LACTOSE FREE LASAGNA RECIPES

LACTOSE-FREE SPINACH LASAGNA RECIPE: HOW TO MAKE IT

Lactose-Free Spinach Lasagna Recipe: How to Make It image

Think you don't like tofu? It tastes just like ricotta cheese in this healthy and fabulous dish. Peggy Kern - Riverside, California

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 20 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1-3/4 cups sliced fresh mushrooms
1/4 cup chopped onion
1 tablespoon olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon dried marjoram
9 uncooked lasagna noodles
1 package (14 ounces) firm tofu, drained and cubed
2 large eggs, lightly beaten
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded mozzarella-flavored soy cheese
1 cup shredded cheddar-flavored soy cheese

Steps:

In a large nonstick skillet coated with cooking spray, saute mushrooms and onion in oil until tender. Add spinach and garlic; cook 2 minutes longer. Stir in the tomatoes, tomato sauce, tomato paste, basil and marjoram. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally., Meanwhile, cook lasagna noodles according to package directions; drain., In a small bowl, combine the tofu, eggs, parsley, salt and pepper. Place three noodles in the bottom of a 13x9-in. baking dish coated with cooking spray. Layer with half of the tofu mixture, 1-1/2 cups spinach mixture, 1/2 cup mozzarella-flavored soy cheese and 1/3 cup cheddar-flavored soy cheese. Repeat layers. Top with remaining noodles and spinach mixture; sprinkle with remaining cheeses., Cover and bake at 375° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 216 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 531mg sodium, CarbohydrateContent 24g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 vegetable

HOMEMADE GLUTEN-FREE AND LACTOSE-FREE VEGETABLE LASAGNA ...

Homemade Gluten-Free and Lactose-Free Vegetable Lasagna ... image

Homemade vegetable lasagna just as it should be; hot, oozy, and messy! This is a vegetable lasagna without any weird micro-protein meat substitute; just vegetables and tomatoes, with a homemade white sauce (made with lactose-free milk and cheese, and gluten-free flour). I have been known to make my own pasta sheets for this, but tonight I used Sainsbury's gluten-free pasta sheets (dry).

Provided by intoleranceisbliss

Categories Main Dishes Pasta Lasagna Recipes Zucchini Lasagna Recipes

Total Time 2 hours 5 minutes

Prep Time 40 minutes

Cook Time 1 hours 10 minutes

Yield 1 9x13-inch lasagna

Number Of Ingredients 20

Ingredients

1 tablespoon vegetable oil, or as needed
2 small onion, chopped
1 red bell pepper, chopped
2 zucchini, chopped
2 cloves garlic, finely chopped
2?½ cups tomato puree (passata)
¼ teaspoon dry mustard
¼ teaspoon dried oregano
¼ teaspoon dried basil
1 bay leaf
2?¾ tablespoons gluten-free all purpose baking flour
2 tablespoons lactose-free milk
¾ cup lactose-free milk
¾ cup cold vegetable stock
2 tablespoons cold vegetable stock
2 tablespoons margarine (such as Vitalite®), or to taste
1 cup shredded mozzarella-style vegan cheese, divided
1 pinch dried parsley, or to taste
1 pinch ground black pepper to taste
1 (8 ounce) package dry gluten-free lasagna noodles

Steps:

Heat oil in a large saucepan over medium heat. Cook onion and red bell pepper until softened, about 5 minutes. Add zucchini; cook until softened, about 5 minutes more. Stir in garlic until combined. Add tomato puree, mustard, oregano, basil, and bay leaf. Bring to a simmer. Cook vegetable mixture until flavors blend, 10 to 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
Whisk flour and 2 tablespoons milk together in a bowl until no lumps remain. Mix in 3/4 cup milk and 3/4 cup plus 2 tablespoons vegetable stock. Pour this sauce base into a saucepan over medium-high heat. Add margarine; cook, whisking constantly, until simmering. Reduce heat to low. Add 1/2 cup vegan cheese; stir well. Season with parsley and black pepper. Cook until cheese is fully melted, about 5 minutes.
Cover the bottom of the baking pan with lasagna noodles. Add a layer of vegetable mixture; top with a thin layer of the cheese sauce. Repeat layering with the remaining noodles, vegetables, and cheese sauce, finishing with a thick blanket of sauce. Sprinkle the remaining 1/2 cup vegan cheese on top.
Bake in the preheated oven until top is bubbly and browned, about 30 minutes. Let rest before serving until firm, 15 to 20 minutes.

Nutrition Facts : Calories 234.8 calories, CarbohydrateContent 32.8 g, CholesterolContent 0.9 mg, FatContent 9.2 g, FiberContent 3.2 g, ProteinContent 5.8 g, SaturatedFatContent 3.2 g, SodiumContent 603.6 mg, SugarContent 6.9 g

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