Gluten-Free Chickpea & Cashew Veggie Lasagna


Growing up, one of our favorite family meals was lasagna, so of course we had to veganize it. This dish is filled with gluten-free noodles, chickpea & cashew “ricotta” and loaded with veggies. It’s delicious, hearty, and bursting with flavor, we promise you’ll love it!

The “ricotta cheese” is made with the following simple ingredients:

Nutrional yeast, we love this brand

Raw cashews, here is a raw/organic brand

Chickpeas, we love this kind

Veggie Broth, here is an organic brand we love

Lemon Juice


So simple, why wouldn’t you make it?

Quick note for those thinking of making it (because we know you are!) – don’t forget to give yourself enough prep time to soak the cashews for an hour!

Gluten Free Chickpea & Cashew Veggie Lasagna

One of our family favorites, turned vegan (and gluten-free)!
Prep Time 30 mins
Cook Time 1 hr
Soak Time 1 hr
Total Time 2 hrs 30 mins
Course dinner
Cuisine Italian
Servings 12 slices


  • 9 gluten-free lasagna noodles we used the brand DeBoles rice noodles (if not gluten free, use whatever you haver on hand)
  • 1 tbsp olive oil
  • 1 cup onions diced
  • 1 cup mushrooms diced
  • 2 cloves garlic minced
  • 1 1/2 cups raw cashews soaked for 1 hour
  • 1 can chickpeas drained and rinsed
  • 1/4 cup nutritional yeast
  • 1/2 cup vegetable broth
  • 1 tbsp lemon juice
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 cup spinach lightly chopped
  • 1 25 oz jar of tomato sauce
  • Vegan cheese for topping optional


  • If necessary, cook the noodles according to the instructions on the back of the packaging (the pasta we used did not require prior cooking, so just double check instructions).
  • Pre-heat oven to 350°.
  • Heat up the olive oil in a large sauté pan. Add the onions, mushrooms and garlic, cover, and cook over low-medium heat for about 5-7 minutes, until the onions are fully cooked.
  • While the veggies are cooking, in a high speed blender (check out the one we prefer here!) or food processor, blend together the cashews, chickpeas, nutritional yeast, veggie broth, lemon juice, garlic powder, and salt to make a thick and creamy cheese.
  • Add spinach to the pan of veggies and mix well. Replace the lid and cook for about a minute, until spinach has wilted.
  • Stir in the cheese mixture until everything is combined.
  • Pour an even layer of tomato sauce onto the bottom of a 8×12 baking dish (not all of the sauce, just enough for a thin layer), then lay 3 noodles (side by side) on top of the sauce. Spread about a third of the cheeze/veggie mix & an even layer of sauce (amount varies depending on taste) on top of the noodles and repeat to make at least 3 layers (the cheese mixture should not be on the top of the pasta dish).
  • Finish by topping with the rest of the tomato sauce and a thin layer of your favorite vegan cheese shreds, if desired.
  • Cover and place in the oven for 50 minutes (or follow the instructions on noodle package).
  • Uncover and let cook for 10 more minutes. Serve!
Keyword cashews, chickpea, dinner, lasagna, pasta, vegan

Related Posts

    • Marlea
    • February 12, 2018

    This turned out great. I didn’t have veggie broth so I just used water and I subbed brussel sprouts for the mushrooms. Thank you!

    • Natalie
    • February 13, 2018

    I made this lasagna last night and it was amazing! Hands down the best vegan lasagna I have tried. I didn’t have all of the vegetables in the recipe, so I incorporated broccoli and subsisted kale for spinach instead. I also didn’t have any vegan cheese other than the cashew cheese, but it was still incredible. Thank you for this recipe!

  1. Pingback: 7 healthy, easy comfort food recipes you can make with pantry staples – Supreme Health And Fitness Hub

    • Linda
    • November 8, 2020

    Can this recipe be made/prepped the day ahead, refrigerated and baked the next day or not recommended?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Six Vegan Sisters
Close Cookmode