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Vegan Gluten-Free Lasagna

Vegan Gluten-free Spinach Lasagna -

This recipe for Vegan Gluten-free Lasagna is a household favorite, hot or cold. It’s also a fabulous way to use zucchini and will please lasagna-lovers of all kinds!

Vegan Gluten-free Lasagna That Still Brings the Yum!

For years our daughter was extremely sensitive to gluten and we have friends who are allergic. We know, all too well, how often the “gluten-free” products and recipes simply aren’t quite up to replacing the “originals”. This recipe for vegan gluten-free Lasagna, utilizing slices of zucchini in place of pasta, was created in the heat of summer when my son would bring home bushel baskets of zucchini, and it doesn’t fall short on flavor one bit! It quickly became a household favorite, offering a healthier and lighter alternative to pasta and it is a meal we enjoy hot or cold.

Now, if you happen to be looking for a way to use up zucchini, then this is a recipe for you, as well. Anyone who has had a garden growing zucchini, or lived near someone who did, knows how prolific those plants can be. So, with this recipe, you can grab five of those vegetables and cook them right up in this lasagna!

Lasagna: Nutritious and Delicious

I use commercially prepared pasta sauce most often because of convenience. So, if you don’t make your own, be sure to check the ingredients to make sure you are not eating things you don’t want, like high-fructose corn syrup or too much sugar or sodium.

To make this lasagna I use a 1lb bag of frozen chopped spinach, thawed. Of course, fresh baby spinach would be a wonderful choice, however, in my house, that is readily consumed in salads and smoothies. I keep frozen spinach (and broccoli) on hand all the time, so I’m always confident it will be there.

Zucchini Instead of Pasta

You may be thinking: “doesn’t the zucchini just fall apart“? Well, the short answer is “no, it is a nice soft layer and makes the lasagna wonderfully moist. (Full disclosure: occasionally we will make this recipe with a 50/50 mix of pasta and zucchini. It is just as yummy, but will be a little more familiar to the traditionalists in your family.) Making thin, and consistent, slices of the zucchini takes a little practice, to be certain, but a good sharp knife and a steady hand make it work. You can use the entire vegetable, too, including the sides that will be mostly skin – just layer it all in there. 

A chef slicing zucchini on a cutting board
Carefully slicing the zucchini
Pan of lasagna being assembled showing the zucchini layers that make the vegan zucchini lasagna
Assembling the Vegan Gluten-Free Lasagna: Zucchini Layers

Putting it all Together

The recipe is really quite simple: make one batch of our vegan “ricotta” cashew cream sauce, mix in spinach, herbs, and dairy-free shreds, and slice up your zucchini. Once you have everything together, it is simply a matter of layering it all. You start with a little sauce, then a layer of the zucchini, and top with the cream/spinach/shreds mixture and repeat! That’s it!

Vegan Gluten-free Lasagna -
Delicious Vegan Gluten-Free Lasagna Ready to Eat!

This vegan gluten-free lasagna is something that we love to share with gatherings of friends and it’s been a huge hit at various family gatherings. We have even had a few people comment on how “cheese-y” it tastes! It is also wonderful left-over the next day (which we always appreciate). We hope you enjoy it as much as we do!  Please let us know in the comments below if you try this recipe – we love hearing from you!

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Vegan Gluten-free Spinach Lasagna -

Vegan Gluten-Free Lasagna

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  • Author: Georgia/Full of Beans (
  • Yield: 12 1x
  • Method: bake
  • Diet: Vegan


This recipe for vegan gluten-free Lasagna, utilizing slices of zucchini in place of pasta, is a household favorite, offering a healthier and lighter alternative to pasta and it is a meal we enjoy hot or cold. It’s also a fabulous way to use zucchini if you happen to have a garden and are overwhelmed with how productive those wonderful plants are! 🙂


Units Scale


  1. Preheat oven to 350°F
  2. Combine ricotta, spinach, 1 tbs oregano, and 1 cup of the shreds.
  3. Slice zucchini into vertical slices, 1/8 to 1/4 inch thick.
  4. Cover bottom of 9×13 with 1 1/4 cup of sauce.
  5. Layer slices of zucchini on top of the sauce.
  6. Cover with half of the ricotta sauce.
  7. Repeat.
  8. Top with a layer of sauce, then zucchini, and a final layer of sauce.
  9. Sprinkle with the remaining mozzarella-style cheese and 1 tbs of oregano.
  10. Bake, uncovered, for 1 hour and 15 minutes.
  11. Allow to cool for 15 minutes before serving.


