Dairy-Free Lasagna with Almond Ricotta - Nourished By Nutrition Print

Dairy-Free Lasagna with Almond Ricotta

5 from 4 reviews

This dairy-free lasagna is made with almond ricotta cheese and packed with spinach and mushrooms. It’s vegetarian, gluten-free and easily made completely vegan.



For the Almond Ricotta:

  • 2 cups blanched slivered almonds
  • 3/41 cup filtered water
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • 1 egg (omit for vegan)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder

For the Lasagna:

  • 1/2 tablespoon olive oil
  • 8 oz crimini mushrooms
  • 5 oz spinach
  • 912 no-boil lasagna noodles (I use Jovial gluten-free)
  • 32  oz marinara sauce (I like Rao’s or Monete Bene)
  • 4 oz dairy-free mozzarella, optional (I like Miyoko’s)


Start by making the almond ricotta. You only need one cup for this recipe, however, I find that is is much easier to blend if you make the full batch which yields 2 cups. In a food processor or high-speed blender combine the almonds, 3/4 cup water, lemon juice, nutritional yeast, and salt. Blend until thick paste forms, scraping down sides as needed. Add more water one or two tablespoons at a time and continue to blend until you reach a creamy, slightly grainy consistency like ricotta cheese. Set aside 1 cup. Store the leftovers in an airtight container in the fridge for up to a week.

In a medium bowl, add 1 cup of the ricotta mixture. Add in the basil, oregano and garlic powder. Taste and season with more salt or spices, if desired. Whisk the egg and add it to the almond ricotta mixture. (omit this step if vegan). Combine until smooth. Set aside.

Preheat the over to 375F.

Heat a large saute pan over medium-high heat. Once hot, add olive oil and mushrooms. Season with salt. Let the mushrooms cook for 5 minutes until they start to soften. Add the spinach and let wilt. Once the spinach has wilted, let cook for another 2 minutes to let some of the liquid evaporate. Remove from heat.

To assemble the lasagna, spread one cup of marinara sauce over the bottom of a 9×13 or 11×7 baking dish. Top with a single layer of lasagna noodles (about 3-4 noodles). Spread 1/2 of the almond ricotta over the noodles using a spatula. Top with half of the spinach and mushroom mixture. Cover with one cup of sauce. Repeat another layer with noodles, almond ricotta, spinach and mushrooms and sauce. Then top with one last layer of noodles and one cup or more of sauce. Top with slices of dairy-free mozzarella, if using. Cover with foil and bake for 50 minutes. Remove the foil and bake for another 10 minutes. If you want the cheese on top to get slightly golden, place under the broiler for 2-3 minutes. Watch closely so it doesn’t burn.

Let cool for 10 minutes before cutting. Store leftover lasagna in the baking dish covered in foil or in an airtight container in the fridge for up to 5 days.


If you’re short on time, you can use Kite Hill’s ricotta that’s exclusive to Whole Foods.

For this recipe, I chose spinach and mushrooms. However, you can sautee whatever vegetables you have on hand. Feel free to double the vegetable filling!