One of the most challenging aspects of eating clean is missing the foods that we would once indulge on.  Every time I recreate an old classic, I try my very best to add in as many comparable layers of texture and flavor that I can.  In the past I have created a veggie lasagna, but this was my first vegan and grain free option.

I used thinly sliced summer squash as the sheets of pasta, cashew cheese in place of ricotta, and seasoned almond meal in place of parmesan.  This lasagna is so clean, there is no guilt in coming back for a second helping.

This recipe does have a lot of moving parts to it, but I assure you, it’s worth the time.  The lasagna stores well in the fridge and freezer for days/weeks to come, which makes it a perfect meal prep option.

serving size: 12
total time: 90 mins

tomato sauce:

  • 2 tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 2 cloves roughly chopped garlic
  • 1 28oz can low sodium crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon chili flake
cashew “ricotta” cheese:
  • 1 cup soaked cashews
  • 1 tablespoon fresh squeezed lemon juice
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2-4 tablespoons water, as needed


  • 1 tablespoon olive oil
  • 1 1/2 cup shiitake mushrooms, sliced
  • 1 clove garlic, roughly chopped
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cups baby spinach
  • 1 clove garlic, roughly chopped
  • salt and pepper to taste


  • 1 head of broccoli
  • 1/2 teaspoon garlic powder
  • 1 teaspoon olive oil
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt

almond parmesan:

  • 1/2 cup raw almonds
  • 1 teaspoon garlic powder
  • 1 1/2 tablespoon nutritional yeast
  • 1 teaspoon olive oil
  • 1 teaspoon salt
2 zucchini or summer squash

1 can low sodium cannellini beans

First set oven to 400 degrees. Coat an 8X11in baking dish with a thin layer of olive oil and set aside.  Start the tomato sauce in a dutch oven or stock pot, by heating 2 tablespoons of olive oil over medium heat. Add onions and garlic, and cook for 3 minutes or until they become translucent.  Add in crushed tomatoes, and other seasonings.  Stir and cover over medium low heat for 10 minutes.  Allow to cool before handling.  For the ricotta cheese, place all ingredients into a blender until an even consistency is reached.  Place the contents in a bowl in the refrigerator until the lasagna is ready to be layered.

Start the mushrooms by placing a sautee pan over medium heat.  Add olive oil, mushrooms, garlic and seasonings and sautee until golden brown, about 5 minutes.  Set aside in a bowl to cool.  In a separate sautee pan, start spinach by adding olive oil and garlic over medium heat.  Add spinach and allow it to wilt for 2-3 minutes before placing into a bowl to cool.

Trim the very green tops of the broccoli florets with kitchen scissors, so they become tiny broccoli pearls.  Toss in olive oil, garlic powder, salt and zest until seasonings are evenly coated, then set aside.  Rinse the cannellini beans thoroughly and set aside.  In a food processor, add all ingredients and pulse until a fine meal is formed.

Slice the squash about 1/8 inch think (preferably with a mandolin).  Layer 1/3 of the slices horizontally on the bottom of the baking dish, greased with olive oil.  On top of the squash, add the first 1/2 of the tomato sauce and the shiitake mushrooms.  Add another 1/3 of the zucchini sliced over the mushrooms and add the cashew ricotta on top.  Add the sauteed spinach over the cashew ricotta.  Place the last 1/3 of the zucchini slices over the spinach, and add the other half of the tomato sauce. Top with cannellini beans.  Add broccoli tips over the beans, and top with almond parmesan.  Place in the oven and bake for 1 hours, uncovered.


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