Vegetable Lasagna with Ricotta “Cheese”

Temperatures have started to dip in Colorado the past few weeks, causing us to crave warm soups and other fall favorites.

Today we have a recipe that is the epitome of comfort food. It’s the perfect meal that the entire family will enjoy. But it’s also a labor of love and tends to be one those childhood favorites that just don’t work in our Conscious Cleanse lifestyle.

That is until today!

Our Vegetable Lasagna with non-dairy ricotta “cheese” is a simple, gluten free, vegan lasagna. And it tastes delicious.

Now your Italian granny might turn over in her grave but believe us our vegan cashew “cheese” is so tasty you will never miss the real stuff.

As for the noodles? Gluten be gone. These “noodles” are made from veggies sliced thinly and roasted until caramelized and sweet. A real excellent substitution in the flavor department.

Layer it all up with a high quality can of organic crushed tomatoes and you have a healthy and warming dinner.

Bubbly, delicious, heartwarming, and heart healthy – just the way granny intended!

Did we mention the leftovers are great for breakfast?!

Not a bad way to usher in the cooler months and level up your 80:20.

With lasagna love,

P.S. – This recipe falls into our 80:20 Plan because of the nightshades, which can contribute to inflammation for some people.

Vegetable Lasagna with Ricotta “Cheese”

Yield: 6 servings


Ricotta “Cheese”

  • 2 cups raw cashews, soaked for an hour
  • ¼ cup water
  • 2 TB. extra-virgin olive oil
  • Juice of 1 lemon
  • 1 tsp. sea salt


  • 1 small eggplant, very thinly sliced lengthwise
  • 3 zucchini, very thinly sliced lengthwise
  • 2 fennel bulbs, very thinly sliced
  • ¼ cup extra-virgin olive oil
  • 1 tsp. sea salt
  • 1 tsp. dried oregano
  • pinch of freshly ground black pepper
  • 1 (15-ounce) can crushed tomatoes


Drain the cashews and place them in a food processor, along with the olive oil, lemon juice, salt and water. Process the ingredients until a smooth paste forms; you may need to add a bit more water.

Preheat the oven to 400°F. In a large bowl, combine the eggplant, zucchini, and fennel with the oil and salt and toss well. Spread the vegetables in a single layer on two baking sheets and roast until they start to brown and caramelize around the edges about 20-25 minutes.

Lower the oven temperature to 350°F. While the vegetables are cooling, whisk together the “cheese,” oregano and black pepper in a medium bowl. Spread one-fourth of the mixture in the bottom of a 9-inch square glass baking dish, then spoon 1⁄2 cup of the crushed tomatoes on top. Cover the tomatoes with a layer of the eggplant. Continue to layer the remaining “cheese,” tomatoes and vegetables until everything is used up, topping off with the tomatoes.

Bake the lasagna for 30 minutes. Allow it to cool for 5 minutes before serving.

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