Description
A delicious and dairy-free twist on classic lasagna, this recipe features layers of lasagna noodles, dairy-free ricotta, flavorful ground beef, and a variety of vegetables. Perfect for those with dairy sensitivities or looking to reduce dairy intake.
Ingredients
Units
Scale
For the Vegetable Layer:
- 1 tbsp olive oil
- 2 cups chopped baby portabella mushrooms, roughly chopped
- 5 ounces baby spinach, roughly chopped
For the Lasagna:
- 9 lasagna noodles
- 1 pound ground beef (85/15 recommended)
- 1/2 red onion, diced
- 24 oz jar of dairy-free pasta sauce
- 16 oz Barrett’s Garden fauxcotta (or other dairy-free ricotta substitute)
Instructions
- Preheat the Oven and Boil Noodles: Preheat oven to 350°F. Boil lasagna noodles in a large pot of water according to package directions.
- Sauté Vegetables: In a skillet, heat olive oil and sauté mushrooms for 5 minutes. Add spinach and cook for 2 minutes. Set aside.
- Cook Ground Beef: Brown ground beef and onions in the skillet. Drain excess fat if needed. Add most of the pasta sauce and cook briefly.
- Layer Lasagna: In a baking dish, layer pasta sauce, noodles, fauxcotta, vegetable mixture, and meat sauce. Repeat layers and top with remaining meat sauce.
- Bake: Cover with foil and bake at 350°F for 35 minutes. Uncover and bake for an additional 10 minutes.
- Serve: Let cool slightly before serving.
Notes
- Make sure to use a dairy-free pasta sauce to keep the recipe dairy-free.
- Feel free to customize the vegetable and meat layers to suit your preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg
