Every once in a while you might want a unique and delicious dish. This dairy free lasagna will satisfy all your needs. It’s packed with flavor, has a soft texture, and goes beautifully with white rice and greens.
a holiday-worthy dish:
This dairy free lasagna is perfect for holiday cooking. It can be made for any holiday including Passover! The rich flavor from the lamb combined with the sweet and savory sauce is festive and fancy.
You can either serve it as an appetizer by placing small pieces on individual plates or you can serve it as a main on a big dish with lots of sides.
dairy free eggplant recipe ingredients:
For the eggplant:
- Eggplant
- Salt
- Olive oil
For the lamb sauce:
- Olive oil
- Onions
- Garlic
- Ground lamb
- Red wine
- Crushed tomatoes
- Tomato paste
- Vegetable broth
- Brown sugar
- Oregano
- Cinnamon
- Salt
substituting ingredients:
You can use any ground protein of your choice. Although lamb will have the best flavor you can use beef, chicken, turkey, or veal.
Additionally, you can mix a few proteins of your choice and use any ratio that you’d like.
Serve dairy free lasagna with:
- Mashed potatoes and roasted broccoli
- White rice and Ceasar salad
- Quinoa and roasted sweet potatoes
- Orzo and corn salad
- Brown rice and Israeli salad
- Easy Yellow Rice and garlicky green beans.
Leftover suggestions:
You probably won’t have leftovers but if you do you can make a delicious lamb wrap or sandwich. Simply place pieces of the lamb and eggplant into a sub sandwich or wrap. Add fresh spinach or lettuce and enjoy!
Dairy Free Lasagna with Eggplant and Ground Lamb
Ingredients
For the eggplant:
- 1 pound eggplant, sliced into thin long pieces (like lasagna)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
For the lamb filling:
- 2 teaspoons olive oil
- 1/2 an onion, diced
- 2 cloves of garlic, minced
- 1 pound ground lamb
- 1/4 cup red wine
- 8 ounces crushed tomatoes
- 1.5 tablespoons tomato paste
- 1/2 cup low-sodium vegetable broth
- 1/2 teaspoon brown sugar
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon chopped basil (optional)
Instructions
For the eggplant:
- Preheat oven to 450 degrees.
- Place eggplant on a lined baking sheet and drizzle with olive oil.
- Sprinkle salt on top.
- Bake for 15 minutes, remove, and set aside.
For the sauce:
- Heat oil in a skillet and add onion. Cook for around three minutes or until the onions are translucent.
- Add the lamb and garlic and cook until the lamb is cooked through; around two minutes. Mix well.
- Add the red wine and cook for a few minutes.
- Add the rest of the ingredients for the lamb sauce and mix well.
To assemble:
- Preheat oven to 350 degrees.
- Place the eggplant in a baking dish and layer with the lamb sauce.
- Continue layering eggplant and lamb sauce until you've used everything up.
- Bake for 40 minutes.
- Top with fresh basil and serve.