An amazing vegan, gluten free lasagna made with lighter butternut squash noodles and part-skim cashew ricotta. Tastes just like mom’s.
I haven’t had lasagna in quite a few years. I think the last time I ate it, Jason and I had just started dating, I didn’t have a wheat allergy, and I still consumed cheese and other things. Jason made me lasagna for dinner one night and I thought it was all cute and romantic.
Now he never makes dinner — not his doing, of course. I just love cooking so much that I don’t really like anyone else in my kitchen. It’s kind of funny, now, because any feed-yourself-bachelor skills he used to have are now gone. My friends joke that he’s now dependent on me for food, and it’s kind of true. He’s not a moron or anything, but it does take him about 10 minutes to make a smoothie. And when I went to my nephew’s First Communion this spring, Jas ran out of milk (bc I wasn’t there to buy it for him?!? unclear why this occurred) and so he ate his cereal with water. 💁🙆
Anyways. Enough fun at poor Jason’s expense. Let’s talk lasagna. I cannot describe to you how insanely good this is, I can just confirm that it’s just as amazing as anything that my Eye-talian nana used to make.The butternut noodles have this good carby texture, despite having far fewer carbs and calories than grain-based noodles. But the true star here is the part-skim cashew ricotta. This past winter, I finally tried cashew cream for the first time ever. I made and ate a LOT of it, and my waistline reflected that. I had to cut back.
This part-skim cashew ricotta will not affect you in that way. See, it’s only one-third cashews. The rest is cauliflower (super low cal) and white beans (protein!!). But here’s the craziest part: the texture is exactly, and I mean exactly like dairy-based ricotta. The flavor doesn’t match 100% — the cashew ricotta has a little bit more umami goin’ there because of the nutritional yeast. But if I were to feed this to a non-vegan, there’s no way they could tell it wasn’t dairy ricotta.
Switching gears again, did y’all watch the eclipse? I didn’t have the proper eyewear (not that it stopped 45), so I watched though a pinhole cereal box camera. Then I sent this photo to Jas and he thought I was just posing with an empty cereal box bc he usually eats all the cereal and leaves none for me. Guilty conscience much?
The Best Vegan Gluten Free Lasagna with Butternut Noodles and Part-Skim Cashew Ricotta
- 1 butternut squash, preferably oval shaped, about 3 1/4 -3 1/2 lbs
- huge handful of basil
- 28 oz can of your favorite tomato sauce
- part-skim cashew ricotta:
- 1 head of cauliflower, about 1 1/2 – 1 3/4 lbs
- 1/4 cup tapioca flour
- 1 can of northern white beans, rinsed and drained
- 1/2 lb raw cashews (about 1 cup or so)
- 6 tbsp unsweetened unflavored almond milk
- 1/4 cup nutritional yeast
- 1-2 tsp salt (to taste)
- Rough-chop the cauliflower. Steam for 10 minutes.
- While the cauli is doing its thing, place the cashews in a small microwave-safe bowl. Pour water over to cover, nuke 8 minutes. Drain
- Place the cauli in a thin kitchen towel and squeeze squeeze squeeze all the moisture out of it
- Place the cauliflower, the tapioca flour, the white beans, the cashews, the almond milk, and the nutritional yeast in a blender. Whirr till smooth and even.
- Taste the part-skim cashew ricotta and add salt as needed, whirr again.
- Peel and thinly slice the butternut squash (about 1/6-1/4 inch is good). These are your lasagna noodles
- Preheat oven to 400
- Place a layer of butternut lasagna noodles in the bottom of a 8×8 inch glass pan
- Spread a thick layer of part-skim cashew ricotta over the noodles, and add a layer of basil leaves.
- Add a layer of tomato sauce
- Continue to layer noodles, cashew ricotta, basil, and tomato sauce
- If desired, take a few leftover noodles and cut them into shapes with a cookie cutter. Place on top.
- Bake for 22-25 minutes. You should be able to pierce the noodles all the way through with a fork. Once done, add a few more basil leaves on top
- Serve with love. Serves 4-6