Best Dairy Free Lasagna Recipe Recipe For Banana

DAIRY FREE LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• In a cast iron skillet, add the oil and saute the onions, mushrooms and garlic over medium heat for 3 to 4 minutes. Add in the ground pork and brown for 5 minutes. Turn off and set aside.
• Mix the Italian seasoning into the crushed tomatoes, then begin assembling the lasagna.
• To an 8x8-inch pan sprayed with cooking spray, add 1/4 cup of crushed tomatoes to the bottom. Break lasagna noodles so you can easily place over the top of the tomatoes to line the pan. Place zucchini strips over the top of the noodles.
• Add 1/3 of the meat mixture on top of the noodles, top with crushed tomatoes. Layer sliced zucchini strips over the top, then pesto, then remaining ground pork.
• Top with lasagna noodles and remaining crushed tomatoes.
• Bake for 40 minutes, then remove and let cool 15 minutes before slicing.
• Garnish with fresh basil and enjoy.
• Lasagna will keep in an air tight container in the refrigerator for up to 5 days. Freeze for up to 3 months.

DAIRY FREE LASAGNA

Steps:

• Preheat oven to 350 degrees. Also, fill a large pot with water and set it over high heat on the stove, as you'll use this to boil the lasagna noodles.
• Heat 1 tbsp olive oil in a large skillet over medium heat. Add mushrooms and cook for about 5 minutes, until tender.
• Stir in spinach and cook for another 2 minutes, until the spinach is lightly wilted. Set the veggie mixture aside in a bowl.
• By this point, your water should be boiling. Place the lasagna noodles in and cook according to package directions. Drain them when done.
• Meanwhile, while noodles are cooking, you'll prepare the meat sauce. Wipe out the skillet you used for the veggies, and return to medium heat. Add your ground beef and red onions. Brown the ground beef, around 5-7 minutes. If needed, drain any excess fat from the skillet (this will depend on the fat percentage of the meat used).
• Set aside 1/3 cup pasta sauce, and then dump the remaining sauce into the skillet with the meat. Cook for 2 minutes, then remove from heat.
• In a 13x9 baking dish, spread the 1/3 cup pasta sauce on the bottom. Add your first three lasagna noodles. Layer first with 1/2 the fauxcotta, 1/2 the spinach/mushrooms, and 1/3 meat sauce. Add your next layer of lasagna noodles and repeat. Then add the final layer and top with the remaining meat sauce.
• Cover with foil and bake for 35 minutes at 350 degrees. Remove the foil and continue baking for an additional 10 minutes uncovered. Let cool for a few minutes and enjoy!

DAIRY FREE LASAGNA

Steps:

• Drizzle oil in a sauce pan and heat. When ready, sauté chopped onions, carrots, and celery for about 5 minutes.
• Add ground beef. Stir and cook until well browned.
• Deglaze with red wine. Once the wine is completely evaportated add the tomato puree.
• Stir and let cook for two hours with the pot parcially uncovered. Mix from time to time and add stock as needed.
• Cook lasagna noodles as directed on the box until al dente. Stir regularly to make sure the noodles don't stuck together.
• Heat oil in a sause pan. Wisk in flour a little at a time. Stir for about 2 minutes.
• Wisk in milk and bring to a boil.
• Lower heat. Add nutmeg and salt to taste and stir for 2 or 3 more minutes.
• Pour a thin layer of bechamel sauce on the bottom of a baking pan. Spoon bolognese sause on top of it and cover that with lasagna noodles. Repeat until you have five layers.
• Bake in a preheated at 340° F or 170° C for 40 minutes.

DAIRY-FREE LASAGNA

Steps:

• pre-heat over to 350.
• line 8x13 baking dish with noodles.
• In a separate pot brown meat.
• Add sauce to meat and cook for 10 minutes on low to medium heat.
• ladle sauce to completely cover noodles.
• In a separate bowl combine spices, eggs and garlic-herb cheese until smooth.
• pour just enough of the mixture to cover the sauce.
• Sprinkle the mozzarella over the mixture and add another layer of noodles.
• Repeat steps 5, 7, and 8 until desired layers have been reached or you run out of cheese mixture.
• Top layer, add remaining Mozzarella cheese and some sauce and place in oven.
• Bake for approximately 1 hour.
• Prior to removing from oven turn on broil and broil until brown or desired texture.

BEST VEGAN LASAGNA

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear.
• In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you're having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.
• Then, we'll prepare the vegetables: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan.
• Add a few large handfuls of spinach to the skillet. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.
• Spread 3/4 cup tomato sauce evenly over the bottom of a 9" by 9" baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread 1 cup of the cashew cream evenly over the noodles. Top with half of the veggies. Top with ¾ cup tomato sauce.
• Top with 3 more noodles, followed by another 1 cup cashew cream (save the leftover cream). Then add the remaining veggies.
• Top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles.
• Wrap a sheet of parchment paper or aluminum foil around the top of the lasagna, making sure it's taut so it doesn't touch the top. Bake, covered, for 25 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 5 to 10 more minutes, until it's steaming and lightly bubbling at the corners.
• Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Drizzle leftover cashew cream on top (if it's too thick to drizzle, thin it out with a small amount of water first). Sprinkle vegan Parmesan and fresh basil on top, if using, then slice and serve.