Can dairy free lasagna be so good that you’ll, ahem – let’s keep it G rated (but it really IS that good). This is the lasagna you make when your omnivore friends come over all terrified about what they’ll be served by a dairy free vegetarian.
Ingredients
9 oz package of your favorite lasagna noodles, uncooked
1 large onion
1 pound of mushrooms
tamari
1 recipe of dairy free pesto
1 recipe of dairy free ricotta
1 jar of your favorite tomato sauce
10 oz block of vegan mozzarella (I’m using Follow Your Heart)
Directions
First dice the onion and start sautéing it. Chop the mushrooms into small pieces about the same size as the diced onion. Add them to the pan and give the mixture a “twice around the pan” of tamari (soy sauce will also work). Reduce the heat and stir occasionally, letting this cook down until the onions are completely translucent and mushrooms are nearly black. This is the lasagna secret weapon! (I could make a meal out just this).
Preheat the oven to 375
While the onions and mushrooms are cooking and the oven is heating, get everything else ready. Prepare the dairy free ricotta and the dairy free pesto. Also shred the “mozzarella”.
Now you’re ready to layer 
Divide the sauce, noodles and ricotta into thirds, divide the pesto in half. In a 9″x13″ baking dish create 3 layers bottom to top as follows:
Bottom Layer
- sauce
- noodles
- ricotta
- pesto
Middle Layer
- sauce
- noodles
- ricotta
- mushroom and onion mixture (aka the secret weapon)
Top Layer
- sauce
- noodles
- ricotta
- pesto
- shredded cheese
Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes (you can increase the heat or broil to brown the cheese if necessary – all ovens are different). Let stand a few minutes before cutting (if you can, I have no self control). Please report back on how you liked this, it’s a family favorite. Oh and don’t tell my omnivore brother there is tofu in it, he’ll give me some lecture about how I should have told him before he fell in love with it!