Dairy-Free

I have spent this last week looking for a few dairy-free recipes since I obviously love love love everything about dairy, but it doesn't really love me back. I love milk, cheese, ice cream, and just everything about it. Here is a a recipe that I found that looks really yummy that we're gonna try this week.

Dairy-Free Lasagna

• ¼ cup flour
• 1/3 cup nutritional yeast
• 1 t. salt
• 2 cups almond milk or other non-dairy milk alternative
• 1 ½ t. cider vinegar
• 1 ½ t. olive oil (optional, but I prefer it!)
• 2 cups warm pasta sauce, either store-bought or homemade
• 1 9-ounce package no-boil lasagna noodles
• 1 Recipe Dairy-free Ricotta Cheese

Preparation:

1. Preheat the oven to 400 F.

2. Make the cheese sauce. Combine the flour, nutritional yeast and salt in a small saucepan off-heat. Add ¼ cup of the almond milk, stirring with a wooden spoon until mixture is well combined. Add the remaining almond milk, vinegar and oil, stirring until smooth. Place the saucepan over medium heat and cook, stirring constantly, until mixture thickens, about 4-5 minutes. Remove the pan from heat and set aside.

3. Assemble the lasagna. Pour about ½ cup of the pasta sauce in the bottom of a 9” x 13” casserole dish, followed by a layer of noodles, followed by some of the dairy-free ricotta, followed by some of the cheese sauce, followed by another layer of noodles. Repeat, alternating the pasta sauce with the cheese sauce, reserving the last ½ cup of cheese sauce to top the lasagna.

4. Bake for 40 minutes, or until lasagna is golden brown. Serve warm.