  • For a more traditional lasagna that is still vegan, simply substitute dry lasagna noodles for the zucchini, and be sure to add the liquid with the thawed spinach. (if you use brown rice pasta – like Tinkyada brand – it is still gluten-free). Remember to cover while baking and uncover to cool. This was my original recipe and I modified it to use up the zucchini. I have served it for years to non-vegans and it is always a hit. The fact that you don’t have to cook the noodles first makes it quick to put together.
  • Fat Content: if you are concerned about the fat content because of the cashews, feel free to use less. I often will use 1 1/2 cups of cashews and/or omit the vegan mozzarella. It’s a flexible recipe and you can adjust it freely to suit your tastes. The full recipe is an attempt to make an equivalent experience to a cheesy traditional lasagne and the full recipe has just over 11g fat per serving (1/12 of the recipe).
  • The recipe for the cashew cream “ricotta” is here:

Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).

This Post Has 116 Comments

    1. Hi Samantha! Well, we’re excited that you’re going to try it! Please let us know what you think – we love hearing from people who come to the blog and try the recipes.

      ~Georgia & Greg

    1. A friend sent me this recipe 2 days ago and I made it tonight! Husband is a meat eater and I am wfpl. He said it was delicious and truthfully it was so full of flavor, I had seconds! Will definitely make this again and again!

        1. We have been vegan for several months and recently found out our daughter is allergic to gluten so these lasagna lovers were excited to try this. I used a gluten free (rice flour) lasagna pasta because they didn’t have zucchini squash, and I was lazy and didn’t want to make the ricotta so I used Tree Line French style cheese vegan, gluten free cheese. By far the best lasagna I’ve ever had. I will be making this again soon, probably for a potluck or holiday meal. Thanks for this!

          1. Hi Jessica!
            Thank you for the comment. We’re so glad you enjoyed the recipe. It is honestly a fav of our family and it has appeared at many a potluck and holiday meal.

  1. Made with zucchini and with the lasagna noodles. Both were terrific. We were a little hesitant with the noodle variation because the rest of the recipe world calls for cooking the noodles first. We followed your recipe and loved it.
    PS: Another dish from my pre-vegan days I am missing is eggplant parmesan. Have you tried it?

    1. Hi Dave!
      Thank you so much for the compliment and for trying the recipe. Isn’t not cooking the noodles the best? 🙂
      Thanks, also, for the challenge. I’ll get to work on it.
      Peace, Georgia

  2. Hi,
    I’m wondering about whether or not to cover the dish if I use a combination of zucchini and no-boil noodles? I was also thinking of using both zucchini and noodles for each layer. I know the zucchini needs to be uncovered to evaporate some water, but the noodles should be covered. What would you recommend? Thanks!

    1. Hi Linda!

      SO sorry that it has taken such a long time for us to respond. We’ve been in the middle of buying a new house, doing some repairs, packing, moving, unpacking etc. Kind of a lot going on and we’re a little behind blog-related tasks.
      That being said, we’re happy that you are giving the lasagna a try. Its a great idea to mix the zucchini and pasta. Sounds like your best bet is to just go uncovered and just take a look at it mid-way to be sure it doesn’t dry out. Please let us know how it works out, whether you have already given it a shot or if you try it.

      Peace, Georgia & Greg

  3. I have made this for my family two times in two weeks and my husband (who is usually a critic on cashews subbed for cheese dishes) and he devoured two plates! It is soooo good and hits the “lasagna spot” without any meat, cheese, or pasta! My non-vegan friends demanded the recipe.

    1. Hi Alyssa!

      This is wonderful – thanks for letting us know! It means so much to us to hear from people.
      Please go right ahead and send those non-vegan friends to our blog. 🙂
      Thanks for sharing!

