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    Urban Bliss Life » All Recipes » Dairy-free Recipes » Dairy Free Lasagna

    Published: July 29, 2022 / Updated: July 8, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Dairy Free Lasagna

    3 shares
    Jump to Recipe Jump to Video Print Recipe

    This Dairy Free Lasagna made with vegan cashew cheese and a ground turkey marinara sauce is so hearty and satisfying. It's the ultimate comfort food - without the dairy!

    side view of multi-layered dairy free lasagna on a white plate with green and white napkin in background.

    Just because you're following a dairy-free diet, for whatever reason, doesn't mean you can't have your favorite comfort foods like lasagna. Nowadays, there are so many options to make your favorite dishes dairy-free - and still delicious!

    This dairy free lasagna uses my homemade vegan cashew cheese that adds rich creamy "cheese" in place of the more traditional ricotta cheese. The sauce has ground turkey, but you can either leave the ground turkey out or replace with chopped mushrooms to make this a full vegan lasagna.

    If you are looking for a "cheesy" lasagna without the dairy, I think you'll love this recipe!

    Jump to:
    • 🌟 Why you'll love this recipe
    • 🛒 Ingredient notes
    • ✅ Step-by-step instructions
    • ❓ Substitution and Storage FAQs
    • 🥘 Kitchen tools and equipment
    • 🍽 Serving ideas
    • 🍷 Best wine pairings
    • More dairy-free pasta recipes
    • Dairy Free Lasagna

    🌟 Why you'll love this recipe

    top view of multi-layered dairy free lasagna on a white plate with parsley on the side.

    If you like lasagna, but you're dairy-free either by choice or by doctor's orders, then I think you will LOVE this recipe!

    • You can make prep this lasagna in less than 30 minutes, including assembly time.
    • The total time is about an hour, including the prep time to make the cashew cheese and assemble the lasagna. More than half of that time consists of the bake time. So while the lasagna is baking, you can make yummy side dishes like easy Air Fryer Broccoli or Easy Fruit Salad.
    • If you've got friends coming over for dinner, this dairy-free lasagna feeds a crowd!
    • This lasagna recipe makes 8 servings. For our family of four that means we usually have leftovers that we can enjoy another day!
    • The recipe is totally flexible: you can use your favorite marinara sauce. Use the ground turkey, leave it out, use ground beef, or use finely chopped mushrooms. So many ways to customize this recipe to you and your family's liking!

    🛒 Ingredient notes

    bowls of ingredients needed to make dairy free lasagna with ingredient labels on a yellow table.

    Cashew cheese - Follow this easy homemade vegan cashew cheese recipe. I've included a simplified version of it in the recipe card below. Be sure to read the full article for tips on making vegan cashew cheese. You can also use store-bought cashew cheese.

    Marinara sauce- You can make your own sauce, or use a jar of your favorite store-bought pasta sauce.

    Ground turkey - This lightened up lasagna recipe calls for ground turkey meat. I recommend buying a 85/15 mix because the 15% fat is just enough to add a luscious layer of extra flavor. But you can use 93/7 if you prefer.

    ✅ Step-by-step instructions

    lasagna noodles cooked in a large pot of water covering the noodles.
    1. In a large pot, cook the lasagna noodles according to package directions.

    Make the cashew cheese

    ingredients to make cashew cheese in a food processor.
    vegan cashew cheese blended until smooth in a food processor.

    2. In a food processor, blend together the cashews, nutritional yeast, garlic powder, kosher salt, lemon juice, and ⅔ cup water. As the mixture processes, gradually add more water 1 Tablespoon at a time, as needed, until the mixture becomes smooth. Set aside.

    Make the sauce

    hand pouring a pinch bowl full of olive oil into a dutch oven.
    hand holding a pinch bowl full of minced garlic adding to a dutch oven pan or pot.

    In a Dutch oven or large pot, heat the olive oil over medium-high heat. Add the garlic and sauté for one minute, just to soften the garlic.

    Add the ground turkey and break it up with a wooden spoon, stirring and cooking until just brown on all sides.

    hand holding a pinch bowl of salt and pepper to add to the pot.
    hand holding a pinch bowl of oregano to add to the pot.
    hand adding a pinch bowl of basil to the pot.
    dried basil and oregano added to ground turkey in a dutch oven.

