Description
A delicious Dairy-Free Lasagna recipe that is perfect for those avoiding dairy but still craving a comforting Italian meal. Layers of dairy-free ricotta, flavorful ground beef, and veggies nestled between lasagna noodles, creating a satisfying dish.
Ingredients
Units
Scale
For the Veggie Mixture:
- 1 tbsp olive oil
- 2 cups chopped baby portabella mushrooms, chopped roughly
- 5 ounces baby spinach, chopped roughly
For the Lasagna:
- 9 lasagna noodles
- 1 pound ground beef (85/15 ratio)
- 1/2 red onion, diced
- 24 oz jar of dairy-free pasta sauce
- 16 oz dairy-free ricotta substitute (e.g., Barrett’s Garden fauxcotta)
Instructions
- Preheat Oven: Preheat the oven to 350°F and boil a pot of water for the lasagna noodles.
- Cook Veggies: Sauté mushrooms in olive oil until tender, then add spinach until wilted.
- Cook Lasagna Noodles: Boil noodles according to package instructions.
- Prepare Meat Sauce: Brown ground beef and onions in a skillet, then add pasta sauce and simmer.
- Assemble Lasagna: Layer pasta sauce, noodles, fauxcotta, veggie mixture, and meat sauce in a baking dish.
- Bake: Cover with foil and bake for 35 minutes, then bake uncovered for an additional 10 minutes.
- Serve: Let cool slightly before serving.
Notes
- You can customize the veggies in this lasagna to suit your preferences.
- Make sure to choose a dairy-free pasta sauce to keep the recipe dairy-free.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg
