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
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
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
EASY DAIRY-FREE VEGGIE LASAGNA
This lasagna is easy and scrumptious. I got the recipe from Sharon Mello at www.helpforibs.com, who adapted this from a Weight Watchers recipe. I'm posting it in response to a request.
Provided by Kree6528
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 116.5, Fat 1.4, SaturatedFat 0.2, Sodium 38, Carbohydrate 18.2, Fiber 0.8, Sugar 1.2, Protein 7.3
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