  4. Hi all, just thought I’d mention that I’ve been making this recipe for years (and love it) but about a year ago I developed a cashew allergy. After loads and loads of testing I’ve discovered that the ricotta comes out really nice if you use a firm tofu as a substitute! Just thought I’d share for my fellow food lovers with a nut allergy.. 😉

    1. Hi Carly!
      Thank you SO MUCH for letting us know. Nut allergies can be such a huge struggle and we’re glad you found something that allows you to continue enjoying the lasagna. Now, are you substituting the tofu 1:1 for the cashews? Please let us know (comment or via the contact form on the site). We’ll add a note to the recipe and credit you.
      Thanks again!
      Peace, Georgia and Greg

  5. This was so incredibly good!!! I did it without the daiya cheese and honestly it didn’t even need it. It tasted better than traditional lasagna! It does make a lot though for one or two people so I am wonder can this be frozen?

    1. Hi Olivia!

      SO glad you enjoyed the lasagna. 🙂
      It is a big dish of lasagna – really intended for a family plus leftovers. To be honest, we have never tried freezing it after cooking. Its never around long enough, lol. It does keep just fine in the fridge for days and days as long as its in a container that is well sealed (so it doesn’t dry out). But it’s probably going to be fine freezing after cooking – give it a try!

      Peace, Georgia

  6. Thanks for the recipee! In the process of making it right now and Im wondering, have you tried freezing this? Either before or after baking?

    1. Hi Christina,

      No, we have never tried freezing it. But I’d try it after, not too sure about before cooking. If you are thinking about making dishes ahead of time so they are ready during the week, you can make this a day ahead and just leave it in the fridge.


  7. This was AMAZING. We just recently transitioned to a plant-based diet and I have been trying recipes galore – this one is my favorite so far! We actually used noodles instead of the zucchini this time, to keep it as close to our old diet as possible. The “ricotta” texture was amazingly similar once cooked – my husband even asked if I thought our friends and family would notice if we didn’t tell them! Keep the great recipes coming!

    1. Hi Amanda!
      Thanks for your wonderful comment! 🙂
      We often make this recipe with noodles (Tinkyada rice noodles are particularly nice – if you are GF), too. Zucchini when its everywhere in the Summer and nice and fresh. We have fooled people many times. Once we had a big cheese snob friend over and she kept asking what the cheese was. I wouldn’t tell her until we were done but she was sure I had used fontina in it.
      This is a great recipe to serve to people who are vegan skeptics. We often use it as a “gateway” meal for them. 😉

      Peace, Georgia

  8. This one of my most made and most favorite meals! I have given it to skeptical meat-loving guests who then went back for seconds. Awesome every time.

    1. Hi Marisa!

      Thats wonderful! We are so glad to hear that. Its a favorite here, too. We once served it to an omnivore person who commented that it was almost “too cheesy” – not even realizing that it was vegan! 🙂

      Peace, Greg & Georgia

  9. I made your recipe today and think it is incredibly delicious. Both my husband and I loved it. The cashew ricotta is fabulous. I made whole wheat pasta to go with it. Think next time I will cook a few lasagna noodles and just serve your lasagna on top.

    1. Hi Sherry!

      We’re so glad that you and your husband enjoyed the lasagna! Thanks for taking the time to come back and let us know – comments from readers mean a lot to us.

      Peace, Greg & Georgia

  10. Made this tonight- I precooked the zucchini a little to eliminate the water and added fresh parsley and more Daiya to the “ricotta.” It was delicious! Even the non-vegan husband approved! Thanks for the delicious recipe.

  11. I rarely ever comment…but this one, i had too!! Amazing….made it with just the vegan ricotta ( which willnow be my go to for this!) No mozzarella, and used a no boil lentil lasagne noodle. Huge hit all around!! Thanks….

    1. Hi Pennie! Well, we are so glad that you took a few minutes to comment this time! 😀
      Isn’t that vegan ricotta/cashew cream just the best? We’re delighted that the lasagna was a hit, and we use gluten-free rice noodles every now and then ourselves. It’s an excellent option. By the way, where did you get the lentil noodles? Those sound interesting.

  12. Amazing and delicious! Thank you so much for this recipe. My vegan husband can hardly believe there is no dairy. Any place that I can find the nutation all info?

