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
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
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!
NON DAIRY LASAGNA
Because of a dairy allergy, ordering lasagna at a restaurant soon became a thing of the past. The craving was still there so I created my own version. I found it tasted every bit as good as the regular home-made lasagnas I've made, and somehow because of the filling it still had a cheesy taste.
Provided by BJ from BC
Categories One Dish Meal
Time 1h30m
Yield 1 lasagna, 6 serving(s)
Number Of Ingredients 31
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.
Nutrition Facts : Calories 420.4, Fat 13.2, SaturatedFat 4.1, Cholesterol 80.7, Sodium 705.5, Carbohydrate 49, Fiber 3.8, Sugar 5.9, Protein 25.1
More about "dairy free lasagna recipes recipe for lasagna"
EASY SKILLET LASAGNA - EATING GLUTEN AND DAIRY …
From eatingglutenanddairyfree.com
Estimated Reading Time 5 mins
- In medium skillet heat oil over medium heat. Add onions and cook until they are translucent, stirring occasionally. Add green peppers to skillet for another 3-4 minutes.
- Add in ground beef and Italian sausage. Break it apart into crumbles. After it's heated through, drain fat off.
EASY LASAGNA RECIPE - GLUTEN & DAIRY FREE
From flavcity.com
Estimated Reading Time 3 mins
- 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.
BEST DAIRY-FREE LASAGNA WITH VEGAN RAGù …
From nutriciously.com
Estimated Reading Time 9 mins
- Heat a large pot over medium and add your finely chopped vegetables along with the onion. Sauté in some vegetable broth until everything is slightly soft, then add the marinara sauce. Mix with a spoon and season the ragù to taste, then set aside.
- If you’re using our homemade low-fat vegan cheese sauce and almond ricotta, it’s now time to make these following our recipes. Otherwise, get your pre-made vegan ricotta and sauce because it’s time for layering!
- Get your baking dish and let’s put this baby together! Using a large spoon or ladle, assemble the vegan lasagna in this way: Ragù, cheese sauce (about 40% of the amount you’re using), lasagna sheets, spinach ricotta mixture, lasagna sheets, ragù, lasagna sheets, ragù and finish everything off with the rest of your cheese sauce.
PALEO LASAGNA RECIPE WITH EGGPLANTS (DAIRY …
From paleoflourish.com
Estimated Reading Time 3 mins
- Place the 2 tablespoons of coconut oil into a large stock pot. Add in the ground meat and the minced onion. Cook until the meat browns and the onion turns translucent.
- Cook on a low simmer with the lid on for 45 minutes. Stir regularly to make sure nothing sticks to the bottom of the pot.
- Preheat the oven to 375F and boil a pot of water. Add the 3 tablespoons of salt into the boiling water, then add in the eggplant slices. Boil for 2-3 minutes and then remove and place in cold water (if your slices are thicker, then you might need to boil for longer – the eggplant should soften so that you can cut it with a fork fairly easily).
MEXICAN LASAGNA CASSEROLE RECIPE (DAIRY FREE …
From mylifeandkids.com
Estimated Reading Time 5 mins
DAIRY FREE LASAGNA - GLUTEN FREE - TESSA THE …
From tessadomesticdiva.com
Estimated Reading Time 5 mins
- Boil lasagna noodles following the directions (I used Tinkyada Brown Rice noodles- yum!), rinse with cool water, toss with a bit of oil to keep them from sticking, set aside. I have noticed I do not cook Tinkiyada noodles as long as they suggest, about HALF the time, so be safe and test a noodle!
- Let it simmer for 5-10 minutes, taste and adjust seasoning to your personal taste. Choose your cheese sauce and prepare:
(EASY!) FOUR-INGREDIENT LASAGNA (GLUTEN & …
From onelovelylife.com
- Cook lasagna noodles according to package directions (my packages always say cook noodles 10 minutes).
- Meanwhile, brown sausage in a medium skillet and cook until completely cooked through. Drain any excess fat.
GLUTEN-FREE LASAGNA {DAIRY-FREE OPTION} - …
From mamaknowsglutenfree.com
- Spray a large skillet with gluten-free cooking spray. Add the beef and sprinkle with salt. Cook the beef over medium-high heat, until it starts to brown. Add the onion powder, garlic powder, and Italian seasoning and stir until fully combined. Cook the meat until no pink remains. Drain any fat.
