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Dairy Free Lasagna

Prep Time:

30 Minutes

Cook Time:

45 Minutes


12 Servings



About the Recipe

Homemade lasagna is a classic, delicious dinner that every family should have in their recipe rotation. So delicious, no one even knows it is actually DAIRY FREE!



  • 1 1/2 cups raw cashews, soaked

  • 1/2 cup water

  • juice of 1 large lemon or 1 tablespoon apple cider vinegar

  • 2 tablespoons nutritional yeast

  • 1 small garlic clove

  • 1/2 teaspoon onion powder

  • himalayan sea salt & cracked pepper, to taste


  • 1 (9 ounce) box barilla no-boil lasagna noodles

  • Cashew ricotta cheese (made above)

  • 8-Ounce Bag, Violife Just Like Mozzarella Shreds

  • 1lb ground beef

  • 1 lb sweet italian sausage

  • 1 large sweet onion, chopped

  • 2 garlic cloves, minced

  • 2 (24 ounce) jars spaghetti sauce. My favorite is Bertolli Tomato and Basil



  • Soak Cashews: It’s best to soak your cashews in water before starting. There are 2 ways to soak:

    1. Soak cashew in cool water for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.

    2. For a quick method of soaking, let cashews sit in very hot water for 5-30 minutes.

Then drain, rinse, and set aside.

  • Add soaked, drained cashews to a food processor along with lemon juice, nutritional yeast, garlic powder, sea salt, and water. Mix/blend, scraping down sides as needed. I find I get the best texture results with a food processor, but in a pinch, a blender can work too. It just generally requires more scraping and more liquid.

  • Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt to taste, lemon juice for acidity, or garlic powder for garlic flavor. Blend again to combine.

  • At this point, the "cheese" is ready to enjoy! The flavors continue to develop and thicken when chilled.


  • Preheat the oven to 375°F.

  • In a large skillet or dutch oven, brown beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.

  • Stir in the spagetti sauce, salt and pepper to taste. Simmer uncovered over medium heat for 5 minutes or until thickened.

  • In a separate bowl, combine homemade cashew ricotta cheese and 3/4 bag of violife mozarella shreds. You'll use the rest of the mozarella later.

  • Spread 1 cup of the meat sauce in a 9×13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with ⅓ of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce and spinkle the remaining mozzarella cheese on top.

  • Cover and bake for 30 minutes. 

  • Remove the cover and bake for an additional 10 minutes

  • Rest for 15 minutes before serving, and enjoy!

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