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Dairy-Free Lasagna


Lighter than traditional lasagna, I feel so good serving this to my family. One of my favorite “go to” meals and always finished to the last bite.


Prepare the Dairy-Free Lasagna


Line a nine- by 13-inch pan with good-quality parchment paper, such as Gefen Parchment Paper. Start with a layer of pasta sauce mixed with a couple of tablespoons of water. Then place a layer of brown rice noodles, a layer of sauce, a layer of the nutty ricotta (see recipe below), and optional vegetables. Repeat for three to four layers.


Optional: Sprinkle top with faux parmesan cheese (see recipe below).


Pour a little boiling water or extra sauce around the sides (not to cover the lasagna) and cover the pan tightly. Bake covered at 375 degrees Fahrenheit for about 45 minutes, and then uncovered for 15 minutes, depending on your oven.

Prepare Dairy Free Nutty Ricotta Cheese


Blend all ingredients in a high-speed blender or food processor. Begin with 1/2 cup water and add as needed. Adjust seasonings to taste.


Freeze leftovers or use to make two lasagnas and stick one in the freezer for next time.


Make sure to blend really well so almonds are finely pureed and there are no crunchy bits. (Someone might get suspicious!) This is where the Vitamix really comes in handy!

Prepare Dairy-Free Parmesan Cheese


Blend all ingredients in a high-speed blender or food processor until it becomes a fine crumb. Sprinkle on any “dairy” entree to up its flavor profile.


Photo by Rivka Braverman