Dairy-Free Ricotta Lasagna

Name: Dairy-Free Ricotta Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 12 pieces Lasagna noodles; 1 tbsp Olive oil; 1 medium Yellow onion, diced; 4 cloves Garlic cloves, minced; 28 oz Crushed tomatoes; 2 tbsp Tomato paste; 1 tsp Dried oregano; 1 tsp Dried basil; 1 tsp Salt; 0.5 tsp Black pepper; 3 cups Dairy-free ricotta; 1 large Egg; 2 tbsp Fresh parsley, chopped; 2 cups Fresh spinach (optional); 0.25 tsp Salt; 0.25 tsp Black pepper; 2 cups Dairy-free mozzarella shreds; 0.25 cup Dairy-free parmesan

Dairy-free lasagna with rich tomato sauce, tender noodles, and a cashew-tofu ricotta that bakes up creamy and holds its layers.

Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Dinner Recipes and Dairy-Free Pasta Recipes

Published April 13, 2026

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This is the lasagna I make when people are coming over and I want them to forget there's no dairy in it. Layers of tomato sauce, noodles, and a cashew-tofu ricotta, topped with plant-based mozzarella and baked until the edges turn golden.

The ricotta layer is what carries the whole dish, and it's the same dairy-free ricotta I make on its own: cashews and tofu blended down into something spoonable that bakes up close to the real thing. Make extra. You'll want it for stuffed shells later in the week, and a pan of dairy-free cheesy garlic bread on the side doesn't hurt either.

It reheats well and holds together better the next day, so don't feel bad making it ahead.

Prep 30 min

Cook 45 min

Total 75 min

Servings 8

Difficulty medium

This recipe uses: Creamy Dairy-Free Ricotta (Cashew & Tofu)

Servings

Ingredients

Pasta

12 piecesLasagna noodles

Sauce

1 tbspOlive oil
1 mediumYellow onion, diced
4 clovesGarlic cloves, minced
28 ozCrushed tomatoes
2 tbspTomato paste
1 tspDried oregano
1 tspDried basil
1 tspSalt
½ tspBlack pepper

Filling

3 cupsDairy-free ricotta
1 largeEgg
2 tbspFresh parsley, chopped
2 cupsFresh spinach (optional)
¼ tspSalt
¼ tspBlack pepper

Assembly

2 cupsDairy-free mozzarella shreds
¼ cupDairy-free parmesan

Instructions

1
Preheat the oven to 375°F.
2
Bring a large pot of generously salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain, drizzle lightly with olive oil to prevent sticking, and set aside.
3
Heat olive oil in a saucepan over medium heat. Add diced onion and cook for 4–5 minutes until softened.
4
Add minced garlic and cook for 30 seconds until fragrant.
5
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 15 minutes, stirring occasionally.
6
If using spinach, wilt it in a dry skillet over medium heat for 2–3 minutes, then squeeze out as much moisture as possible and roughly chop.
7
In a large bowl, mix the dairy-free ricotta with the egg, parsley, salt, and black pepper until well combined. Fold in the wilted spinach if using. For a vegan version, substitute the egg with a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes before adding.
8
Spread a thin layer of sauce (about 1/2 cup) across the bottom of a 9x13-inch baking dish.
9
Arrange 4 noodles over the sauce. Spread half the ricotta mixture evenly over the noodles, followed by about 1 cup of sauce and 3/4 cup of mozzarella.
10
Repeat with another 4 noodles, the remaining ricotta mixture, 1 cup of sauce, and 3/4 cup of mozzarella.
11
Finish with the remaining 4 noodles, the rest of the sauce, and the remaining mozzarella. Sprinkle dairy-free parmesan evenly over the top.
12
Cover tightly with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until bubbly and lightly browned on top.
13
Let the lasagna rest for 15 minutes before slicing and serving.

How we make it dairy-free

Ricotta → Swapped for a cashew-tofu dairy-free ricotta. It spreads and bakes the same way the dairy version does, so the layering process doesn't change.
Mozzarella → Dairy-free mozzarella shreds on top. It melts and pulls enough to give you that cheese-pull moment when you cut into it.
Parmesan → A dairy-free parmesan worked into the top layer for the salty, savory edge real parmesan usually gives.

Tips & Variations

Make ahead: Assemble the lasagna up to 24 hours in advance and refrigerate before baking.

Freezing: This lasagna freezes well either before or after baking. Thaw overnight before reheating.

Add protein: Add plant-based ground meat or lentils to the sauce for a heartier version.

Extra flavor: Add a pinch of red pepper flakes or a splash of balsamic vinegar to the sauce.

Frequently asked questions

Can I make this lasagna ahead of time?⌄

Yes, and honestly it's better that way. Assemble the whole thing, cover it, and refrigerate up to a day before baking. You can also bake it fully, cool it, and reheat covered in the oven later.

How do I store and reheat leftovers?⌄

Keep leftovers in the fridge in a covered container for up to four days. Reheat individual slices in the microwave, or cover the whole pan with foil and warm it in a low oven so the edges don't dry out.

Is this recipe nut-free?⌄

Not as written, since the ricotta layer is made with cashews. If you need it nut-free, look for a soy-based or sunflower seed ricotta alternative and swap it in at the same ratio.

What should I serve with dairy-free lasagna?⌄

A side of dairy-free cheesy garlic bread is the obvious move here since it uses the same flavors. A simple green salad with a sharp vinaigrette also cuts through the richness nicely.

Dairy-Free Ricotta Lasagna · https://nondairydude.com/recipes/dairy-free-ricotta-lasagna