With dairy allergies and food intolerances on the rise in general, we are happy to share this Dairy Free Lasagna that is also egg free!
Check it out; this Dairy Free Lasagna is not only dairy free, it is also egg free too! This recipe is a great option because there is still plenty of meat for those who aren't actually vegetarian or vegan, but have food sensitivities.
Our newest Dairy Free recipes was written by one of my food writers, as their family transitioned to an allergy friendly home.
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Dairy Free Lasagna
With food sensitivities becoming more and more relevant in American society, I am happy to be able to provide the Dairy Free and Egg free - not not meat free - Lasagna. I hope that you enjoy it!
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How to Make This Dairy Free Lasagna
Here are the Ingredients needed to make our Dairy Free Lasagna
- About half a box of lasagna sheets, we used this egg free brand, De Cecco Pasta
- 1 container of Kite Hill vegan ricotta, this is currently a Whole Foods exclusive item, but worth seeking out if you are dairy free.
- ½ cup nutritional yeast, I like Bragg Premium Nutritional Yeast Seasoning
- 1 pound quality ground beef, bison or turkey
- 1 large onion
- 2-6 cloves of fresh garlic
- 1 tablespoon of olive oil
- 1 large jar of your favorite tomato sauce
- 1 large golden beet, sliced evening and very thin, ideally pre steamed, but if thin enough can be added into the layers raw.
- salt and pepper to taste
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Dairy Free Egg Free Lasagna Directions
If needed, parboil/cook the lasagna sheets and then lay out in a single layer on cooling racks to keep from sticking and tearing.
While those are cooking, chop and sauté the onion and garlic in a large nonstick plan with the olive oil. Cook until the onions are translucent and then add in the ground meet. Cook through and then add in all of the tomato sauce.
Work in layers starting with the meat sauce on the bottom of the oven safe baking pan.
Then add on the lasagna sheets, and a thin layer of the ricotta, sprinkle with a decent amount of the nutritional yeast. Then place a layer of the thin sliced beets on.
Repeat these steps in this order until you have used all of the ingredients, ending with sauce and a sprinkle of the nutritional yeast.
Cover and cook at 375 for about 35 to 40 minutes or until the noodles puff up and the top of the lasagna is uneven and puffy. Allow to cool for a few minutes before slicing and serving.
To print this Dairy Free Egg Free Lasagna Recipe, simply click the recipe card below! I know that sometimes it is easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!
Dairy Free Egg Free Lasagna Recipe
Dairy Free Egg Free Lasagna
Ingredients
- About half a box of lasagna sheets we used this egg free brand, De Cecco Pasta
- 1 container of Kite Hill vegan ricotta this is currently a Whole Foods exclusive item, but worth seeking out if you are dairy free.
- ½ cup nutritional yeast I like Bragg Premium Nutritional Yeast Seasoning
- 1 pound quality ground beef bison or turkey
- 1 large onion
- 2-6 cloves of fresh garlic
- 1 tablespoon of olive oil1 large jar of your favorite tomato sauce
- 1 large golden beet sliced evening and very thin, ideally pre steamed, but if thin enough can be added into the layers raw.
- salt and pepper to taste
Instructions
- If needed, parboil/cook the lasagna sheets and then lay out in a single layer on cooling racks to keep from sticking and tearing.
- While those are cooking, chop and sauté the onion and garlic in a large nonstick plan with the olive oil. Cook until the onions are translucent and then add in the ground meet. Cook through and then add in all of the tomato sauce.
- Work in layers starting with the meat sauce on the bottom of the oven safe baking pan. Then add on the lasagna sheets, and a thin layer of the ricotta, sprinkle with a decent amount of the nutritional yeast. Then place a layer of the thin sliced beets on.
- Repeat these steps in this order until you have used all of the ingredients, ending with sauce and a sprinkle of the nutritional yeast.
- Cover and cook at 375 for about 35 to 40 minutes or until the noodles puff up and the top of the lasagna is uneven and puffy. Allow to cool for a few minutes before slicing and serving.
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