fbpx Skip to Content

Legit Lasagna Dairy-Free & Egg-Free

lasagna dairy & egg free
Well, my friends, I feel like I can retire the Milk Allergy Mom website on this recipe. 

I mean really…

when you make lasagna dairy-free and possible egg-free…

that the whole family devours and even the neighbor boy wants seconds of…

I’VE ARRIVED!

Amazing, quite amazing. 

I never, ever thought tasty, edible dairy-free lasagna would be possible.

Not until Milk Allergy Mom Membership, that is. 

This small but mighty tribe spurs me on to all kinds of firsts. 

Like eating out. 

And dropping off. 

And making lasagna, of course!

We’ve had so much fun with our lasagna experiments inside the group together. 

Not a member yet? Whatcha waiting for! Join us here

But either way, I’ve gotta share our easy peasy lasagna recipe below. 

I honestly think it’s easier than spaghetti with meat sauce. 

Or maybe it’s just more rewarding. 

Today I’m going to share the egg-free cheesy filling. 

But we will be making our egg version soon…

it’s a little different and just as good.

Stay tuned if you can have egg!

Below is the egg-free, dairy-free lasagna recipe. 

Without egg in the cheese mixture, it kind of melts into the meat. 

But that’s ok!

You can still taste that element and it’s delicious…

especially with the seasonings we add. 

Also see our quick video about the lasagna in this post!

dairy and egg free lasagna recipe

The last time I made this dairy and egg free lasagna, 

I prepared it two days in advance. 

You can cook the burger and noodles and make the cheese mixture, layer it, and cover and refrigerate for baking a day or two later. 

Super convenient and handy.

It also makes amazing leftovers. 

Serve with garlic toast and an easy veggie…and dinner is done!

I’m definitely chocking this up as a picky eater dinner…

because mine loves it. 

Hope you do, too!

BAKED MILK OPTION

Eleven years into anaphylactic milk allergy, 

we are blessed to be doing milk desensitization with our allergist. 

And this is one of the dishes we can add a little dairy to for my son’s daily milk dose. 

That’s because it’s white shredded cheese, on the top, baked at 350, for more than 30 minutes. 

But nobody should do this without the help and direction from a board certified allergist. 

When we use this recipe for baked milk, 

we talk to our allergist about how much real shredded cheese we can add to the top. 

But right now we don’t use any dairy in the inside layers, we keep the inside cheese mixture dairy-free for now. 

Hope this helps any family needing baked milk options…but you must ask your doctor for specific instructions. 

All kids desensitizing milk allergy have personalized safety thresholds. 

And we want you to be safe. 

Now here’s the dairy-free and egg-free lasagna recipe! 

LASAGNA DAIRY & EGG FREE

LASAGNA INGREDIENTS

9 lasagna noodles (egg-free option, affiliate)
1 (24 oz) jar spaghetti sauce
1 pound ground hamburger
1/2 tub (4 oz.) dairy-free cream cheese
1/2 cup dairy-free sour cream
1 cup dairy-free mozarella shreds
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt

lasagna dairy & egg free recipe

HOW TO MAKE LASAGNA WITH NO DAIRY OR EGG

Boil water and cook 9 lasagna noodles in a large pot, according to lasagna directions. 

Cook 1 pound ground burger until done. Keep it in the pan. 

Mix 4 oz. cream cheese, 1/2 cup sour cream, and first 1/2 cup dairy-free shredded cheese together. 

Season the cheese mixture with 1/2 tsp. garlic salt and 1 teaspoon Italian seasoning. 

Set aside 1 cup of spaghetti sauce. 

Mix the rest of the spaghetti sauce into the burger and heat through in the burger pan. 

Spread 1/2 cup of set aside spaghetti sauce on the bottom of a 9×11″ baking dish. 

Layer 3 cooked lasagna noodles on top of the spaghetti sauce. 

Layer 1/2 the cheese mixture on top of the first layer of noodles. 

Layer 1/2 the meat and sauce mixture on top of the first cheese layer. 

Repeat 3 cooked lasagna noodles. 

Repeat rest of cheese mixture. 

Repeat rest of meat and sauce mixture. 

Repeat last 3 cooked lasagna noodles. 

Top with the last 1/2 cup of spaghetti sauce set aside. 

Finish off with the last 1/2 cup of dairy-free shredded cheese. It will be a very light amount. 

Cover with aluminum foil. 

Bake at 350 for 45 minutes until hot and bubbly. 

Remove foil and bake another 10 minutes. 

Remove from oven and let sit 10 minutes before serving.

Hope you love this dairy-free and egg-free lasagna recipe as much as we do!

No more missing out.

 

 

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sharing is Caring

Help spread the word. You're awesome for doing it!