25+ Cozy Saturday Dairy-Free Lasagna Recipes You Need to Try

Lasagna is a beloved comfort food that brings warmth and satisfaction to any table.

But for those following a dairy-free diet or catering to guests with dietary restrictions, the classic cheesy lasagna can be a challenge.

Fortunately, there are endless creative ways to make this traditional dish both dairy-free and equally delicious.

Whether you’re craving a veggie-packed lasagna, a spicy twist, or a lighter option, there’s a recipe that will satisfy your cravings.

In this post, we’ve compiled a diverse collection of over 25 dairy-free lasagna recipes that you can easily prepare on a Saturday or anytime you’re in the mood for a hearty, comforting meal.

From vegetable-forward options to indulgent plant-based alternatives, these recipes will ensure your Saturday nights are filled with delicious, dairy-free goodness.

25+ Cozy Saturday Dairy-Free Lasagna Recipes You Need to Try

Dairy-free lasagna doesn’t have to be bland or lacking in flavor. With these 25+ recipes, you’ll find that lasagna can be every bit as comforting and satisfying without the dairy.

Whether you’re following a dairy-free lifestyle, cooking for someone with lactose intolerance, or simply looking for a fresh take on a classic dish, these lasagnas offer a world of possibilities.

From hearty roasted vegetable combinations to creamy, nut-based sauces, these recipes prove that you can enjoy a variety of rich, indulgent flavors while keeping your meals dairy-free.

So gather your ingredients, preheat the oven, and enjoy these delicious lasagna options for your next Saturday dinner!

Creamy Vegan Spinach and Mushroom Lasagna

This lasagna is packed with the creamy goodness of a homemade dairy-free white sauce, layered with tender spinach, earthy mushrooms, and hearty noodles. It’s the ultimate comfort food without the dairy, perfect for satisfying cravings while staying plant-based.

Ingredients:

• 12 lasagna sheets (dairy-free)
• 2 cups fresh spinach
• 2 cups sliced mushrooms
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1/4 cup all-purpose flour
• 2 1/2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onions, garlic, mushrooms, and spinach until soft. Season with salt and pepper.
3. In a saucepan, make the white sauce: Heat olive oil, stir in flour, and cook for 1 minute. Slowly whisk in almond milk until thickened. Add nutritional yeast and nutmeg.
4. Layer lasagna in a baking dish: Start with sauce, followed by noodles, sautéed vegetables, and repeat. End with a layer of sauce.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
6. Let cool for 10 minutes before serving.

This Creamy Vegan Spinach and Mushroom Lasagna is an indulgent yet wholesome option for a Saturday dinner. Its luscious texture and bold flavors make it hard to believe it’s dairy-free. Serve with a fresh green salad and enjoy every creamy bite!

Classic Tomato and Lentil Lasagna

This robust lasagna features a rich tomato sauce combined with protein-packed lentils, making it a satisfying meal that’s full of nutrients. Perfect for those seeking a traditional lasagna experience with a plant-based twist.

Ingredients:

• 12 lasagna sheets (dairy-free)
• 2 cups cooked lentils
• 1 jar (24 oz) marinara sauce
• 1 medium zucchini, sliced thin
• 1 medium carrot, grated
• 1 cup diced bell peppers
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté zucchini, carrots, and bell peppers until softened. Add marinara sauce, lentils, and spices. Simmer for 10 minutes.
3. Layer lasagna in a baking dish: Begin with sauce, then noodles, and continue layering until ingredients are used up. End with a generous layer of sauce.
4. Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes.
5. Allow to cool slightly before serving.

Classic Tomato and Lentil Lasagna combines the heartiness of traditional lasagna with a vegan upgrade. The lentils offer a meaty texture, while the fresh vegetables enhance every bite. It’s an ideal dish for a crowd-pleasing Saturday meal.

Butternut Squash and Sage Lasagna

A cozy and autumnal take on lasagna, this recipe features roasted butternut squash, fragrant sage, and a velvety cashew cream. It’s a dairy-free delight that’s as stunning as it is delicious.

Ingredients:

• 12 lasagna sheets (dairy-free)
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground sage
• 1 cup cashews (soaked overnight)
• 1 1/2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss squash with olive oil and sage, then roast for 25 minutes or until tender.
2. Blend soaked cashews, almond milk, nutritional yeast, garlic powder, salt, and pepper into a smooth cream.
3. In a baking dish, layer cashew cream, lasagna sheets, roasted squash, and repeat.
4. Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake for another 10 minutes.
5. Let rest for 10 minutes before slicing and serving.

Butternut Squash and Sage Lasagna is a warm and inviting dish that’s perfect for a crisp Saturday evening. The natural sweetness of the squash pairs beautifully with the creamy cashew sauce, creating a memorable meal for the whole family.

