Easy & Healthy Lasagna with Cashew Spinach Ricotta
Prep time
Cook time
Total time
Serves: 9-12
  • Lasagna Sauce & Noodles:
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • ½ cup finely chopped onion
  • 1 cup finely chopped zucchini
  • ¾ cup finely chopped carrots
  • 1½ packages Lightlife Zesty Italian Ground (or 500g ground meat of choice)
  • 3 cups marinara sauce
  • 1 tablespoon balsamic vinegar
  • 1 package gluten-free lasagna noodles*
  • Cashew Spinach Ricotta:
  • 3 cups cashews, soaked in warm water for 1 hour then drained
  • ½ cup hot water
  • ¼ cup lemon juice
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ cup loosely packed fresh spinach
  • Optional Garnishes:
  • ¼ cup dairy free parmesan cheese (store-bought)
  • 2 tablespoons chopped fresh basil or spinach
  1. Preheat the oven to 375 degrees.
  2. Prepare the Cashew Spinach Ricotta by adding the soaked cashews, hot water, lemon juice, salt, onion powder, garlic powder, and spinach to a high-speed blender.
  3. Blend on low, then slowly increase the speed to high, and blend until a ricotta texture is achieved (not completely smooth, but not super clumpy either).
  4. Transfer cashew ricotta to a bowl and set aside.
  5. Heat a large non-stick pan over medium-high heat and add in the olive oil, garlic, chopped onion, zucchini, and carrots, and sauté for 5 minutes until onions begin to turn translucent and the vegetables soften slightly.
  6. Next, crumble in the Lightlife Zesty Italian Smart Gound and sauté with the vegetables for 3 minutes to slightly browned (if you are using meat such as beef or turkey, sauté until completely cooked through, about 10 minutes).
  7. Pour in the marinara sauce and balsamic vinegar and stir until heated through, about 2 minutes.
  8. Remove the lasagna sauce from heat.
  9. Spread 1 cup of the lasagna sauce on the bottom of a 13" x 9" baking dish
  10. Top with 1 layer of uncooked gluten-free lasagna noodles (you may have to break the noodles into smaller pieces to cover all of the sauce, I used about 5 noodles).
  11. Next, spread ½ of the cashew spinach ricotta over the dry noodles in an even layer, then spread another cup of the lasagna sauce over the ricotta.
  12. Add one more layer of uncooked gluten-free lasagna noodles, and top with the remaining lasagna sauce.
  13. Drop dollops of the remaining cashew spinach ricotta over the meat sauce and spread slightly (see photo in post).
  14. Sprinkle over dairy free-parmesan cheese, if using, and the chopped basil or spinach.
  15. Bake in the oven for 35 minutes then broil at 500 degrees for 2 minutes.
  16. Remove from oven and let rest for 15 minutes before cutting and serving.
  17. Enjoy!
*I recommend using gluten-free lasagna noodles that do not need to be cooked before assembling or are "oven-ready".
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/easy-healthy-lasagna-with-cashew-spinach-ricotta/