Go Back
Delicious Kosher Meat Lasagna (Dairy-Free Delight) - Italian recipe
Lasagna is a classic Italian dish that has won hearts worldwide, but making it kosher and dairy-free elevates it to a new level of culinary creativity. This Kosher Meat Lasagna is perfect for family gatherings, providing the comfort of traditional lasagna while adhering to kosher dietary laws. Using dairy-free alternatives, this lasagna is rich, hearty, and satisfying. Serve it during Shabbat dinners or festive occasions, and explore related dishes like dairy-free pesto pasta or kosher meatball subs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat Sauce
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 pound ground beef kosher
  • 1 can crushed tomatoes 28 ounces
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
Lasagna
  • 12 lasagna noodles no-boil
  • 2 cups dairy-free mozzarella cheese shredded
  • 0.5 cup dairy-free parmesan cheese grated

Method
 

Meat Sauce
  1. Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and cook for another minute.
  3. Add the ground beef to the pan and cook until browned, breaking it up with a spoon.
  4. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
Assembling the Lasagna
  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of meat sauce at the bottom of a 9x13 inch baking dish.
  3. Place a layer of lasagna noodles over the sauce. Add another layer of meat sauce, followed by a sprinkle of dairy-free mozzarella cheese.
  4. Repeat the layers until all ingredients are used, finishing with a layer of noodles topped with meat sauce and a generous sprinkle of dairy-free mozzarella and parmesan cheese.
  5. Cover with foil and bake in the preheated oven for 40 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  6. Let the lasagna sit for 10 minutes before serving.

Notes

For a spicier version, add red pepper flakes to the meat sauce. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 450
% Daily Value*
Total Fat 22g 28%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 800mg 35%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 25g 50%
*Percent Daily Values are based on a 2,000 calorie diet.