Saturday, June 19, 2010

Summer Squash Lasagna - Dairy free and gluten free!

Well, just finished ANOTHER homework assignment...and now I think my recipe creativity is pretty used up for a while...but here's one of the recipes! I cooked this for a family who I am teaching gluten free baking too, and they LOVED it! it was very very good, not gonna lie... ;-)

Summer Squash Lasagna

Inspired by Christine Ruch

Servings: 8

Serve this lasagna to your gluten and dairy eating friends, and they’ll never even miss their noodles and cheese! Thinly sliced zucchini make a great substitution for traditional noodles, and blended cashews make a quite convincing ricotta cheese substitute. Delicious fresh out of the oven, this dish is even better as leftovers!



  • 2 medium zucchini, sliced into lasagna noodle-width sheets
  • ½ an eggplant, diced
  • 1 large carrot, sliced into half moons
  • 4 heaping cups fresh spinach

“Ricotta Cheese”:

  • 2 cups raw cashews
  • 1/3 – ½ cup water
  • 1 sprig fresh rosemary, stem removed
  • 2 large basil leaves, shredded
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt

Red Sauce:

  • 2 32oz. cans crushed tomatoes
  • 4 garlic cloves, minced
  • 1 green bell pepper
  • 1 onion, minced
  • ¼ cup finely shredded fresh basil
  • 3 sprigs fresh rosemary, minced, stem removed
  • 2 tablespoons finely shredded fresh oregano
  • Salt and pepper to taste
  • 2 pounds ground bison (substitute mushrooms for vegetarian option)


  1. Once you have sliced zucchini into thin sheets, lay sheets in single layers on top of paper towels or absorbent kitchen towels and sprinkle with a bit of salt. Lay another towel on top of the zucchini, and place a large heavy object on top, to squeeze out the water. Change the towels out every 20 minutes for up to an hour, to be sure zucchini is mostly dry.
  2. Meanwhile, place cashews in a bowl and cover with water; soak until you are ready to make the “cheese.”
  3. Pour crushed tomatoes into a large pot and add garlic, bell pepper, ½ of the minced onion, basil, rosemary, oregano, salt, and pepper. Mix well, and allow to simmer over medium/low heat until ready to assemble lasagna.
  4. In blender or food processor, blend cashews, water, rosemary, basil, garlic powder, and salt. “Cheese” mixture should be smooth, but slightly chunky, like ricotta cheese.
  5. In a large skillet, brown ground bison over medium/high heat. Add to red sauce and stir well.
  6. To assemble the lasagna, first put a layer of sauce in a 9x13 inch baking pan. Add a layer of chopped eggplant and carrots, then a layer of zucchini “noodles.” On top of the noodles, spread a layer of cashew “ricotta cheese,” then add a layer of fresh spinach. Repeat the layering until all ingredients are used.
  7. Cover pan with aluminum foil and bake at 375 degrees for 40 minutes.
  8. After 40 minutes, uncover lasagna and bake for 10 more minutes.
  9. Slice and serve hot, alongside some polenta bruschetta.


  1. I attempted a veggie lasagna last night, it was just awful! This sounds good, different from what I did- I may attempt a veggie lasagna again...

  2. You should! This way works well, it's been a huge hit! How did you make yours?