Dairy Free Lasagna Recipe |
Cuisine: Italian
Author: Two Purple Couches
Prep time: 25 mins
Cook time: 60 mins
Total time: 1 hour 25 mins
Rich and hearty, this dairy-free lasagna swaps a vegetable puree for ricotta cheese, without losing any of the moisture or flavor!
- 1 12oz package of no-boil lasagna noodles
- 48oz of marinara sauce
- 1lb mild Italian sausage
- 1lb ground beef or turkey
- 2 cups pureed vegetables of your choice
- ½ cup shredded mozzarella cheese (optional if you don't need a dairy-free recipe)
- ½ cup shredded Parmesan cheese (optional if you don't need a dairy-free recipe)
- 2 tbsp pesto to add to marinara sauce; 1 tbsp pesto to add to vegetable puree
- 2 eggs
- Preheat your oven to 350 degrees.
- In a large pan, brown and drain the sausage and ground beef or turkey, then set aside.
- Add 2 tbsp pesto to the meat and mix well.
- Add marinara sauce to the meat and mix until well combined.
- Chop and steam vegetables, then puree in a food processor.
- Combine pureed vegetables, 1 tbsp pesto, eggs, and optional mozzarella and Parmesan cheese if you're not making a dairy-free lasagna.
- Spoon 1 cup of meat sauce mixture in the bottom of a 9" x 13" baking dish.
- Top with lasagna noodles, half of vegetable mixture and ⅓ of the remaining meat sauce.
- Repeat with another layer of noodles, vegetable mixture and ⅓ meat sauce.
- Top with remaining sauce and cover with foil.
- Bake for one hour.
- Let sit for 15 minutes before to serving. It will be very hot!
Adapted from thehappierhomemaker.com
Recipe by two purple couches at https://twopurplecouches.com/dairy-free-lasagna-recipe/
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