Dairy Free Lasagna Recipes Recipe For Shrimp

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 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:

• 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.

EASY DAIRY-FREE VEGGIE LASAGNA

Steps:

• Preheat oven to 375°F.
• Spray 11x7-inch baking dish with nonstick spray.
• Spread 1/3 of sauce on bottom of dish; arrange 3 lasagna noodles in single layer over sauce.
• Top with another 1/3 of sauce, all veggies, all the tofu, half the mozzarella, then remaining noodles in single layer.
• Spread evenly with remaining sauce, cover dish with foil, and bake until noodles are tender and mixture is piping hot, about 1 hour.
• Sprinkle with remaining mozzarella and soy parmesan; bake uncovered 5 minutes longer or until cheese melts.
• Let stand 5 minutes before serving.