Non Dairy Lasagna

Name: Non Dairy Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 1 lasagna, 6 serving(s)
Ingredients: 10 lasagna noodles; 1/2 teaspoon salt; 1 tablespoon canola oil; 1 lb lean ground beef; 1 small onion; 6 medium mushrooms; 1/4 red pepper; 1/4 green pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon coriander; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon cayenne powder; 1 1/2 tablespoons oregano; 1 (11 ounce) can spaghetti sauce; 1/4 cup tofutti sour cream (non-dairy); 1/4 cup tofutti better-than-cream-cheese (non-dairy); 1 egg; 1/4 cup non-dairy cheddar cheese (Daiya); 1/4 teaspoon oregano; 1/4 teaspoon garlic powder; 1/2 teaspoon parsley; 1 cup fresh breadcrumb (made with non-dairy bread); 1/4 teaspoon oregano; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 tablespoon vegan margarine (Vegan Becel)

Submitted by BJ from BC

"Because of a dairy allergy, ordering lasagna at a restaurant soon became a thing of the past. The craving was still there so I created my own version. I found it tasted every bit as good as the regular home-made lasagnas I've made, and somehow because of the filling it still had a cheesy taste."

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Ready In:: 1hr 30mins
Ingredients:: 31
Yields:: 1 lasagna
Serves:: 6

ingredients

10 lasagna noodles
¹⁄₂ teaspoon salt
1 tablespoon canola oil
1 lb lean ground beef
1 small onion
6 medium mushrooms
¹⁄₄ red pepper
¹⁄₄ green pepper
1 teaspoon garlic powder
1 teaspoon onion powder
¹⁄₂ teaspoon chili powder
¹⁄₂ teaspoon cumin
¹⁄₂ teaspoon coriander
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper
¹⁄₄ teaspoon cayenne powder
1 ¹⁄₂ tablespoons oregano
1 (11 ounce) can spaghetti sauce
¹⁄₄ cup tofutti sour cream (non-dairy)
¹⁄₄ cup tofutti better-than-cream-cheese (non-dairy)
1 egg
¹⁄₄ cup non-dairy cheddar cheese (Daiya)
¹⁄₄ teaspoon oregano
¹⁄₄ teaspoon garlic powder
¹⁄₂ teaspoon parsley
1 cup fresh breadcrumb (made with non-dairy bread)
¹⁄₄ teaspoon oregano
¹⁄₄ teaspoon garlic powder
¹⁄₄ teaspoon onion powder
1 tablespoon vegan margarine (Vegan Becel)
1 cup non-dairy cheddar cheese (Daiya)

directions

1. Cook lasagna noodles in salted water until they are almost cooked fully. Stir occasionally while cooking as it avoids having them stick together. Drain but do not pour water over it as I've found the water prevents the sauce from sticking to the pasta.
2. While lasagna noodles are being cooked, brown lean ground beef with oil in a frying pan.
3. Finely chop onion, mushrooms, and peppers, and add to beef when it is cooked.
4. Add spices and prepared spaghetti sauce, stir and simmer for about 20 minutes, stirring occasionally. I prefer using the Primo sauce as I find it isn't too watery but most any brand will do.
5. To make the filling, in a bowl combine the non-dairy sour cream and non-dairy cream cheese (I use the "tofutti" brand), egg, 1/4 cup daiya cheese (or whatever non-dairy cheese you prefer), and the oregano, garlic powder and parsley. Set aside. (The daiya cheese is available in cheddar or mozzerella flavour, although I find both pretty much taste the same).
6. In a seperate bowl combine the fresh non-dairy bread crumbs (I ended up making my own from 3 slices of white bread that was made without dairy). Add 1/4 tsp of oregano, garlic powder and onion powder. Set aside, this will be the topping.
7. In a Lasagna pan add a small amount of the meat sauce in the bottom of the pan. Lay three lasagna noodles on top, Then spread 1/3 of the filling on top of the noodles, and add meat sauce. Repeat this layer two more times, ending again with the meat sauce. You'll have one extra un-used noodle, this is just a bonus for the cook to eat after it goes in the oven with a tiny bit of the sauce on it - you've earned it.
8. Melt 1 Tbsp of the non-dairy margarine (I prefer using "Vegan Becel" although I don't know if this is available outside of Canada).
9. Sprinkle the bread crumb mixture on top of the lasagna, and drizzle the melted non-dairy margarine on top. Then sprinkle the non-dairy shredded cheese on top. If you prefer, you can always add more non-dairy cheese than what I've stated.
10. In a preheated oven set at 350 degrees, bake for about 45 minutes. It works best to cover the lasagna with aluminum foil for the first 30 minuts and then bake it uncovered for the last 15 minutes.
11. Another baking option is to bake it at 225 degrees, covered, for about 4 hours. This will allow you to roast extra peppers, tomatos, and garlic for the last two hours of baking time (cut the peppers into large pieces, and the tomatos in half, and peel off some of the skin off the head of garlic and cut the top off. Lay these out in a shallow pan, then sprinkle all three with oil, salt & pepper, onion powder and oregano. Just make sure to cover the garlic with aluminum foil, and bake all three for about 2 hours). It makes an excellent addition to serve with the lasagna.
12. When lasagna is ready, let it sit on the counter for about 5 minutes before cutting. Enjoy.

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Reviews

Recipe was pretty good. My son has dairy and egg allergies, I used an egg substitute but other than that followed the recipe to the “t”. It is slightly spicy, but my 6 & 8 year old were able to tolerate. I will add more sauce next time and will forego the bread crumbs.

Jalaina F.
This was an awesome recipe! We substituted mild italian sausage in and added 1/2 cup more sauce. It was delicious.

freckledgirl