Allergy Free Meat Lasagna with Cashew "Ricotta" Cheese

This turned out to be a great Lasagna .  I love mozzarella cheese but since the kids can't have it, I had to use the standby "cheese", Daiya.  I made this lasagna the same as I make all my lasagna's, I just made a few substitutions.  For ricotta cheese , I used Cashew "Ricotta" Cheese, for the mozzarella, I used the Daiya and for Parmesan, I mixed the following:

Parmesan "Cheese"


1/2 c. Blanched Almond Flour
2 tsp. Nutrional Yeast Flakes
1 tsp Salt

Shake and serve :)  Tastes pretty darn good!

Now, onto the lasagna!  I didn't take pictures of the building process, frankly, I was tired of washing my hands, and having to wash my hands, grab the camera, take pic, wash my hands, build the next layer, wash my hands, grab the camera, etc etc,  was really irritating them.  I should have, but I didn't.  maybe next time :)

Ingredients:

Allergy Free noodles, such as Tinkyada Lasagne
Spaghetti sauce (jarred or homemade.  I use homemade)
Cashew Ricotta Cheese
Daiya Mozzarella Cheese
Vegan Parmesan Cheese (recipe above)
9x9 pan

Preheat oven to 350 Degrees

1- Put a small amount of your spaghetti sauce , just enough to cover the bottom. 
2- Put 1 layer of Lasagna noodles on top of sauce
3- Scoop ricotta cheese on top of noodles (thickness is your choice.  Some people like it cheesy, some don't)
4 - Spoon Spaghetti Sauce on top of cheese
5 - Repeat 1-4 until you reach the top of the pan.  It usually takes about 3 layers.  On the top layer, skip #3, do NOT add the Ricotta cheese, jump to #4 and put the sauce on top of the noodles.
6 - On top of the sauce add your Mozzarella Cheese
7 - Sprinkle Parmesan cheese on top of the Mozzarella Cheese

Bake at 350 deg for approximately 45 minutes.  As you can see, the Daiya cheese doesn't spread so make sure you add a lot all over.

Cut and serve :)