Pescatarian Dairy Free Meatball Lasagna
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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
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 large egg
- ⅓ cup plain breadcrumbs
- 2 tbsp unsweetened plain dairy free milk
- 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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