A rich, meaty tomato sauce simmers with garlic, onion, oregano, and a touch of red pepper flakes until deeply flavorful, then gets layered up with a silky cashew-based béchamel spiked with nutmeg and garlic powder. Melty dairy free mozzarella blankets each layer, baking up bubbly and golden at the edges while the center stays creamy and satisfying. Every layer is built for structure, so a 15-minute rest before slicing gives you clean, hearty portions that hold together beautifully. Torn fresh basil on top adds a bright finish to a dish that's pure comfort food. This one’s a genuinely solid pick for a gluten free dinner rotation, no flavor or heartiness lost in the process. It’s the kind of lasagna that disappears fast at the table, leftovers and all.
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Place the cashews in a bowl, cover with cold water, and soak for at least 4 hours (or overnight). Drain and rinse before using.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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