Vegan/GF Zucchini Layered Lasagna



This vegan, noodle-free, tomato-free lasagna recipe is a MUST try! Not only are you served for optimum health and nutrition, but it's about the best lasagna you'll ever have! Simple ingredients make it simple for the digestive system. The noodles are made from zucchini; the cheese from cashews; and the red sauce from papaya. It's naturally sweet and satisfying. It's the perfect plant-based lasagna the whole family will be thankful for!


Vegan I Gluten Free


Serves: 4

Time: 1 hour


4 large zucchini, sliced thin into 'noodles'


Papaya Sauce:

1 tbsp. olive oil

2 cloves garlic, minced

2 small shallots, chopped

2 large papaya, halved & seeded

3 tbsp. vinegar

1/2 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. black pepper


Cashew Ricotta:

2 cups raw cashews, soaked for at least 30 minutes

2 tbsp. olive oil

1/2 lemon, juiced

1/2 tsp. dried thyme

1/2 tsp. salt



Add the cashews to a heat proof bowl and cover with boiling water. Let soak for 30+ minutes.


Preheat the oven to 350F. Set your 8x8 lasagna pan to the side.


To prepare the papaya red sauce, heat a large skillet or sauce pan over medium-high heat. Add the oil, and when hot, add the garlic and shallots, sautéing 1-2 minutes, until just beginning to brown. Use a spoon to scoop the papaya into pieces into the pan. Stir to combine. As the papaya starts to soften, use a wooden spoon or potato masher to crush the pieces into sauce. Add the vinegar and spices to the sauce. Cook over medium heat for 15-20 minutes, stirring occasionally, until the liquid has reduced and you are left with a thick sauce. Taste and adjust as needed.


Slice the zucchini lengthwise into thin noodles. Set aside.


To create the cashew cheese, drain the water from the soaked nuts. Place all ingredients in a food processor or blender and mix on medium until it's the texture of hummus. Add water, 1 tbsp. at a time to adjust consistency.


Begin to layer the ingredients into your lasagna dish. Create a bottom layer of zucchini noodles. Spread the cashew cheese over the vegetables. Add a scoop of the red sauce on top and gently spread. Continue this process until all ingredients are used or the pan is full.


Bake for 25-30 minutes in the oven. Let rest ~10 minutes before cutting and serving. If there is excess liquid from the sauce, you can carefully drain it.



Enjoy warm! Or store leftovers in the fridge 1-2 days.


The papaya sauce is inspired by time creating at New Earth Cooking School by Zest Restaurant in Ubud, Bali, Indonesia. Read all about my experience, here!

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