Pesto and Roasted Vegetable Lasagna

This vibrant lasagna layers roasted vegetables with a homemade dairy-free pesto for a fresh and zesty twist on a classic. Bursting with color and flavor, it’s a crowd-pleaser that feels like a celebration of fresh ingredients.

Ingredients:

• 12 lasagna sheets (dairy-free)
• 1 cup fresh basil
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup olive oil
• 2 cups assorted roasted vegetables (e.g., zucchini, bell peppers, eggplant)
• 1/4 cup nutritional yeast
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roast vegetables with olive oil, salt, and pepper for 20 minutes.
2. Blend basil, pine nuts, garlic, olive oil, nutritional yeast, salt, and pepper to make the pesto.
3. Layer lasagna: Start with pesto, then noodles, roasted vegetables, and repeat. Finish with a layer of pesto.
4. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes.
5. Cool for 5 minutes before serving.

Pesto and Roasted Vegetable Lasagna is a lively, flavorful dish that’s sure to impress. The combination of roasted veggies and aromatic pesto offers a unique and refreshing take on lasagna.

Dairy-Free Mexican Lasagna

This spicy lasagna features layers of tortillas, black beans, corn, and a zesty tomato sauce. Topped with creamy avocado slices, it’s a fusion dish that adds excitement to your Saturday night dinner table.

Ingredients:

• 8 large tortillas (dairy-free)
• 2 cups black beans (cooked)
• 1 cup corn kernels
• 1 jar (16 oz) salsa
• 1/2 cup chopped cilantro
• 2 avocados, sliced
• 1 teaspoon cumin
• 1 teaspoon chili powder

Instructions:

1. Preheat the oven to 375°F (190°C). Mix black beans, corn, salsa, cumin, chili powder, and cilantro in a bowl.
2. Layer tortillas, the bean mixture, and repeat in a baking dish.
3. Bake covered for 25 minutes. Remove cover and bake for an additional 5 minutes.
4. Top with avocado slices before serving.

Dairy-Free Mexican Lasagna brings bold flavors and a fun twist to the traditional lasagna. Its vibrant layers and spicy kick make it a festive choice for a relaxed and memorable Saturday meal.

Zucchini and Cashew Ricotta Lasagna

This fresh and light lasagna swaps traditional ricotta cheese for a creamy cashew-based ricotta, paired with fresh zucchini and a tomato sauce that’s full of flavor. A great alternative to the usual cheese-laden lasagna, it’s a perfect dish for a lighter but still satisfying dinner.

Ingredients:

• 12 lasagna sheets (dairy-free)
• 2 large zucchinis, thinly sliced
• 1 cup raw cashews (soaked for at least 2 hours)
• 1 cup unsweetened almond milk
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 2 cups tomato sauce
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a blender or food processor, blend soaked cashews, almond milk, nutritional yeast, garlic powder, salt, and pepper until smooth. This will serve as your “ricotta.”
3. Heat olive oil in a skillet, and sauté zucchini slices for 5-7 minutes until softened. Season with salt and pepper.
4. In a baking dish, layer your lasagna starting with a bit of tomato sauce, followed by lasagna noodles, cashew ricotta, sautéed zucchini, and repeat. End with a layer of sauce.
5. Cover with foil and bake for 40 minutes, then remove foil and bake for another 10 minutes.
6. Allow to cool for 10 minutes before serving.

Zucchini and Cashew Ricotta Lasagna offers a light, nutritious alternative to traditional lasagna, with the creamy cashew ricotta providing a rich texture without the dairy. The fresh zucchini adds a burst of flavor and color, making it a wonderful option for a weekend meal.

Eggplant and Chickpea Lasagna

This lasagna combines roasted eggplant with spiced chickpeas, creating a hearty and flavorful filling. It’s a savory dish that offers a unique twist, perfect for those who love Mediterranean-inspired flavors in their meals.

Ingredients:

• 12 lasagna sheets (dairy-free)
• 2 large eggplants, sliced
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 2 cups tomato sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roast eggplant slices on a baking sheet with olive oil, salt, and pepper for about 20 minutes, flipping halfway through.
3. In a pan, sauté onions and garlic in olive oil until fragrant. Add chickpeas, cumin, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. In a baking dish, start layering lasagna: Begin with tomato sauce, followed by noodles, roasted eggplant, spiced chickpeas, and repeat.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
6. Let it sit for 10 minutes before serving.

Eggplant and Chickpea Lasagna is a hearty, savory dish that offers a delightful combination of textures and flavors. The roasted eggplant gives it a meaty feel, while the spiced chickpeas provide a satisfying protein punch. It’s a great option for a filling yet healthy weekend dinner.

