Dairy Free Lasagna

This dairy free lasagna recipe comes together with a hearty meat sauce and creamy almond ricotta. It's easy to make and ready in about 1 hour.

Course Main Course

Prep Time 5

Cook Time 55

Total Time 1

Servings people

Calories 558kcal

Author Jenna Urben

Equipment

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

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave until heated through, about 2-3 minutes.

To freeze, let cool completely. Store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or covered with foil in the oven at 350F for 20-30 minutes, until warm throughout.

Nutrition