Dairy Free Lasagne Recipes

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DAIRY FREE LASAGNA



Dairy Free Lasagna image

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

1 tbsp olive oil
2 cups chopped baby portabella mushrooms, chopped roughly
5 ounces baby spinach, chopped roughly
9 lasagna noodles
1 pound ground beef ((recommend 85/15)*)
1/2 red onion, diced
24 ounce jar of pasta sauce ((double check dairy free))
16 ounces Barrett's Garden fauxcotta ((or another dairy-free ricotta substitute))

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



Dairy Free Lasagna image

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

1 tablespoon extra virgin olive oil
1/2 cup chopped onion
8 ounces baby bella mushrooms, chopped
1 tsp minced garlic
1 pound ground pork (Italian seasoned )
28 ounces crushed tomatoes (no added sodium )
2 tsp Italian seasoning
5 each oven ready lasagna noodles (whole grain)
1 medium zucchini (thinly sliced)
1 1/4 cups pesto sauce
1/2 cup chopped basil (fresh)

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



Dairy-Free Lasagna image

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

1 box Barilla Gluten-Free Oven-Ready Lasagna
1 lb Organic Gluten-Free Ground Turkey -- I used Rancher's from Whole Foods Market
16 oz Tofutti Milk-Free Ricotta Cheese -- I used my own my recipe -- will be below
2 jars Rao's Marinara Sauce -- can use whichever you like
1 pack Daiya Dairy-Free Mozzarella Style Shreds
Salt and Pepper to taste

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



Dairy Free Lasagna image

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

1/4 cup olive oil
1/2 cup flour
4 cups water or dairy free milk, heated
Nutmeg to taste
Salt to taste
1 box lasagna noodles or five sheets homemade noodles
Water for boiling
2 tablespoons olive oil
1 small onion, diced
1 carrot, finely chopped
1 celery stick, finely chopped
1 pound ground beef (450 grams)
10.5 ounces tomato puree (300 grams)
1/2 cup red wine
Chicken stock as needed
Salt to taste

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



Dairy-Free Lasagna image

This is the best dairy-free lasagna that can be turned into a vegan meal if you use meat substitute. It is creamy and cheesy like real lasagna. These ingredients are purchased from Trader Joes and Whole Foods

Provided by Dairy-free cook

Categories     Lunch/Snacks

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces daiya mozzarella cheese (dairy free)
12 ounces cheese, Treeline Treenut Herb-Garlic Flavor (dairy free)
4 eggs
25 ounces trader joes puttanesca sauce
1 lb ground meat, any kind
2 tablespoons garlic powder
2 tablespoons herbes de provence
9 ounces no-boil lasagna noodles

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.

Nutrition Facts : Calories 473.6, Fat 34, SaturatedFat 19.7, Cholesterol 220.2, Sodium 1072.8, Carbohydrate 9, Fiber 0.3, Sugar 1, Protein 32.7

NON DAIRY LASAGNA



Non Dairy Lasagna image

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

10 lasagna noodles
1/2 teaspoon salt
1 tablespoon canola oil
1 lb lean ground beef
1 small onion
6 medium mushrooms
1/4 red pepper
1/4 green pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne powder
1 1/2 tablespoons oregano
1 (11 ounce) can spaghetti sauce
1/4 cup tofutti sour cream (non-dairy)
1/4 cup tofutti better-than-cream-cheese (non-dairy)
1 egg
1/4 cup non-dairy cheddar cheese (Daiya)
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/2 teaspoon parsley
1 cup fresh breadcrumb (made with non-dairy bread)
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon vegan margarine (Vegan Becel)
1 cup non-dairy cheddar cheese (Daiya)

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

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From skiptomylou.org


DAIRY-FREE VEGETARIAN LASAGNA - THE WHEATLESS KITCHEN
2021-03-05 Preheat a deep skillet or pot over medium heat, add the olive oil, garlic, onion, and mushrooms. Saute for 4-5 minutes, until the mushrooms start to turn a darker brown. Next, add all of the seasonings and the tomatoes, stir and let simmer on medium-low heat for 15 minutes. Once the sauce has simmered and thickened a bit, it is time to start ...
From thewheatlesskitchen.com


BEST EVER EGG-FREE & DAIRY-FREE LASAGNE CUPS FOR BABY LED ...
Pre-heat oven to 180ºC (350ºF). Cut the butternut squash into small chunks then place onto a baking tray, drizzle over a little olive oil then sprinkle over rosemary. Roast for 30 minutes until soft. Remove from the oven to cool. Dice the courgettes, red pepper and onion and place into a separate baking tray.
From babyledfeeding.com


DAIRY FREE KETO LASAGNA - TASTES LOVELY
2021-08-25 While cooking the beef and marinara sauce, also heat another cast iron skillet over medium heat. Add the ghee, zucchini, mushrooms and 1 teaspoon kosher salt. Cook, stirring occasionally for 5-10 minutes until the veggies are soft and getting caramelized. Add the chopped spinach and cook another 1-2 minutes until wilted.
From tasteslovely.com


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