A Slow Cooker Lasagna You Wouldn’t Believe is Gluten- and Dairy-Free

Gluten-free, dairy-free slow cooker vegan lasagna on a plate
Prep Time
30 min
Cook Time
6 servings

If you can’t eat gluten, dairy or animal products, it can be a little difficult to find a lasagna recipe that you are able to eat. Look no further! This delicious dairy-free pasta recipe will leave you feeling satisfied even without the cheese! To make it even better, it’s easy to prep the ingredients and is completely hands-free once the slow cooker is turned on. While it cooks, the noodles remain tender and soft so they are less likely to dry out. Plus, you get to skip pre-cooking the noodles altogether. Make this recipe on days when you need some comfort food that tastes delicious and leaves you feeling healthy.




Dairy-Free “Cheese”

1 ½
cups cashews, soaked in water
tsp lemon juice
Tbsp nutritional yeast
tsp sea salt
tsp garlic powder
cup water
Tbsp extra virgin olive oil
package gluten-free lasagna noodles
jar marinara sauce
cups cremini mushrooms, sliced
medium zucchini, sliced into thin pieces
cups butternut squash, cut into cubes
box of baby spinach


Mise en place of lasagna noodles, marinara sauce and chopped vegetables
Step 1

Prep the dairy-free cheese first. Soak the cashews in a bowl of water for 4 hours. If you’re short on time, soak them in very hot water for 30 minutes.

Step 2

Drain the cashews and add them to the food processor with lemon juice, nutritional yeast, sea salt, garlic powder, water and extra virgin olive oil. Blend on high until the cashews are chopped up well and the mixture is soft, similar in consistency to ricotta cheese.

Step 3

Prep the vegetables next. Slice the cremini mushrooms. Slice the zucchini into thin pieces, about 2 inches in length. Chop the butternut squash into small cubes.

Slow cooker filled with ingredients for lasagna
Step 4

Place the mushrooms in a large skillet with a few spoonfuls of extra virgin olive oil and a pinch of sea salt. Turn heat to medium and let the mushrooms sit for about 5 minutes, without stirring them. This helps remove the excess liquid from the mushrooms, so they don’t become too mushy. Give them a stir and then remove from the skillet.

Step 5

Next, saute the butternut squash with a spoonful of extra virgin olive oil and pinch of sea salt for about 5 minutes, to lightly cook. Remove from the skillet.

Step 6

Rub the slices of zucchini with some extra virgin olive oil and a pinch of sea salt.

Step 7

To compile the lasagna, it’s easiest to place all of the ingredients on the counter. Put the squash, mushrooms and zucchini on separate plates. Place the baby spinach on the counter as well. Have a spoon ready to ladle out the marinara sauce and the cashew “cheese.”

Slow cooker lasagna with noodles and marinara sauce
Step 8

Start with spooning out a layer of marinara sauce on the bottom of the slow cooker. Then place a layer of lasagna noodles. Since the slow cooker is not shaped as a rectangle, you’ll have to break some of the noodles into smaller pieces to fit in the curved places. Add a layer of the cashew “cheese” using ⅓ of it and spread out ⅓ of the veggies over top. Place a layer of lasagna noodles on top and then spread some more marinara sauce over them.

Step 9

Repeat this again twice to make additional layers. Pour marinara sauce over the top layer of noodles. Extra sauce is good to prevent the lasagna from drying out.

Step 10

Cook on high for 3 hours.

Slow cooker lasagna in the slow cooker and spooned on a plate

Rate Recipe

My rating for A Slow Cooker Lasagna You Wouldn’t Believe is Gluten- and Dairy-Free