Dairy Free Lasagna (and Gluten Free)
You won’t miss the cheese or the gluten with this Dairy Free Lasagna! The vegan ricotta is easy to make and adds the perfect texture and flavor.
Ingredients
Dairy Free Ricotta
- 2 cups slivered almonds
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup water
Gluten Free Lasagna
- 1 package gluten free lasagna noodles see notes
- 1 tbsp olive oil
- 2 cloves garlic minced
- ½ white onion diced
- ½ lb ground beef
- 1 bell pepper optional
- 1 small zucchini optional
- 1 package mushrooms optional
- 32 oz jar of marinara
- 1 cup dairy free mozzarella see notes
Instructions
Dairy Free Ricotta
- Add all ingredients (besides the water) to a high speed blender or small food processor.
- Pour in roughly half of the water and blend the nut mixture. Pause, scrape down the sides, and add more water as needed.
- Blend for a few minutes, working towards a purée consistency.
Gluten Free Lasagna
- Preheat the oven to 350°F.
- Prepare the lasagna noodles as needed (see notes).
- Chop the bell pepper, zucchini, and mushrooms.
- In the large, deep pan over medium heat, add olive oil and sauté the garlic and onion for a three minutes until fragrant. Then, add the ground beef and break up into small pieces. Once fully cooked, transfer to a plate and drain most of the excess grease.
- In in the same pan over medium heat, add more olive oil if necessary, then sauté the bell pepper. Cook for five minutes before adding the zucchini and mushrooms.
- When the vegetables are starting to get soft, turn off heat and stir in the cooked beef. Pour in the marinara sauce and incorporate everything together.
- Lightly coat the bottom of a 9x13 baking dish with spoonfuls of the marinara mixture. Add a layer of lasagna noodles. Then spread about 1/3 of the dairy free ricotta onto the noodles, followed by about a 1 and 1/2 cup of the meat and veggie sauce.
- Repeat the layering process 3 times, finishing with a layer of sauce. Cover the dish with foil.
- Bake for about 40 minutes. Remove the foil, sprinkle on the dairy free mozzarella (see notes) and bake uncovered for another 10 minutes.
- Remove from the oven and allow about 10 minutes to cool before enjoying!
Notes
- For gluten free lasagna noodles, I recommend boiling them even if they are labeled as “no boil” for a better texture. Another option is to go for noodles in the refrigerated section — I have used Taste Republic and they were great!
- For dairy free mozzarella, try this Vegan Pizza Cheese! It’s super easy to make and will spread easily on top of the lasagna before you put it in the oven.
Tried this recipe?Let us know how it was!