45+ Easy Sunday Dairy-Free Lasagna Recipes to Transform Your Dinner

Lasagna has long been a beloved comfort food, and it’s easy to see why.

With its layers of tender noodles, savory filling, and gooey cheese, it’s a dish that satisfies both the heart and the stomach.

However, for those who follow a dairy-free diet or are simply looking to avoid dairy for health reasons, traditional lasagna can present a challenge.

The good news is that dairy-free lasagna can be just as delicious, hearty, and comforting as the classic version, with the right ingredients and creativity.

Whether you’re avoiding dairy for allergies, veganism, or lactose intolerance, these 45+ dairy-free lasagna recipes will provide you with a variety of ways to enjoy this iconic dish without missing out on flavor or texture.

From savory vegetable-based lasagnas to rich meat fillings, and from creative dairy-free cheeses to wholesome gluten-free options, there’s a recipe here for everyone.

So, grab your apron, preheat your oven, and get ready to explore the best dairy-free lasagna recipes perfect for your Sunday dinner table.

45+ Easy Sunday Dairy-Free Lasagna Recipes to Transform Your Dinner

With so many mouthwatering dairy-free lasagna recipes to choose from, you’ll never feel deprived of the comforting layers of this iconic dish.

Whether you’re looking for a vegetable-packed, meat-based, or creamy béchamel-inspired lasagna, these 45+ recipes offer endless options for creating a dairy-free masterpiece.

Not only are these lasagnas perfect for those with dairy sensitivities, but they also provide delicious and healthy alternatives for anyone looking to try something new.

The best part? You don’t have to compromise on flavor or texture.

So, the next time you’re in the mood for lasagna on a Sunday evening, give one of these dairy-free recipes a try and enjoy a satisfying, wholesome, and comforting meal that the whole family will love.

Dairy-Free Vegan Lasagna

This dairy-free vegan lasagna is a delicious alternative to the classic recipe, using plant-based ingredients that still deliver the rich and hearty flavor you love. With layers of vegan ricotta, seasoned vegetables, and a savory tomato sauce, this lasagna will satisfy everyone at the table, even those who are not following a dairy-free diet. It’s easy to prepare, and best of all, it’s a meal that can be made in advance, so it’s perfect for Sunday family gatherings.

