What’s Inside: Follow these instructions at home to make this nourishing gluten-free, dairy-free lasagna for dinner. It’s made with half-moon slices of butternut squash rather than noodles, plus a homemade cashew cheese sauce and kale pesto. The recipe is Whole30 and Paleo diet friendly.
If you have a dairy-free or gluten-free lifestyle, that doesn’t mean food should be boring, and cooking shouldn’t be a chore either. I want to help everyone enjoy their food and stick to the nutritional plan you have given yourself without stressing over the little things.
As a holistic nutritionist, I love to create recipes that not only nourish your body and fill it with the nutrients and goodness it needs, but also meals that satisfy your cravings and keep you full for a long time.
This gluten-free lasagna is the perfect balance between need and want.
You can skip the noodles in this plant-based lasagna! Butternut squash is the perfect replacement and tastes even more flavorful than your average soggy pasta. With the addition of Kale pesto and vegan cheese, this gluten-free lasagna is going to be your new favorite.
Just getting started on AIP (or need a refresh)? Here’s an easy 1-week meal plan using some of my most popular AIP recipes to make it stress-free and delicious.
This simple dairy-free staple is one of the best-tasting vegan cheeses out there! If nuts are your friend, having some cashew cheese in the fridge for dishes like this is a must. If you need something nut-free, check out my post here for 3 delicious dairy-free cheese sauce recipes.
All you need is:
Real talk: my husband thought this was all real cheese when he first tried it. I dare you to give this to the biggest cheese lover!
Okay, and let’s talk PESTO! This dairy-free lasagna is nightshade-free, meaning no tomatoes, peppers, or other nightshade spices that might not sit well. I also happen to love a “white” lasagna like this with pesto as the sauce. And, yes the pesto is nut-free and dairy-free too! Turns out it’s quite easy to leave out the parmesan and it’s still majorly flavorful thanks to other ingredients we’re using.
Nutritional yeast is a great addition for that cheesy flavor I love. It sits much better in my stomach than Parmesan or cheese and tastes just like cheese! so it’s often a huge hit for me in many of my dishes.
This would make a great meatless meal, but you can also easily throw in a layer of ground meat as you wish for more protein! No matter what, this dairy-free lasagna has the sweet, salty, creamy, gooey thing going on – all the things you love about this comfort food.
Making this lasagna without noodles may seem daunting, but it’s actually so much easier than you would expect.
Have your cashews soaking in advance so when you come to prepare your vegan cheese, and nut-free kale pesto, all they need is a quick blend in the blender. Meaning you can focus on your butternut squash.
Once your butternut squash is peeled and chopped, it needs to be roasted for 20 minutes. This is just to soften it up a little. As your butternut squash is replacing your noodles, we want to make sure it has that delicious, soft, and buttery texture to it: roasting first is the perfect way to ensure this.
And that’s it! Once your moon-shaped butternut squash has cooled (enough to handle) you can get to work building your lasagna without noodles. I like to start with a little of the ‘cheese’ and pesto on the bottom, just a dollop and spread it out.
Add your pieces of butternut squash on top of the sauce and repeat. Adding big dollops of your sauce and topping with your squash until it is all used up.
All that is left now is to bake in the oven, although you can also pause at this point and either store it in the fridge or freezer if you are making this up in advance.
If you made this Gluten-Free, Dairy-Free Lasagna without Noodles, please consider leaving a star rating and comment below. Or you can tag me, @foodbymars, on Instagram and Facebook. I love seeing your recreations!
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