Sweet Potato and Black Bean Lasagna

Sweet potatoes and black beans come together in this hearty and nutritious lasagna that’s packed with flavor and color. The sweet potatoes add a rich, natural sweetness, which pairs beautifully with the earthiness of black beans.

Ingredients:

• 12 lasagna sheets (dairy-free)
• 2 large sweet potatoes, peeled and thinly sliced
• 2 cups cooked black beans
• 1 cup tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roast sweet potato slices on a baking sheet with olive oil, salt, and pepper for about 20 minutes, or until tender.
3. In a bowl, combine black beans with cumin, chili powder, salt, and pepper.
4. Layer lasagna in a baking dish: Start with a layer of tomato sauce, then lasagna noodles, roasted sweet potatoes, black bean mixture, and repeat.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
6. Garnish with chopped cilantro before serving.

Sweet Potato and Black Bean Lasagna offers a vibrant, satisfying dish with a balance of sweetness and savory flavors. The sweet potatoes provide a rich, creamy texture, while the black beans give it a robust heartiness. It’s an excellent choice for a comforting yet nutritious meal.

Roasted Red Pepper and Tofu Lasagna

This lasagna features a smooth roasted red pepper sauce paired with crumbled tofu as a substitute for ricotta cheese. The smoky sweetness of the roasted peppers and the light, protein-packed tofu creates a balanced and delicious vegan lasagna.

Ingredients:

• 12 lasagna sheets (dairy-free)
• 2 large red bell peppers, roasted and peeled
• 1 block firm tofu, drained and crumbled
• 2 cups tomato sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roast the red peppers by placing them directly on the flame or in a broiler until blackened. Place them in a bowl covered with a towel for 10 minutes, then peel the skin.
3. In a blender, blend the roasted peppers, tomato sauce, garlic, oregano, salt, and pepper until smooth.
4. Crumble tofu with your hands or a fork, and season with salt and pepper.
5. In a baking dish, layer lasagna starting with a bit of the pepper sauce, then lasagna noodles, tofu, and repeat.
6. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes.
7. Allow to rest for 10 minutes before serving.

Roasted Red Pepper and Tofu Lasagna is an incredibly flavorful and comforting dish with the creamy texture of crumbled tofu and the smoky sweetness of roasted red peppers. It’s perfect for a cozy Saturday evening when you want a dish that’s hearty and dairy-free.

Portobello Mushroom and Kale Lasagna

This savory lasagna is full of earthy flavors from Portobello mushrooms and hearty kale, all covered in a velvety dairy-free béchamel sauce. It’s a nutritious and flavorful dish that can stand out at any dinner table.

Ingredients:

• 12 lasagna sheets (dairy-free)
• 3 large Portobello mushrooms, sliced
• 3 cups kale, chopped
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sauté the mushrooms in olive oil until tender, about 8 minutes. Add kale and cook until wilted. Season with salt and pepper.
3. In a saucepan, make the béchamel sauce: Heat olive oil, stir in flour, and cook for 1 minute. Gradually add almond milk, whisking continuously until thickened. Stir in nutritional yeast and garlic powder.
4. Layer lasagna: Start with a layer of béchamel sauce, followed by lasagna sheets, mushrooms and kale, and repeat.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
6. Let cool for 10 minutes before serving.

Portobello Mushroom and Kale Lasagna is a rich and satisfying dish, with tender mushrooms and kale that add depth and a delightful texture to each bite. The creamy béchamel sauce brings it all together, creating a wholesome, dairy-free lasagna that is sure to impress.

Cauliflower and Broccoli Alfredo Lasagna

This lasagna takes a classic comfort food to the next level with a creamy cauliflower and broccoli alfredo sauce. It’s a dairy-free, nutrient-packed dish that balances the richness of the sauce with the freshness of the vegetables.

Ingredients:

• 12 lasagna sheets (dairy-free)
• 2 cups cauliflower florets
• 1 cup broccoli florets
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam cauliflower and broccoli until tender, about 10 minutes.
3. Blend steamed cauliflower and broccoli with almond milk, nutritional yeast, garlic powder, salt, and pepper until smooth.
4. In a baking dish, start with a thin layer of sauce, then layer lasagna noodles, followed by the creamy alfredo sauce, and repeat until you have 3-4 layers.
5. Cover with foil and bake for 40 minutes. Remove foil and bake for another 10 minutes.
6. Let it rest for 10 minutes before serving.

Cauliflower and Broccoli Alfredo Lasagna is a fantastic way to enjoy a creamy, comforting meal without the dairy. The cauliflower sauce is surprisingly rich and creamy, and the broccoli adds a nice texture and bite, making this a wholesome dish perfect for a Saturday dinner.

