What can I use instead of cheese in lasagna?

Quick Answer

There are several good dairy-free substitutes for cheese that can be used in lasagna recipes, including:

  • Tofu
  • Nutritional yeast
  • Pureed vegetables like zucchini, carrots, sweet potatoes, or butternut squash
  • Cashew cream or cashew cheese
  • Vegan cheese substitutes
  • Beans or lentils
  • Soy-based vegan cheese products

The key is to use something that will melt into the lasagna and provide the creamy texture that cheese normally adds. With creative combinations and seasonings, dairy-free lasagna can taste just as delicious!

Non-Dairy Cheese Substitutes for Lasagna

If you want to make lasagna without cheese, whether for dietary reasons, cost savings, or just to try something new, fortunately there are many alternatives to traditional cheese that can simulate the texture and flavor in vegan or dairy-free lasagna. Here are some of the top non-dairy ingredients to use in place of cheese:

Tofu

Tofu is one of the most versatile meat and dairy substitutes. For lasagna, use firm or extra-firm tofu. Drain and crumble the tofu, then mix with seasonings like garlic powder, onion powder, salt, pepper, and nutritional yeast. The seasoned tofu replicates the texture and flavor of ricotta cheese in a lasagna recipe.

Nutritional Yeast

Nutritional yeast adds a cheesy umami flavor to dishes. Sprinkle some on top of the lasagna or mix it into the tofu to increase the cheesiness. Nutritional yeast also adds vitamins and minerals.

Pureed Vegetables

You can create a creamy base for lasagna by pureeing vegetables. Cook vegetables like zucchini, carrots, winter squash, or sweet potatoes until soft, then blend into a smooth puree. The puree takes the place of the ricotta in a dairy lasagna.

Cashew Cream

Soak raw cashews overnight, then blend with water to make a creamy cashew mixture. Add spices like garlic and onion powder. Cashew cream gives a luxurious texture and neutral base flavor that works well substituted for ricotta.

Cashew Cheese

For an even cheesier cashew option, blend soaked cashews with nutritional yeast, salt, garlic powder, lemon juice, and a dash of turmeric for color. Shape into a soft “cheese” to use as the mozzarella replacement when assembling the lasagna.

Vegan Cheese Products

Many grocery stores now carry vegan cheese shreds, slices, and blocks that are made from various nuts, soy, tapioca, and starches. These pre-made vegan cheese substitutes melt wonderfully and mimic the taste and texture of real cheese.

Beans or Lentils

Pureed white beans, chickpeas, or cooked green lentils can provide a protein and fiber-packed replacement for ricotta in lasagna. Add some nutritional yeast and spices for cheesy flavor.

Soy Cheese Products

For a dairy-free option that is close to traditional cheese, use soy-based cheeses. Soy cheese comes shredded, sliced, or in blocks. The soy proteins have a similar melting quality to dairy cheese.

How to Make Dairy-Free Lasagna

Making lasagna without cheese may seem daunting, but with a great recipe, it can turn out just as delicious. Here are some tips for perfect dairy-free lasagna:

  • Choose a vegetable puree, tofu, cashew cream, beans, or vegan cheese product for the ricotta replacement.
  • Use lasagna noodles labeled “no-boil” so you don’t have to par-cook the noodles.
  • Layer the lasagna in a baking dish with the non-dairy ricotta, noodles, tomato sauce, roasted vegetables, lentils or veggie crumbles, and more “cheese”.
  • Pour tomato sauce and spread non-dairy cheese over the top layer.
  • Cover tightly with foil and bake at 375°F for about 40 minutes. Uncover and bake 10 more minutes to brown the top layer.
  • Let the lasagna rest 15 minutes before cutting so the layers set.

With the right components, the lasagna bakes together into a cohesive, cheesy, meaty dish, but without any dairy. Don’t be afraid to add lots of seasoning to boost the flavors. A touch of sugar in the tomato sauce balances the acidity. Nutritional yeast, garlic, basil, onion, salt, and pepper are key seasonings.

Sample Dairy-Free Lasagna Recipe

To make a flavorful veggie lasagna with a dairy-free spinach and “ricotta” filling, try this recipe:

Ingredients:

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 (28 oz) can crushed tomatoes
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • 1 tsp sugar
  • 12 oz lasagna noodles, no-boil
  • 16 oz firm tofu, drained and crumbled
  • 10 oz frozen spinach, thawed and drained
  • 1/3 cup nutritional yeast
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 1 tsp garlic powder
  • 1/2 tsp salt

Instructions:

  1. Heat 1 tbsp oil in a skillet over medium heat. Add onion and cook 5 minutes until translucent. Add garlic and mushrooms and cook 5 more minutes.
  2. Add crushed tomatoes, basil, oregano, red pepper flakes, and sugar. Simmer 20 minutes until thickened. Season to taste with salt and pepper.
  3. In a food processor, blend together crumbled tofu, thawed spinach, nutritional yeast, 2 tbsp olive oil, lemon juice, garlic powder and salt until smooth and creamy.
  4. Assemble the lasagna by layering the ingredients in a 9×13″ baking dish: a bit of tomato sauce, a layer of noodles, half the tofu-spinach mixture, more sauce, more noodles, the rest of the tofu mixture, remaining sauce, and a final layer of noodles.
  5. Cover tightly with foil and bake at 375°F for 40 minutes. Remove foil and bake 10 more minutes. Let rest 15 minutes before slicing and serving.

