This Vegan Gluten Free Lasagna is comfort central. It’s loaded with homemade vegan meat sauce and a cashew ricotta that is life-changing. No need to preheat the oven for this recipe, as this lasagna is made on the stovetop. Think Sunday comfort or perhaps the perfect vegan camping meal, either way, this dairy free lasagna won’t disappoint.
Because this recipe is made on the stovetop, it makes for the perfect vegan camping meal. Adam and I have a big camping trip planned for early September and preparation for these trips is always a lot- but always worth it. This recipe would be the perfect camping lasagna if you plan ahead a little bit. Most likely you will need to make the cashew ricotta and vegan meat sauce before you leave unless you have a big fancy RV with all the hookups and you bring your blender along. Adam and I rough it a little more than that and tent with just a simple propane stove so we won’t be blending any cashew ricotta while camping. Once the meat sauce and ricotta have been prepared this recipe can be ready in 20 minutes on the camping stove.
How to make vegan ricotta
It is so easy to make your own cashew ricotta- almost too easy. The cashew ricotta is so simple to make and the taste is amazing! The only thing that requires a little preparation is soaking the cashews. But if you forget you need to soak them beforehand. A little hack I tend to use is to soak them in boiling water for only 30 minutes. Then they are good to go. Simply boil a small pot of water, and then take it off the burner. Next, place the cashews in the pot of boiled water for 30 minutes. This process will soften them and make blending them super simple.
After the cashews have soaked, add all the 6 ingredients into a highspeed blender and blend until smooth. I suggest starting with 1/3 cup of water as you want the cashew ricotta to be thick yet smooth. But if your blender is having a hard time with only 1/3 cup of water add an additional 1-2 tablespoons of water. You will use all the ricotta made for this recipe so no need to store it, but if you are making it ahead of time, just store it in a sealed container in the fridge.
here are some reasons why I love this vegan gluten free lasagna, so listen up!
- This dairy free lasagna would be a perfect camping meal. It would take some preparation (making the cashew ricotta and meat sauce ahead of time) but throwing it all together on the Coleman stove would make this one epic vegan camping meal. I wouldn’t suggest this recipe for a backpacking trip (I just see vegan meat sauce spilling in your bag…). But if you are tenting and for sure if you have an RV this recipe would be perfect because it’s made on the stovetop!
- I’ve processed the veggies for the vegan meat sauce in a food processor to give the meaty texture some of us look for. But I’ve actually been doing this little trick for a while because Adam (the Picky Husband) is big on texture and the size of veggies. If he is going to eat vegetables they need to be cut very small for him to enjoy them. So instead of me chopping everything super small, I started using my food processor to do the hard part. With veggies chopped super small, I know the picky husband will eat them!
- I used these gluten free lasagne noodles for this recipe. They are oven-ready so that they don’t need to be boiled/cooked before adding them to the recipe. If I can avoid having to add an additional step to a recipe without compromising it, I will!
This dairy free lasagna is rich, flavourful, and secretly packed with veggies that your picky eaters won’t even detect. If you are a planner, this vegan gluten free lasagna would make for a delicious vegan camping meal. If not, save it for family dinner on Sunday night. This recipe is simple to make but does take some effort to make the different components of the recipe. But once the noodles, cashew ricotta, and vegan meat sauce are all brought together, it is so worth it.