Nondairylasagna Recipes

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:

• 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!

NO CHEESE LASAGNA

Steps:

• Saute 1/3 onion in oil or water for 1 minute or until translucent. Add 1/3 garlic and cook for 1 minute then add mushrooms and cook another 2 minutes or until the mushrooms are soft. Remove from pan and set aside. Put another 1/3 of the onion and 1/3 garlic in the same pan and cook for one minute. Add zuc-chini and parsley and cook for another minute. Remove from pan and set aside. Do the same with the remaining onion, garlic and spinach.
• Heat tomato sauce in another pan and add basil and oregano. Simmer for 2-3 minutes.
• Boil the noodles as per directions, drain well. Heat the oven to 375°F In a rectangular baking dish, pour 3/4 cup of the tomato sauce and lay about 3 of the lasagna noodles to cover the bottom of the dish. Spread 1/2 the spinach on top. Arrange another 3 pieces of lasagna and spread the mushroom mixture on top. Add a bit of the sauce and arrange another 3 pieces of lasagna noodles on top. Next, spread the zucchini mixture and add the remaining spinach on top. Finish with the remaining lasagna noodles and pour the remaining sauce on top.
• Bake for 40-50 minutes.

NON DAIRY LASAGNA

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.

DAIRY-FREE LASAGNE

Steps:

• Heat oil in a saucepan oven medium-high heat and add onion, garlic and oregano and cook for 5 minutes or until onion has softened and add mince and cook stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
• Add anchovies (if using) and tomato paste and cook, stirring, for 1 minute and then add wine and cook for 2 minutes or until reduced by half and then add tomato and bring to the boil and then reduce heat or medium and simmer for 10 to 15 minutes or until thickened.
• Preheat oven to 160C (180C fan forced.
• Grease a 5cm deep, 22cm 32Cm (base measurement) baking dish and melt spread in a saucepan over medium heat and add flour and cook, stirring, for 1 minute or until bubbling and then gradually add milk, whisking for 2 minutes or until thick and the stir in 1/2 cup cheese until dissolved.
• Arrange 1/4 lasagne sheets over base of prepared baking dish, breaking to fit and then spoon 1/4 mince mixture over lasagne sheets and then spoon over 1/2 cup of white sauce and then repeat layers 3 times, finishing with remaining cheese.
• Bake for 35 to 45 minutes or until golden and pasta tender and let stand for 10 minutes before serving.