Dairy Free Lasagna Recipes

Steps:

• pre-heat over to 350.
• line 8x13 baking dish with noodles.
• In a separate pot brown meat.
• Add sauce to meat and cook for 10 minutes on low to medium heat.
• ladle sauce to completely cover noodles.
• In a separate bowl combine spices, eggs and garlic-herb cheese until smooth.
• pour just enough of the mixture to cover the sauce.
• Sprinkle the mozzarella over the mixture and add another layer of noodles.
• Repeat steps 5, 7, and 8 until desired layers have been reached or you run out of cheese mixture.
• Top layer, add remaining Mozzarella cheese and some sauce and place in oven.
• Bake for approximately 1 hour.
• Prior to removing from oven turn on broil and broil until brown or desired texture.

Steps:

• 1. Cook lasagna noodles in salted water until they are almost cooked fully. Stir occasionally while cooking as it avoids having them stick together. Drain but do not pour water over it as I've found the water prevents the sauce from sticking to the pasta.
• 2. While lasagna noodles are being cooked, brown lean ground beef with oil in a frying pan.
• 3. Finely chop onion, mushrooms, and peppers, and add to beef when it is cooked.
• 4. Add spices and prepared spaghetti sauce, stir and simmer for about 20 minutes, stirring occasionally. I prefer using the Primo sauce as I find it isn't too watery but most any brand will do.
• 5. To make the filling, in a bowl combine the non-dairy sour cream and non-dairy cream cheese (I use the "tofutti" brand), egg, 1/4 cup daiya cheese (or whatever non-dairy cheese you prefer), and the oregano, garlic powder and parsley. Set aside. (The daiya cheese is available in cheddar or mozzerella flavour, although I find both pretty much taste the same).
• 6. In a seperate bowl combine the fresh non-dairy bread crumbs (I ended up making my own from 3 slices of white bread that was made without dairy). Add 1/4 tsp of oregano, garlic powder and onion powder. Set aside, this will be the topping.
• 7. In a Lasagna pan add a small amount of the meat sauce in the bottom of the pan. Lay three lasagna noodles on top, Then spread 1/3 of the filling on top of the noodles, and add meat sauce. Repeat this layer two more times, ending again with the meat sauce. You'll have one extra un-used noodle, this is just a bonus for the cook to eat after it goes in the oven with a tiny bit of the sauce on it - you've earned it.
• 8. Melt 1 Tbsp of the non-dairy margarine (I prefer using "Vegan Becel" although I don't know if this is available outside of Canada).
• 9. Sprinkle the bread crumb mixture on top of the lasagna, and drizzle the melted non-dairy margarine on top. Then sprinkle the non-dairy shredded cheese on top. If you prefer, you can always add more non-dairy cheese than what I've stated.
• 10. In a preheated oven set at 350 degrees, bake for about 45 minutes. It works best to cover the lasagna with aluminum foil for the first 30 minuts and then bake it uncovered for the last 15 minutes.
• 11. Another baking option is to bake it at 225 degrees, covered, for about 4 hours. This will allow you to roast extra peppers, tomatos, and garlic for the last two hours of baking time (cut the peppers into large pieces, and the tomatos in half, and peel off some of the skin off the head of garlic and cut the top off. Lay these out in a shallow pan, then sprinkle all three with oil, salt & pepper, onion powder and oregano. Just make sure to cover the garlic with aluminum foil, and bake all three for about 2 hours). It makes an excellent addition to serve with the lasagna.
• 12. When lasagna is ready, let it sit on the counter for about 5 minutes before cutting. Enjoy.

Steps:

• Heat oil in a saucepan oven medium-high heat and add onion, garlic and oregano and cook for 5 minutes or until onion has softened and add mince and cook stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
• Add anchovies (if using) and tomato paste and cook, stirring, for 1 minute and then add wine and cook for 2 minutes or until reduced by half and then add tomato and bring to the boil and then reduce heat or medium and simmer for 10 to 15 minutes or until thickened.
• Preheat oven to 160C (180C fan forced.
• Grease a 5cm deep, 22cm 32Cm (base measurement) baking dish and melt spread in a saucepan over medium heat and add flour and cook, stirring, for 1 minute or until bubbling and then gradually add milk, whisking for 2 minutes or until thick and the stir in 1/2 cup cheese until dissolved.
• Arrange 1/4 lasagne sheets over base of prepared baking dish, breaking to fit and then spoon 1/4 mince mixture over lasagne sheets and then spoon over 1/2 cup of white sauce and then repeat layers 3 times, finishing with remaining cheese.
• Bake for 35 to 45 minutes or until golden and pasta tender and let stand for 10 minutes before serving.

Steps:

• Preheat oven to 375°F.
• Spray 11x7-inch baking dish with nonstick spray.
• Spread 1/3 of sauce on bottom of dish; arrange 3 lasagna noodles in single layer over sauce.
• Top with another 1/3 of sauce, all veggies, all the tofu, half the mozzarella, then remaining noodles in single layer.
• Spread evenly with remaining sauce, cover dish with foil, and bake until noodles are tender and mixture is piping hot, about 1 hour.
• Sprinkle with remaining mozzarella and soy parmesan; bake uncovered 5 minutes longer or until cheese melts.
• Let stand 5 minutes before serving.