    1. Hi Amy,

      So happy that you liked it and that it was a hit with your husband! 🙂 Thanks for letting us know.
      We don’t have nutritional information on that recipe (or any of our;s as a matter of fact). We could work that out – do you think it would be a valuable feature for the blog?

      Peace, Greg and Georgia

    2. Hi Amy,

      We can add nutritional labels to recipes, but it will require a little bit of time. In the meantime, though, we ran the numbers on the lasagna. A medium sized serving means you should get about 12 pieces and, with the full cashew cream recipe, it is about 270 calories each. That will change dramatically if you change the amount of cashew cream. But for something hearty and creamy like this dish, thats pretty good. 🙂
      Hope this helps!

  13. Love lasagne and hate to eat wheat and dairy. Definitely going to try this, looks amazing! Going to skip the mozzarella too as I don’t normally like processed vegan cheese.

    1. Hi Dawn,

      Sometimes we don’t have vegan cheese either, or haven’t made some, and just leave it out and its fine. That cashew cream “ricotta”, though, is an essential player in our opinion. 🙂 We often sprinkle a bunch of “vegan part” on the top for that cheese-y taste. We use this recipe (which is great on pizza or pasta, too):

      Thanks for the comment and we are excited that you are going to try it. We hope you love it! Please let us know how it turns out!

      – Greg and Georgia

  14. Making this recipe for dinner tonight, and I’m going to try both Tinkyada brown rice lasagne noodles (the brand you suggested) and zucchini noodles. Your recipe note stated to use *dry* Tinkyada noodles in place of some of the zucchini – I just want to make sure that I’m not supposed to cook them first (the box doesn’t say “no boil” and just has cooking instructions). Any assistance would be greatly appreciated, thanks!

    1. Hi Keri, sorry it took a little bit to get back to you. You can use dry noodles, just be sure to cover and seal the pan with foil before cooking. That keeps the moisture in and cooks the noodles. Let us know how it works out for you!

      1. Thank you for getting back to me! I ended up using the dry noodles for a couple of layers and zucchini for a couple of layers, and I must say this lasagna is the best I’ve ever eaten! Perfect moisture and flavour – way better than any restaurant lasagna, even the non-vegan cheese-smothered versions! Thanks again!

        1. Hi Keri! That’s wonderful! Thank you so much for returning to let us know how it worked out. We are so glad that it was a success and that you enjoyed the lasagne. Comments like your’s absolutely make our day! 🙂

          Thanks, Greg and Georgia

  15. OMG this looks sooo good?!?! I LOVE lasagna but ever since I went on a low carb diet I had to cut that out. I’ll try this when I need to satisfy a lasagna craving! Thanks for sharing this! 🙂

  16. Hi there! Just wanted to let you know ( and I know I’m not the only one by the looks of all these comments:) that I made this lasagna tonight and it was a HUGE success with my whole family! My husband is not vegan whatsoever but he said he Really liked it. I am amazed at how similar it tastes to the traditional style with pasta noodles, although I haven’t had this kind of dish in a REALLY long time b/c of being vegan and gluten free, so my memory could be a little foggy 😉 But from what I can remember, this recipe was even better, and I love that you sub the zucchini noodles for the pasta noodles to get an even bigger dose of veggies in this dish! I am all about quick, easy, and delicious dishes with being a mother of 3 little ones, that makes for not a lot of time for extravagant meals. So when I saw this recipe it seemed like it would fit that bill, and it sure did not disappoint! Thank you soooo much for this recipe. I cant wait to take it to a family get-together for my other non-vegan family members to try! 😉

    1. Hi Jenell,
      Thank you so much for trying the recipe and taking the time to respond. I’m so happy it was a hit with your family!
      My goal is always to create easy family dishes that are delicious and nutrient dense.
      This is one of my favorites for family gatherings and entertaining for vegans and non vegans. It is also a great way to show how easy and affordable plant based foods can be without sacrificing any flavor or enjoyment.
      Thanks again.
      ~ Georgia

    1. Hi Laurie,

      Thank you for being in touch. As a matter of fact, we have been asked this before. We suggest just giving it a try without the nutritional yeast – it’s main purpose in that recipe is adding a certain “cheesy” flavor. It should all work, just with a slightly different flavor. Please let us know how comes out! Thanks for checking out our site!
      – Georgia

  17. I made this last week for some vegan friends of mine who had just had a baby. They raved about it so much that I ended up making myself one 🙂 Delicious! I’ve made lasagna with zucchini before but never the cashew cheese and was pleasantly surprised. Thanks for sharing this recipe.

