Dairy Free Lasagna

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 240.1
  • Total Fat: 9.3 g
  • Cholesterol: 35.7 mg
  • Sodium: 485.4 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 16.4 g

View full nutritional breakdown of Dairy Free Lasagna calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    9 Whole Wheat Lasagna Noodles
    1-20oz package ground turkey
    1 Medium Diced Onion
    1 Block Lite Firm Tofu
    1 Cup Daiya Shredded Vegan Mozzerella
    1 tsp lemon juice
    1.5 TB olive oil
    1 Zucchini
    1 Jar Spaghetti Sauce
    1/2 cup cooked, drained spinach
    garlic powder
    italian seasonsing


Preheat oven to 350 deg F.

1)Brown turkey in a pan adding spices to your liking.
2) Add diced onion and allow to cook until translucent
3) Cut zucchini in to 1/2 Moon ands and sautee in 1/2 TB Olive Oil w/ cooked spinach. Add seasonings to your liking.
4) Boil Noodles according to package instructions.
5) As noodles cook, cut tofu in to squares and pulse in the food processor w/ lemon juice, 1TB of olive oil and garlice powder. It will look like ricotta cheese when it's all blended.

In a pam sprayed lasagna pan, layer pasta sauce, 3 noodles, tofu, ground turkey then mozz cheese. Repeat 2x.

Cover w/ Foil and place in oven for 45mins. Remove foil after 45 mins and allow to cook for another 15 mins

Serving Size: Makes 12 - 2"x2" pieces.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.