Dairy Free Lasagna Recipe Recipes Recipe For Lasagna
DAIRY FREE LASAGNA
Filled with veggies, whole grains and protein, this Dairy Free Lasagna is so delicious, you won't miss the cheese!
Provided by Liz Shaw
Categories Dinner Meals
Time 1h15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 321 kcal, Carbohydrate 12 g, Protein 12 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 39 mg, Sodium 470 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
DAIRY FREE LASAGNA
Need a dairy free dinner that will please even the pickiest eaters? Try this insanely delicious dairy free lasagna recipe!
Provided by Dairy Free for Baby
Categories Main Course
Time 1h5m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 370 kcal, ServingSize 1 serving
DAIRY-FREE LASAGNA
Ever heard of lasagna that is dairy-free? It exists, and it's delicious. Plus, it's easier to make than you think!
Provided by Ashley Nunez
Time 1h15m
Number Of Ingredients 6
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!
DAIRY FREE LASAGNA
This dairy free lasagna is based off of traditional Italian lasagna and is just as rich and flavorful. However, it is made without cheese, without milk, and without butter.
Provided by The Taste of Kosher
Categories Dairy Free Beef Recipes
Time 3h15m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 414 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 18 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 336 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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- To prepare the meat: Brown the meat and onion in a large frying pan, and then drain excess fat. Add tomato sauce, salt, pepper, garlic powder, and sugar. Mix to combine.
- To assemble the lasagna: smear some bechamel sauce over the bottom of a 9 x 13 inch lasagna pan (this helps prevent the lasagna noodles from sticking to the bottom of the pan.) Lay three lasagna noodles to cover the bottom of the pan. Spread half of the meat mixture over the noodles. Pour 1/3 of the bechamel sauce over the meat. Repeat with noodles, meat, bechamel. Place the last three noodles on top, and pour the remaining bechamel sauce over them.
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- Meanwhile, cook gluten free noodles for 10-12 minutes. The noodles should be tender, but firm. Drain noodles; rinse with cold water.
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- Boil the lasagna noodles in salted water for 5 minutes, drain, and set aside. Make sure to splash enough water over the noodles so they don’t stick together.
- Meanwhile, preheat a large ceramic pan over medium heat with 2 tablespoons of olive oil. Add the mushrooms, onions, ¼ teaspoon salt, few cracks of pepper, and cook, for 10 minutes. Add the garlic and cook another 3 minutes, or until the veggies are pretty soft. Add the ground pork, break it up well, season with ½ teaspoon salt and a few cracks of pepper. Cook until the pork is done and check for seasoning, about 8 minutes.
- Add the ricotta to a bowl and season with a pinch of salt, the zest of 1 lemon, 2 tablespoons of chopped parsley, and 2 teaspoons of olive oil. Mix well and set aside. Mix the marinara sauce and alfredo sauce together and set aside.
- Preheat oven to 350F. Assemble the lasagna in a 9x16 baking dish. Spread some of the creamy red sauce on the bottom of the baking dish then build one layer of noodles. Add some of the meat mixture, ricotta, more creamy red sauce, and another layer of noodles. Repeat this process and top the last layer of noodles with sauce. Cover tightly with foil and baking for 50 minutes. Allow to rest for 30 minutes before enjoying.
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- To the pot, add your marinara sauce and stir to combine. Cook on low for about 10 minutes to marry the flavors. Then taste and adjust flavor as needed, adding salt to taste or red pepper flake for heat. You could also add dried Italian spices and/or sweetener of choice to balance the flavors at this time (optional). Turn off heat and set aside.
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