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    You are in: Home / Dairy-free / Dairy Free Lasagna Recipe
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    Dairy Free Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    English_Rose's Note:

    Tomato sauce, layered with lasagna, eggplant and spinach. Topped with zucchini and baked.

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    Units: US | Metric


    1. 1
      Heat 1tbs of olive oil in a large non-stick frying pan, add the zucchini and cook for 3 minutes Turn into a bowl and sprinkle with salt.
    2. 2
      Heat another tbs of the oil in the pan and cook the eggplant slices for about 3-5 mins on each side until golden. Remove and set aside.
    3. 3
      Add the onions, red pepper and garlic to the pan with more oil if needed.
    4. 4
      and soften gently. Add the tomatoes, tomato paste and suagr and bring to a boil.
    5. 5
      Simmer for 10 mins until thickened, stir in the basil and season with salt and pepper.
    6. 6
      Spoon one third of the tomato sauce into a large ovenproof dish and cover with one third of the lasagna. Add the eggplant, then half the remaining tomato sauce.
    7. 7
      Add half the remaining lasagna then the spinach. Add the remaining lasagna and tomato sauce and top with an overlapping layer of zucchini slices.
    8. 8
      Bake in a preheated oven at 375F for 35 mins or until the pasta is tender and the top is golden.

    Ratings & Reviews:


    Nutritional Facts for Dairy Free Lasagna

    Serving Size: 1 (398 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 218.7
    Calories from Fat 74
    Total Fat 8.3 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 333.9 mg
    Total Carbohydrate 33.8 g
    Dietary Fiber 11.9 g
    Sugars 18.7 g
    Protein 8.6 g

    The following items or measurements are not included:

    no-boil lasagna noodles

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