Allergy Kitchen

Lasagna (Dairy and Egg Free)






This almond ricotta is amazing.

This deliciousness really is dairy-free and egg-free.
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Almond Ricotta Ingredients
  1. 2 cups raw almonds + enough water for soaking
  2. 1 cup filtered water
  3. 2 tablespoons nutritional yeast (optional)
  4. Juice from half a lemon
  5. 1 clove garlic
  6. 1 teaspoon sea salt
  7. About 1/2 to 1 cup fresh basil, packed
  8. 1 package frozen chopped spinach, thawed
Sauce Ingredients
  1. 1 tablespoon olive oil
  2. 1 onion, chopped finely
  3. 2 cloves garlic, minced
  4. 2 teaspoons dried oregano
  5. 1 pound ground turkey or beef
  6. 28 ounce can whole tomatoes
  7. 6 ounce can tomato paste
  8. 25 ounce jar spaghetti sauce
  9. 1 cup red wine
  10. 1 cup water
  11. 1 teaspoon sea salt
Pasta Ingredients
  1. 13.25 ounce whole wheat lasagna pasta
Almond Ricotta Directions
  1. Cover almonds with water and soak overnight.
  2. Drain and rinse almonds.
  3. Combine all ingredients except spinach and basil in food processor. Process until smooth, for several minutes, scraping sides as needed. Add basil and process until smooth. Stir in chopped spinach.
Sauce Directions
  1. Combine olive oil, onions, garlic, and oregano and sauté until onions are fragrant and translucent.
  2. And turkey and brown slightly.
  3. Add remaining ingredients and bring to a simmer.
  4. Remove from heat.
Assembly Directions
  1. Place the sauce, almond ricotta, and uncooked noodles next to the pans for ease of assembly.
  2. Scoop a small amount of sauce to the bottom of two pans.
  3. Layer uncooked noodles, almond ricotta, and sauce.
  4. Repeat another layer of noodles, almond ricotta, and sauce.
  5. Cover tightly with aluminum for oil and bake at 350° for 60 minutes.
  6. Let stand 10 minutes.
  1. Makes about 2 - 9x11 pans. Freezes well.
Allergy Kitchen


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