Pumpkin and Sage Lasagna

A perfect dish for fall, this pumpkin and sage lasagna combines the earthiness of roasted pumpkin with the warm flavor of sage in a simple yet delicious dairy-free sauce. It’s a flavorful and seasonal meal that feels indulgent while being plant-based.

Ingredients:

• 12 lasagna sheets (dairy-free)
• 2 cups pumpkin puree (canned or roasted)
• 1 tablespoon fresh sage, chopped
• 1 1/2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, combine pumpkin puree, almond milk, nutritional yeast, garlic powder, salt, and pepper. Simmer for 10 minutes to thicken the sauce.
3. Stir in chopped sage and let it infuse the sauce for an additional 2 minutes.
4. Layer lasagna in a baking dish: Start with a layer of sauce, then noodles, and repeat with layers of sauce until finished.
5. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes.
6. Allow to cool for 10 minutes before slicing and serving.

Pumpkin and Sage Lasagna is a rich, creamy, and satisfying dish that perfectly combines the sweetness of pumpkin with the savory depth of sage. This comforting dish is ideal for a cozy Saturday evening, especially when you want to embrace the flavors of the season.

Spicy Tempeh and Roasted Vegetable Lasagna

This lasagna is packed with flavorful roasted vegetables and spicy tempeh, offering a zesty, plant-based alternative to traditional meat lasagna. The tempeh adds a hearty texture and the roasted veggies bring out the natural sweetness, creating a vibrant, spicy dish.

Ingredients:

• 12 lasagna sheets (dairy-free)
• 1 block tempeh, crumbled
• 2 cups roasted vegetables (such as zucchini, bell peppers, and eggplant)
• 1 jar (24 oz) marinara sauce
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Crumble tempeh and sauté it in olive oil with smoked paprika, red pepper flakes, salt, and pepper until browned, about 8-10 minutes.
3. In a baking dish, layer lasagna starting with marinara sauce, followed by noodles, sautéed tempeh, roasted vegetables, and repeat.
4. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
5. Let it rest for 10 minutes before serving.

Spicy Tempeh and Roasted Vegetable Lasagna offers a hearty, flavorful dish with the perfect balance of spice and savory goodness. The tempeh provides a satisfying texture, while the roasted veggies enhance the natural sweetness and depth of the dish. It’s a perfect choice for a flavorful and filling Saturday night dinner.

Artichoke and Sun-Dried Tomato Lasagna

This Mediterranean-inspired lasagna features the earthy flavors of artichokes combined with the tangy richness of sun-dried tomatoes. It’s a fresh and vibrant dish that brings something different to the table, with all the comfort of traditional lasagna, but with a bold flavor twist.

Ingredients:

• 12 lasagna sheets (dairy-free)
• 2 cups canned artichoke hearts, drained and chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 2 cups tomato sauce
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté the artichokes and sun-dried tomatoes for 5 minutes. Season with salt, pepper, and oregano.
3. In a separate saucepan, combine almond milk and tomato sauce, then simmer for 10 minutes.
4. In a baking dish, start layering: sauce, lasagna noodles, sautéed artichokes and tomatoes, and repeat.
5. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes.
6. Let cool for 10 minutes before serving.

Artichoke and Sun-Dried Tomato Lasagna is a vibrant and flavorful dish that stands out with its Mediterranean flair. The richness of the artichokes and the tangy sun-dried tomatoes make this a unique and satisfying dairy-free lasagna. It’s perfect for a Saturday dinner when you want something flavorful and a little different.

Carrot and Pea Pesto Lasagna

This fresh and light lasagna incorporates a delicious pesto made from peas, with layers of roasted carrots and the bright flavor of fresh basil. It’s a colorful and vibrant dish that is not only visually stunning but also full of flavor and nutrients.

Ingredients:

• 12 lasagna sheets (dairy-free)
• 2 cups carrots, peeled and sliced
• 1 cup peas (fresh or frozen)
• 1 cup fresh basil leaves
• 2 tablespoons pine nuts
• 1/4 cup olive oil
• 1/4 cup nutritional yeast
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roast sliced carrots with olive oil, salt, and pepper for about 20 minutes or until tender.
3. In a food processor, blend peas, basil, pine nuts, nutritional yeast, olive oil, salt, and pepper until smooth to make the pesto.
4. Layer lasagna in a baking dish: Start with a layer of pesto, then noodles, roasted carrots, and repeat.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
6. Let rest for 10 minutes before serving.

Carrot and Pea Pesto Lasagna is a colorful and nutritious option that’s full of fresh, vibrant flavors. The pesto made from peas is a delightful twist on traditional pesto, offering a creamy texture and bright flavor, while the roasted carrots provide a sweet and earthy balance. It’s a perfect dish for a light yet satisfying weekend dinner.

Note: More recipes are coming soon!