Best 2 Lactose Free Spinach Lasagna Recipes

Indulge in a symphony of flavors with our delectable Lactose-Free Spinach Lasagna. This culinary masterpiece offers a delightful twist on the classic Italian dish, catering to those with lactose intolerance or those seeking a healthier alternative. Dive into layers of velvety lactose-free cheese, tender spinach, and savory tomato sauce, all nestled between delicate sheets of gluten-free lasagna noodles. Experience a symphony of textures and flavors in every bite, leaving you craving more. Discover the secrets behind this exquisite dish with our step-by-step recipe, including variations for a vegan version and a traditional lasagna using regular cheese and noodles. Embark on a culinary journey and create a lactose-free spinach lasagna that will tantalize your taste buds and leave your guests in awe.

Check out the recipes below so you can choose the best recipe for yourself!

DAIRY FREE LASAGNA

Dairy Free Lasagna image

Need a dairy free dinner that will please even the pickiest eaters? Try this insanely delicious dairy free lasagna recipe!

Provided by Dairy Free for Baby

Categories Main Course

Time 1h5m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
2 cups chopped baby portabella mushrooms, chopped roughly
5 ounces baby spinach, chopped roughly
9 lasagna noodles
1 pound ground beef ((recommend 85/15)*)
1/2 red onion, diced
24 ounce jar of pasta sauce ((double check dairy free))
16 ounces Barrett's Garden fauxcotta ((or another dairy-free ricotta substitute))

Steps:

Preheat oven to 350 degrees. Also, fill a large pot with water and set it over high heat on the stove, as you'll use this to boil the lasagna noodles.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add mushrooms and cook for about 5 minutes, until tender.
Stir in spinach and cook for another 2 minutes, until the spinach is lightly wilted. Set the veggie mixture aside in a bowl.
By this point, your water should be boiling. Place the lasagna noodles in and cook according to package directions. Drain them when done.
Meanwhile, while noodles are cooking, you'll prepare the meat sauce. Wipe out the skillet you used for the veggies, and return to medium heat. Add your ground beef and red onions. Brown the ground beef, around 5-7 minutes. If needed, drain any excess fat from the skillet (this will depend on the fat percentage of the meat used).
Set aside 1/3 cup pasta sauce, and then dump the remaining sauce into the skillet with the meat. Cook for 2 minutes, then remove from heat.
In a 13x9 baking dish, spread the 1/3 cup pasta sauce on the bottom. Add your first three lasagna noodles. Layer first with 1/2 the fauxcotta, 1/2 the spinach/mushrooms, and 1/3 meat sauce. Add your next layer of lasagna noodles and repeat. Then add the final layer and top with the remaining meat sauce.
Cover with foil and bake for 35 minutes at 350 degrees. Remove the foil and continue baking for an additional 10 minutes uncovered. Let cool for a few minutes and enjoy!

Nutrition Facts : Calories 370 kcal, ServingSize 1 serving

HEALTHIER SPINACH LASAGNA WITH MUSHROOMS

Healthier Spinach Lasagna with Mushrooms image

We love this spinach and mushroom lasagna. This keeps incredibly well - it might even be better the next day. To keep things easy, we take advantage of no-boil lasagna noodles. While we were skeptical to use them at first, we've fallen in love with the ease and final texture of the noodles.

Provided by Adam and Joanne Gallagher

Categories Main

Time 1h10m

Yield Makes 8 Servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 medium onion, finely diced
8 ounces cremini mushrooms, chopped (about 2 1/2 cups)
1 garlic clove, minced
1 pound fresh spinach leaves, rinsed
3/4 teaspoon kosher salt, or to taste
2 cups part-skim ricotta cheese, can substitute cottage cheese (one 15-ounce container)
2 large eggs, beaten
1/4 teaspoon freshly ground black pepper
3 cups marinara sauce, see our homemade marinara sauce recipe (one 24-ounce jar)
12 no-boil lasagna noodles or use regular lasagna noodles that have been cooked
1 1/2 ounces parmesan cheese, shredded (about 1/2 cup)
5 ounces part-skim mozzarella cheese, shredded (about 1 1/4 cups)

Steps:

Heat oven to 350º F. Lightly oil a 13-inch by 9-inch baking dish.
Heat olive oil in a large deep skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally until onions become translucent, about 10 minutes.
Add the garlic, spinach leaves and a 1/4 teaspoon of salt. Cook, stirring as needed, until the spinach is bright green and wilted. (Don't worry about the amount of spinach, it may look like a lot now, but as it cooks, it wilts down considerably. Depending on the size of your skillet, you may want to add the spinach in batches).
In a medium bowl, mix ricotta cheese, eggs, a 1/2 teaspoon of salt, and the pepper until well blended.
Spread 1 cup of marinara sauce over the bottom of the baking dish. Arrange three noodles lengthwise and side-by-side to cover the bottom.
Spread half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Add half of the spinach mixture and dollop about a 1/2 cup of marinara sauce over the spinach.
Add a second layer of noodles then repeat with remaining cheese, spinach and another 1/2 cup of sauce. Finish with a third layer of noodles and top with remaining sauce, parmesan cheese and mozzarella cheese.
Loosely cover lasagna with aluminum foil and bake 30 minutes, uncover then bake an additional 10 to 15 minutes until cheese is bubbly and browned around the edges. For a cheesy golden brown top, slide the lasagna uncovered, under the broiler for 1 to 2 minutes.

Nutrition Facts : Calories 396, Protein 24 g, Carbohydrate 42 g, Fiber 5 g, Sugar 7 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 80 mg

Tips:

To make the béchamel sauce, use a heavy-bottomed saucepan to prevent scorching.
Gradually whisk in the milk to the roux to avoid lumps.
Season the béchamel sauce with salt, pepper, and nutmeg to taste.
For a smoother béchamel sauce, strain it through a fine-mesh sieve before using.
To assemble the lasagna, start by spreading a thin layer of béchamel sauce on the bottom of a greased 9x13 inch baking dish.
Top with a layer of lasagna noodles, then a layer of spinach filling, and then a layer of béchamel sauce.
Repeat these layers until all of the ingredients have been used, ending with a layer of béchamel sauce.
Sprinkle the top of the lasagna with grated Parmesan cheese and bake in a preheated 375°F oven for 30-35 minutes, or until the cheese is golden brown and the lasagna is bubbly.
Let the lasagna cool for 10-15 minutes before slicing and serving.

Conclusion:

This lactose-free spinach lasagna is a delicious and easy-to-make recipe that is perfect for a weeknight meal or a special occasion. The creamy béchamel sauce, flavorful spinach filling, and crispy Parmesan cheese crust make this lasagna a hit with everyone who tries it. Whether you are lactose-intolerant or not, this lasagna is sure to please everyone at your table.