Lasagna without noodles or cheese—can it really taste as amazing as the classic? Trust me, you’ll be surprised by this Whole30 lasagna! Made with layers of hearty meat sauce, tender eggplant “noodles,” and creamy cashew sauce, it’s rich, savory, and satisfying. Perfect for feeding a crowd, this dish feels like comfort food, minus the grains and dairy. And it’s completely Whole30 compliant, so you can enjoy it without compromising your clean-eating goals.
This is the perfect kind of dish when serving a crowd. Not only are all the ingredients in this recipe Whole30 compliant, but it's also gluten-free and dairy-free! But it's so good - trust me, no one will care! If you're new to Whole30, one caveat to be aware of is that baked goods, such as this lasagna, are technically against the Whole30 rules. However, this dish is the perfect way to end a round of Whole30 or to celebrate a special occasion with compliant ingredients! It really is healthy comfort food.
I know, I know. How in the world can lasagna taste amazing when you take away the noodles and the cheese? But you'll be pleasantly surprised with how delicious this Whole30 lasagna tastes. This is from the guy who said he didn't like eggplant last week. But... I also said, "Unless it's covered in sauce, " which is another reason why this recipe works so well!
Why This Recipe Works
- Healthy and Nutritious: Whole30 focuses on using ingredients that consist of whole, nutrient-dense foods. With eggplant noodles and cashew cream, this Whole30 lasagna recipe is a healthier alternative to traditional lasagna made with processed pasta and cheese.
- Dairy-Free: This recipe is a great option for those who are lactose intolerant or have a dairy allergy, as it uses cashew cream instead of cheese.
- Gluten-Free: Swapping the wheat pasta for eggplant noodles makes this dish naturally gluten-free.
- Low-Carb: Eggplant is a low-carb alternative to pasta noodles, making this recipe a lower-carb option for those following a low-carb or keto diet. Want it to be low-carb, but keep the cheese? You can easily swap the cashew cream for traditional cheese, though trust me, it's so good as is, you might find you don't want the traditional cheese after all!
- Tasty and Satisfying: This Whole30 lasagna recipe is not only healthy but also delicious and satisfying. The combination of eggplant noodles, meat sauce, and cashew cream creates a flavorful and filling meal.
- Whole30 Compliant Ingredients: Made with compliant Whole30 ingredients, this recipe is an excellent option for a special meal for those following the Whole30 program.
Ingredients to Make Whole30 Lasagna
- Cashews (2 cups, soaked overnight): Forms a creamy layer that mimics cheese. The cashews blend smoothly after soaking.
- Lean Ground Beef (2 lbs.): Adds protein and hearty texture to the lasagna.
- Yellow Onion (½ cup, diced): Provides a savory base flavor for the meat sauce.
- Seasonings (Basil, Italian seasoning, fennel seeds, black pepper): These spices give the sauce an authentic Italian flavor.
- Baby Bella Mushrooms (8 oz., finely chopped): Adds umami and depth to the meat sauce.
- Garlic (1 Tbsp., minced): Enhances flavor with a hint of warmth.
- Tomato Paste, Crushed Tomatoes, Tomato Sauce: This combination creates a rich and slightly thickened sauce.
- Eggplant (1 large globe, sliced): Acts as the noodle substitute, providing structure to each layer.
- Frozen Spinach (18 oz.): Adds color and a nutrient boost. Squeeze out all the moisture for the best texture.
- Fresh Nutmeg (¼ tsp.): Adds a subtle warmth to the spinach, enhancing the flavor.
What is Cashew Cream?
Cashew cream is a dairy-free alternative to traditional cream made from cashews. The nuts are soaked to soften them and then blended with water to create a creamy, smooth consistency. It is commonly used in vegan and plant-based cooking as a substitute for heavy cream, sour cream, cream cheese, and cheese sauces.
It may be hard to believe, but in this Whole30 lasagna, the cashew cream works incredibly well as a substitute for ricotta cheese, mozzarella cheese, and parmesan cheese. The cream adds richness, creaminess, and depth of flavor while using compliant Whole30 ingredients. Plus, cashews bring healthy fats, protein, and minerals to the table, making this dish as nutritious as it is delicious. Cashew cream is versatile, indulgent, and the perfect way to elevate your Whole30 lasagna!
Be Patient. Let it rest.