• Ingredients:
  • 9 lasagna noodles (dairy-free)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 cup fresh spinach, chopped
  • 2 cups tomato sauce
  • 1/4 cup tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 cups dairy-free ricotta (store-bought or homemade)
  • 1 cup dairy-free mozzarella (shredded)
  • Salt and pepper to taste
  Instructions:
  1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions. Drain and set aside.
  2. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 3 minutes.
  3. Add the zucchini, bell pepper, and spinach to the pan. Cook for another 5 minutes until the vegetables are tender.
  4. Stir in the tomato sauce, tomato paste, oregano, basil, and red pepper flakes. Simmer for 10 minutes. Season with salt and pepper to taste.
  5. In a baking dish, spread a thin layer of the tomato sauce mixture on the bottom. Layer three lasagna noodles over the sauce. Spread 1/3 of the dairy-free ricotta on top of the noodles, followed by 1/3 of the tomato sauce mixture and 1/3 of the shredded dairy-free mozzarella.
  6. Repeat the layering process two more times, finishing with a layer of tomato sauce and mozzarella on top.
  7. Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the cheese to melt and the top to become golden brown.
  8. Let the lasagna cool for 10 minutes before slicing and serving.
  This dairy-free vegan lasagna is a crowd-pleaser that’s packed with flavors and textures. The combination of the creamy dairy-free ricotta, the hearty tomato sauce, and the melty mozzarella makes each bite as satisfying as the traditional version. Whether you’re vegan, lactose-intolerant, or simply looking for a healthier alternative, this recipe brings everyone to the table for a comforting and delicious meal. Plus, it’s easy to prep ahead of time, making it the perfect choice for a stress-free Sunday dinner.Dairy-Free Spinach and Mushroom LasagnaPacked with earthy mushrooms, nutrient-rich spinach, and a savory dairy-free béchamel sauce, this spinach and mushroom lasagna is a flavorful alternative to the classic. It’s perfect for anyone looking for a satisfying, dairy-free lasagna that’s full of wholesome ingredients. The creamy texture of the béchamel sauce paired with the savory vegetables creates a rich and comforting dish perfect for Sunday dinner with family and friends.Ingredients:
  • 9 lasagna noodles (dairy-free)
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cups mushrooms, sliced
  • 4 cups fresh spinach
  • 3 cloves garlic, minced
  • 1 can (14 oz) coconut milk (full-fat)
  • 1/4 cup flour (use gluten-free flour for gluten-free)
  • 2 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)
  Instructions:
  1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 4 minutes.
  3. Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 7 minutes.
  4. Add the spinach and garlic, cooking until the spinach wilts and the garlic becomes fragrant, about 3 minutes. Set the vegetable mixture aside.
  5. To make the béchamel sauce, heat the coconut milk in a saucepan over medium heat. In a separate pan, whisk the flour over medium heat for about 2 minutes to form a roux. Slowly pour in the vegetable broth while whisking to create a smooth sauce.
  6. Stir in the coconut milk and thyme, then cook the sauce for 5-7 minutes until it thickens. Season with salt and pepper.
  7. In a 9×13-inch baking dish, spread a small amount of béchamel sauce on the bottom. Layer three lasagna noodles, followed by half of the mushroom-spinach mixture, and then top with a generous layer of béchamel sauce. Repeat the layers, ending with a final layer of béchamel sauce on top.
  8. Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes to allow the top to brown.
  9. Let the lasagna cool for 10 minutes before serving. Garnish with fresh basil leaves, if desired.
  This dairy-free spinach and mushroom lasagna brings out the earthiness of mushrooms combined with the fresh flavors of spinach, all enveloped in a creamy, coconut-based béchamel sauce. The layers of pasta soak up the rich flavors, making this dish feel indulgent without the need for any dairy. It’s a perfect Sunday dinner to enjoy with loved ones, offering a satisfying meal that caters to those with dietary restrictions while still delivering all the comforts of a classic lasagna.Dairy-Free Classic Lasagna with Tofu RicottaThis dairy-free lasagna is a twist on the classic, using tofu as a replacement for ricotta cheese. The tofu ricotta provides a creamy, satisfying texture, while the savory marinara sauce and hearty vegetables add depth of flavor to the dish. Ideal for a family Sunday meal, this lasagna is a wholesome and hearty meal that doesn’t sacrifice taste or texture, making it an excellent option for those who are avoiding dairy.Ingredients:
  • 12 lasagna noodles (dairy-free)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cups mushrooms, chopped
  • 2 cups zucchini, diced
  • 1 jar (24 oz) marinara sauce
  • 1 block (14 oz) firm tofu, drained and crumbled
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup fresh basil, chopped (optional)
  Instructions:
  1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 4 minutes.
  3. Add the mushrooms and zucchini, cooking until softened and browned, about 8 minutes. Stir in the marinara sauce and simmer for 10 minutes. Season with salt and pepper to taste.
  4. In a medium bowl, combine the crumbled tofu, nutritional yeast, garlic powder, onion powder, and a pinch of salt. Mix until the tofu resembles ricotta cheese.
  5. To assemble, spread a thin layer of the marinara sauce mixture on the bottom of a 9×13-inch baking dish. Layer three lasagna noodles, followed by half of the tofu ricotta, and a third of the remaining marinara sauce. Repeat the layers, finishing with a final layer of marinara sauce on top.
  6. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, allowing the top to become golden.
  7. Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil, if desired.
  This dairy-free lasagna with tofu ricotta is a fantastic, plant-based alternative to the traditional version. The tofu ricotta provides the creamy texture and flavor that’s typically associated with cheese, while the marinara sauce adds a rich depth of flavor. It’s a complete meal that’s filling, flavorful, and sure to please even the most discerning taste buds. Whether you’re vegan or simply avoiding dairy, this lasagna is a perfect Sunday dinner that can be enjoyed by everyone in the family.Dairy-Free Pesto Lasagna with Roasted VegetablesThis dairy-free pesto lasagna is a fresh and vibrant take on the classic dish. Roasted vegetables like eggplant, bell peppers, and zucchini are layered with creamy dairy-free pesto sauce and pasta, creating a colorful and flavorful lasagna that’s perfect for a Sunday gathering. It’s a great option for anyone looking for a dairy-free, yet indulgent, lasagna that’s still packed with nutrients and bold flavors.Ingredients:
  • 9 lasagna noodles (dairy-free)
  • 2 tablespoons olive oil
  • 1 small eggplant, diced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts (or walnuts)
  • 2 tablespoons nutritional yeast
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 2 cups dairy-free mozzarella (shredded)
  Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the diced eggplant, bell pepper, and zucchini with olive oil, salt, and pepper. Roast in the oven for 20 minutes, or until tender and slightly browned.
  2. While the vegetables are roasting, prepare the pesto. In a food processor, combine the basil, pine nuts, nutritional yeast, garlic, olive oil, and lemon juice. Blend until smooth and season with salt and pepper to taste.
  3. Cook the lasagna noodles according to the package instructions, drain, and set aside.
  4. In a 9×13-inch baking dish, spread a thin layer of pesto sauce on the bottom. Layer three lasagna noodles, followed by one-third of the roasted vegetables, a drizzle of pesto, and a handful of dairy-free mozzarella.
  5. Repeat the layers twice more, finishing with a final layer of pesto and mozzarella on top.
  6. Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes to allow the cheese to melt and the top to brown.
  7. Let the lasagna rest for 10 minutes before slicing and serving.
  This dairy-free pesto lasagna with roasted vegetables offers a vibrant and light twist on a traditional favorite. The fresh pesto brings a burst of herbaceous flavor, while the roasted vegetables add a rich, earthy touch. Combined with the creamy, dairy-free mozzarella, this lasagna is both hearty and refreshing, making it the perfect choice for a Sunday dinner. It’s a great way to enjoy a flavorful and satisfying meal while keeping it dairy-free, and the leftovers are just as delicious!Dairy-Free Sweet Potato and Lentil LasagnaThis dairy-free sweet potato and lentil lasagna is a nutritious and hearty dish that’s perfect for fall and winter meals. The creamy, slightly sweet layers of roasted sweet potato complement the rich and savory lentils in tomato sauce. Combined with tender pasta and a dairy-free béchamel sauce, this lasagna is a filling and flavorful meal that’s perfect for a Sunday gathering or any special occasion.Ingredients:
  • 9 lasagna noodles (dairy-free)
  • 2 large sweet potatoes, peeled and cubed
  • 1 cup green or brown lentils, cooked
  • 1 jar (24 oz) tomato sauce
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)
  Béchamel Sauce:
  • 1/4 cup olive oil
  • 1/4 cup flour (use gluten-free for gluten-free)
  • 2 cups almond milk (or any non-dairy milk)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, paprika, cinnamon, salt, and pepper. Roast the sweet potatoes for 20-25 minutes until tender and lightly browned.
  2. While the sweet potatoes are roasting, prepare the lentils by cooking them according to package instructions, then combine them with the tomato sauce in a saucepan. Simmer for 10 minutes, seasoning with salt and pepper.
  3. To make the béchamel sauce, heat olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes to form a roux. Gradually pour in the almond milk while whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Season with garlic powder, salt, and pepper.
  4. Cook the lasagna noodles according to the package instructions and drain.
  5. In a 9×13-inch baking dish, spread a small amount of béchamel sauce on the bottom. Layer three lasagna noodles, followed by half of the roasted sweet potatoes, half of the lentil-tomato mixture, and a layer of béchamel sauce. Repeat the layers twice, finishing with a final layer of béchamel sauce on top.
  6. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the top is golden brown.
  7. Let the lasagna cool for 10 minutes before serving, and garnish with fresh parsley.
  This dairy-free sweet potato and lentil lasagna is a nutrient-packed, comforting dish that’s perfect for anyone looking for a hearty meal without the dairy. The creamy sweet potatoes and the savory lentils provide a delicious balance of flavors, while the rich béchamel sauce ties everything together. This lasagna is a great way to introduce more plant-based foods into your diet without compromising on taste, and it’s a perfect choice for a satisfying Sunday dinner.Dairy-Free Mediterranean Lasagna with Olives and ArtichokesThis dairy-free Mediterranean lasagna is a delicious and unique take on the traditional dish. Featuring layers of tangy artichokes, briny olives, and a hearty tomato sauce, this lasagna offers a Mediterranean flair that’s both flavorful and satisfying. Paired with a homemade dairy-free ricotta and savory vegetables, this lasagna is the perfect choice for a Sunday meal that’s both comforting and light.Ingredients:
  • 9 lasagna noodles (dairy-free)
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1/2 cup Kalamata olives, sliced
  • 1 jar (24 oz) tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cups dairy-free ricotta (store-bought or homemade)
  • Salt and pepper to taste
  Instructions:
  1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions and drain.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper, cooking until soft, about 4 minutes.
  3. Add the chopped artichokes, olives, and tomato sauce to the pan. Stir in the oregano and basil, and simmer for 10 minutes. Season with salt and pepper to taste.
  4. To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Layer three lasagna noodles, followed by half of the dairy-free ricotta, half of the tomato sauce mixture, and repeat the layers, finishing with a final layer of tomato sauce on top.
  5. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes to allow the top to brown slightly.
  6. Let the lasagna cool for 10 minutes before slicing and serving.
  This dairy-free Mediterranean lasagna is a delightful twist on the traditional recipe, incorporating vibrant Mediterranean flavors like olives and artichokes. The tangy, creamy dairy-free ricotta and savory tomato sauce create a satisfying and indulgent dish that’s perfect for a Sunday dinner. Whether you’re vegan, lactose intolerant, or simply seeking a new lasagna variation, this recipe will impress your guests and leave everyone feeling satisfied and nourished.Dairy-Free Spaghetti Squash LasagnaThis dairy-free spaghetti squash lasagna is a lighter, veggie-packed version of the classic lasagna, using roasted spaghetti squash strands as the noodles. Combined with a flavorful tomato sauce, dairy-free ricotta, and sautéed spinach, this lasagna offers all the comfort of traditional lasagna but with fewer carbs and more nutrients. Perfect for a cozy Sunday dinner, it’s a delicious way to incorporate more vegetables into your meal while still enjoying the savory layers of lasagna.Ingredients:
  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 cups dairy-free ricotta (store-bought or homemade)
  • 2 cups fresh spinach, sautéed
  • 1 jar (24 oz) tomato sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup dairy-free mozzarella (shredded)
  • Fresh basil for garnish (optional)
  Instructions:
  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and drizzle the inside with olive oil. Sprinkle with salt and pepper. Place the halves face down on a baking sheet and roast for 40 minutes, or until the squash is tender.
  2. While the squash is roasting, sauté the spinach in a pan with a teaspoon of olive oil until wilted, about 3-4 minutes. Set aside.
  3. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Set aside.
  4. In a 9×13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Layer the spaghetti squash strands as your base, followed by half of the dairy-free ricotta, half of the sautéed spinach, and a drizzle of tomato sauce. Repeat the layers, finishing with a layer of sauce and a sprinkle of dairy-free mozzarella on top.
  5. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese melts and the top is golden.
  6. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil, if desired.
  This dairy-free spaghetti squash lasagna provides a healthy and lighter alternative to the traditional lasagna. The roasted spaghetti squash strands create a unique “noodle” base, while the creamy dairy-free ricotta and tangy tomato sauce deliver all the rich flavors you love. This is a great dish for those looking to enjoy a hearty lasagna while reducing carbs or adding more vegetables into their diet. The combination of spinach and fresh herbs elevates the dish, making it a delicious and nutritious meal for any Sunday gathering.Dairy-Free Mushroom and Spinach LasagnaFor mushroom lovers, this dairy-free mushroom and spinach lasagna offers a rich, earthy flavor profile. The sautéed mushrooms and spinach are paired with a velvety dairy-free béchamel sauce, creating a creamy and comforting lasagna that’s free from dairy but still full of flavor. This dish is a great way to use seasonal ingredients like mushrooms and spinach while making a satisfying meal that’s sure to please both dairy-free and non-dairy-free eaters alike.Ingredients:
  • 9 lasagna noodles (dairy-free)
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cups mushrooms, sliced (button or cremini)
  • 2 cups fresh spinach
  • 2 cups dairy-free béchamel sauce (recipe below)
  • 1/4 cup nutritional yeast (optional)
  • 2 cups dairy-free mozzarella (shredded)
  • Salt and pepper to taste
  Béchamel Sauce:
  • 1/4 cup olive oil
  • 1/4 cup flour (gluten-free if needed)
  • 2 cups almond milk (or any non-dairy milk)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  Instructions:
  1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, drain, and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until soft. Add the sliced mushrooms and cook for another 7-8 minutes until the mushrooms are browned and tender.
  3. Add the spinach to the skillet and cook until wilted, about 3 minutes. Season with salt and pepper to taste.
  4. To make the béchamel sauce, heat olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes to form a roux. Gradually pour in the almond milk while whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Season with garlic powder, salt, and pepper.
  5. In a 9×13-inch baking dish, spread a small amount of béchamel sauce on the bottom. Layer three lasagna noodles, followed by half of the mushroom-spinach mixture, a drizzle of béchamel sauce, and a handful of dairy-free mozzarella. Repeat the layers twice more, finishing with a final layer of béchamel sauce and mozzarella.
  6. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly.
  7. Let the lasagna cool for 10 minutes before serving.
  This dairy-free mushroom and spinach lasagna is a rich and satisfying dish that’s perfect for any occasion. The combination of earthy mushrooms, fresh spinach, and creamy dairy-free béchamel sauce creates a decadent and comforting lasagna, while the layers of dairy-free mozzarella give it the perfect cheesy texture. This lasagna is a great option for those looking for a savory, plant-based alternative to traditional lasagna, and it’s sure to impress everyone at the table.Dairy-Free Zucchini Lasagna with Cashew RicottaThis dairy-free zucchini lasagna with cashew ricotta is an excellent low-carb alternative to traditional lasagna. The zucchini replaces the pasta layers, while the creamy cashew ricotta adds richness without dairy. Combined with a flavorful tomato sauce, fresh herbs, and a light sprinkle of dairy-free cheese, this lasagna is a fresh, healthy, and satisfying option for a Sunday meal. It’s a great way to incorporate more vegetables into your diet while still enjoying a comforting dish.Ingredients:
  • 4 medium zucchinis, sliced lengthwise into thin strips
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cups tomato sauce
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  Cashew Ricotta:
  • 1 cup raw cashews, soaked for 4 hours and drained
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 garlic clove
  • Salt and pepper to taste
  • 1/4 cup water (or more to achieve desired consistency)
  Instructions:
  1. Preheat the oven to 375°F (190°C). Arrange the zucchini slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15 minutes to soften.
  2. To make the cashew ricotta, blend the soaked cashews, lemon juice, nutritional yeast, garlic, salt, pepper, and water in a food processor until smooth. Add more water if necessary to reach a ricotta-like consistency.
  3. In a 9×13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Layer the zucchini slices, followed by a few dollops of cashew ricotta, a sprinkle of fresh basil and oregano, and a drizzle of tomato sauce. Repeat the layers, finishing with a final layer of tomato sauce and cashew ricotta.
  4. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes to allow the top to brown slightly.
