Bottom-Friendly Classic Lasagna


For the dairy-free ricotta:

  • 3 cups macadamia nuts or cashews

  • 3 tbsp nutritional yeast

  • 2 tbsp lemon juice

  • 1 tsp salt

  • 3/4 cup water

For the lasagna:

  • 3 zucchini, sliced thin with a Mandoline

  • 32 oz jar of marinara

  • 2 9 oz boxes of oven-ready lasagna noodles

  • 7 oz bag of vegan mozzarella shreds


  1. Preheat oven to 375 degrees

  2. To a blender, add all the dairy-free ricotta ingredients and blend until smooth.

  3. Using a Mandoline, thinly slice zucchini lengthways so you have long lasagna noodle-like pieces.

  4. Spray a large baking pan with non-stick cooking spray.

  5. Start the assembly process by adding enough marinara to the bottom of the pan to cover it.

  6. Lay down a layer of zucchini noodles making sure to overlap the edges slightly.

  7. Spread a layer of dairy-free ricotta next using a rubber spatula.

  8. Lay down a layer of oven-ready lasagna noodles once again making sure to overlap the edges slightly.

  9. Lay another layer of marinara down and top with vegan mozzarella shreds.

  10. Repeat steps 5-9 until you've used all your ingredients. NOTE: If you run out of zucchini and/or noodles, but you still have other ingredients left, keep going! It's your lasagna and there are no rules.

  11. Once you've used all the ingredients, top with vegan mozzarella shreds (make sure you buy the kind that melts).

  12. Cover with foil and bake for 25 minutes.

  13. Remove from the oven, take the foil off, and bake for 5-10 more minutes until bubbly.

  14. Top with fresh chopped parsley and serve. Bottoms up!