Dairy Free Lasagne Recipes

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DAIRY-FREE LASAGNA

This is the best dairy-free lasagna that can be turned into a vegan meal if you use meat substitute. It is creamy and cheesy like real lasagna. These ingredients are purchased from Trader Joes and Whole Foods

Provided by Dairy-free cook

Categories     Lunch/Snacks

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8



Dairy-Free Lasagna image

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.

Nutrition Facts : Calories 473.6, Fat 34, SaturatedFat 19.7, Cholesterol 220.2, Sodium 1072.8, Carbohydrate 9, Fiber 0.3, Sugar 1, Protein 32.7

16 ounces daiya mozzarella cheese (dairy free)
12 ounces cheese, Treeline Treenut Herb-Garlic Flavor (dairy free)
4 eggs
25 ounces trader joes puttanesca sauce
1 lb ground meat, any kind
2 tablespoons garlic powder
2 tablespoons herbes de provence
9 ounces no-boil lasagna noodles

DAIRY-FREE LASAGNE

Make and share this Dairy-Free Lasagne recipe from Food.com.

Provided by ImPat

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14



Dairy-Free Lasagne image

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.

Nutrition Facts : Calories 485.9, Fat 22, SaturatedFat 8.3, Cholesterol 59.5, Sodium 318.6, Carbohydrate 43.1, Fiber 4.4, Sugar 14.2, Protein 25.3

2 tablespoons olive oil
1 brown onion (large finely chopped)
3 garlic cloves (minced)
2 tablespoons oregano (fresh leaves chopped)
500 g ground beef (mince)
5 anchovies (chopped optional)
1/4 cup tomato paste
1/2 cup dry white wine
2 (400 g) tomatoes (diced Italian)
50 g chocolate hazelnut spread (Nuttelex spread specified)
1/4 cup plain flour
2 cups soymilk
125 g soy cheese (1/2 cup grated)
150 g lasagna sheets

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