Gluten And Dairy Free Alfredo Lasagna Recipe

Name: Gluten And Dairy Free Alfredo Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package lasagna noodles Tinkyada; 1 jar spaghetti sauce Casein Free; 1/2 cup butter Earth Balance, vegan; 8 ounces Tofutti cream cheese weight; 1 cup creamer SO Delicious Coconut; 2 mozzarella cheese wholes Squares Tofutti; 1 tablespoon garlic powder Or To Taste; 1/4 teaspoon black pepper; 20 ounces canned chicken weight; 2 teaspoons chives Chopped; 1/4 teaspoon basil

Servings: persons

1 package lasagna noodles Tinkyada
1 jar spaghetti sauce Casein Free
1/2 cup butter Earth Balance, vegan
8 ounces Tofutti cream cheese weight
1 cup creamer SO Delicious Coconut
2 mozzarella cheese wholes Squares Tofutti
1 tablespoon garlic powder Or To Taste
1/4 teaspoon black pepper
20 ounces canned chicken weight
2 teaspoons chives Chopped
1/4 teaspoon basil

1
Preheat oven to 375 degrees.
2
Cook the lasagna according to package directions. Don't forget to reduce the cooking time by 2 minutes since we're going to bake the noodles.
3
Let's make the chicken alfredo sauce: Over medium-high heat, melt the butter.
4
When the butter is almost melted, add the cream cheese.
5
Once the butter and cream cheese are well combined and almost melted, add the coconut creamer, mozzarella cheese, garlic powder, pepper, chives, and chicken. Stir until everything is melted and well combined.
6
Set aside and let thicken, stirring occasionally.
7
Lets layer: In a large casserole dish, spread out 1 C of spaghetti sauce
8
Then 3 lasagna noodles. I had trouble with my noodles breaking apart. After I rinsed mine in cold water I left them in the the colander and pulled them out with tongs. I would recommend laying them on a piece of foil right away so they don't stick together like mine did.
9
Then layer 1/3 of the alfredo sauce..... 1 C spaghetti sauce..... lasagna noodles..... 1/3 alfredo sauce... remaining spaghetti sauce..... remaining noodles.... and finally the remaining alfredo sauce.
10
Sprinkle the top with basil.
11
Bake for 20-25 minutes, or until lasagna is bubbly and browned. Enjoy!

1229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package lasagna noodles Tinkyada, 1 jar spaghetti sauce Casein Free, 1/2 cup butter Earth Balance, vegan, 8 ounces Tofutti cream cheese weight, and more.

Yes, Gluten And Dairy Free Alfredo Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten And Dairy Free Alfredo Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions