Dairy free lasagna
Ingredients
* Package of lasagna noodles
* 1 lb of ground beef
* 3 tbsp of olive oil (divided)
* 1/4 cup all-purpose flour
* 1 cup oat milk
* 1/2 cup vegan sour cream (I use Good Karma)
* 1 1/2 cups of vegan mozzarella (I use Daiya)
* 1/4 cup of white wine
* 1/4 chicken stock
* 24 oz jar of tomato sauce
* 1 tbsp onion powder
* 1 tbsp garlic powder
* 1 tbsp parsley flakes
* 1 tsp Italian seasoning
* 1/2 tsp red pepper flakes
Preheat oven to 350 degrees
Bolognese Sauce
1. Add 1 tbsp to a large skillet and brown the ground beef.
2. Add onion powder, garlic powder, and Italian seasoning to the ground beef.
3. Pour in about 3/4 of the tomato sauce jar into the large skillet along with the white wine and chicken stock. Let simmer for about 10-15 min.
4. While the sauce is cooking, cook lasagna noodles according to the package.
Vegan “Ricotta” Cheese Mixture
1. In a sauce pan add the remaining 2 tbsp of olive oil and 1/4 cup of flour to make a roux.
2. Whisk in oat milk and vegan sour cream until mixture thickens.
3. Stir in parsley flakes and 1 cup of vegan mozzarella cheese. Let cool.
Lasagna Assembly!
1. In a baking dish spread about a 1/3 of your bolognese sauce on the bottom.
2. Add a layer of noodles.
3. Add another 1/3 of the sauce to your noodles. On top of the meat sauce, add half of the “cheese” mixture.
4. Add another layer of noodles, 1/3 of sauce, and the remaining half of the cheese mixture.
5. Add a top layer of noodles, cover them with some of your remaining tomato sauce from the jar. Sprinkle the remaining mozzarella cheese (about a 1/2 cup) on top.
6. Cover with foil and bake for 45 min.
7. Uncover and bake for an additional 10 minutes.
8. Broil uncovered for 5 minutes.












