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Legit Lasagna Dairy-Free & Egg-Free

Dairy-free lasagna? Sounds interesting. But it’s actually delicious!

And if you can’t have egg, we actually have some lasagna tips for you, too.

Who knew dairy and egg free lasagna could work and taste so good!

See ingredients and recipe below.

lasagna pan dairy-free egg-free


Skip boiling the noodles beforehand! Just assemble with dry lasagna noodles and let them soften as they bake. I didn’t believe it could work with regular lasagna noodles, but it totally did. Saved me time and work, and my family liked it best this way! Less soggy noodles.


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…


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. 

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 free egg free lasagna piece with uncooked noodles before baking


“Wow, cannot recommend this recipe enough! This was a HUGE hit, and we will be making this often.” liveandlearn.mama on Instagram 

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!


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! 

dairy egg free lasagna recipe



Make sure you use noodles and ingredients safe for your food allergies. 

Here’s rice lasagna (affiliate) noodles. 

We use organic spaghetti sauce and lasagna noodles from Aldi.

This is our favorite dairy-free cream cheese.

This is our favorite dairy-free sour cream.

Then here are some dairy-free shredded mozarella options.

Lastly, this is a homemade Italian seasoning we keep on hand.


9 lasagna noodles 
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


Boil water and cook 9 lasagna noodles in a large pot, according to lasagna directions. Or skip this part and just layer them in as dry, hard noodles and let them cook while they bake.

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

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

Season the cheese mixture with 1/2 tsp. garlic salt and 1 tsp. 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 or uncooked 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 or uncooked lasagna noodles. 

Repeat rest of cheese mixture. 

Repeat rest of meat and sauce mixture. 

Repeat last 3 cooked or uncooked 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!

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