Dairy-Free Homemade Lasagna
Discover the ultimate comfort food reimagined with this Dairy-Free Homemade Lasagna, a delicious twist on a classic Italian favorite. Perfect for lactose-free diets, this recipe layers tender lasagna noodles with a vibrant medley of sautéed zucchini, mushrooms, bell peppers, and spinach, enveloped in a rich tomato sauce infused with garlic, oregano, and basil. Creamy dairy-free ricotta and stretchy mozzarella alternatives create indulgent cheesy layers, ensuring every bite is satisfying without the dairy. Easy to prepare in just under two hours, this hearty, plant-forward lasagna is ideal for family dinners, meal prep, or any occasion where you want to impress with healthy yet comforting flavors.
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Recipe Information
Ingredients
- 12 sheets uncooked lasagna noodles
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 medium, chopped bell pepper
- 1 medium, sliced zucchini
- 225 grams, sliced mushrooms
- 800 grams canned diced tomatoes
- 70 grams tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams, fresh spinach
- 450 grams dairy-free ricotta cheese
- 225 grams, shredded dairy-free mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent.
Add the minced garlic, chopped bell pepper, sliced zucchini, and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender.
Stir in the canned diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for about 10 minutes to allow the flavors to meld.
Add the fresh spinach to the sauce and cook until wilted. Remove the skillet from heat.
In a 9x13-inch baking dish, spread a thin layer of the vegetable sauce on the bottom.
Place 3 cooked lasagna noodles over the sauce, then spread half of the dairy-free ricotta cheese over the noodles.
Add one-third of the remaining vegetable sauce over the ricotta, then sprinkle with one-third of the shredded dairy-free mozzarella cheese.
Repeat the layering process: noodles, remaining ricotta cheese, more sauce, and mozzarella cheese.
Place the final layer of noodles on top, cover with the remaining sauce, and sprinkle with the rest of the mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Allow the lasagna to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6006 mg | 261% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 60.2 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2530 mg | 195% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 5650 mg | 120% | |
*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.
