I get asked a lot, “Are you dairy free? Are you vegan?” The answers are no and no. I’ve created a new term (just like every other millennial) for what I consider myself, I am dairy conscious. What does that mean you ask, Joel asked me the same thing when I first brought it up with him too. Dairy conscious means, in the comfort and privacy of my home, I try my absolute hardest to be completely dairy free. But, when we’re out at a restaurant or in public I’m not gonna be that asshole asking, “Does this have dairy? Does this have butter? Does this have cream? Etc.” I’m gonna live my life while I’m out because let’s face it, I still love dairy. But no doubt about it that I will hate myself two hours (maybe less) later while I’m stuck in the bathroom 🤷🏻♀️.
As a result of being “dairy conscious”, we’ve experimented A LOT this year with dairy free substitutes. Let me be VERY CLEAR, while none of the dairy free recipes I post will ever be able to fully replace their dairy counterparts in all their glory, some have come pretty damn close! Let’s start with this lasagna. I used to make this lasagna with full blown dairy followed with full blown cramps, but lasagna is one of Joel’s favorite dishes. It was time to explore!
A few notes about this lasagna:
1. I made the cashew ricotta using apple cider vinegar. I would definitely recommend using lemon juice or white wine vinegar and maybe slightly less of whatever acid you decide to use. While the “ricotta” had a great flavor before baking, the vinegar came out in a distinct, not so great way after baking.
2. The provolone slices were from the brand Follow Your Heart, I would recommend their mozzarella slices for this recipe as they have a better taste or perhaps another vegan sliced cheese of your preference!
3. If you don’t feel like making your own ricotta, Kitehill makes a great dairy free ricotta!
4. This recipe is also delicious when using actual dairy. Just substitute your favorite regular dairy products! My secret tip for the dairy-full version, use jarred vodka sauce instead of a red sauce 😉 Thank me later!
5. This recipe should keep in your fridge for a week!
If you try this recipe, please leave a comment and send me your pictures and let me know how you made this your own!
Ingredients & Recipe
- 1 onion, diced
- 1 tablespoon minced garlic
- 1 lb ground beef
- Salt, to taste
- Pepper, to taste
- 1 tablespoon onion powder
- 1/2 tablespoon oregano
- 1 large egg
- 1 28 oz. jar of preferred red sauce (dairy free)
- 1 bag Violife mozzarella shreds
- 1 pack of Follow Your Heart provolone slices
- 3 cups vegan ricotta cheese, double this recipe and save your leftovers
- 1 box of oven ready lasagna sheets
- Preheat oven to 375 ° F
- Saute onion until translucent, add minced garlic
- Cook ground beef about 3/4 of the way through and then drain fat
- Return beef to pan and empty entire jar of sauce into pan, cook beef in sauce for a few minutes until cooked through
- While sauce is cooking, mix “ricotta” with egg
- Once sauce is finished, place some of the meat sauce at the bottom of cooking dish
- Layer your lasagna as follows: sauce, lasagna sheets, sauce, ricotta, mozzarella shreds, provolone slices, repeat as many times as desired or until you can no longer layer!
- Bake for 40 minutes at 375 ° F covered until you see cheese bubbling! Keep in mind that dairy free cheese does not brown and crisp like regular cheese.
- Serve warm and enjoy!
One thought on “Dairy Free Lasagna”
[…] changes over the course of the last ten months. It started with going dairy free, see more on that here, then meal prepping all vegan lunches and eating animal products (dairy not included) only at […]