ricotta

This cozy lasagna delivers classic comfort with satisfying texture and rich flavor. It is a crowd-pleasing favorite worth sharing.
Dairy Free Lasagna with Cashew Ricotta
Prep Time 25 minutes
Cook Time 1 hour 24 minutes
Total Time 1 hour 49 minutes
Servings 8 servings
Calories 699 kcal
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Equipment

  • blender
  • 9x13-inch baking dish
  • large skillet
  • aluminum foil

Ingredients

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

Instructions

  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.
  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.
  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.
  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.
  5. Spread 1 cup of the meat sauce in a 9x13 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.
  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.
  7. Cover with foil and bake for 35 minutes, then uncover and bake 15 minutes more until bubbling and browned at the edges.
  8. Let the lasagna rest for 20 minutes before slicing so the layers hold their shape on the plate.

Nutrition

Serving: 1servingCalories: 699kcalCarbohydrates: 40gProtein: 34gFat: 45g
Course Main Course
Cuisine Italian
Keyword cashew ricotta, dairy free, lasagna, meat sauce

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