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A spoonful of dairy free lasagna

Dairy Free Lasagna

Need a dairy free dinner that will please even the pickiest eaters? Try this insanely delicious dairy free lasagna recipe!  

Course Main Course
Cuisine Italian
Keyword dairy free lasagna
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9 servings
Calories 370 kcal
Author Dairy Free for Baby


  • 1 tbsp olive oil
  • 2 cups chopped baby portabella mushrooms, chopped roughly
  • 5 ounces baby spinach, chopped roughly
  • 9 lasagna noodles
  • 1 pound ground beef (recommend 85/15)*
  • 1/2 red onion, diced
  • 24 ounce jar of pasta sauce (double check dairy free)
  • 16 ounces Barrett’s Garden fauxcotta (or another dairy-free ricotta substitute)


  1. Preheat oven to 350 degrees. Also, fill a large pot with water and set it over high heat on the stove, as you’ll use this to boil the lasagna noodles.

  2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add mushrooms and cook for about 5 minutes, until tender.

  3. Stir in spinach and cook for another 2 minutes, until the spinach is lightly wilted. Set the veggie mixture aside in a bowl.

  4. By this point, your water should be boiling. Place the lasagna noodles in and cook according to package directions. Drain them when done.

  5. Meanwhile, while noodles are cooking, you’ll prepare the meat sauce. Wipe out the skillet you used for the veggies, and return to medium heat. Add your ground beef and red onions. Brown the ground beef, around 5-7 minutes. If needed, drain any excess fat from the skillet (this will depend on the fat percentage of the meat used).

  6. Set aside 1/3 cup pasta sauce, and then dump the remaining sauce into the skillet with the meat. Cook for 2 minutes, then remove from heat.

  7. In a 13x9 baking dish, spread the 1/3 cup pasta sauce on the bottom. Add your first three lasagna noodles. Layer first with 1/2 the fauxcotta, 1/2 the spinach/mushrooms, and 1/3 meat sauce. Add your next layer of lasagna noodles and repeat. Then add the final layer and top with the remaining meat sauce.

  8. Cover with foil and bake for 35 minutes at 350 degrees. Remove the foil and continue baking for an additional 10 minutes uncovered. Let cool for a few minutes and enjoy!

Recipe Notes

  • The ground beef is optional; you can skip if you're vegetarian.
  • I used Prego Roasted Garlic and Herb pasta sauce, which at the time of this post is dairy free.
  • To drain excess fat from the skillet, you can just push the meat/onion mixture to one side, tilt the skillet, and remove the grease with a large spoon.

Nutrition analysis (approximate per serving):

370 calories, 16 g fat, 4 g sat fat, 584 mg sodium, 34.5 g carbohydrate, 5 g fiber, 8 g sugar, 24 g protein, Vitamin A: 40%, Vitamin C: 11%, Calcium: 31%, Iron: 24%