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Gluten Free Vegetable Lasagna


A pretty lasagna that uses strips of summer squash for noodles!


One full batch of our Dairy-Free Ricotta Cheese (see below)
1 organic sweet potato, baked
470 ml2 cups of organic baby spinach, packed
10 stalks of organic asparagus, sliced into 2″ lengths
1/2 organic yellow pepper, sliced paper thin with mandoline
1/2 organic red pepper, sliced paper thin with mandoline
28 g1 9oz. jar of organic tomato sauce (I like a tomato basil or tomato garlic)
5-6 fresh organic basil leaves, sliced thinly (optional)
1 medium-sized organic yellow squash, sliced paper thin (lengthwise) with mandoline
1 medium-sized organic zucchini, sliced paper thin (lengthwise) with mandoline

Dairy-Free Ricotta Cheese:----can be runny---see notes below for solutions*
240 ml1 cup pure water
160 ml2/3 cup soaked raw cashews
30 ml2 Tbsp raw tahini
44 ml3 Tbsp nutritional yeast
44 ml3 Tbsp agar flakes
5 ml1 tsp fresh squeezed organic lemon juice
5 ml1 tsp pink Himalayan or Celtic sea salt
1 ml1/8 tsp Liquid Smoke (optional, but I recommend it for great flavor)


First make the ricotta by combining all ingredients in a blender.

Coat the bottom of an 8 x 10" rectangular casserole dish with tomato sauce. Lay on alternating strips of yellow squash and zucchini to create a layer about one slice thick. Now lay on strips of the baked sweet potato, or just use dollops if it is too soft for strips, leaving spaces between the strips/dollops. Place dollops of ricotta in those spaces, then spread asparagus and bell pepper strips over it all. Cover with a layer of spinach leaves and then spoon tomato sauce on top. Repeat, starting with another layer of zucchini/yellow squash strips, and ending with a layer of tomato sauce. Sprinkle with chopped basil leaves, then decorate with asparagus spears and dollops of ricotta.

Bake uncovered at 325 F for 1 hour. Let the lasagna cool down for 20-40 minutes to allow the ricotta to set. The lasagna can then be reheated and its layers will still hold their shape. For the best flavor, refrigerate overnight and then reheat.


*Sarah followed the ricotta recipe and could not get it to thicken. Lori found it runny and solved the problem by adding more agar flakes and chilling it. I was forewarned and altered the ratio of water and cashews to make it more like our other cashew ricotta recipe: Cashew Ricotta Cheeze. I used about 1 & 1/3 cups cashews and 3/4 c. water. This created a good ricotta consistency and did not require any agar. I also added more lemon juice. It turned out well. -----Eve

P.S. I substituted thickly-sliced mushrooms for the asparagus and that also turned out well. This is so delicious! Next time I'm increasing the recipe by half to fit in a 9x12 inch pan.

I did it! For a simplified, enlarged, somewhat altered version of this recipe see Noodleless Zucchini Lasagna

Major Ingredients: