The whole family will adore this dreamy dairy free lasagna! Classic and comforting, it features layers of tender noodles, hearty meat sauce and creamy homemade cashew ricotta cheese. Making it the perfect dish for so many occasions. Egg free and soy free with a gluten free option.

Looking for a classic dish that’s fantastic for a family meal, special dinner or the holidays?

This dreamy dairy free lasagna is where it’s at.

Jam-packed with flavor thanks to layers of tender noodles, hearty meat sauce and a creamy homemade cashew ricotta “cheese,” it’s perfect for the entire family (and all your friends too!).

Rich, creamy and super satisfying, it tastes even better served up with a big salad and some dairy free garlic bread for the ultimate Italian treat.

Tips & Tricks

1. For the cashew ricotta – if you forget to soak your cashews overnight, use the following quick soak method instead. Add the cashews to a heatproof bowl, then cover with boiling water. Let soak for 30 minutes to 1 hour, then proceed with the recipe.
2. I highly, highly, recommend using a high speed blender as the cashews will blend up so smooth and creamy. You can certainly try using a regular blender, just keep in mind it will take longer to smooth out and won’t have a perfect consistency. I’ve found cashew based sauces can be a bit grainy / strange in texture with a regular blender – they just don’t have enough power.
3. You can absolutely use a different dairy free milk (or even water) instead of the almond milk in the cashew ricotta.
4. A different ground meat of choice will work just fine instead of the ground beef. Try ground pork, turkey, chicken or sausage (be sure to check the ingredients – some sausage blends contain dairy!). 
5. This may go without saying, but please use a marinara sauce that you enjoy. Since the recipe uses a decent amount, you want to make sure that you like the flavor it adds to the dish.
6. I haven’t tried it myself but this lasagna should be an excellent option for meal prep. Assemble as directed in the recipe, then cover tightly and store in the fridge (instead of baking right away). When ready to enjoy, let the pan come to room temperature, then bake as directed.

How To Store

Fridge: Let the lasagna cool completely then transfer to an airtight container. It will keep in the refrigerator for up to 4 days. This is one of those dishes that I think tastes even better the following day – making it perfect for leftovers.

Freezer: Alternatively, store the lasagna in an airtight container in the freezer for up to 3 months. When ready to enjoy, thaw in the fridge then rewarm gently.

Additional Dairy Free Italian Recipes:

• Dairy Free Baked Ziti
• Dairy Free Baked Spaghetti
• Dairy Free Tuscan Chicken
• Dairy Free Bolognese
• Dairy Free Zuppa Toscana
• Dairy Free Meatballs

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

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Dairy Free Lasagna

Yield: about 8 to 12 servings

Prep Time: 25 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 55 minutes

Classic and comforting, this dairy free lasagna is perfect for so many occasions! With layers of tender noodles, hearty meat sauce and creamy homemade cashew ricotta cheese, it’s jam-packed with flavor making it a total family favorite.

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Ingredients

For the cashew ricotta:

• 1 ½ cups raw cashews, soaked overnight*
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast 
• 1 ½ teaspoons apple cider vinegar
• ¾ teaspoon onion powder
• ¾ teaspoon garlic powder
• ½ teaspoon fine sea salt

For the lasagna:

• 12 ounces uncooked lasagna noodles**
• 4 slices thick-cut bacon, cut into bite-sized pieces
• 1 medium onion, diced 
• 2 medium stalks celery, diced
• 3 medium carrots, diced 
• 3 large cloves garlic, minced
• 1 pound ground beef (I use 85/15)
• 3 cups lightly packed baby spinach leaves, roughly chopped
• 40 ounces dairy free marinara sauce*** 
• ¼ teaspoon fine sea salt, or to taste
• ⅛ teaspoon pepper, or to taste
• chopped fresh basil, for serving

Instructions

For the cashew ricotta:

1. Drain and rinse the cashews, then add to a high-speed blender along with all the other ingredients.
2. Blend on high until completely smooth and creamy (stopping to scrape down the sides if needed), about 1 to 2 minutes.
3. Taste and season with additional salt if desired, then set aside.

For the lasagna:

1. Preheat the oven to 350ºF. Grease a 9x13 inch baking dish lightly with nonstick spray and set aside.
2. Cook the lasagna noodles to just al dente, according to the package directions. Lay the noodles on a clean kitchen towel while you prep the rest of the lasagna for assembling.
3. Meanwhile, set a large stockpot or dutch oven over medium heat. When hot, add in the bacon pieces and cook for about 3 to 5 minutes, stirring occasionally, until some of the fat renders. Add in the onion, celery, carrot and garlic and cook for about 7 to 10 minutes, until the veggies are tender.
4. Add in the ground beef and cook for about 5 to 6 minutes, breaking it up with a wooden spoon, until no longer pink and cooked through. 
5. Add in the spinach and cook until wilted, stirring frequently. Add in the marinara sauce, salt and pepper. Let the mixture cook, stirring occasionally, for about 5 minutes, to give the flavors some time to meld. Remove from the heat. Taste and season with additional salt / pepper as desired.
6. Add a thin layer of sauce to the bottom of the prepared baking dish, then assemble the lasagna as follows: ⅓ of the noodles, ⅓ of the sauce, ⅓ of the cashew ricotta, ⅓ of the noodles, ⅓ of the sauce, ⅓ of the cashew ricotta, ⅓ of the noodles, ⅓ of the sauce, ⅓ of the cashew ricotta (use the back of a spoon to spread / smear the cashew ricotta as best you can for each layer). 
7. Transfer the baking dish to the oven and bake for about 40 to 45 minutes, until the sauce is bubbly and the cashew ricotta has browned / yellowed slightly.
8. Let stand for at least 15 minutes, then sprinkle with some fresh basil before serving.

Notes

*Add the cashews to a small bowl and cover with water. Allow to soak at room temperature for at least 8 hours or overnight. If you forget to soak your cashews, a quick soak method is included in the tips & tricks section in the post above. Please also note you really need a high-speed blender for the cashew ricotta (more information is also included in the post).

**The 12 ounces is approximately 15 lasagna sheets. Additionally, I have only tested this recipe using regular lasagna noodles that are cooked to al dente - NOT the no boil kind. I’m not sure how well they would work here. My guess is there won’t be enough sauce / time to soften while in the oven. 

**To keep this gluten free, use gluten free lasagna noodles. I tested the lasagna multiple times using Jovial's Gluten Free Lasagna Pasta (cooked to al dente) and it worked great.

***40 ounces is 5 cups of marinara sauce. You’ll need to use one full 24 ounce jar + 2 cups from a second jar.

To keep this egg free, use egg free noodles. 

To keep this soy free, use a soy free marinara sauce.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 40mgSodium: 777mgCarbohydrates: 27gFiber: 5gSugar: 8gProtein: 20g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.