This dairy-free spin on classic veggie lasagna uses tofu, spinach, and nutritional yeast to create a creamy, protein-packed ricotta substitute that bakes up perfectly layered between noodles and tangy tomato sauce. Serve steaming slices as a satisfying meatless main dish.

Non-Cheese Toppings for More Flavor

In addition to replacing the cheese layered within the lasagna, you can also top dairy-free lasagna with any of these flavorful non-dairy ingredients before baking for more texture and taste:

  • Sliced tomatoes
  • Roasted vegetables like zucchini, eggplant, or red peppers
  • Fresh basil leaves
  • Toasted breadcrumbs or panko
  • Sliced avocado
  • Nut Parmesan or ground almonds
  • Chopped nuts like walnuts or pine nuts
  • nutritional yeast
  • Fresh parsley
  • Sun-dried tomatoes
  • Olives
  • Caramelized onions

Get creative with vibrant vegetables, herbs, nuts, seeds and other plant-based toppings to make your dairy-free lasagna look and taste amazing. The possibilities are endless!

Frequently Asked Questions

What is the best cheese substitute for lasagna?

The best dairy-free cheese substitutes for lasagna are tofu, cashews, nutritional yeast, blended vegetables like zucchini or butternut squash, and vegan cheese products made from nuts or soy.

Can I make lasagna without ricotta?

Yes, you can make deliciously creamy and flavorful lasagna without ricotta cheese. Replace it with pureed or mashed vegetables, beans, tofu, or cashews seasoned with nutritional yeast and Italian herbs.

What can I use if I don’t have lasagne sheets?

If you don’t have traditional lasagna noodles, you can substitute noodles made from rice, quinoa, chickpea flour, or zucchini slices. Wonton wrappers or egg roll wrappers also work well layered in lasagna.

What herbs can I add to dairy free lasagna?

Great fresh or dried herbs to flavor cheese-free lasagna include basil, oregano, parsley, rosemary, thyme, sage, and marjoram. Italian seasoning herb blends work well too.

Should I cover lasagna with foil while baking?

Yes, cover lasagna tightly with foil when baking to keep the noodles and filling moist. Bake covered for about 40 minutes, then uncover and bake 10 more minutes to brown the top.

The Best Fillings for Dairy-Free Lasagna

While cheese-free lasagna requires some creativity with the “cheese” layers, you can fill your lasagna with all kinds of delicious mix-ins to make it hearty and flavorful. Here are some of the best dairy-free fillings to use in vegetable lasagna:

Filling Ingredients Flavor Notes
Spinach Fresh or frozen spinach, squeezed dry Quick-cooking, packed with nutrients
Mushrooms Sliced cremini, portobello, or mixed mushrooms Meaty and earthy
Eggplant Cubes of roasted eggplant Rich and tender
Zucchini Shredded or sliced zucchini Mild and moisture-rich
Broccoli Chopped cooked broccoli florets Bold flavor and color
Carrots Shredded or pureed cooked carrots Sweet and vibrant orange hue
Sweet Potato Diced roasted sweet potato Sweet and creamy
Butternut Squash Cubes of roasted squash Savory and silky when pureed
Lentils Cooked green or brown lentils Protein-packed and earthy
Beans White beans, chickpeas, kidney beans Fiber, plant protein
Tofu Diced firm or baked tofu Protein and binding texture
Tempeh Crumbled tempeh Nutty flavor and crispy texture
Veggie Meat Cook with soy crumbles, veggie sausage Hearty texture and savory flavor

Fill your lasagna with any combination of sauteed or roasted vegetables, beans, lentils, tofu or tempeh to create a hearty and healthy dairy-free meal. The sauce and seasonings will bring everything together into tasty lasagna layers.

Conclusion

Don’t let a dairy restriction stop you from enjoying the comfort of hot, melty, irresistible lasagna. With a bit of creativity using vegetables, legumes, nuts, and soy products, you can make sensational vegan lasagna that is just as decadent and delicious without a drop of dairy. Experiment with the many cheese substitutes and filling options for lasagna that is satisfying and flavorful. Serve your dairy-free lasagna masterpiece hot out of the oven, and no one will miss the cheese!

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