Dairy-Free Homemade Lasagna
Savor the comforting layers of this Dairy-Free Homemade Lasagna, a plant-forward twist on a classic Italian favorite that's perfect for those avoiding dairy. Featuring tender lasagna noodles, a rich medley of sautéed vegetables like zucchini, mushrooms, and bell peppers, and a luscious tomato-based sauce infused with dried herbs for depth of flavor, this recipe promises hearty satisfaction in every bite. Creamy dairy-free ricotta and melty dairy-free mozzarella seamlessly recreate the traditional cheesy experience, making it a hit for vegans and anyone with dairy sensitivities. With a generous serving of fresh spinach tucked into every layer, this lasagna is as nutritious as it is indulgent. Perfect for a cozy family dinner or meal prep, this recipe combines wholesome ingredients and classic techniques to ensure a crowd-pleasing dish that's both comforting and allergen-friendly! Prepare ahead and enjoy a dairy-free lasagna that’s big on flavor and universally loved.
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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
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Cook the lasagna noodles according to the package instructions. Drain and set aside.
Step 3
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent.
Step 4
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.
Step 5
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.
Step 6
Add the fresh spinach to the sauce and cook until wilted. Remove the skillet from heat.
Step 7
In a 9x13-inch baking dish, spread a thin layer of the vegetable sauce on the bottom.
Step 8
Place 3 cooked lasagna noodles over the sauce, then spread half of the dairy-free ricotta cheese over the noodles.
Step 9
Add one-third of the remaining vegetable sauce over the ricotta, then sprinkle with one-third of the shredded dairy-free mozzarella cheese.
Step 10
Repeat the layering process: noodles, remaining ricotta cheese, more sauce, and mozzarella cheese.
Step 11
Place the final layer of noodles on top, cover with the remaining sauce, and sprinkle with the rest of the mozzarella cheese.
Step 12
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Step 13
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Step 14
Allow the lasagna to cool for 10 minutes before slicing and serving.
Nutrition Facts
| Serving size | (3154.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4772.9 |
| Total Fat 162.9g | 0% |
| Saturated Fat 48.2g | 0% |
| Polyunsaturated Fat 13.8g | |
| Cholesterol 16mg | 0% |
| Sodium 8735.3mg | 0% |
| Total Carbohydrate 635.2g | 0% |
| Dietary Fiber 55.1g | 0% |
| Total Sugars 86.5g | |
| Protein 156.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2555.8mg | 0% |
| Iron 31.0mg | 0% |
| Potassium 6741.2mg | 0% |
Source of Calories