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Amazing, Easy Dairy-Free Lasagna

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“This recipe was cobbled together after much research on cheese supplements and narrowing ingredients down to create a recipe that my cooking-challenged self could put together. I love this recipe because it makes a small number of servings (3) and doesn't require a high level of culinary skill.”
READY IN:
55mins
SERVES:
3
YIELD:
1 small lasagna
UNITS:
US

Ingredients Nutrition

  • 8 ounces vegan cream cheese (I recommend Follow Your Heart vegan cream cheese)
  • 1 teaspoon italian seasoning
  • 12 teaspoon garlic powder
  • 1 12 cups pasta sauce (I recommend Mezzatta Porcini Mushroom, it has tons of spices and no sugar)
  • 6 -9 no-boil lasagna noodles
  • 34 cup frozen spinach, defrosted and patted dry (may use more or less or omit altogether)

Directions

  1. Preheat oven to 375.
  2. Place cream cheese in a microwave safe bowl and soften for about 30 seconds.
  3. Once the cream cheese is soft enough to be stirred with a spoon, mix in Italian seasoning and garlic powder.
  4. In a glass bread dish, assemble lasagna in layers of 1/2 cup pasta sauce, 2-3 lasagna noodles (broken to fit, if needed), 1/4 cup cheese mixture, and 1/4 cup spinach. Repeat twice.
  5. Top lasagna with and any remaining sauce and remaining cheese mixture.
  6. Bake for 30 minutes or until cream cheese mixture is slightly brown.
  7. Allow to rest 10-15 minutes before serving.

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