Lasagna Recipe Dairy Free

The recipe does contain soy and gluten but you can find modifications below.

Lasagna recipe dairy free. Saute for a few minutes and then add the tomatoes. Then sprinkle the non dairy shredded cheese on top. Add the mushrooms and cook for a further 3 mins stirring.

Then add some meat mixture ricotta more sauce and another layer of noodles. The sauce is a combo of rao s marinara and dairy free aldredo from primal kitchen. Lay 4 lasagna noodles or the number needed to fit the pan in a single layer.

1 box barilla gluten free oven ready lasagna. Assemble the lasagna by spreading some of the creamy red sauce on the bottom of a 9 16 baking dish. Cut the noodles if necessary to fit.

Salt and pepper to taste. In a lightly oiled 13 x 17 inch pan layer the lasagna as follows. Pour about 1 2 cup of the pasta sauce in the bottom of a 9 inch x 13 inch casserole dish followed by a layer of noodles followed by some of the dairy free ricotta followed by some of the cheese sauce followed by another layer of noodles.

It also does not naturally contain egg though some people who are sensitive to eggs will want to note that certain pasta products are made in shared facilities with egg just something to double check on the label. Cook for 3 minutes and then add to the jar of a blender. Water carrot cornflour rice milk rice olive oil breadcrumbs and 11 more.

Puree on high until smooth and add back to the sauce pan. Heat the oil in a large deep non stick frying pan and gently fry the onion carrots and celery over a medium heat for 10 mins stirring occasionally. In a medium sauce pan over medium heat add the olive oil and the garlic and onion.