Once your Whole30 lasagna is finished cooking, remove it from the oven, and walk away! The longer you let it rest, the more likely it will hold together when slicing. I would say rest it a minimum of 30 minutes, but a solid hour of rest time is best. You should let lasagna rest after it is finished cooking for several reasons:
- Improved Texture: Allowing the lasagna to rest for a few minutes will allow the sauces and ingredients to settle, resulting in a more cohesive and uniform texture throughout the dish.
- Easier to Serve: When lasagna is fresh out of the oven, the cashew cream and sauce are often very hot and runny. Resting the lasagna will allow it to firm up and become easier to slice and serve.
More Recipes Like Whole30 Lasagna
How to Make Whole30 Lasagna
And this is the AMAZING Result
Expert Tips
- Soak the Cashews: Make sure to soak them overnight to soften them and make them easier to blend into a creamy consistency. If you forget to do this the day before, you can do a quick soak by covering the cashews with boiling water and allowing them to soak for 30 minutes.
- Cut Eggplant Evenly: Slice the eggplant into even slices to ensure even cooking and to avoid having some slices that are undercooked and others that are overcooked. A mandolin works best.
- Brown the Meat Thoroughly: Make sure to fully brown the ground beef or turkey to bring out the flavors and to cook off any excess moisture.
- Use a High-Powered Blender: If you want a smooth and creamy cashew cream, use a high-powered blender or food processor to blend the ingredients together.
- Let it Rest: After removing the lasagna from the oven, let it rest for 30-60 minutes before serving to allow the flavors to come together and the sauces to settle.
FAQs
- Can I use a different type of meat besides ground beef or turkey? Yes, you can use ground chicken, pork, turkey, sausage, or a combination of meats in this recipe.
- Can I use a different type of nut besides cashews for the cashew cream? Yes, raw almonds or macadamia nuts can substitute for cashews, but the flavor and texture may differ.
- Can I use a different type of eggplant besides regular eggplant? Yes, you can use Italian or Japanese eggplants in this recipe, but remember that the size and texture may differ.
- Can I use different vegetables besides eggplant in this recipe? Yes, you can use zucchini or summer squash as a substitute for eggplant, but keep in mind that their texture and cooking time might be a bit different. They also tend to release more water, so the final dish may turn out slightly different.
- Can I add cheese to this recipe? If you are following Whole30, cheese is not compliant. However, if you are making this recipe as a gluten-free and lower-carb lasagna option, you can add traditional cheese. Keep in mind, cook time and quality may vary as this recipe was developed using cashew cream.
★ Did you make this Whole30 Lasagna? Please give it a star rating below! ★
📖 Recipe
Whole30 Lasagna with Eggplant Noodles and Cashew Cream
With this Whole30 Lasagna, you won't have to sacrifice taste for a healthy diet! The eggplant noodles are a low-carb alternative, and the cashew cream adds a creamy, cheesy flavor without any dairy.
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Servings: 16
Calories: 223kcal
Ingredients
- 2 cups raw cashews soaked overnight in 4 cups water
- 2 lbs. lean ground beef
- ½ cup yellow onion diced
- 1 Tbsp. sea salt divided
- ¼ tsp. ground black pepper
- 1 tsp. dried basil
- ½ tsp. fennel seeds
- 1 tsp. Italian seasoning
- 8 oz. baby bella mushrooms finely chopped
- 1 Tbsp. garlic minced
- 6 oz. tomato paste
- 28 oz. canned crushed tomatoes
- 15 oz. tomato sauce
- ½ cup water
- 1 large globe eggplant cut lengthwise into ¼-inch slices
- 18 oz. frozen spinach
- ¼ tsp. fresh nutmeg
- sea salt to taste, for the eggplant
Instructions
- Soak 2 cups of raw cashews in 4 cups of water overnight.
- In a Dutch oven, add ground beef, onions, 1 teaspoon of salt, and black pepper. Cook over medium-high heat until beef is browned. Season with basil, fennel seeds, and Italian seasoning, and give a good mix. Then add mushrooms, garlic, and remaining 2 teaspoons of salt and cook until juices from mushrooms have evaporated. Add tomato paste, mix well to fully incorporate, and cook for 2-3 minutes. This will help get rid of the can taste. Stir in crushed tomatoes, tomato sauce, and water. Cover, reduce heat, and simmer for about 1 hour, stirring occasionally.
- Meanwhile – Preheat oven to 375 degrees. Using a mandolin, slice eggplants into ¼-inch thick “noodles.” Spray two baking sheets with nonstick spray and place eggplant pieces in single layer. Season both sides of eggplant slices with sea salt. Bake for 10 minutes (until tender and beginning to brown) turning halfway through. Remove from oven and allow eggplant to cool. Can be roasted 1 day ahead and refrigerated.