    5. Sprinkle in the kosher salt, pepper, oregano, and basil. Stir until the seasoning is well combined into the meat.

    wooden spoon stirring marinara sauce in a dutch oven.
    wooden spoon stirring ground turkey marinara sauce in a dutch oven.
    chopped spinach added to pasta sauce in a pan.

    6. Pour in the marinara sauce and stir. Add the chopped spinach and stir. Lower heat to low-medium and simmer for 10 to 15 minutes, stirring occasionally.

    Assemble the lasagna

    white baking dish with light pasta sauce smeared in a thin layer across the bottom.
    layer of cooked lasagna noodles added to a baking dish to make dairy free lasagna.

    7. Lightly butter the inside of the baking dish. Spoon a thin layer of sauce on the bottom.

    8. Top with 3 to 5 lasagna noodles, slightly overlapping each other.

    ground turkey marinara sauce in a white baking dish with red handles.

    9. Spoon a layer of cashew cheese over the noodles, just enough to cover the noodles.

    10. Repeat the layers - sauce, noodles, cashew cheese - until you reach the top of the baking dish with about an inch of space at the top.

    shredded dairy free mozzarella cheese added to the top layer of dairy free lasagna in a baking dish with red handles.

    11. Sprinkle your favorite dairy-free cheese across the top.

    baking dish with baked dairy free lasagna inside topped with melty dairy free cheese.
    baked dairy free lasagna with melted dairy-free cheese on top.

    12. Bake at 350°F for 40 to 50 minutes, until the top cheese is almost melted.

    13. Sprinkle fresh chopped parsley on the top. Allow the lasagna to cool about 5 to 10 minutes before slicing and serving.

    ❓ Substitution and Storage FAQs

    half side of a baking dish with red handle, filled with dairy free lasagna on a green and white napkin.
    What can I substitute for cheese in lasagna?

    We love cashew cheese. It's flavorful and easy to make from scratch, and also easy to find at the grocery store. You can also substitute cottage cheese if you like cottage cheese. There are also dairy-free ricotta cheese options in many grocery stores these days that would work in this recipe.

    What can I use instead of ground turkey?

    You can use ground beef instead of ground turkey. You can also use finely chopped mushrooms, which bring big umami flavors and are a great meat substitution. Or you can forego all of those options for a more creamy sauce without the texture that ground meat/ground meat substitute adds.

    What's the best way to store leftovers?

    Allow the lasagna to cool completely, then store leftovers in an airtight container in the refrigerator for up to 5 days.

    Can I freeze dairy-free lasagna?

    Yes! Allow the lasagna to cool completely, then store in a freezer-safe, airtight container for up to one month. You can freeze lasagna for two or three months, but after about one month it does start to lose its flavor and texture.

    🥘 Kitchen tools and equipment

    For this recipe, you just need a few basic kitchen tools:

    • Food processor - to make the cashew cheese.
    • Dutch oven - to make the sauce. You can also use any large pot but a heavy bottom pot works best.
    • Large rectangular baking dish - a 9 x 13 inch baking dish works well to bake the lasagna in. If you choose one with higher sides, as pictured here, you can make more layers! The baking time stays about the same.

    🍽 Serving ideas

    side view of multi-layered dairy free lasagna on a white plate with green and white napkin in background.

    This dairy free lasagna is amazing when balanced with lighter, healthier side dishes. Try this Air Fryer (Ninja Foodi) Broccoli recipe, Garlic Lemon Asparagus, or Garlic Rosemary Roasted Carrots.

    It's also fantastic when served with Garlic Parmesan Knots or Garlic Rosemary Focaccia Bread.

    🍷 Best wine pairings

    The best wine to pair with lasagna, whether it's dairy-free or not, is a big, bold red wine. Go for a Cabernet Sauvignon, Merlot, or a Syrah.

    More dairy-free pasta recipes

    If you love pasta as much as I do, and you're looking for a dairy-free option, here are some popular 5-star dairy-free pasta recipes to try!

