Breakfast
Freeflourish
Gluten-Free Low-Carb Zucchini Lasagna with Cashew Ricotta
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished May 2, 2026 · Updated Jul 7, 2026
Italian-inspired
55 mins
glutenfreevegetariandairyfreelowcarbfamilyfriendlymaincoursehealthyeasycomfortfoodquickrecipes
This gluten-free, dairy-free, and low-carb zucchini lasagna features thin vegetable layers and creamy cashew ricotta for a healthy, family-friendly main course. Ready in under an hour, it’s a quick and easy dinner that satisfies comfort food cravings while keeping it wholesome.
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)
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.
Tips
Allergen Overlap Note
Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Low-Carb Zucchini Lasagna with Cashew Ricotta for someone with celiac disease.
Texture Expectations
Gluten-Free Low-Carb Zucchini Lasagna with Cashew Ricotta should keep the intended servings texture when cooked and plated carefully.
Dining With Non-GF Family Note
Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.
Frequently Asked Questions
- Can I make Gluten-Free Low-Carb Zucchini Lasagna with Cashew Ricotta ahead?
- Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
- How do I keep this recipe gluten-free?
- Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
- Can I adjust the main ingredients?
- Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
- How do I serve it with mixed-diet family?
- Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.
Ingredient Replacements
- Fresh basil leaves (optional: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- protein: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- seasoning: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- cooking fat: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Storage and Reheating
Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.
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