Amazing, Easy Dairy-Free Lasagna

"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."
 
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Ready In:
55mins
Ingredients:
6
Yields:
1 small lasagna
Serves:
3
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ingredients

  • 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)
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directions

  • Preheat oven to 375.
  • Place cream cheese in a microwave safe bowl and soften for about 30 seconds.
  • Once the cream cheese is soft enough to be stirred with a spoon, mix in Italian seasoning and garlic powder.
  • 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.
  • Top lasagna with and any remaining sauce and remaining cheese mixture.
  • Bake for 30 minutes or until cream cheese mixture is slightly brown.
  • Allow to rest 10-15 minutes before serving.

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