Dairy Free Lasagna
A comforting and delicious dairy-free lasagna recipe that is plant-based and packed with veggies! Great for a meatless dinner option!
Ingredients
Dairy Free Ricotta:
- ¾ cup raw cashews soak in water overnight or soak in boiling hot water for 20-30 minutes, drain before use
- 2 tablespoons unsweetened/unflavored dairy-free creamer sub almond milk
- 1 garlic clove whole & peeled
- 1 block firm tofu
- juice of 1 lemon
- 2 tablespoons nutritional yeast
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon ground black pepper
Lasagna:
- 20 ounces frozen chopped spinach
- 9 lasagna noodles
- 24 ounces marinara sauce
- 2 cups diced zucchini approximately 2 medium zucchini
- 15 ounces fire roasted tomatoes drained
- 2 cups dairy-free mozzarella cheese shredded
Instructions
- Prep: Preheat oven to 350℉; spray 9x13 baking pan with nonstick cooking spray and set aside.
- Make Ricotta: Add softened cashews, 2 tablespoons unsweetened/unflavored dairy-free creamer, 1 garlic clove, and ⅓ 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 juice of 1 lemon, the remaining tofu, 2 tablespoons nutritional yeast, 1 ¼ teaspoons kosher salt, and ¼ teaspoon ground black pepper 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 20 ounces frozen chopped 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 9 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 9x13 pan and add ½ cup marinara sauce to barely cover the bottom of the pan. Add 3 lasagna noodles in a single layer on the sauce. Then add ½ the dairy-free ricotta cheese, spreading it out with the back of a spoon. Add half the, spinach, chopped zucchini and half the fire roasted tomatoes. Now spoon ½ cup of marinara over top. Repeat with another layer of 3 noodles, ricotta, spinach, zucchini, and tomatoes. For the final layer, add the final 3 noodles and remaining marinara sauce, spreading over the noodles.
- Bake: Move to the preheated oven to bake uncovered, for 35-45 minutes or until it starts to bubble and the noodles start to brown.
- Add Cheese: Remove from oven and sprinkle with 2 cups dairy-free mozzarella cheese. Return to oven and watch carefully; remove as soon as cheese has melted.
- Serve: 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
Calories: 255kcal | Carbohydrates: 28g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 725mg | Potassium: 537mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6097IU | Vitamin C: 13mg | Calcium: 228mg | Iron: 3mg
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