- Prepare the chopped spinach according to the bag's directions. Allow to cool, then squeeze out and drain the excess water.
GLUTEN FREE LASAGNA RECIPE (DAIRY FREE …
From livingfreelyglutenfree.com
EASY GLUTEN-FREE LASAGNA (DAIRY-FREE!) - …
From minimalistbaker.com
- Preheat oven to 350 degrees F (176 C). Set out a large baking dish (9x13 inch or similar size) and lightly grease.
- Begin by preparing sauce. Heat a large pot or Dutch oven over medium heat. Once hot, add oil, garlic, red pepper flake (optional), beef, and salt and begin sautéing, stirring occasionally for about 8 minutes, or until meat is browned. Use spoon to break meat into small pieces.
- In the meantime, if using noodles that require boiling, bring a large pot of water to a boil (if using no-boil noodles, skip this step). Once boiling, add a healthy pinch of salt and your lasagna noodles (or other pasta shape). Cook according to package instructions to achieve an al dente texture — tender with a little bite. Then drain and set aside. Optional: Drizzle pasta with a little oil to prevent sticking.
- 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.
PALEO LASAGNA {DAIRY-FREE WITH KETO OPTIONS} …
From cassidyscraveablecreations.com
- Prepare the ricotta cheese according to directions (if using the dairy-free version) and place it in the fridge to thicken.
- Prepare the Parmesan cheese and tortillas or zucchini noodles as directed in the notes below and set aside. If using tortillas, cut the tortillas into 2 to 3-inch strips.
- Add the oil to a large pot or skillet and heat over medium-high heat. Add the hamburger meat, sausage, and garlic and cook until meat is browned. Drain off excess fat if desired.
- Add the diced tomatoes, tomato paste, salt, 2 Tbsp. parsley, basil, and fresh ground pepper. Stir together well and simmer, uncovered, for 45 minutes.
EASY VEGAN (DAIRY-FREE, EGG-FREE) LASAGNA …
From thespruceeats.com
Calories 253Saturated Fat 3g 15%Cholesterol 14mg 5%Total Fat 9g 12%
DAIRY-FREE LASAGNE | TESCO REAL FOOD
From realfood.tesco.com
10 BEST DAIRY FREE LASAGNA WITH MEAT RECIPES …
From yummly.com
DAIRY FREE LASAGNA – BUSY IN BROOKLYN
From busyinbrooklyn.com
DAIRY-FREE LASAGNA (VEGAN) - THE WOODEN SKILLET
From thewoodenskillet.com
Estimated Reading Time 5 mins
- Add cashews, Califia Farms Unsweetened Better Half Creamer and 1/3 of the tofu block to a high powered blender. Blend on high until cashews are broken down and smooth (scrape down the sides intermittently as you do this).
- Add lemon juice, the remaining tofu, salt, pepper and nutritional yeast and blend on low until fully combined and smooth. Taste and add additional salt or lemon juice, as desired. Pour into medium mixing bowl.
- Defrost spinach and ensure all excess water has been removed. Feel free to use a cheesecloth or something similar to squeeze as much of the water out as possible.
SWEET POTATO LASAGNA (AIP, PALEO, DAIRY-FREE) - …
From unboundwellness.com
Estimated Reading Time 6 mins
- Using a mandolin slicer or a sharp knife, slice the sweet potato into 1/8″ thick slices. They should be thin, but not paper-thin or easily breakable. Set aside.
- Using a large pan, brown the ground beef on medium heat and season with parsley, oregano, salt and pepper. Set aside and reserve about 2 tbsp of fat in the pan.
LASAGNA RECIPE - DAIRY, EGG & GLUTEN FREE - LIMITLESS ...
From limitlessallergies.com
Cuisine ItalianCategory MainServings 6Total Time 1 hr 10 mins
LASAGNA WITH DAIRY FREE CASHEW RICOTTA — THE NO …
From thenoglutengirl.com
DAIRY FREE LASAGNA RECIPE | SPARKRECIPES - HEALTHY …
From recipes.sparkpeople.com
HEALTHY VEGETARIAN LASAGNA RECIPES
From yakcook.com
GLUTEN-FREE DAIRY-FREE LASAGNA RECIPE – TASTE …
From tasterepublicglutenfree.com
YAYAS MATZAH LASAGNA DAIRY RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love