Vegan, Gluten and Soy Free Lasagna

lasgna On my attempt to avoid gluten, dairy and meat from my diet I had an idea, well, more like a challenge. I wanted to make a lasagna. How is it even possible to make lasagna which is usually covered in cheese, filled with ricotta cheese and meat and layered in between gluten containing pasta? Well, removing gluten was the easy part when I came across brown rice lasagna noodles. It was the cheesy goodness inside that was going to be the challenge. Let me also mention that I am allergic to cashews, so cashew cream of any kind wasn't an option either and I also didn't want to use soy in my lasagna either. Then I seemed to remember seeing a recipe using pine nuts as a cream alternative. I looked up pine nut 'ricotta' and sure enough its been done before!  AND it was amazing in the lasagna. No one would be able to tell its vegan, gluten and soy free! lasagna makingYes, pine nuts are expensive, but remember you're saving money on meat and cheese here. I used 1 and a half cups of pine nuts in mine for a serving of 6.
Pine Nut Ricotta
A creamy ricotta like alternative that is a delicious alternative to its dairy counterpart. Excellent in lasagna. Servings - 2 cups
  • 1 ½ cups pine nuts soaked for 30 minutes to 1 hour
  • 2 tbsp nutritional yeast
  • 1 juice of 1 lemon
  • ½ tsp natural sea salt
  • ½ cup water or until ricotta like texture
  1. Soak pine nuts for 30 minutes to an hour, drain water and rinse.
  2. Place all ingredients except water into a food processor and blend until combined. Slowly add water until you get a ricotta like texture.
  3. Enjoy in recipes calling for ricotta.


Here’s some tips on how I made this lasagna:

  • I precooked the pasta for only 5 minutes. The package gave 2 options to precook for 9 minutes then rinse with cold water or do not precook the pasta. I decided to meet half way and it worked out great
  • I sauteed a whole bunch of veggies; whatever I had on hand
  • I used an organic jarred tomato sauce to cut down on time
  • I cut up and added fresh basil and olives to the pasta sauce
  • I put a bunch of parsley into a food processor and blended until fine
  • I made the pine nut ricotta


  • I put a small amount of tomato sauce on the bottom of the dish
  • Then the pasta on top
  • followed by more tomato sauce
  • sauteed veggies
  • sprinkled on parsley
  • more tomato sauce
  • pasta on top
  • tomato sauce
  • veggies
  • pine nut ricotta
  • tomato sauce
  • pasta
  • tomato sauce
  • then the remaining ricotta spread evenly
  • followed by a sprinkling of parsley

And there you have it. A precise, accurate, professional lasagna recipe!


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