    1. So glad that you and your friends liked it so much. That was really sweet to make it for them. Thanks for trying it, and for coming back to let us know what you thought. We would love to hear from you again if you try other recipes from the site!
      – Greg and Georgia

  18. I was wondering if there were any alternatives I could use instead of cashews that won’t effect the flavor and texture of the ricotta very much! I’m dying to make this recipe for my friend, but she has a cashew allergy! She’s not allergic to anything else if that helps! Thank you!

    1. Hi Mary!
      Thanks for being in touch. We have always made it with the cashew cream “ricotta” but we have been asked several times recently about an alternative for those struggling with nut allergies. We are working on a solution and will add it to the recipe as soon as we have it “just right”. (Please consider subscribing so that you will know when we have updated the recipe).
      We made a suggestion to an earlier poster with the same question which you can try But we have not tried it ourselves yet. Look back in the comments for it.
      Peace, Greg and Georgia

  19. Sorry this is so last minute because I was planning on making it for Easter dinner.. But I was scanning the recipe over and saw that you said you soaked the cashews for 2 hours. Is it going to be a problem if I use cashews that have been soaking overnight? Thank you!

    1. Hi Kiley!
      No problem at all! Delighted that you are including this in your Easter menu. Have a wonderful day!

      Greg and Georgia

  20. Hi, your vegan lasagna looks great! Unfortunately we are allergic to nuts. Is there any way to make the vegan ricotta using something other than the cashews? Maria

    1. Hi Maria,
      So sorry about the nut allergies, that must be a struggle some days.
      We haven’t tried the ricotta with anything other than the cashews, but perhaps we should do some work to develop a nut-free version. In the meantime, however, you want to have some lasagne!
      If you are OK with some experimentation you could substitute tofu for the cashews (press some firm tofu), increase the nutritional yeast, and maybe 2 tsp of agave syrup (since cashews have a sweetness to them).
      Understand that we have not tried this, it’s just where we would start the process ourselves. But you have inspired us to give it a try.
      Greg and Georgia

  21. Hello, I was wondering if this could be prepared the night before and baked the next day? I’m planning on making it with the Gluten free lasagna. Any suggestions? Thank you!!!

    1. Hi Andrea, we have done it with rice pasta and it was fine. It will probably be just fine with the zucchini. Please let us know how it goes! ?

  22. […] Vegan Gluten Free Lasagne – “This recipe for vegan gluten free Lasagne, utilizing slices of zucchini in place of pasta, was created in the heat of summer when my son would bring home bushel baskets of zucchini. It became a household favorite, offering a healthier and lighter alternative to pasta and it is a meal we enjoy hot or cold.”- Full of Beans […]

  23. This recipe looks amazing and I’m dying to try it however I can’t make the cashew cream due to my nut allergies. Therefore I’m planning on using actual ricotta and I’m curious to know how much of it I need in this recipe

    1. Hi Isabelle! This is Greg, I’m not sure about the answer to this one, so I’ll ask Georgia and one of us will get back to you asap. Thanks for visiting and for getting in touch. ?

      1. Isabelle, you can substitute 1lb of ricotta for the cashew cream and optionally add 1c of mozzarella. So glad that you are going to try it – please let us know what you think! ?

    1. Hi Cecilie, it is really yummy and one of our family favorites. You really should try it. By the way, your site is wonderful. That lentil loaf looks delicious and mushroom gravy sounds like the perfect thing for it. 🙂

  24. Hey there,
    I made this last week for a dinner party and everyone LOVED it. Thanks so much for the recipe. I was wondering what your advice would be for making it ahead and storing it in the freezer. Have you ever done this? Do you have any instructions on cooking it from frozen?
    Thank you!

