Wednesday, November 20, 2013

Dairy-free White Sauce Lasagna

We're getting better at this dairy-free stuff. Matt's a trooper. However, I know he misses lasagna and similar classic Italian dishes, so I tried my hand recently at making a dairy-free version he could love. The results were pretty good! All around even the folks who could eat dairy didn't really miss it, and this is healthier to boot! I hope you guys love it too. :)

It uses a few store bought items, a few things you can make ahead, and a few final touches.  The keys are the dairy free Alfredo sauce (from this previous post) and dairy-free ricotta substitute, which you can buy or make. It will be good made ahead or even frozen ahead! This recipe makes 1 very big 9x13 pan.
You'll need a box of lasagna noodles (I like the wavy edged ones), and a package of chopped spinach.

Here are the stars of the show: dairy free alfredo, dairy-free ricotta & veggies, and your meat of choice.

Nice big pan ready to go into the oven!

All done and ready to be devoured!

Yummy! It was quite a hit.

1 box lasagna noodles
1 batch Awesome Dairy Free Alfredo Sauce
2 12 oz blocks of firm tofu, drained
2 t apple cider vinegar
2 t honey
2 t salt
2 eggs, lightly beaten
1 large sweet onion, diced
4 cloves mined garlic
1 box chopped spinach, drained
1 lb. chicken or Italian sausage
1 cup soy cheese, optional

Preheat oven to 350 degrees.
Prepare noodles according to package directions.
In a wide frying pan, brown meat.
Remove meat from pan, add diced onion and garlic, cook over medium heat until soft (about 5 minutes).
In a large bowl, mash up tofu with a fork. Add vinegar, honey, salt, eggs, and stir. Mix in spinach, onion, and garlic.
Start layering:
1 cup of sauce on the bottom
(layer of noodles
1/3 of ricotta mixture
1/3 of meat
1-2 cups sauce) repeat these 2 more times
layer of noodles
1 cup sauce
sprinkle soy cheese across the top

Bake for 35-45 minutes.

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