- Make cashew cream – Drain the soaking water. Transfer soft cashews into a blender with 2 cups of new, warm water and puree in a blender until smooth. Set aside.
- Defrost frozen spinach. Drain and squeeze out all liquid (don’t be fooled, there’s a lot). Place in large bowl and break apart thoroughly. Season with a bit of nutmeg and mix well.
- Assemble in a 9 x 13 glass dish. Lower oven temperature to 350 degrees. Add a layer of meat sauce (about 2 cups). Then a layer of eggplant noodles. Then gently and evenly spread a layer of cashew cream. Take half of the spinach and break up into an even layer atop the cashew cream. Repeat all steps. Then finish the top with a layer of sauce, and then a layer of cashew cream.
- Bake uncovered for 30 minutes. Then switch oven to low broil setting and continue cooking for about 10 minutes.
- Remove from oven and let rest for at least 30 minutes. Cut with a sharp knife and scoop out with a spatula.
Prepare the Cashew Cream
- Soak 2 cups of raw cashews in 4 cups of water overnight.
- Drain and blend with 2 cups of fresh, warm water until smooth.
Make the Meat Sauce
- In a Dutch oven or very large pan, cook 2 lbs. ground beef, ½ cup diced yellow onion, 1 teaspoon salt, and ¼ teaspoon black pepper over medium-high heat until browned. Stir in 1 teaspoon basil, ½ teaspoon fennel seeds, and 1 teaspoon Italian seasoning.
- Add 8 oz. chopped mushrooms and 1 Tbsp. minced garlic, cooking until mushrooms release and then reabsorb their liquid.
- Mix in 6 oz. tomato paste, stirring for 2-3 minutes to cook out any canned flavor.
- Add 28 oz. crushed tomatoes, 15 oz. tomato sauce, and ½ cup water. Simmer on low heat for 1 hour, stirring occasionally.
Prepare the Eggplant Noodles
- Preheat the oven to 375°F. Slice 1 large globe eggplant lengthwise into ¼-inch-thick pieces.
- Arrange slices on two baking sheets sprayed with nonstick spray. Season both sides with salt.
- Bake for 10 minutes, flipping halfway. Remove and let cool.
Prepare Spinach Layer
- Defrost 18 oz. frozen spinach. Squeeze out all excess liquid and season with ¼ teaspoon fresh nutmeg.
Assemble the Lasagna
- Lower the oven to 350°F. Spread 2 cups of meat sauce in the bottom of a 9x13-inch baking dish.
- Add a layer of eggplant slices, then a layer of cashew cream.
- Spread half of the spinach evenly on top.
- Repeat the layers. Then finish the top with a layer of sauce and then a layer of cashew cream.
Bake
- Bake uncovered for 30 minutes, then broil on low for 10 minutes until the top is lightly browned. (Note: I recommend placing a baking sheet on the lower rack in case your lasagna bubbles over.)
- Remove from oven and let the lasagna sit for at least 30 minutes (an hour is better) to allow it to set.
- Cut with a sharp knife and scoop out with a spatula.
Video
Notes
Expert Tips
-
- Soak the Cashews: Make sure to soak them overnight to soften them and make them easier to blend into a creamy consistency. If you forget to do this the day before, you can do a quick soak by covering the cashews with boiling water and allowing them to soak for 30 minutes.
- Cut Eggplant Evenly: Slice the eggplant into even slices to ensure even cooking and to avoid having some slices that are undercooked and others that are overcooked. A mandolin works best.
- Use a High-Powered Blender: If you want a smooth and creamy cashew cream, use a high-powered blender or food processor to blend the ingredients together.
- Let it Rest: After removing the lasagna from the oven, let it rest for 30-60 minutes before serving to allow the flavors to come together and the sauces to settle.
FAQs
-
- Can I use a different type of meat besides ground beef or turkey? Yes, you can use ground chicken, pork, or a combination of meats in this recipe.
- Can I use a different type of nut besides cashews for the cashew cream? Yes, raw almonds or macadamia nuts can substitute for cashews, but the flavor and texture may differ.
- Can I use a different type of eggplant besides regular eggplant? Yes, you can use Italian or Japanese eggplants in this recipe, but remember that the size and texture may differ.
- Can I use different vegetables besides eggplant in this recipe? Yes, you can use zucchini or summer squash as a substitute for eggplant, but the texture and cooking time may differ.
