Lactose Free Spinach Lasagna Recipes

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

Time 1h5m

Number Of Ingredients 8

Ingredients

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

LACTOSE-FREE SPINACH LASAGNA

Lactose-Free Spinach Lasagna image

Think you don't like tofu? It tastes just like ricotta cheese in this healthy and fabulous dish. Peggy Kern - Riverside, California

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1-3/4 cups sliced fresh mushrooms
1/4 cup chopped onion
1 tablespoon olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon dried marjoram
9 uncooked lasagna noodles
1 package (14 ounces) firm tofu, drained and cubed
2 large eggs, lightly beaten
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded mozzarella-flavored soy cheese
1 cup shredded cheddar-flavored soy cheese

Steps:

In a large nonstick skillet coated with cooking spray, saute mushrooms and onion in oil until tender. Add spinach and garlic; cook 2 minutes longer. Stir in the tomatoes, tomato sauce, tomato paste, basil and marjoram. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally., Meanwhile, cook lasagna noodles according to package directions; drain., In a small bowl, combine the tofu, eggs, parsley, salt and pepper. Place three noodles in the bottom of a 13x9-in. baking dish coated with cooking spray. Layer with half of the tofu mixture, 1-1/2 cups spinach mixture, 1/2 cup mozzarella-flavored soy cheese and 1/3 cup cheddar-flavored soy cheese. Repeat layers. Top with remaining noodles and spinach mixture; sprinkle with remaining cheeses., Cover and bake at 375° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 216 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 531mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

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

Ingredients

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

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