Non Dairy Lasagna
Indulge in the ultimate comfort food without the dairy with this flavorful Non-Dairy Lasagna. This plant-based twist on a classic Italian favorite layers tender lasagna noodles with a rich, hearty tomato sauce made from crushed tomatoes, plant-based ground meat (or crumbled tofu), and aromatic spices like basil and oregano. A creamy mixture of non-dairy ricotta and fresh spinach adds a luscious, nutrient-packed filling, while melty, dairy-free mozzarella seals the deal on top. Perfect for vegans, lactose-intolerant diners, or anyone looking to savor a crowd-pleasing dish, this lasagna is as satisfying as it is wholesome. Ready in just under 90 minutes, it’s ideal for everything from weeknight dinners to special gatherings. Garnish with fresh parsley for a vibrant finish and serve up layers of irresistible, plant-powered indulgence.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 pound Plant-based ground meat or crumbled tofu
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Non-dairy ricotta cheese
- 2 cups Spinach, chopped
- 2 cups Dairy-free mozzarella cheese
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside on a greased baking sheet to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.
Add the plant-based ground meat (or crumbled tofu) to the skillet and cook until browned, about 7–10 minutes.
Stir the crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper into the skillet. Reduce the heat to low and let the sauce simmer for 10 minutes.
In a medium bowl, mix the non-dairy ricotta cheese and chopped spinach until well combined.
Spread a thin layer of the tomato sauce on the bottom of a 9x13-inch baking dish. Arrange 4 lasagna noodles on top.
Spread one-third of the ricotta-spinach mixture over the noodles, followed by one-third of the remaining tomato sauce. Sprinkle with one-third of the dairy-free mozzarella cheese.
Repeat the layering process two more times, finishing with a layer of tomato sauce and a generous sprinkle of dairy-free mozzarella on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15–20 minutes, or until the cheese is melted and the edges are bubbling.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley, if desired, and serve.
Nutrition Facts
Calories |
5959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.4 g | 342% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8611 mg | 374% | |
| Total Carbohydrate | 647.1 g | 235% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 65.0 g | ||
| Protein | 219.5 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3917 mg | 301% | |
| Iron | 56.2 mg | 312% | |
| Potassium | 5708 mg | 121% | |
*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.