    1. Hi Izzy,
      That’s wonderful! Thanks for trying the lasagne and letting us know how it worked out.
      You know we have never tried it frozen with the zucchini, but have with rice noodles. But I think it would probably be best to try cooking it, then sealing it, and freezing. Please let us know how it works out – it’s a great idea!
      – Georgia

      1. I just made this and plan on freezing it with the raw zucchini. I’ll let you know how it is once I bake it!

  25. Loved this recipe, but definitely a little watery! I saw in some comments that you suggested to cook the recipe uncovered to help with this problem, yet in the directions it specifically says to cover it with foil.. Anywho! Just a thought for people who are making this in the future! Thanks for the great recipe!

    1. Kate, thank you for catching that! I bake it uncovered with zucchini and covered if I use noodles. Because I created the recipe with noodles originally, that step got carried over. We have amended the recipe on the site. Glad you enjoyed it (even a little wet). Georgia

  26. Thank you so much for this lovely recipe and for sharing it with this adorable video! Your daughter and her boyfriend were so cute, lovely couple 😀

    1. Thank you so much for coming to the site and watching the video. I’m glad you enjoyed it and, yes, they are a sweet couple. If you make the lasagna, please let us know what you think. Georgia

  27. Hi! I made this dish twice now and had to send everyone who ate it your recipe! The only problem I’m having is that it’s very goopy! I followed your recipe exactly AND I even rung out the spinach after it thawed.
    Is there a trick I’m missing? It’s delicious either way.

    1. Nia, I am so glad you like the recipe!
      I understand that it is pretty wet when you are using zucchini instead of noodles. Because they absorb a lot of the extra moisture, I only cover it while baking if I use noodles. Otherwise, I leave it uncovered to get some of that liquid to evaporate while cooking. Letting it stand for at least 15 minutes after it comes out seems to help too.
      Maybe alternating the layers of zucchini with noodles would be an interesting variety if you want it a little firmer. (Hmmm. Maybe I will give that a try ?)
      Another option is to salt the zucchini, and pat it dry as it weeps out some of the liquid. But that hardly seems worth the hassle to me and may not make much difference.
      Thanks for your feedback. I really appreciate it and will give this some thought. Georgia

    1. Hello Aude Seynt Martin, it’s probably appropriate for 8 servings, depends on how hungry people are. We often have it for 5 adults and there are leftovers. As for the cheese, Georgia has a mozzarella style that she makes sometimes (still perfecting it) but also often uses Daiya brand mozarella shreds which work very well for this dish. If you give it a try, please let us know how it works out!
      – Greg

  28. Thanks so much! I did make it for dinner without soaking. The texture was very creamy. It did, however, take some work on the part of the Vitamix. 🙂 It was a good dish! I think next time I’ll add lasagna noodles in addition to the zucchini. It wasn’t hearty enough for my husband, who ate half the dish in one sitting!

    1. Hi Angela! I’m soooo glad that you liked it. This is truly a family favorite. Georgia does (I would usually say “we”, but I have to be honest – it’s usually Georgia) make it with rice noodles from time to time for the same reason and also to make it more familiar to vegan-fearful types! 🙂
      It’s heartier, still vegan, and also still gluten-free. The tinkyada brand noodles are the best, we think, by the way.
      – Greg

  29. Do the cashews need to soak? I plan on making this for dinner and am impatient with soaking nuts. 🙂 I have a Vitamix, so I’ve never had an issue with texture. Is there another reason they’d need to be soaked?

    1. Hi Angela, so glad that you are going to give this dish a try!
      Well, the Vitamix is certainly key. I believe that Georgia does it for the texture, but it may also affect digestibility. I will have to check with her and let you know. I hope you weren’t trying to figure this out for dinner tonight and I am hours late responding. 🙁
      – Greg

    2. Hi Angela, just checked with Georgia and she says that the soaking really helps with the texture. If you omit that step the taste will be fine, but the texture of the cashew cream will likely be grainy. So…you have to make the call. Please let us know how it works out for you! 🙂

    1. Hi Ruth, yes, absolutely. We LOVE herbs so we use a lot. But you can always adjust to your taste. Let us know how you like it! 🙂
      Greg and Georgia

  30. This looks amazing. I just made an eggplant ragout yesterday, and I have gluten free lasagna noodles (if to be found!) on my grocery list, but I’m now changing that to extra zucchini, and going to soak my cashews.

