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 :)

WOW! It's been so long! How about a Cashew "Ricotta" Cheese recipe for the allergy free lasagna recipe I'll post next

Wow, has it really been 6 months since my last post! So much has been going on! I make sure to take pictures of everything I make, I have loads of them, but no time to actually post here. I need to get started again. So, I'll start here. After eating turkey and ham for days, I decided we needed to have something different. I have been dieing for some Italian food, so was the ticket. Being Italian, Italian is always my comfort food. And since my mother just passed away on October 20, 20011, from the lymphoma I posted about 11 months ago, comfort was what I needed.

The first challenge is always the cheese. What is lasagna without Ricotta cheese! Well, it's pretty good it turns out!

Cashew "ricotta" cheese

1 lb cashews
approx 2 cup of water (enough to cover the cashews plus enough extra to allow for the swelling of the cashews.)
3/4 c. water
1/16 tsp salt
1/16 tsp nutmeg
dash of lemon juice
pinch of parsley and basil or Italian Seasoning (optional, I did not use it but I think I will next time)

Allow cashews to soak overnight. Drain and blend. I use my vitamix and put them all in, but if you use a food processor, or a less powerful blender, put in n small batches.

Blend til smooth then add water, salt, nutmeg and lemon juice and blend to combine.

This is the final product.  Put n container and you can freeze it or use it for the lasagna or other Italian comfort food.

Read my next post for my lasagna Recipe :)