Tasty Friday: Gluten Free, Dairy Free, Vegetarian Lasagna

While in Maine last week, I was so stoked to find out that Mike’s mom, Bonnie, has turned to the Nutritarian side! I try not to label the diet things because everyone has their own way and “certain knowledge,” but the word nutritarian covers a lot of basis. It basically means that we will eat anything that gives our body the largest amount of nutrients. This means that a person has to figure out what they don’t tolerate and then what makes them feel incredible.

Anyway, Bonnie is an amazing cook and I was so excited by everything she made for us. Most of it followed my rules so I could afford the random blueberry pie slice and blueberry muffin here or there without feeling like crap.

So on to the recipe! Bonnie adapted this recipe from the amazing post by Dance While You Cook: Kick Ass Lasagna.


Vegetarian Lasagna (nut soak time: 30 min, prep time: 1 hour, cook time: 30 min, serves: 4-5)


  • 2 TBSP coconut or grapeseed oil
  • 1 red onion
  • 1 green bell pepper
  • 8 oz. mushrooms
  • 3 cloves garlic
  • 1 zucchini
  • 3 handful spinach
  • 1 cup red wine (pinot noir or cabernet sauvignon)
  • 14 oz. can diced tomatoes
  • 28 oz. can tomato sauce
  • 2 cups raw cashews
  • 1.5 cups water
  • 2 eggs
  • 1 tsp salt
  • 2 large handfuls fresh parsley
  • gluten-free lasagna noodles


  1. Immediately start soaking the cashews. Place them in a bowl with water about an inch over the top. They should soak for between 30 minutes and 24 hours.
  2. Preheat oven to 350°F. Set large pot of water to boil.
  3. While the water is heating, dice and chop all vegetables (except parsley) and mince garlic. Set aside.
  4. When your pot of water starts boiling, cook the pasta. Many brands instruct you to cook for 8-10 minutes and drain but Bonnie found another way. Boil the noodles for 3 minutes then them sit in the pot until you need them (approx. half hour). Apparently they hold together much better. Set aside.
  5. Now saute all veggies in oil over medium-high heat. When they are soft, add diced tomatoes and sauce. Reduce heat and simmer for 20 minutes.
  6. While that is simmering, prepare the cashew “ricotta.” Drain and throw the nuts in a food processor or strong blender. Also add 1.5 cups water. Blend until smooth (like a cyclist’s legs). Add parsley and eggs and pulse a few times to mix.
  7. Now drain the pasta and start layering! 9×13 baking dish is ideal. Start with red sauce, then mix around some cheese on top, and then noodles. Another layer of cheese, red sauce, noodles. Lather, rinse, repeat. Finish with the sauces on top.
  8. Cover and bake for 30 minutes. Then uncover and bake for another 5.

The photo above was the first one I could get. The dish was wiped clean! This lasagna was a hit. Delicious and nutritious. Not like the “real” stuff but, I think, better.

2 thoughts on “Tasty Friday: Gluten Free, Dairy Free, Vegetarian Lasagna

  1. Pingback: goals + meal-plan for the week of 8/18 | Day-By-Day Masterpiece

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