Layers of savory ground beef simmered in crushed tomatoes with garlic, oregano, and dried basil build the backbone of this lasagna, while a silky cashew cream sauce — thickened with a golden roux and finished with a touch of nutmeg — stands in beautifully for a traditional béchamel. Nutritional yeast adds a savory, cheesy depth between each layer, and shredded dairy free mozzarella melts into golden, bubbling pockets across the top. Every layer gets tucked and stacked three times over, so each slice holds rich, saucy ribbons all the way through. Baked until the edges bubble and the center hits a perfect melty finish, then rested so the layers set before slicing, this is the kind of lasagna that looks like it took all day but comes together with straightforward, everyday steps. Torn fresh basil on top adds a bright, herby finish right before serving. It's a comforting, crowd-pleasing bake that works well for anyone following a gluten free approach to classic Italian comfort food.
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Place the cashews in a bowl and cover with 2 cups of cold water. Soak for at least 30 minutes (or up to 4 hours), then drain and rinse thoroughly.
Transfer the drained cashews to a blender with 1 cup of fresh water and blend on high until completely smooth, about 2 minutes. The mixture should be thick and creamy with no visible grit. Set aside.
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