Dairy-Free Ricotta Lasagna

Ingredients

Instructions

1. 1

   Preheat the oven to 375°F.

2. 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. 3

   Heat olive oil in a saucepan over medium heat. Add diced onion and cook for 4–5 minutes until softened.

4. 4

   Add minced garlic and cook for 30 seconds until fragrant.

5. 5

   Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 15 minutes, stirring occasionally.

6. 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. 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. 8

   Spread a thin layer of sauce (about 1/2 cup) across the bottom of a 9x13-inch baking dish.

9. 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. 10

    Repeat with another 4 noodles, the remaining ricotta mixture, 1 cup of sauce, and 3/4 cup of mozzarella.

11. 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. 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. 13

    Let the lasagna rest for 15 minutes before slicing and serving.