Dairy Free Vegetarian Lasagna
*This post may contain Amazon Associate Affiliate links. Read more »
Looking for a dairy-free white sauce for lasagna? You’ll love my Dairy Free Vegetarian Lasagna Recipe! This dairy-free twist on traditional lasagna is perfect for those avoiding dairy, made without cashews, meat, or tomatoes, and loaded with nutritious vegetables for a hearty, wholesome meal.
Simple vegetarian casseroles like lasagna bring together layers of tender vegetables, creamy white sauce, and layers of lasagna pasta sheets.
Dairy Free Vegetable Lasagna Recipe
This easy dairy free vegetable lasagna is both nourishing and satisfying, perfect for those seeking a flavorful plant-based meal without the need for meat or tomatoes.
Each bite offers a delightful blend of tender vegetables layered in a rich and creamy dairy-free white sauce, or béchamel, proving that plant-based cooking can be just as fulfilling. The white sauce is carefully made to achieve a smooth, creamy texture without using dairy or cashews, which are often found in other dairy-free recipes.
Additionally, this lasagna is easily adaptable for gluten-free diets by swapping in gluten-free lasagna sheets and flour for the béchamel. Perfect for family gatherings, it’s baked in a large 9×13 dish to serve a crowd!
Must have tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal. Whether you’re seeking premium bakeware or unique ingredients, Amazon has everything you need to enhance your baking creations!
Can I make this lasagna gluten-free?
Definitely! You can use gluten-free lasagna sheets in this recipe without any issue. Just be sure to follow the package instructions for the gluten-free noodles, as cooking times can vary or use fresh gluten-free lasagna noodles you can use without pre-cooking.
How to thicken up watery lasagna?
Watery lasagna is often due to excess sauce, thin sauce, wet noodles, inadequate baking time, or insufficient resting time post-cooking. To thicken up watery lasagna, follow these steps:
- Pre-cook vegetables: If using high-moisture veggies like zucchini or mushrooms, slice them thin and sauté to remove excess water.
- Thicken the sauce: Make sure your béchamel and red sauce is thick and creamy before layering it in the lasagna.
- Drain excess liquid: If you notice extra moisture during cooking, carefully drain it from the pan before assembling.
- Let it rest: After baking, allow the lasagna to sit for 10-20 minutes to help absorb any remaining moisture before serving.
Can I substitute the vegetables?
Yes! This lasagna is quite versatile, and you can swap out or add vegetables like spinach, bell peppers, or mushrooms. Just be mindful to pre-cook or sauté any vegetables that contain a lot of moisture to prevent a watery lasagna.
How long should I let lasagna rest after baking?
Letting lasagna rest for about 10-15 minutes after baking is key to allowing the layers to settle and making it easier to slice without falling apart.
How to store dairy free lasagna
Store: Wrap leftover lasagna in the baking dish or individual portions in cling film and foil; refrigerate for 2-3 days.
Reheat: Reheat refrigerated lasagna in a preheated oven at 350ºF (175ºC) until warmed through.
Freezing Uncooked: Assemble uncooked lasagna in a freezer-safe dish, cover, label, and freeze for 2-3 months. Thaw overnight and bake as instructed.
Freezing Cooked: Cool completely, wrap whole or in portions, label, and freeze for 2-3 months. Thaw overnight and reheat at 350ºF (175ºC).
Best lasagna recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Dairy Free Vegetable Lasagna with White Sauce
Equipment
- 9 x 13 inch (22cm x 33cm) rectangle baking dish
Ingredients
- 12 sheets (340g/12 oz.) fresh or no-boil/oven-ready lasagna noodles, can use gluten-free noodles/sheets
Vegetable Mixture
- 1-2 Tbsp extra virgin olive oil, plus extra if needed
- 1 large red or brown onion, peeled and roughly chopped
- 3 cloves garlic, peeled and minced
- 2 large carrots, trimmed and sliced into thin rounds
- 2 cups cauliflower florets
- 2 large zucchinis, trimmed and sliced into thin rounds
- 1 cup frozen peas, don't need to thaw
- 2 cups lightly packed fresh baby spinach leaves, not frozen, roughly chopped
- Salt and pepper, to taste
Dairy Free White Sauce
- 1/2 cup extra virgin olive oil
- 9 Tbsp all-purpose flour, or gluten-free flour
- 4 cups almond milk, or soy milk
- 1/2 tsp ground nutmeg
- Salt and pepper, to taste
- 3 cups dairy-free shredded cheese, cheddar, tasty or pizza mix
- Small handful fresh chopped parsley, to garnish
Instructions
- Preheat Oven: Preheat oven to 200ºC (400ºF). Grease a 9-inch × 13-inch dish with olive oil.
Vegetable Mixture
- Sauté Onion & Garlic: In a large skillet, cook onion until translucent. Add the garlic and cook for a further 1 minute.
- Add Carrot & Cauliflower: Cook for 4 minutes until carrot and cauliflower start to soften.
- Cook Zucchini: Add zucchini and cook for a further 2 minutes until just soft, adding more oil if needed.
- Mix in Peas & Spinach: Add the frozen peas and spinach, cook until spinach wilts, about 2-3 minutes. Season with salt and pepper to taste.
- Set Aside Vegetables: Turn off the heat and keep veggies in the skillet while you make the white sauce.
Dairy Free White Sauce
- Heat Oil Skillet: Place a large skillet over medium heat on the stovetop. Pour in the olive oil and warm over medium heat for 30 seconds to 1 minute until it’s heated through and warm/hot to the touch, don’t let it bubble.
- Whisk in Flour: Turn the heat to medium-high, sprinkle in the flour and whisk through for 1 minute.
- Add Milk: Gradually whisk in milk, cooking over medium heat, whisking gently until sauce thickens, without boiling or simmering.
- Season: Once sauce has thickened, whisk through the nutmeg and salt and pepper to taste.
- Add Cheese: Whisk through 2 cups of the cheese until combined and melted. Turn off the heat.
Assemble Lasagna
- First Layer: Place 4 lasagna sheets in the baking dish.
- Add Vegetables: Spoon over half of the vegetable mix.
- Add Sauce: Pour over one-third of the white sauce.
- Repeat Layers: Another 4 sheets, remaining vegetables and the second third of the sauce.
- Top Layer: Last 4 sheets, remaining white sauce and sprinkle over the last 1 cup of cheese.
- Bake: Bake for 40-45 minutes until golden and bubbling around the edges.
- Rest: Remove from the oven and let it sit for 5-10 minutes.
- Garnish & Enjoy: Garnish with chopped parsley, serve and enjoy!
Notes
- Store: Wrap leftover lasagna in the baking dish or individual portions in cling film and foil; refrigerate for 2-3 days.
- Reheat: Reheat refrigerated lasagna in a preheated oven at 350ºF (175ºC) until warmed through.
- Freezing Uncooked: Assemble uncooked lasagna in a freezer-safe dish, cover, label, and freeze for 2-3 months. Thaw overnight and bake as instructed.
- Freezing Cooked: Cool completely, wrap whole or in portions, label, and freeze for 2-3 months. Thaw overnight and reheat at 350ºF (175ºC).