Dairy-Free Vegetable Lasagna

Dairy-Free Vegetable Lasagna

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Ingredients:
  • 9 lasagna noodles
  • 3 cups jarred marinara (such as Rao’s)
  • 8 oz. vegan ricotta
  • 1/4 cup vegan parmesan
  • 3/4 cup Ripple Original Half & Half
  • 8 oz. frozen spinach, thawed and drained
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Fresh parsley (to garnish)
Directions:
  1. Preheat oven to 350º F.
  2. Cook lasagna noodles according to package directions. Drain and rinse with cool water. Set aside.
  3. Add ricotta, parmesan, Ripple Half and Half, spinach, Italian seasoning, salt & pepper to a bowl. Stir until well combined.
  4. Spoon 1/2 cup of marinara on the bottom of a 13 x 6 baking pan. Layer 3 lasagna noodles over the marinara and spoon 1/3 of the remaining marinara on top of the noodles followed by 1/3 of the ricotta mixture. Repeat layers two more times.
  5. Baked, covered, for 20 minutes. Remove cover and bake ten minutes more.
  6. Remove from oven cool for 10 minutes. Garnish with parsley and serve warm.

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