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Happy Wednesday everyone!  I promised to show you how I put together a dairy free lasagna.  It's not really all that difficult. Really, what it takes is a little savvy in shopping more than anything else.  

I start by using the very typical 9×13 Pyrex pan.  I spray it with pam.  As with most pasta casseroles, this is also better the day after you first bake it.  Now I am a veggie nut (as you've probably noticed), so I enjoy using various types of added layers of whatever looks nice in the produce section.  Sometimes this is thin layers of zucchini or yellow squash, sometimes I love to use portabellas, grilled radicchio or bok choy, just to name a few!

I use 2 jars of pasta sauce for this and a 12-16 oz box of regular lasagna noodles.   Being a "less is more" cook, I do not pre-cook them.  I like to use a bit of extra water that I've essentially rinsed out the jars with and I pour that into the lasagna before baking.

Now, get out your favorite recipe and make these exchanges:

Switch out the ricotta for either soft of medium tofu.  Drain the tofu for about a half hour in a fine mesh sieve.  I use the same one I sift my flour in.  Mix in the eggs, salt, pepper and mash.  Put aside

If you like using hamburger (turkey, chicken or beef.  Even ground pork or sausage is good.  I've even mixed turkey and sausage), sauté it with a small onion and garlic and salt/pepper.  Drain off fat.  Put aside

Switch out the mozzarella for the same exact measurements using either a tofu or rice based cheese.  Sometimes you get lucky and are still able to find this already shredded!  Many supermarkets keep these products in their vegetarian sections and have many different flavors to try.  Many melt better than others, so if your first choice isn't to your liking, try another.

Start by putting ½-3/4 C of the sauce on the bottom of the pan.  I usually use 3 dry noodles on the bottom of pan.  Start layering:  meat, tofu mix, any veggies, sauce, and cheese substitute.  Use 1/3 of each ending with the sauce.  Using about one cup of water-shake around empty jars of sauce and pour into the pan, just until it appears full.  Cover with foil and bake for 45-to an hour.  Uncover and bake another 15 minutes.  Let rest before cutting for 15 minutes.

This might sound a bit confusing-so don't be afraid to e-mail me with any questions!


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