Dairy Free Lasagna with Cannelini

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The idea is not to just find ways to substitute dairy, but to have a dish be whole and delicious on its own.  To make good food.

The role of ricotta in lasagna is to give some creaminess, some protein, and a mild flavor that will take on the surrounding strong flavors of the sauce.  Here we replace the ricotta with a puree of cannelini beans, leeks and nutritional yeast.  The goal is a fluffy, creamy, salty blend that will give a great mouthfeel within the lasagna, provide protein, and everyone will be happy.

I have used this mixture inside of enchiladas that were also tasty.

Nutritional yeast is one of my go-to Helpers, especially when protein, B vitamins and a saltiness is needed to round out a dish.  I often use it in my dairy free recipes.

The rest of the lasagna—you can do whatever you want.  Here I list a basic red sauce and some sauteed vegetables.  Mix and match as you wish!

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Dairy Free Lasagna

Prep Time: 30 minutes     Cook Time:  90 minutes

The Cannelini Mixture

Blend in a food processor until creamy:

3 1/2 cups Cannelini Beans, cooked and drained (reserve the liquid)

1/2-2/3 cup Water or reserved Bean liquid

1/4 cup Nutritional Yeast

2 teaspoons Sea Salt

1/4 cup sauteed Leeks (optional)

1 teaspoon Oregano (optional)

1 teaspoon Thyme (optional)

Saute:

2 cups Zucchini, cubed

1 cup Onions, diced

2 cloves Garlic, minced

3 Tablespoons Olive Oil

Salt and Pepper to taste

Add in:

A hearty splash of Balsamic Vinegar

The Layers:

1 cup Sauce—Marinara Arrabiatta or your favorite Red Sauce

Noodles

Vegetable Mixture

2 cups Sauce

Noodles

2 cups Cannelini Mixture

2 cups Sauce

Noodles

2 cups Sauce

Grated Rice Cheese Mozzarella (Optional)

Bake the lasagna at 350 degrees for 1 hour covered.

Remove covering and bake another 30 minutes.

Let sit at least 15 minutes before eating to let it set up.

The awesome bowl in the top photo was made by Zoe Klosterboer.