    1. Hi Julia, this lasagne recipe is so amazing. Its always a hit with everybody. 🙂
      Thanks for coming by the site and leaving such nice comments. Fun to connect with you today on Instagram and now to hear from you here. 🙂
      Greg and Georgia

  31. I cannot eat most vegan cheeses due to yeast &/or sugar….do you think this would come out alright if I didn’t use the “mozzarella” & removed the yeast from the cashew ricotta? I love love love lasagna, but haven’t been able to eat it in forever.

    1. Hi! Thanks for visiting our site and for the comment. Georgia suggests just leaving out the mozzarella and giving it a try without the yeast. Keeping in mind, of course, that nutritional yeast does add a certain taste component to the cashew cream “ricotta”. But try it out and let us know what you think! 🙂
      – Greg

    2. Nutritional yeast is not the same as yeast you put in your baking. Ì’m on the Candida diet which prohibits sugar, dairy, yeast . . . But specifically allows Bragg”s Nutritional Yeast Seasoning. That is the ingredient that gives the cheesy taste!

    1. I absolutely love this recipe! My entire family loves it, even though we are not Vegan! I have shared the ricotta recipe with many, because it is so darn delicious 😋

      I use fresh spinach and sliced baby Bella mushrooms in every layer, turns out perfect!

      1. Hi Megan!
        We’re SO delighted that you enjoy the lasagna! 🙂 Thank you so much for coming back and leaving us a comment. We love hearing from people who have visited the blog tried our recipes.

        Georgia & Greg

        ps: we LOVE mushrooms in the lasagna too. Mmmmm!

  32. I’m fairly new to veganism. I was skeptical about how this would taste. I made it for the first time last night and it turned out great! I’m very impressed and pleasantly surprised! I just worry about the fat content with the vegan cheese and cashews.

    1. Hi Katherine, that’s great that you gave it a try and enjoyed it! Awesome! It is certainly a favorite for us and family. Certainly the fat content is something to consider. Georgia often uses less of the cashews, but was directing the recipe toward folks who were looking for that cheesy lasagne experience. She often uses less (like 1 1/2 cups) and won’t even use the vegan mozzarella if we don’t have any. But, even the full recipe isn’t too heavy per serving. We get 12 generous servings from that recipe and it works out to approximately 11.5g of fat (none of it saturated!) per serving. Yes, it’s probably one of the more calorie dense meals we have and likely the fattiest. But it can be adjusted to fit your needs and tastes. Try it with have the cashew cream and none of the vegan mozzarella. It will still taste great and be much lower in fat.
      Please let us know if you try it again.
      Peace, Greg

    1. Hi Leslie, I assume you mean ones that you buy in the store, right? Georgia makes a lot of ours (Mozzarella and ricotta style), to be honest. But we do occasionally purchase the Daiya brand cheese. Their mozzarella shreds work fairly well used lightly on the top of a pizza or lasagne – but we are not huge fans. We just discovered the Go Veggie brand and have liked the ones that we tried. If you are looking for cream cheese and sour cream type stuff Tofutti makes excellent products.
      Does this help?
      – Greg

      1. Just wondering if you’re aware that GoVeggie cheese has dairy (casein) in it. They informed me 5 years ago they were looking at getting it out of their product but still haven’t done so. Just a heads up in case it matters to you.

        1. Hi Joan,

          Thanks for your message. You’re right about the fact that they have items with casein. But, actually, they have a whole line of vegan products. Take a look at this page: Its a pretty good line up, but it sure would be nice if they would just go all vegan. We have used their products a number of times, but we usually use Daiya brand for the lasagna (and anything else, too).

          Peace, Greg

        1. Hi Judy,

          Hmmm, we haven’t seen that one, yet. But, then again, it’s been a while since our last visit to Whole Foods since the nearest one is about an hour away. Definitely making a note of this for the next visit. Thanks!

    1. Hi Lucie! You are welcome – love your blog. 🙂
      Yes! It is totally gluten free and soon yummy. You really have to try it. Georgia even included the recipe for the “ricotta” so you can make the whole thing at home. Thanks for stopping by our blog. We are also on Instagram and YouTube. Please check us out there, too.
      @fullofbeanslife and
      _ Greg

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