- Can I add cheese to this recipe? If you are following Whole30, cheese is not compliant. However, if you are making this recipe as a gluten-free and lower-carb lasagna option, you can add traditional cheese. Keep in mind, cook time and quality may vary as this recipe was developed using cashew cream.
Nutrition
Calories: 223kcal | Carbohydrates: 17g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 712mg | Potassium: 909mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4135IU | Vitamin C: 11.9mg | Calcium: 98mg | Iron: 4.8mg
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Bonni
This was very good. I swapped out the eggplant for Palmini lasagna noodles because I had them on hand, and it was great. The cashew cream was thinner than I expected, so I was a bit worried, but it turned out great. The color was a little grayer than mozzarella, but don't let that put you off. I added garlic salt when serving, and that took it over the top to make it something I would make again for Whole30.
Sue
SO Delicious!
Kathleen Sullivan
Gary - I’m so excited to try this! As a long-time whole30er, I find this is a very cool recipe. I want to say - I don’t think this counts as a “baked good” or something that breaks whole30 rules. I believe that mostly applies to making things like whole30 muffins, pancakes, desserts - meals that are technically compliant but don’t capture the spirit of the program. Your dish to me looks like a recreation of a classic dish without relying on an inordinate amount of unhealthy substitutions, so IMO it’s fair game:)
Tamarkia Fisher
This recipe is absolutely delicious!!! The cashew cream is amazing. Kids and guests loved it as well!
Amy Ray
I LOVE this recipe and have been making it for years. I want to make this for company at Christmas, but need to make it ahead of time. People mentioned freezing it in the comments, but no one says how it turns out. Can't decide if it'd be better to prepare it and freeze it without baking or completely cook it per the recipe and then just reheat it. Has anyone tried this?
Coral Cotto
Loved it. I have made a couple of version now. It is delicious.
Gary White
Glad you enjoyed it!
Lisa
This was SO good!! I did struggle with the cashew cream at first. It was waaaaaay too thin, and I almost gave up on this recipe. But then I put it in a pot and reduced it over low heat. Perfect! I also used hearts of palm lasagna "noodles" instead of eggplant. And I let it set out for at least 30 minutes to set, as instructed. Delicious!! Leftovers were even better! Thank you for this awesome recipe!
Stephanie
Wondering if this can be assembled and then frozen for cooking later. Any words of advice?
Gary White
Hmmm. That's a great question. I think it might work. The things I really wonder about are the cashew cream and the eggplant noodles. Not sure how their textures might change. But I'm inclined to think it's worth a try.
Colette
This lasagna is so very delicious! I made this lasagna today exactly per the recipe, except I followed everyone's recommendation to add only a cup of water to the cashews for the blending stage and used canned spinach and zucchini. It truly is as good as regular lasagna, but unbelievably much healthier. So well worth the effort. This will be the only lasagna I will make now. Next time, I think I will leave out the beef and double the cashew cream, possibly adding eggs and nutritional yeast as others have suggested. Thank you so much for this wonderful recipe that is now a regular in our home!
Nicole Christian
I am confused on these baking times. At the beginning it says the totally bake time is 2hrs and 10mins yet the toe let time of “baking” in the steps is only 40mins. What am I missing? I am making this for dinner tonight, so will just wing it I guess but would love clarification. Also, aren’t steps 7 & 8 the same?
Gary White
The 2 hours cook time includes the cook time for the sauce, the noodles, and the baking time for the lasagna. The bake time is 30 minutes uncovered, then 10 minutes at a low broil uncovered. Thanks for pointing out the error in step 7 and 8. I've corrected it. 🙂
Susannah
Pleasantly surprised by this recipe! The only tweaks we made were: (1) using a mixture of chopped portobellos and creminis (since that’s what we had), sautéing fresh spinach, adding slightly less water, adding some more Italian seasoning and red pepper flakes in the tomato sauce mixture and “jazzing” up the cashew cream with some nutritional yeast, spices and lemon juice (accordingly to other “vegan cheese” recipes). Fair warning, watch your oven closely while this broils so it doesn’t burn. We let ours “rest” for 30 minutes. Although that’s the minimum, it was barely warm at that point so you gamble with cold food waiting any longer.
Mary Beth
Would this work with palmini noodles you think? Sounds great!
Gary White
I've never heard of palmini noodles, so I'm not able to advise on that. Let me know if you give it a try!
Bonni
I used Palmini, and it was good! Just be sure to rinse the noodles to get the brine off.
Stephanie H
Been making this for 2 years with this recipe. I hate eggplant, yet love this recipe. I love cheese, and don’t even miss it. Home run on this recipe!