Pine Nut Spinach Lasagne


Here’s a creative substitute for ricotta in this recipe: a pine nut* based “cheese” that’s nutritious, delicious, and free of dairy, soy, and cholesterol. Just boil the pasta, layer it with tomato sauce (your own or from a jar), spinach, and pine nut ricotta. The verdict? Probably the “cheesiest” dairy-free, soy-free lasagna ever. Plate-licking good!

*Pine nuts could be supplemented with a mixture of cashews and almonds.


  • 12 lasagna noodles
  • 1 cup pasta sauce
  • 1 cup frozen spinach leaves, defrosted & patted dry
  • 1 cup raw pignoli (pine) nuts, soaked in water for 1 hour
  • 1 Tbs. lemon juice
  • 1 Tbs. nutritional yeast
  • ½ tsp. sea salt
  • 1 Tbs. olive oil (optional)


  1. Boil lasagna noodles until al dente.
  2. Make the “ricotta” by blending pignoli nuts, lemon juice, nutritional yeast, salt, and oil (if desired). Note: You can make this ahead of time; it can sit overnight in the refrigerator.
  3. When ready to use, add water or oil until it achieves your desired texture.
  4. Assemble lasagna in layers of pasta sauce, pasta, “ricotta”, and some spinach; repeat; end with “ricotta.”
  5. Bake for 30 minutes at 375 F or until the top is slightly brown and bubbly.

Recipe courtesy of  Meatout Mondays

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