Dairy Free Lasagne
Indulge in the comforting flavors of a classic Italian favorite with this mouthwatering Dairy-Free Lasagne, a perfect recipe for those avoiding dairy but craving rich, satisfying layers. This plant-based dish features tender lasagne sheets layered with a hearty vegetable-packed tomato sauce and a creamy cashew-based "cheese" sauce that’s velvety smooth and bursting with flavor. Packed with nutritious ingredients like zucchini, spinach, and mushrooms, and seasoned with Italian herbs, this recipe is a wholesome, gluten-free-friendly option the entire family will love. Ready in just under 90 minutes, it’s an ideal choice for weeknight dinners or special occasions. Garnish with fresh basil for an extra burst of freshness and dig into a dairy-free comfort food classic that doesn’t compromise on taste or texture!
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Recipe Information
Ingredients
- 12 sheets Lasagne sheets (dried or fresh, gluten-free if needed)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 1 cup Mushrooms, chopped
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Spinach, fresh or frozen
- 1.5 cups Cashews (soaked for 2-4 hours)
- 1 cup Unsweetened almond milk (or other plant milk)
- 3 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Garlic powder
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until fragrant.
Add the diced carrot, zucchini, and mushrooms to the skillet. Cook for about 5 minutes until the vegetables are softened.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Reduce the heat and let it simmer for 10 minutes. Stir occasionally.
In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, and garlic powder. Blend until smooth and creamy to create the dairy-free 'cheese' sauce. Set aside.
If using fresh spinach, fold it into the simmering tomato sauce and cook until wilted. If using frozen spinach, thaw and drain any excess liquid before adding it to the sauce.
In a 9x13-inch baking dish, spread a thin layer of the tomato sauce at the bottom. Place a layer of lasagne sheets on top.
Spread another layer of the tomato sauce over the lasagne sheets, followed by a layer of the cashew cheese sauce. Repeat this process, finishing with a layer of cashew cheese on the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the aluminum foil and bake for an additional 15-20 minutes until the top is slightly golden and bubbling.
Let the lasagne cool for 10 minutes before slicing. Garnish with fresh basil if desired and serve warm.
Nutrition Facts
Calories |
4171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3944 mg | 171% | |
| Total Carbohydrate | 596.8 g | 217% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 79.9 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1308 mg | 101% | |
| Iron | 45.9 mg | 255% | |
| Potassium | 8640 mg | 184% | |
*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.