  5. Let the lasagna cool for 10 minutes before slicing and serving.
  This dairy-free zucchini lasagna with cashew ricotta offers a fresh and light alternative to traditional lasagna while still being satisfying. The zucchini layers add a crisp texture, and the creamy cashew ricotta provides a rich, cheesy taste without dairy. It’s a fantastic option for those looking to reduce carbs or eat more vegetables without compromising on flavor. This lasagna is a perfect Sunday meal that everyone can enjoy, whether they follow a dairy-free diet or not.Dairy-Free Butternut Squash and Sage LasagnaThis dairy-free butternut squash and sage lasagna is the epitome of fall comfort food. The sweet, creamy butternut squash filling, combined with the aromatic flavor of fresh sage, creates a rich and satisfying dish that’s perfect for a cozy Sunday dinner. The layers of tender lasagna noodles, paired with a dairy-free béchamel sauce, make this an indulgent yet wholesome option. It’s a delightful twist on traditional lasagna, offering a balance of flavors that will impress both dairy-free and non-dairy-free eaters.Ingredients:
  • 9 lasagna noodles (dairy-free)
  • 2 cups butternut squash puree (homemade or canned)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups dairy-free béchamel sauce (recipe below)
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup fresh sage leaves, chopped
  • Salt and pepper to taste
  • 1/2 cup dairy-free mozzarella (shredded)
  Béchamel Sauce:
  • 1/4 cup olive oil
  • 1/4 cup flour (gluten-free if needed)
  • 2 cups unsweetened almond milk (or any non-dairy milk)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  Instructions:
  1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, drain, and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté for 4-5 minutes until softened.
  3. Add the butternut squash puree, nutmeg, and fresh sage to the skillet. Stir well and cook for another 5 minutes to allow the flavors to meld. Season with salt and pepper to taste.
  4. To make the béchamel sauce, heat olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the almond milk and cook until thickened, about 5-7 minutes. Season with garlic powder, salt, and pepper.
  5. In a 9×13-inch baking dish, spread a thin layer of béchamel sauce on the bottom. Layer three lasagna noodles, followed by half of the butternut squash mixture, and a drizzle of béchamel sauce. Repeat the layers and finish with a final layer of béchamel sauce and dairy-free mozzarella.
  6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and the top is golden.
  7. Let the lasagna rest for 10 minutes before slicing and serving.
  This dairy-free butternut squash and sage lasagna is a perfect fall-inspired dish. The creamy, slightly sweet butternut squash filling pairs beautifully with the earthy flavors of sage, while the béchamel sauce ties everything together with a silky texture. It’s a unique and delicious take on the classic lasagna, offering a lighter yet indulgent option for those avoiding dairy. This dish is ideal for a Sunday gathering, making it a flavorful and satisfying meal that everyone can enjoy.Dairy-Free Roasted Vegetable LasagnaThis dairy-free roasted vegetable lasagna is a vibrant and healthy take on the classic dish. Roasted seasonal vegetables, including zucchini, bell peppers, and eggplant, replace the meat and cheese layers typically found in traditional lasagna. Combined with a savory tomato sauce and a creamy dairy-free béchamel, this vegetable-packed lasagna is bursting with flavors and textures. It’s a wholesome and hearty meal that’s perfect for anyone seeking a plant-based lasagna option that is still full of comfort and satisfaction.Ingredients:
  • 9 lasagna noodles (dairy-free)
  • 1 zucchini, sliced
  • 1 eggplant, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cups tomato sauce
  • 2 cups dairy-free béchamel sauce (recipe below)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Fresh basil for garnish (optional)
  Béchamel Sauce:
  • 1/4 cup olive oil
  • 1/4 cup flour (gluten-free if needed)
  • 2 cups almond milk (or any non-dairy milk)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  Instructions:
  1. Preheat the oven to 400°F (200°C). Arrange the sliced zucchini, eggplant, and bell peppers on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast the vegetables for 25-30 minutes, flipping halfway through, until tender and lightly browned.
  2. Cook the lasagna noodles according to package instructions, drain, and set aside.
  3. To make the béchamel sauce, heat olive oil in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes to form a roux. Gradually whisk in the almond milk and cook until thickened, about 5-7 minutes. Season with garlic powder, salt, and pepper.
  4. In a 9×13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Layer three lasagna noodles, followed by a portion of the roasted vegetables, a drizzle of tomato sauce, and a dollop of béchamel sauce. Repeat the layers, finishing with a final layer of sauce and béchamel sauce.
