Description
A comforting and delicious dairy-free lasagna recipe that is plant-based and packed with veggies! Great for a meatless dinner option!
Ingredients
Scale
Dairy Free Ricotta:
- 3/4 cup raw cashews (soak in water overnight or soak in boiling hot water for 20–30 minutes, drain before use)
- 1 block firm tofu
- 1 garlic clove, whole & peeled
- juice of 1 lemon
- 2 tablespoons nutritional yeast
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsweetened/unflavored dairy-free creamer or almond milk
Lasagna:
- 2 cups marinara sauce
- 15oz can diced tomatoes, drained
- 3 cups diced zucchini (approximately 2 medium zucchini)
- (2) 10oz packages frozen chopped spinach
- 2 cups dairy-free mozzarella cheese, shredded
- 1 box lasagna noodles
Instructions
- Preheat oven to 350 degrees F; spray 9×13 baking pan with nonstick cooking spray and set aside.
- Make Ricotta: Add cashews, dairy-free creamer, garlic, and 1/3 of the tofu block to a high powered blender or food processor. Blend on high until cashews are broken down and smooth (scrape down the sides intermittently as you do this). Add lemon juice, the remaining tofu, salt, pepper, and nutritional yeast and blend on low until fully combined and smooth. Taste and add additional salt or lemon juice, as desired. Pour into a medium bowl.
- Add spinach: Defrost spinach and ensure all excess water has been removed. Feel free to use a cheesecloth or paper towel to squeeze out as much of the excess water as possible. Add spinach to dairy-free ricotta and stir to fully combine.
- Lasagna noodles: bring a large pot of water to a boil over medium-high heat. Then add lasagna noodles to the hot pot. Allow to cook until noodles are approximately halfway cooked and then remove and set on a kitchen towel. They will finish cooking in the oven.
- Assemble the lasagna: take your prepared 9×13 pan and add just enough marinara sauce to barely cover the bottom of the pan. Add the lasagna noodles in a single layer on the sauce. Then add 1/2 the dairy-free ricotta cheese, spreading it out with the back of a spoon. Add half the chopped zucchini and half the tomatoes. Now spoon a 1/2 cup of marinara over top. Repeat with another layer of noodles, ricotta, zucchini, tomatoes, and marinara. For the final layer, add the noodles and 1 1/2 cups of marinara sauce, spreading over the noodles.
- Bake, uncovered, for 30-40 minutes or until it starts to bubble and the noodles start to brown.
- Remove from oven and sprinkle with your favorite dairy-free mozzarella cheese.
- Return to oven and watch carefully; remove as soon as cheese has melted.
- Remove from oven and let lasagna rest at room temperature, serve, and enjoy!
Notes
- Gluten-Free Lasagna: Feel free to use gluten-free pasta if you want!
- Leftover lasagna: store in an airtight container in the fridge for up to 5 days.
- Make Ahead: You can make this the night before and keep covered in the refrigerator overnight.
- Freezer: You can freeze this lasagna for 3-5 months. To cook simply remove from freezer the night before and allow it to thaw in refrigerator before cooking.
Nutrition
- Serving Size: 6 oz
- Calories: 214
- Sugar: 3.8 g
- Sodium: 551.6 mg
- Fat: 12.7 g
- Carbohydrates: 16.6 g
- Protein: 11.5 g
- Cholesterol: 0.9 mg