Dairy Free Meatball Lasagna
Lasagna is one of those dishes that feels almost impossible to pull off without a mountain of cheese and a creamy ricotta filling — but this version proves that assumption completely wrong. The secret is a tofu-based ricotta blended smooth with nutritional yeast, lemon juice, and fresh basil, which delivers that rich, layered creaminess you expect without a single drop of dairy. Seared beef and pork meatballs get nestled into a from-scratch tomato sauce built with garlic, onion, crushed tomatoes, and dried herbs, then sliced and layered throughout so every bite has that hearty, meaty depth. Dairy-free mozzarella finishes the top, melting into the bubbling edges during the final uncovered bake for a golden, satisfying crust. The whole thing comes together in a 9x13 dish and serves 8, making it an ideal option for feeding a crowd or stocking the fridge with leftovers that reheat beautifully. It's the kind of recipe that earns serious compliments at the table — and nobody needs to know the ricotta isn't ricotta.
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Learn more →Ingredients
8 servings
For the lasagna
- 12 lasagna noodles (about 12 oz)
- 2 cups dairy free mozzarella, shredded
For the meatballs
- 1 tbsp olive oil
- ½ lb ground beef (80/20)
- ½ lb ground pork
- 1 large egg
- ⅓ cup plain breadcrumbs
- 2 tbsp unsweetened plain dairy free milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 cans (28 oz each) crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp red pepper flakes (optional)
For the dairy free ricotta
- 2 packages (14 oz each) firm tofu, drained and pressed
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp salt
- ¼ cup fresh basil leaves, roughly chopped
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until just al dente — tender but with a slight resistance at the center. Drain, lay flat on a lightly oiled baking sheet to prevent sticking, and set aside.
- 2
In a large mixing bowl, combine the ground beef, ground pork, egg, breadcrumbs, dairy free milk, dried oregano, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork. Roll into 1.5-inch balls (you should get about 20–22 meatballs).
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