Delicious Dairy-Free Lasagna
Ingredients
- 1 cup cauliflower rice
- 3 Tbsp nutritional yeast
- ¼ tsp pink Himalayan salt
- 2 Tbsp olive oil
- ½ cup onion chopped
- 3 to 4 garlic cloves minced
- 1 lb. ground beef
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp cayenne pepper
- 1 ½ cup broccoli chopped
- 1 cup carrots shredded
- 4 cups marinara sauce
- 9 oz. lasagna noodles
- ½ cup freshly chopped basil
Instructions
- All ingredients ready? Let's begin!
- Preheat the oven to 375°F degrees.
- In a medium-sized bowl, add the cauliflower rice.
- Add the nutritional yeast flakes into the bowl and follow up with the pink Himalayan salt.
- Add one tbsp olive oil and stir all the ingredients in the bowl. Set the mixture aside.
- In a skillet over medium-high heat, add the remaining Tbsp olive oil and heat it for 1 minute.
- To the heated oil, add in half a cup chopped onion and the minced garlic cloves. Sauté the onions and garlic together for a couple of minutes until they become fragrant and translucent.
- Add the ground beef to the garlic and onion mixture and add the dried thyme, dried oregano, and cayenne pepper. Cook the ground beef until it is brown. Ensure that you occasionally stir the mixture to incorporate the spices.
- Once the meat has cooked through, remove it from the heat.
- Add 1 ½ cup chopped broccoli and 1 cup shredded carrots to the skillet with the meat, onion, garlic, and spices.
- Pour two cups of your favorite marinara sauce and stir all the vegetables, meat, and sauce together.
- In an 8 x 8-inch pan, add a little bit of the leftover marinara sauce and spread it around the pan.
- Place a layer of the lasagna noodles.
- Add a layer of the vegetable and meat mixture on top of the lasagna noodles. Ensure that it is half of the overall mixture.
- Top the layer of meat and vegetables with ½ leftover marinara sauce.
- Add another layer of the lasagna noodles on top of the marinara sauce.
- Top the noodles with the leftover half of the vegetable and meat mixture.
- Add in ½ marinara sauce over the meat and vegetable mixture.
- Add another layer of the lasagna noodles.
- Add the dairy-free ricotta cheese mixture of cauliflower and nutritional yeast on top of the layer of lasagna noodles.
- Cover the top of the layers with the remaining marinara sauce.
- Place the pan in the oven and bake at 375°F degrees for 45 to 50 minutes.
- Once finished, leave the lasagna to cool for 5 to 10 minutes before serving.
- Top with freshly chopped basil leaves and serve.
Video
Nutrition
Calories: 358kcal | Carbohydrates: 37g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 717mg | Potassium: 837mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3446IU | Vitamin C: 36mg | Calcium: 62mg | Iron: 3mg