Dairy Free Lasagna with Almond Ricotta

Dairy-Free Lasagna with Almond Ricotta: A Flavorful, Plant-Based Delight

Craving a comforting lasagna but avoiding dairy? This dairy-free lasagna is here to satisfy your taste buds! Made with creamy almond ricotta, earthy mushrooms, and vibrant spinach, it’s a hearty, vegetarian dish that’s also gluten-free and easily adaptable for vegans. Perfect for family dinners or meal prep, this lasagna is as nutritious as it is delicious.


Why You’ll Love This Recipe

  • Creamy Almond Ricotta: A homemade, nut-based ricotta that’s rich, flavorful, and surprisingly easy to make.
  • Packed with Veggies: Spinach and mushrooms add a boost of nutrients and a satisfying texture.
  • Customizable: Swap in your favorite vegetables or use store-bought dairy-free cheese to save time.
  • Diet-Friendly: Vegetarian, gluten-free, and vegan-friendly (just skip the egg!).

Prep and Cook Time

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Servings: 8–10

Whole wheat lasagna

Ingredients

For the Almond Ricotta:

  • 2 cups blanched slivered almonds
  • 3/4–1 cup filtered water
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • 1 egg (optional; omit for vegan)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder

For the Lasagna:

  • 1/2 tablespoon olive oil
  • 8 oz crimini mushrooms, sliced
  • 5 oz fresh spinach
  • 9–12 no-boil lasagna noodles (gluten-free if needed)
  • 32 oz marinara sauce (choose your favorite brand)
  • 4 oz dairy-free mozzarella (optional, for topping)

Instructions

Step 1: Make the Almond Ricotta

  1. In a food processor or high-speed blender, combine the almonds, 3/4 cup water, lemon juice, nutritional yeast, and salt. Blend until a thick paste forms, scraping down the sides as needed.
  2. Add more water, 1–2 tablespoons at a time, until the mixture reaches a creamy, slightly grainy consistency (similar to traditional ricotta).
  3. Set aside 1 cup of the ricotta for the lasagna. Store the rest in an airtight container in the fridge for up to a week.

Step 2: Season the Ricotta

  1. In a medium bowl, mix 1 cup of the almond ricotta with dried basil, oregano, and garlic powder. Taste and adjust seasoning if needed.
  2. If using, whisk the egg and stir it into the ricotta mixture until smooth. (Skip this step for a vegan version.)

Step 3: Prepare the Vegetables

  1. Heat a large sauté pan over medium-high heat. Add olive oil and mushrooms, seasoning with a pinch of salt. Cook for 5 minutes until the mushrooms soften.
  2. Add the spinach and let it wilt, stirring occasionally. Cook for another 2 minutes to allow excess liquid to evaporate. Remove from heat.

Step 4: Assemble the Lasagna

  1. Preheat the oven to 375°F (190°C).
  2. Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 or 11×7 baking dish.
  3. Layer 3–4 lasagna noodles over the sauce.
  4. Spread half of the almond ricotta over the noodles, followed by half of the spinach and mushroom mixture. Top with 1 cup of marinara sauce.
  5. Repeat the layers: noodles, ricotta, vegetables, and sauce.
  6. Finish with a final layer of noodles and a generous layer of marinara sauce. Add slices of dairy-free mozzarella on top, if desired.

Step 5: Bake

  1. Cover the dish with foil and bake for 50 minutes.
  2. Remove the foil and bake for another 10 minutes. For a golden, bubbly top, broil for 2–3 minutes (watch closely to prevent burning).

Step 6: Serve and Enjoy

  1. Let the lasagna cool for 10 minutes before slicing. This helps the layers set.
  2. Store leftovers in the fridge, covered, for up to 5 days.

Tips and Variations

  • Shortcut Option: Use store-bought almond ricotta (like Kite Hill) to save time.
  • Veggie Swap: Feel free to use zucchini, bell peppers, or kale instead of spinach and mushrooms.
  • Extra Cheesy: Add a sprinkle of dairy-free parmesan or nutritional yeast for a cheesy flavor boost.
  • Make It Ahead: Assemble the lasagna a day in advance and bake it when ready to serve.

Why This Recipe Works

This dairy-free lasagna is a game-changer for anyone looking to enjoy a classic comfort food without compromising on flavor or dietary preferences. The almond ricotta is creamy and versatile, while the combination of spinach and mushrooms adds depth and heartiness. Whether you’re serving it at a family gathering or enjoying it as a weeknight meal, this lasagna is sure to impress!


Give this recipe a try and let us know how it turns out. Happy cooking! 🌱🍝

Next Post: The Ultimate Gluten-Free Zucchini Lasagna: A Healthy Twist on a Classic Comfort Food

About Author

Hi, I’m Amelia, a food enthusiast, certified nutritionist, and the creator behind wendysmenuguide. With over 10 years of culinary experience, I share easy, delicious, and tested recipes to make cooking fun and accessible for everyone. Inspired by my grandmother’s kitchen, I’m passionate about turning simple ingredients into unforgettable meals.

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