Gluten And Dairy Free Alfredo Lasagna

Traditional Alfredo sauce is made with butter, cream, and Parmesan cheese, but this dairy-free version uses cashews and nutritional yeast to create a creamy and flavorful sauce.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Gluten And Dairy Free Alfredo Lasagna

Cooking Method: Baking, Simmering Cuisine: Italian Courses: Dinner, Main Dish, Pasta Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 30 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 6 Calories: 2280

Best Season: Suitable throughout the year

Ingredients

Servings

• 12 ounce Gluten-free lasagna noodles
• 2 tablespoon Olive oil
• 1 medium Onion, diced
• 3 clove Garlic cloves, minced
• 1 cup Mushrooms, sliced
• 2 cup Spinach, chopped
• 1 cup Cashews, soaked
• 3 tablespoon Nutritional yeast
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 cup Almond milk
• 2 tablespoon Fresh basil, chopped
• 2 tablespoon Fresh parsley, chopped
• 1.5 cup Tomato sauce
• 1 cup Dairy-free cheese, shredded

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the gluten-free lasagna noodles according to the package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Sauté until onion is translucent.
4. Add sliced mushrooms and cook until they release their moisture.
5. In a blender, combine soaked cashews, nutritional yeast, lemon juice, salt, black pepper, and almond milk. Blend until smooth and creamy.
6. Add the cashew cream mixture to the skillet with mushrooms. Stir in chopped spinach, fresh basil, and fresh parsley. Cook for a few minutes until the spinach wilts.
7. In a baking dish, spread a thin layer of tomato sauce. Place a layer of cooked lasagna noodles on top. Spread a layer of the cashew cream mixture over the noodles. Repeat the layers until all ingredients are used, ending with a layer of cashew cream.
8. Top with dairy-free cheese.
9. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
10. Let the lasagna rest for 10 minutes before serving.
11. Enjoy your gluten and dairy-free Alfredo lasagna!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 42g15%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.