Dairy Free Lasagna

A comforting dairy-free lasagna that's hearty and satisfying, packed with layers of flavor without the cheese.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegan

Calories: 350

Lasagna Components

9 pieces Lasagna noodles (regular or gluten-free) Substitute with thinly sliced zucchini or eggplant if preferred.
2 cups Plant-based ricotta (almond, cashew, or tofu-based) Homemade or store-bought.
2 cups Dairy-free mozzarella-style shreds Choose coconut oil-based for best meltiness.
2 cups Marinara sauce Store-bought or homemade.
1 pound Lean ground turkey, beef, or lentils Can be substituted with more vegetables.
2 cups Spinach, chopped
1 cup Mushrooms, sliced
1 medium Zucchini, sliced
1 medium Red bell pepper, chopped
2 tablespoons Olive oil
3 cloves Garlic, minced
1 medium Onion, chopped
2 teaspoons Italian seasonings
1 tablespoon Fresh basil, chopped For added flavor.

Preparation and Cooking

Sauté onions and garlic in olive oil until fragrant.
Add ground turkey, beef, or lentils, and cook until browned.
Pour in the marinara sauce and let it simmer on low heat.
Bring a pot of salted water to boil and cook the lasagna noodles according to package instructions.
If using no-boil noodles or vegetables, skip the boiling step.
In a baking dish, layer a bit of sauce, followed by noodles (or vegetables), plant-based ricotta, spinach, and dairy-free cheese shreds. Repeat layers until pan is full.
Finish with extra sauce and a generous layer of dairy-free cheese on top.
Cover dish with aluminum foil and bake at 375°F (190°C) for 35 minutes.
Uncover and bake an additional 10-15 minutes until bubbly and golden.
Allow to cool before serving to let it set.

Optional: Replace dairy-free cheese with homemade cashew cream. Don't forget to salt each layer for flavor.