Dairy-Free Classic Beef Lasagna
Indulge in the comforting flavors of this Dairy-Free Classic Beef Lasagna, a wholesome twist on the beloved Italian dish. Perfect for those with lactose sensitivities, this recipe features a rich, herb-infused meat sauce layered with tender lasagna noodles, a creamy dairy-free ricotta blend, and gooey plant-based mozzarella cheese. The secret lies in its robust savory sauce made with crushed tomatoes, aromatics like garlic and onion, and a medley of herbs, simmered to perfection. It’s a hearty, crowd-pleasing main course that’s easy to make ahead and serves beautifully for family dinners or special occasions. This dairy-free lasagna is proof that you can enjoy all the indulgence without compromise.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 pound Ground beef
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Dairy-free ricotta cheese
- 0.25 cup Fresh parsley, chopped
- 1 equivalent Dairy-free egg substitute
- 9 Lasagna noodles
- 2 cups Dairy-free mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the onion and garlic, cooking until softened, about 5 minutes.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Bring to a simmer and reduce the heat to low. Let it cook for about 20 minutes, stirring occasionally.
In a medium bowl, mix together the dairy-free ricotta cheese, chopped parsley, and the dairy-free egg substitute.
Cook the lasagna noodles according to the package instructions, then drain them and lay flat on a clean kitchen towel.
To assemble the lasagna, spread about 1 cup of the meat sauce on the bottom of a 9x13 inch baking dish.
Place 3 lasagna noodles on top of the sauce.
Spread half of the ricotta mixture over the noodles, followed by 1/3 of the cheese sauce, and 1/3 of the dairy-free mozzarella cheese.
Repeat layering with the remaining ingredients, ending with a layer of meat sauce topped with the remaining dairy-free mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Then remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.0 g | 262% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 5871 mg | 255% | |
| Total Carbohydrate | 526.7 g | 192% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 56.0 g | ||
| Protein | 188.0 g | 376% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1198 mg | 92% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 4784 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