    • Dairy-Free, Vegan Alfredo Sauce With Fettuccine
    • The Ultimate Creamy Dairy-Free Mac and Cheese
    • Dairy-Free Creamy Ground Beef Pasta
    • Thai-Inspired Vegan Red Curry Pasta

    Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and a review in the comments further down. Thanks!

    side view of multi-layered dairy free lasagna on a white plate with green and white napkin in background.

    Dairy Free Lasagna

    5 from 1 vote
    Prep Time: 20 mins
    Cook Time: 40 mins
    Total Time: 1 hr
    Recipe by Marlynn Schotland
    This lasagna is rich, satisfying, and dairy-free! The ultimate comfort food
    Servings: 8 servings
    Calories: 495kcal
    PRINT PIN RATE

    Equipment

    • 1 Food Processor

    Ingredients

    Cashew Cheese

    • 2¼ cups unsalted cashews, soaked and drained (see notes)
    • 3 Tablespoons nutritional yeast
    • 1 teaspoon garlic powder
    • ½ teaspoon kosher salt
    • 2 Tablespoons lemon juice
    • ⅔ to 1 cup water

    Lasagna

    • 10 to 12 ounces lasagna noodles (about 15 lasagna strands)
    • 1 Tablespoon olive oil
    • 3 garlic cloves, minced
    • 1 pound ground turkey
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 3 cups marinara sauce
    • 2 cups lightly chopped spinach
    • 1 cup dairy-free Mozzarella shreds
    • 2 teaspoons finely chopped parsley

    Instructions

    • In a large pot, cook the lasagna noodles according to package directions.

    Make the cashew cheese

    • In a food processor, blend together the cashews, nutritional yeast, garlic powder, kosher salt, lemon juice, and ⅔ cup water. As the mixture processes, gradually add more water 1 Tablespoon at a time, as needed, until the mixture becomes smooth. Set aside.

    Make the sauce

    • In a Dutch oven or large pot, heat the olive oil over medium-high heat. Add the garlic and sauté for one minute, just to soften the garlic.
    • Add the ground turkey and break it up with a wooden spoon, stirring and cooking until just brown on all sides.
    • Sprinkle in the kosher salt, pepper, oregano, and basil. Stir until the seasoning is well combined into the meat.
    • Pour in the marinara sauce and stir. Add the chopped spinach and stir. Lower heat to low-medium and simmer for 10 to 15 minutes, stirring occasionally.

    Assemble the lasagna

    • Lightly butter the inside of the baking dish. Spoon a thin layer of sauce on the bottom.
    • Top with 3 to 5 lasagna noodles, slightly overlapping each other.
    • Spoon a layer of cashew cheese over the noodles, just enough to cover the noodles.
    • Repeat the layers - sauce, noodles, cashew cheese - until you reach the top of the baking dish with about an inch of space at the top.
    • Sprinkle your favorite dairy-free cheese across the top.
    • Bake at 350°F for 40 to 50 minutes, until the top cheese is almost melted.
    • Sprinkle fresh chopped parsley on the top. Allow the lasagna to cool about 5 to 10 minutes before slicing and serving.

    Video

    Notes

    Cashews - It's best to use unsalted cashews. Soak in a large bowl filled with water for at least 2 hours. You can even soak them overnight. Drain before adding to the food processor to make cashew cheese.
    Lasagna noodles - From a 16-ounce box, cook just over half of the noodles. I use between 10 and 12 ounces of noodles, and sometimes have leftover. If you have leftover noodles, refrigerate and save those cooked noodles for another yummy pasta dish! 
    Meat - I use ground turkey but you can also use ground beef. 
    Dairy-free shreds - I top the lasagna layers with my favorite dairy-free Mozzarella shreds, but you can use any dairy-free cheese. 
    Layers - depending on how thin your cashew cheese and sauce layers are, and how many noodle strands you use, you may have some ingredients left over. I've written this recipe so you will hopefully have more, instead of coming up short on layers. Use leftovers to make a yummy deconstructed lasagna bowl for later!
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 495kcal | Carbohydrates: 48g | Protein: 28g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 909mg | Potassium: 877mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1123IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 5mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Marlynn Jayme Schotland 2021 profile pic

      Hey Hey! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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