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.
Servings 8 people
Calories 558kcal
Equipment
- 9x13 baking dish
- Food processor
- Dutch oven
- Stockpot
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.
