Lucas's Dairy Free Lasagna

Say goodbye to traditional lasagna woes with Lucas’s Dairy-Free Lasagna, a deliciously creamy and satisfying alternative free of dairy but full of flavor. This recipe combines layers of tender lasagna noodles, a savory tomato-based meat sauce (with the option for plant-based protein), and a velvety homemade cashew "ricotta" that's blended to perfection with almond milk, nutritional yeast, and a hint of lemon juice. Topped with bubbly, golden dairy-free mozzarella and the optional fresh spinach for a nutrient boost, this lasagna is both hearty and wholesome. Ready in just 90 minutes, it's perfect for weeknight dinners or meal prep. Whether you follow a dairy-free lifestyle or simply want a creative twist on a classic comfort food, this recipe proves that indulgence knows no bounds. Perfectly balanced, easily customizable, and packed with keywords like "dairy-free lasagna" and "cashew ricotta recipe," this dish is sure to delight!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 12 sheets Lasagna noodles (no-boil or pre-cooked)
• 2 tablespoons Olive oil
• 1 large Yellow onion, finely diced
• 4 cloves Garlic, minced
• 1 pound Ground beef or plant-based ground meat
• 28 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 cups Unsweetened almond milk
• 1.5 cups Raw cashews (soaked for 4 hours or boiled for 10 minutes)
• 0.25 cup Nutritional yeast
• 2 tablespoons Lemon juice
• 3 cups Fresh spinach (optional)
• 2 cups Dairy-free mozzarella cheese, shredded

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, warm the olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Step 3

Add the ground beef or plant-based ground meat to the skillet. Cook until browned, breaking it apart with a spoon, about 7-10 minutes.

Step 4

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

Step 5

Prepare the dairy-free 'ricotta' by blending the soaked (or boiled) cashews, almond milk, nutritional yeast, lemon juice, and a pinch of salt in a high-speed blender until smooth and creamy. Set aside.

Step 6

In a 9x13-inch baking dish, start by spreading a thin layer of the tomato meat sauce across the bottom to prevent sticking.

Step 7

Layer 3-4 lasagna noodles over the sauce, followed by another layer of the tomato meat sauce, a portion of the cashew 'ricotta,' and a handful of fresh spinach if using.

Step 8

Repeat the layering process (noodles, meat sauce, 'ricotta,' spinach) until all ingredients are used, finishing with a final layer of tomato meat sauce on top.

Step 9

Sprinkle the shredded dairy-free mozzarella cheese evenly over the top layer.

Step 10

Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. Bake in the preheated oven for 40 minutes.

Step 11

Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and slightly golden on top.

Step 12

Allow the lasagna to cool for 10-15 minutes before slicing and serving. Enjoy your dairy-free lasagna!

Nutrition Facts

Serving size	(3318.7g)

Amount per serving	% Daily Value*
Calories	5991.7

Total Fat 272.0g	0%
Saturated Fat 94.6g	0%
Polyunsaturated Fat 3.7g
Cholesterol 321.1mg	0%
Sodium 4781.4mg	0%
Total Carbohydrate 666.2g	0%
Dietary Fiber 55.2g	0%
Total Sugars 77.5g
Protein 224.3g	0%

Vitamin D 131.8IU	0%
Calcium 2581.1mg	0%
Iron 60.0mg	0%
Potassium 7477.7mg	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: 40.7%

Protein: 14.9%

Carbs: 44.3%