Non Dairy Lasagna Recipe

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Non Dairy Lasagna
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  1. 1. Cook lasagna noodles in salted water until they are almost cooked fully. Stir occasionally while cooking as it avoids having them stick together. Drain but do not pour water over it as I've found the water prevents the sauce from sticking to the pasta.
  2. 2. While lasagna noodles are being cooked, brown lean ground beef with oil in a frying pan.
  3. 3. Finely chop onion, mushrooms, and peppers, and add to beef when it is cooked.
  4. 4. Add spices and prepared spaghetti sauce, stir and simmer for about 20 minutes, stirring occasionally. I prefer using the Primo sauce as I find it isn't too watery but most any brand will do.
  5. 5. To make the filling, in a bowl combine the non-dairy sour cream and non-dairy cream cheese (I use the tofutti brand), egg, 1/4 cup daiya cheese (or whatever non-dairy cheese you prefer), and the oregano, garlic powder and parsley. Set aside. (The daiya cheese is available in cheddar or mozzerella flavour, although I find both pretty much taste the same).
  6. 6. In a seperate bowl combine the fresh non-dairy bread crumbs (I ended up making my own from 3 slices of white bread that was made without dairy). Add 1/4 tsp of oregano, garlic powder and onion powder. Set aside, this will be the topping.
  7. 7. In a Lasagna pan add a small amount of the meat sauce in the bottom of the pan. Lay three lasagna noodles on top, Then spread 1/3 of the filling on top of the noodles, and add meat sauce. Repeat this layer two more times, ending again with the meat sauce. You'll have one extra un-used noodle, this is just a bonus for the cook to eat after it goes in the oven with a tiny bit of the sauce on it - you've earned it.
  8. 8. Melt 1 Tbsp of the non-dairy margarine (I prefer using Vegan Becel although I don't know if this is available outside of Canada).
  9. 9. Sprinkle the bread crumb mixture on top of the lasagna, and drizzle the melted non-dairy margarine on top. Then sprinkle the non-dairy shredded cheese on top. If you prefer, you can always add more non-dairy cheese than what I've stated.
  10. 10. In a preheated oven set at 350 degrees, bake for about 45 minutes. It works best to cover the lasagna with aluminum foil for the first 30 minuts and then bake it uncovered for the last 15 minutes.
  11. 11. Another baking option is to bake it at 225 degrees, covered, for about 4 hours. This will allow you to roast extra peppers, tomatos, and garlic for the last two hours of baking time (cut the peppers into large pieces, and the tomatos in half, and peel off some of the skin off the head of garlic and cut the top off. Lay these out in a shallow pan, then sprinkle all three with oil, salt & pepper, onion powder and oregano. Just make sure to cover the garlic with aluminum foil, and bake all three for about 2 hours). It makes an excellent addition to serve with the lasagna.
  12. 12. When lasagna is ready, let it sit on the counter for about 5 minutes before cutting. Enjoy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 731.75 Kcal (3064 kJ)
Calories from fat 430.7 Kcal
% Daily Value*
Total Fat 47.86g 74%
Cholesterol 190.86mg 64%
Sodium 1552.52mg 65%
Potassium 616.51mg 13%
Total Carbs 21.9g 7%
Sugars 3.26g 13%
Dietary Fiber 2.67g 11%
Protein 48.93g 98%
Vitamin C 18.5mg 31%
Iron 4.3mg 24%
Calcium 602.3mg 60%
Amount Per 100 g
Calories 184.33 Kcal (772 kJ)
Calories from fat 108.5 Kcal
% Daily Value*
Total Fat 12.06g 74%
Cholesterol 48.08mg 64%
Sodium 391.09mg 65%
Potassium 155.3mg 13%
Total Carbs 5.52g 7%
Sugars 0.82g 13%
Dietary Fiber 0.67g 11%
Protein 12.33g 98%
Vitamin C 4.7mg 31%
Iron 1.1mg 24%
Calcium 151.7mg 60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.1
  • 19

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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