This dairy free lasagna recipe comes together with layers of hearty meat sauce and creamy almond ricotta. It's easy to make and ready in about 1 hour. Great for a weeknight meal!
Looking for a quick and easy dairy free dinner? This lasagna is for you! There's no cheese but just as delicious as the real thing.
Why you'll love this recipe
- Flavorful: My easy dairy-free lasagna recipe is layered with a rich meaty sauce, perfectly chewy lasagna noodles, dairy free cheese, and topped with fresh basil.
- Filling: Lasagna is the perfect meal for feeding a crowd!
- Comfort food: It's just as creamy and comforting as the traditional lasagna recipe you grew up with.
Equipment
- 9x13 baking dish: This is the ideal size for perfect lasagna layers!
- Food processor: To blend the dairy free ricotta cheese together.
- Dutch oven: A heavy bottom pot is ideal for cooking the savory meat sauce.
- Large stockpot: For cooking the the lasagna sheets.
Ingredients
My lasagna without cheese comes together with a handful of simple ingredients. Here's what you'll need:
- Meat: Different versions will call for ground beef or ground pork, or a mix of both. I'm using 80% lean, 20% fat ground beef.
- Spinach: This is an optional ingredient but I love including it for added nutrients.
- Pasta sauce: Use your favorite marinara sauce or make your own quick and easy marinara sauce with crushed tomatoes.
- Italian seasoning: We'll season the lasagna sauce with dried basil, dried parsley, garlic powder, salt, and black pepper. To add some heat, toss in some red pepper flakes.
To make the homemade ricotta substitute, you'll need 3 ingredients plus seasoning.
- Almonds: I recommend using blanched slivered almonds, as they are ready to blend.
- Lemon juice: Fresh is best!
- Nutritional yeast: Nutritional yeast flakes have a slightly nutty, cheesy flavor. It's a great alternative to parmesan cheese.
Substitutions
- Vegan lasagna: Leave the meat out and replace with veggies like chopped mushrooms and bell pepper or use a meat substitute.
- Gluten-free lasagna: Use gluten-free noodles!
How to make dairy free lasagna
The full directions for this dairy free lasagna recipe are in the printable recipe card below.
Step 1: Make the vegan ricotta
Homemade vegan ricotta comes together with just a few ingredients, in less than 5 minutes! Simply toss the almonds, lemon juice, nutritional yeast, salt, and water in a food processor. Blend until the mixture resembles ricotta cheese, then set aside.
Step 2: Cook the ground beef
In a dutch oven or large skillet, heat a little olive oil over medium-high heat and cook the meat until it's cooked through. Break the ground beef apart into small pieces using a wooden spoon.
Step 3: Add the spinach
If using, stir in the spinach and let cook for 2-3 minutes, until just wilted.
Step 4: Stir in the marinara sauce
Add the marinara sauce. Bring to a simmer and let cook for about 5 minutes, then remove from heat.
Step 5: Boil lasagna noodles
Stir in the seasoning. Taste and adjust, to fit your preferences! Meanwhile, boil noodles in a large pot of water according to package directions.
Step 6: Assemble the lasagna layers
Spread a thin layer of the meat sauce in the bottom of the 9x13 pan. Top with a single layer of lasagna noodles, spread a layer of almond ricotta, then about ⅓ of the sauce. Repeat twice with the remaining ingredients.
Step 7: Bake, slice, and serve
Bake the lasagna uncovered on the middle rack at 350F for about 40 minutes, until bubby with crisp edges.
Once cooked, remove from the oven and let cool for 5-10 minutes. Slice and serve lasagna with your favorite side dish! We prefer a simple salad, zucchini scarpaccia, or green beans.
How to store leftovers
Lasagna is a perfect for make-ahead meal and is incredibly freezer friendly!
- Leftovers: Store leftover lasagna in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 2-3 minutes, until heated through.
- Freezer: Store in a freezer-safe container in the freezer for up to 3 months. Thaw frozen lasagna overnight in the fridge and reheat in the microwave or cook covered with foil at 350F for 20-30 minutes, until heated through.
Related recipes
Want more dairy free dinner recipes? Try these fan favorites next:
- Gnocchi bolognese
- Dairy free alfredo sauce
- Deconstructed stuffed peppers
- Dairy free and egg free meatballs
- Dairy free hamburger helper
Dairy Free Lasagna
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 5 ounces spinach roughly chopped
- 24 ounces marinara sauce
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 package lasagna noodles
Dairy Free Almond Ricotta
- 2 cups blanched slivered almonds
- 2 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ cup water
Instructions
- Blend the almond ricotta cheese ingredients together in a food processor, streaming in 1 tablespoon of water at a time, until desired consistency is reached. Set aside.
- Bring a large pot filled with water to a boil. Once boiling, cook lasagna noodles al dente according to the package directions. Drain when done.
- Warm oil in a dutch oven or large skillet over medium heat. Add ground beef and cook until browned, breaking into small pieces as it cooks.
- Stir in spinach and cook for a couple minutes, until it begins to wilt. Add marinara sauce and seasoning. Cook for about 5 minutes, then remove from heat.
- Preheat the oven to 350F. To layer the lasagna, spread a thin layer of the meat sauce in the bottom of a 9x13 pan. Top with a single layer of lasagna noodles. Spread an even layer of almond ricotta over the noodles, approximately ⅓ of the mixture. Top with approximately ⅓ of the meat sauce. Repeat twice with remaining noodles, almond ricotta, and sauce.
- Bake for 40-45 minutes, or until the sauce is bubbly and the edges are browned. Once cooked, remove from the oven, and let cool for 5-10 minutes. Slice and serve with fresh basil garnished on top.
Notes
Nutrition
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