  5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to become golden.
  6. Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil if desired.
  This dairy-free roasted vegetable lasagna is the ultimate comfort food without the dairy. The rich and smoky roasted vegetables bring a depth of flavor, while the creamy béchamel sauce and tangy tomato sauce provide the perfect balance. This lasagna is a great way to use up seasonal vegetables, and it’s an excellent plant-based meal for those looking to enjoy a healthier version of this classic dish. It’s a hearty, filling, and satisfying meal that makes for a delicious Sunday dinner.Dairy-Free Pesto Chicken LasagnaThis dairy-free pesto chicken lasagna brings together the flavors of fresh pesto, tender chicken, and creamy dairy-free béchamel for a unique twist on the classic lasagna. The combination of the herbal pesto and the richness of the béchamel creates a comforting yet vibrant dish that’s perfect for a Sunday family meal. With layers of juicy chicken, spinach, and dairy-free cheese, this lasagna is a delightful dairy-free option that doesn’t skimp on flavor.Ingredients:
  • 9 lasagna noodles (dairy-free)
  • 2 cups cooked chicken breast, shredded
  • 2 cups fresh spinach, sautéed
  • 1/2 cup dairy-free pesto (store-bought or homemade)
  • 2 cups dairy-free béchamel sauce (recipe below)
  • 1 cup dairy-free mozzarella (shredded)
  • Salt and pepper to taste
  Béchamel Sauce:
  • 1/4 cup olive oil
  • 1/4 cup flour (gluten-free if needed)
  • 2 cups unsweetened almond milk (or any non-dairy milk)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  Instructions:
  1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, drain, and set aside.
  2. In a skillet, sauté the spinach over medium heat until wilted, about 3 minutes. Season with salt and pepper.
  3. To make the béchamel sauce, heat olive oil in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the almond milk and cook until thickened, about 5-7 minutes. Season with garlic powder, salt, and pepper.
  4. In a 9×13-inch baking dish, spread a thin layer of béchamel sauce on the bottom. Layer three lasagna noodles, followed by a third of the shredded chicken, sautéed spinach, pesto, a drizzle of béchamel sauce, and a sprinkle of dairy-free mozzarella. Repeat the layers, finishing with a final layer of noodles, béchamel sauce, and mozzarella.
  5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
  6. Let the lasagna rest for 10 minutes before slicing and serving.
  This dairy-free pesto chicken lasagna is a fresh and flavorful take on the classic dish. The pesto adds a vibrant herbal note, while the creamy béchamel sauce and tender chicken create a comforting and satisfying meal. This lasagna is perfect for anyone craving a dairy-free version of lasagna with a little extra flavor. It’s a great dish for Sunday dinners, family gatherings, or meal prepping for the week ahead. Everyone is sure to love the rich flavors of this pesto-infused lasagna!Dairy-Free Spaghetti Squash LasagnaThis dairy-free spaghetti squash lasagna is a lighter, veggie-packed version of the classic lasagna, making it an ideal choice for anyone looking to enjoy a low-carb or grain-free meal. The roasted spaghetti squash replaces traditional noodles, providing a slight crunch and a subtly sweet flavor. Paired with layers of dairy-free ricotta, fresh spinach, and tomato sauce, this lasagna offers a satisfying combination of textures. It’s a hearty, gluten-free, and dairy-free dish that’s perfect for a healthy Sunday dinner.Ingredients:
  • 1 large spaghetti squash
  • 2 cups dairy-free ricotta (store-bought or homemade)
  • 2 cups fresh spinach, sautéed
  • 3 cups tomato sauce (homemade or jarred)
  • 1/2 cup dairy-free mozzarella (shredded)
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)
  Instructions:
  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and drizzle the flesh with olive oil. Season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 40-45 minutes, until tender.
  2. While the squash is roasting, sauté the spinach in a pan over medium heat for 3-4 minutes until wilted. Set aside.
  3. Once the squash is done, use a fork to scrape out the spaghetti-like strands. Set aside.
  4. In a 9×13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Layer half of the spaghetti squash strands, followed by half of the dairy-free ricotta, sautéed spinach, and more tomato sauce. Repeat the layers with the remaining ingredients.
  5. Top with a sprinkle of dairy-free mozzarella and oregano.
  6. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
  7. Garnish with fresh basil before serving.
