Dairy and Soy free Lasagna that tastes like the real deal!

Lately, I have wanted to let Major try a lot of the “typical” kid foods.  The problem with most of these foods is that they usually are packed with dairy.  I came across the recipe for this Chive Nut Ricotta (see recipe below)    online that looked promising.  It uses soaked cashews to create a ricotta like substance.  I am VERY skeptical of cheese substitutes, but neither my husband nor I could tell the difference between this and regular ricotta!  It’s THAT good!!  On the top of mine in the picture, I put a few of the mozzarella style Daiya shreds, but next time I think I would leave them off and just let the last layer be marinara sauce.  It didn’t add anything to the flavor of the dish, but it didn’t hurt it either, so it’s entirely up to you!  If you don’t do wheat or gluten you could substitute the pasta with a gluten free option, and also the egg could be omitted from the ricotta, just with a little less firm of a result.  

Dairy and Soy Free Lasagna

1 jar of marinara sauce that is dairy and soy free (in the BR area I like Monjuni’s sauce, sold at whole foods and other local grocers)

1 box of no boil lasagna noodles

1 recipe of chive nut ricotta, (see recipe below)

1 egg

1 lb. of pork Italian sausage, sauteed until cooked through then drained

Preheat your oven to 375 degrees F.  Make the chive nut ricotta (see link to recipe above.)  After you make the chive nut ricotta, place it in a bowl then add about 3 T. of water and 1 egg.  Stir thoroughly until combined. 

Grease a 9x13 pyrex dish with olive oil to prevent sticking.  Begin the layers with enough marinara sauce to create a thin layer on the bottom of the dish.  Next, cover the sauce with the no cook noodles.  The next layer is the chive nut ricotta, put enough to create about 1/4” layer.  On top of the chive nut ricotta add the meat, then another layer of marinara sauce.  Repeat this until all of your ricotta is gone and the lasagna pan is full!  Bake the lasagna for approximately 40 minutes, or until the lasagna is 165 degrees when measured with a thermometer. 

Let rest for 15 minutes before cutting and serving!

WARNING:  THIS RECIPE IS NOT FOR THOSE WITH NUT  ALLERGIES!  

Vegan Chive Ricotta “Cheese”



2 cups of soaked raw cashews, soaked overnight and drained

2 fresh garlic cloves


2 Tbsp olive oil


1/4 cup So Delicious Coconut Creamer, Original Flavor


3 Tbsp apple cider vinegar

1 Tbsp dried Italian herb blend


1 T. honey


1/2 bunch fresh chives


 In the pitcher of your blender, soak the cashews in enough water to cover them by 1 inch, overnight or at least 6 hours.  Completely drain the cashews then add all of the remaining ingredients to the pitcher of the blender.  Blend on high until smooth, more coconut creamer may be used if a thinner texture is desired, or your blender keeps getting caught.  This may take a few minutes because blender power and speed can vary.  If you are using this recipe for the lasagna right away, add the egg into the mixture and blend until completely mixed then spoon it into the layers as needed, if not put in an air tight container and refrigerate.

Source: http://kblog.lunchboxbunch.com/2010/06/vegan-chive-ricotta-nut-cheese-spread.html?m=1