Best Dairy Free Lasagna Recipe Recipe For Hand

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:

• Preheat oven to 425° Fahrenheit.
• Cook the ground turkey in a non-stick pan for about 10 minutes (just add salt and pepper, no additional oils or spices are necessary).
• Pour half of the marinara sauce jar into the bottom of a 9x13 baking dish.
• Layer the lasagna sheets, filling the bottom of the baking dish.
• Cover the sheets with ricotta, followed by the ground turkey, add more marinara sauce and sprinkle it with mozzarella cheese. (Don't skimp on the sauce or the lasagna sheets will lift!!)
• Repeat Steps 3-5 two more times.
• Place baking dish in the oven for 60 minutes.
• Eat up!

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.

NON DAIRY LASAGNA

Steps:

• 1. Cook lasagna noodles in salted water until they are almost cooked fully. Stir occasionally while cooking as it avoids having them stick together. Drain but do not pour water over it as I've found the water prevents the sauce from sticking to the pasta.
• 2. While lasagna noodles are being cooked, brown lean ground beef with oil in a frying pan.
• 3. Finely chop onion, mushrooms, and peppers, and add to beef when it is cooked.
• 4. Add spices and prepared spaghetti sauce, stir and simmer for about 20 minutes, stirring occasionally. I prefer using the Primo sauce as I find it isn't too watery but most any brand will do.
• 5. To make the filling, in a bowl combine the non-dairy sour cream and non-dairy cream cheese (I use the "tofutti" brand), egg, 1/4 cup daiya cheese (or whatever non-dairy cheese you prefer), and the oregano, garlic powder and parsley. Set aside. (The daiya cheese is available in cheddar or mozzerella flavour, although I find both pretty much taste the same).
• 6. In a seperate bowl combine the fresh non-dairy bread crumbs (I ended up making my own from 3 slices of white bread that was made without dairy). Add 1/4 tsp of oregano, garlic powder and onion powder. Set aside, this will be the topping.
• 7. In a Lasagna pan add a small amount of the meat sauce in the bottom of the pan. Lay three lasagna noodles on top, Then spread 1/3 of the filling on top of the noodles, and add meat sauce. Repeat this layer two more times, ending again with the meat sauce. You'll have one extra un-used noodle, this is just a bonus for the cook to eat after it goes in the oven with a tiny bit of the sauce on it - you've earned it.
• 8. Melt 1 Tbsp of the non-dairy margarine (I prefer using "Vegan Becel" although I don't know if this is available outside of Canada).
• 9. Sprinkle the bread crumb mixture on top of the lasagna, and drizzle the melted non-dairy margarine on top. Then sprinkle the non-dairy shredded cheese on top. If you prefer, you can always add more non-dairy cheese than what I've stated.
• 10. In a preheated oven set at 350 degrees, bake for about 45 minutes. It works best to cover the lasagna with aluminum foil for the first 30 minuts and then bake it uncovered for the last 15 minutes.
• 11. Another baking option is to bake it at 225 degrees, covered, for about 4 hours. This will allow you to roast extra peppers, tomatos, and garlic for the last two hours of baking time (cut the peppers into large pieces, and the tomatos in half, and peel off some of the skin off the head of garlic and cut the top off. Lay these out in a shallow pan, then sprinkle all three with oil, salt & pepper, onion powder and oregano. Just make sure to cover the garlic with aluminum foil, and bake all three for about 2 hours). It makes an excellent addition to serve with the lasagna.
• 12. When lasagna is ready, let it sit on the counter for about 5 minutes before cutting. Enjoy.