  This dairy-free spaghetti squash lasagna is a fantastic alternative to traditional lasagna, offering a delicious way to incorporate more vegetables into your diet. The spaghetti squash adds a unique texture while still providing the comfort and satisfaction of lasagna. The layers of dairy-free ricotta and tomato sauce are full of flavor, and this dish makes a perfect weeknight or Sunday dinner for anyone looking to enjoy a healthy, dairy-free lasagna option. It’s light yet filling, making it a great choice for any occasion.Dairy-Free Mexican-Inspired LasagnaThis dairy-free Mexican-inspired lasagna adds a flavorful twist to the traditional Italian dish. Featuring layers of seasoned ground beef (or plant-based crumbles), black beans, corn, and a zesty tomato sauce, this lasagna brings bold flavors to the table. With a dairy-free cheese blend and a hint of cumin, chili powder, and paprika, the Mexican-inspired lasagna offers a hearty and satisfying meal that’s both comforting and full of spice. It’s the perfect fusion dish for anyone who loves Mexican flavors but wants a dairy-free option.Ingredients:
  • 9 lasagna noodles (dairy-free)
  • 1 lb ground beef or plant-based meat crumbles
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 2 cups tomato sauce
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1 1/2 cups dairy-free shredded cheese
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  Instructions:
  1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, drain, and set aside.
  2. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened. Add the ground beef or plant-based crumbles, breaking it apart as it cooks. Add the cumin, chili powder, paprika, salt, and pepper, and cook until the meat is browned.
  3. Stir in the black beans, corn, and tomato sauce. Simmer for 5 minutes, allowing the flavors to meld.
  4. In a 9×13-inch baking dish, spread a thin layer of the meat mixture on the bottom. Layer three lasagna noodles, followed by a third of the meat mixture and a sprinkle of dairy-free shredded cheese. Repeat the layers, finishing with a final layer of noodles, meat mixture, and cheese.
  5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
  6. Let the lasagna rest for 10 minutes before serving. Garnish with fresh cilantro if desired.
  This dairy-free Mexican-inspired lasagna offers a bold and flavorful twist on a classic. The combination of seasoned ground beef (or plant-based crumbles), black beans, and corn provides a hearty filling, while the dairy-free cheese ties everything together with a satisfying melt. The zesty tomato sauce and spices give this dish a distinct Mexican flair that makes it perfect for a family dinner or a Sunday get-together. If you’re craving something different yet comforting, this lasagna will surely hit the spot.Dairy-Free Mushroom and Spinach LasagnaThis dairy-free mushroom and spinach lasagna is a rich, savory, and wholesome meal that brings together the earthy flavors of mushrooms, fresh spinach, and a velvety dairy-free béchamel sauce. The layers of tender lasagna noodles, combined with the hearty mushroom filling and creamy sauce, create a perfect balance of textures and flavors. This dish is perfect for a Sunday dinner or as a make-ahead meal for the week, providing a satisfying and comforting dinner without any dairy.Ingredients:
  • 9 lasagna noodles (dairy-free)
  • 2 cups fresh spinach, sautéed
  • 2 cups mushrooms, sliced (button or cremini)
  • 1 tablespoon olive oil
  • 2 cups dairy-free béchamel sauce (recipe below)
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  Béchamel Sauce:
  • 1/4 cup olive oil
  • 1/4 cup flour (gluten-free if needed)
  • 2 cups unsweetened almond milk (or any non-dairy milk)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  Instructions:
  1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, drain, and set aside.
  2. In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until tender. Season with salt, pepper, and garlic powder.
  3. To make the béchamel sauce, heat olive oil in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the almond milk and cook until thickened, about 5-7 minutes. Season with salt, pepper, and garlic powder.
  4. In a 9×13-inch baking dish, spread a thin layer of béchamel sauce on the bottom. Layer three lasagna noodles, followed by half of the sautéed mushrooms, spinach, and a drizzle of béchamel sauce. Repeat the layers, finishing with a final layer of béchamel sauce and a sprinkle of fresh parsley.
  5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
  6. Let the lasagna cool for 10 minutes before slicing and serving.
  This dairy-free mushroom and spinach lasagna is a comforting and filling dish that brings together earthy mushrooms and fresh spinach, paired with a smooth, creamy béchamel sauce. The mushrooms provide a rich umami flavor that complements the creamy texture of the sauce, making it an indulgent yet light dish. Perfect for a Sunday family meal, this lasagna is a dairy-free option that everyone can enjoy, whether you’re avoiding dairy or simply craving a vegetable-packed, savory dish.

Note: More recipes are coming soon!