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Gluten-Free Zucchini Lasagna with Cashew Ricotta

Name: Gluten-Free Zucchini Lasagna with Cashew Ricotta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian-inspired
Ingredients: 4 medium zucchini, thinly sliced lengthwise (use a mandoline if available); 1 cup raw cashews, soaked in hot water for 2 hours, then drained; 1/4 cup unsweetened almond milk or any plant milk; 2 tablespoons nutritional yeast; 2 tablespoons lemon juice; 2 garlic cloves, minced; 1 teaspoon apple cider vinegar; 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; 2 cups marinara sauce (choose low-sugar and gluten-free); 1 tablespoon olive oil; 2 cups fresh spinach, roughly chopped; 1 teaspoon Italian seasoning; Fresh basil leaves (optional, for garnish)

By Freeflourish Editorial TeamPublished May 2, 2026 | Updated Jul 7, 2026

Italian-inspired 55 mins glutenfreedairyfreelowcarbfamilyfriendlymaincourseeasycomfortfoodquickrecipes

Gluten-Free Zucchini Lasagna with Cashew Ricotta with measured ingredients, 55-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 20 min

Cook 35 min

Total 55 min

Servings 6

Difficulty easy

Cuisine Italian-inspired

Ingredients

Servings 6

4 medium zucchini, thinly sliced lengthwise (use a mandoline if available)
1 cup raw cashews, soaked in hot water for 2 hours, then drained
1/4 cup unsweetened almond milk or any plant milk
2 tablespoons nutritional yeast
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon apple cider vinegar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 cups marinara sauce (choose low-sugar and gluten-free)
1 tablespoon olive oil
2 cups fresh spinach, roughly chopped
1 teaspoon Italian seasoning
Fresh basil leaves (optional, for garnish)

FreeFlourish Gluten-Free Low-Carb Zucchini Lasagna with Cashew Ricotta ingredients

Instructions

Preheat your oven to 375 degrees F. Lightly grease a 9x13-inch baking dish with olive oil.
Prepare the cashew ricotta: In a high-speed blender or food processor, combine soaked cashews, almond milk, nutritional yeast, lemon juice, minced garlic, apple cider vinegar, 1/4 teaspoon salt, and black pepper. Blend until smooth and creamy, scraping down sides as needed. Set aside.
Using a mandoline or sharp knife, slice zucchini lengthwise into thin strips about 1/8-inch thick. Lay slices on paper towels and sprinkle lightly with the remainder of the salt to draw out excess moisture. Let sit for 10 minutes, then gently pat dry with paper towels.
Heat olive oil in a skillet over medium heat. Add chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and set aside.
To assemble the lasagna, spread a thin layer of marinara sauce evenly on the bottom of the baking dish to prevent sticking.
Layer one-third of the zucchini slices evenly over the sauce.
Spread half of the sautéed spinach over the zucchini layer.
Dollop and spread half of the cashew ricotta evenly on top of the spinach.
Spread about 1/3 cup of marinara sauce over the ricotta.
Repeat layering with the remaining zucchini slices, spinach, cashew ricotta, and marinara sauce.
Finish with a final layer of zucchini slices topped with the remaining marinara sauce, then sprinkle with Italian seasoning.
Cover the dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for an additional 10 minutes to slightly brown the top and thicken the sauce.
Allow the lasagna to cool for 10 minutes before slicing to make serving easier.
Garnish with fresh basil leaves if desired and serve warm.