A great substitute for cottage cheese in dairy-free lasagna is a plant-based ricotta, which is often made from tofu or almonds. Tofu ricotta is easy to make by blending firm tofu with nutritional yeast, lemon juice, garlic, and herbs for a creamy texture.
Cashew cream is an excellent choice for creating a rich, creamy layer in place of cottage cheese. Soak raw cashews, then blend with water or vegetable broth until smooth.
For a more indulgent, creamy alternative, you can use dairy-free vegan cream cheese. This works well as a direct substitute for cottage cheese in lasagna layers, adding richness without dairy.
Instead of relying entirely on cheese for layers, consider adding sliced zucchini or eggplant as a vegetable substitute. These add texture and help cut down on the richness while providing nutrients and a unique flavor.
To add another creamy layer, make a dairy-free béchamel sauce using plant-based milk (like almond or oat milk), flour, and a dairy-free butter substitute. Season with nutmeg, salt, and pepper for a traditional lasagna flavor.
Swap out the traditional meat filling with a hearty mushroom and lentil mixture. Mushrooms provide a savory, umami flavor, while lentils offer protein and texture, making the dish filling and satisfying without the dairy.
To help bind the layers together and replace the egg traditionally used in lasagna, use a chia or flax "egg." Combine 1 tablespoon of chia or flax seeds with 3 tablespoons of water, then let it sit until it thickens.
Top your dairy-free lasagna with vegan mozzarella cheese. There are many delicious varieties available made from ingredients like cashews, soy, or coconut oil, which melt nicely and add a familiar texture without dairy.
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