Dairy-Free Spaghetti Casserole

Discover the comforting flavors of this Dairy-Free Spaghetti Casserole, a hearty, family-friendly meal that's perfect for weeknights or gatherings! This wholesome recipe combines tender spaghetti (with a gluten-free option), savory layers of ground turkey or beef, and a rich, herbed tomato sauce. The creamy plant-based "cheese" sauce, made with unsweetened almond or oat milk and nutritional yeast, brings a luscious dairy-free twist that everyone will love. Topped with optional vegan mozzarella shreds and fresh parsley, this casserole bakes to golden perfection in just under an hour. Whether you follow a dairy-free diet or simply crave a healthier spin on classic comfort food, this dish delivers bold flavors and satisfying textures for a crowd-pleasing meal.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 oz Spaghetti (gluten-free, if needed)
• 2 tbsp Olive oil
• 1 medium Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 1 lb Ground turkey or beef
• 28 oz Crushed tomatoes (canned)
• 2 tbsp Tomato paste
• 1 tsp Dried basil
• 1 tsp Dried oregano
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Unsweetened plant-based milk (such as almond or oat milk)
• 0.25 cup Nutritional yeast
• 2 tbsp Arrowroot powder (or cornstarch)
• 1 cup Vegan mozzarella-style shreds (optional, for topping)
• 2 tbsp Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.

Step 2

Cook the spaghetti according to the package instructions. Drain and set aside.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the ground turkey or beef to the skillet and cook until browned and fully cooked, breaking up the meat with a wooden spoon as it cooks, about 5-7 minutes.

Step 5

Stir in the crushed tomatoes, tomato paste, dried basil, oregano, salt, and black pepper. Reduce the heat and let the sauce simmer for 10-15 minutes, stirring occasionally.

Step 6

Meanwhile, in a small saucepan, heat the unsweetened plant-based milk over medium-low heat. Whisk in the arrowroot powder (or cornstarch) until dissolved, then stir in the nutritional yeast. Continue stirring for 2-3 minutes until the mixture thickens slightly. Remove from heat.

Step 7

Combine the cooked spaghetti with the thickened plant-based milk mixture. Stir until the spaghetti is evenly coated.

Step 8

Spread half of the sauced spaghetti into the prepared casserole dish. Pour half of the meat sauce mixture over the spaghetti. Repeat with the remaining spaghetti and meat sauce, creating layers.

Step 9

If using vegan mozzarella-style shreds, sprinkle them on top of the casserole.

Step 10

Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the top is bubbly and slightly golden.

Step 11

Remove from oven and let the casserole sit for 5 minutes before serving. Garnish with fresh parsley and serve warm.

Nutrition Facts

Serving size	(2149.1g)

Amount per serving	% Daily Value*
Calories	2261.8

Total Fat 101.0g	0%
Saturated Fat 36.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 362.9mg	0%
Sodium 4618.5mg	0%
Total Carbohydrate 216.6g	0%
Dietary Fiber 23.7g	0%
Total Sugars 40.9g
Protein 132.8g	0%

Vitamin D 100.0IU	0%
Calcium 1560.7mg	0%
Iron 16.8mg	0%
Potassium 3591.5mg	0%

*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.

Source of Calories

Fat: 39.4%

Protein: 23.0%

Carbs: 37.6%