Sun-Dried Tomato Lasagna with Cashew Ricotta (Vegan, GF)

When it comes to comfort food one of the first dishes I think of is Lasagna. Layers of noodles, a sauce flavored with fresh herbs and sun-dried tomatoes, cheese (dairy free of course), and one of my newest favorites to add to lasagna; cashew ricotta. I recently started adding beef-style crumbles to my lasagna which is delicious, but it is also really good without, so whether you want to add the beef-style crumbles or not is completely optional.

The cashew ricotta is not only awesome because of its taste but also because of how easy it is to make. Simply blend all the ingredients in a food processor or blender until completely blended and creamy. The hardest part is remembering to soak the cashews a few hours before you are ready to make it.

I really hope you like this Lasagna. It is one of my favorite recipes and I make it often. This Lasagna paired with Vegan Garlic Bread, and sometimes a side salad is my go to meal when cooking for vegans and non-vegans alike because it is a meal that tends to please most palates.

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.




Cashew Ricotta:

2 Cups Cashews, soaked in water at least 3 hours

2 Tbsp Nutritional Yeast

1 Tsp Salt

1 Clove Garlic, minced

1 Tbsp Lemon Juice

2 Tbsp Olive Oil

1/2 Cup Unsweetened Almond Milk

Sun-Dried Tomato Sauce:

2 Tbsp Olive oil

4 Cloves Garlic, minced

3/4 Cup Basil, chopped

1 Cup Sun-dried Tomatoes, chopped

11 oz Vegan Beef Style Crumbles (I like to use Beyond Meat Beef-free Crumbles – Beefy)

2 15oz Cans Crushed Tomatoes

1 Tsp Onion Powder

1 Tsp Italian Seasoning

Salt and pepper to taste

8 Oz Vegan Mozzarella Style shreds (I use Daiya)

Brown Rice Lasagna Noodles, cooked according to package


Place all cashew ricotta ingredients in a food processor or blender, blend until smooth and creamy, scraping sides of bowl as needed. Set aside.

In a skillet, over medium heat, heat the olive oil. Once oil is hot add in the garlic, cook about 2 minutes or until fragrant and translucent. Add in the beef-style crumbles, cook about 5 minutes or until heated thoroughly, stirring occasionally.

Reduce heat, pour in crushed tomatoes, basil, sun-dried tomatoes, onion powder, and Italian seasoning. Bring to a simmer. Stir occasionally. Simmer for about 10-15 minutes or until sauce thickens to more of a stew-like consistency. Taste sauce, add in salt and pepper if desired. Remove from heat.

Start by adding a little sauce to the bottom of lasagna pan (9×13 Baking dish). Next, add a single layer of noodles. Then, add a layer of cashew ricotta, sprinkle on some Mozzarella Style shreds, followed by another single layer of noodles. Carry on alternating the tomato sauce, lasagna noodles and cashew ricotta until you get to the top of the dish, or your sauces run out! Finish off your lasagna with a few hand-fulls of Mozzarella Style shreds.

Bake at 375°F for 35- 40 minutes or until bubbly and heated thoroughly.

Serves: 6










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