Lasagna is the quintessential comfort food. Traditionally served piping hot and oozing with cheese spilling out from layers of pasta, the Italian dish is a cold-weather classic. For eaters who either can’t or choose not to consume dairy, meat, or gluten, there are many alternative homemade lasagna recipes out there.
Rounded up here are 10 takes on the classic dish, full of tweaks to give eaters of a wide range of dietary restrictions something to dig into.
10 healthy homemade lasagna recipes for a delicious dinner
If you’re craving a lasagna dish but stick to a vegan diet, this is the recipe for you. It’s still dripping with marina sauce and you still get that cheesy taste you’re after, but the ricotta is made with a smart mix of tofu, roasted garlic hummus, nutritional yeast, basil, garlic, and sea salt. There’s also lots of spinach and zucchini tucked between the noodles, so you’re getting a good serving of fiber, too.
This recipe is a good one to start with if you’ve never made a healthy lasagna recipe before or get stressed out in the kitchen easily. The recipe is simple, just nine ingredients, and the steps are straight-forward. Almond milk, nutritional yeast, and vegan ricotta cheese are used to keep the recipe dairy-free.
Gluten-free, grain-free, Paleo, Whole30-approved, this healthy lasagna recipe checks so many boxes. The noodles are made from thinly sliced zucchini (cut longways) and the cheese is made from cashews, which gives the dish a rich, creamy texture.
4. Keto lasagna
This lasagna recipe is a low-carb, healthy fat bomb. Those following a ketogenic diet who still eat dairy, will like this recipe which makes good use of full-fat cream cheese and mozzarella, using them as core ingredients (along with eggs) to make the noodles. Also inside are ground beef, ricotta, and of course lots of classic Italian herbs.
If you’re looking for a healthier lasagna recipe that isn’t made with marinara sauce, this pesto-based one is your best bet. With each bite, you’ll get wild mushrooms and spinach along with the creamy ricotta and pesto. The secret, unexpected ingredient: vegetable broth, which keeps the whole dish moist.
Typically with lasagna, veggies take a backseat and the noodles and cheese are the star of the dish, but this recipe makes the healthiest components the core. Leeks, red onion, fennel, zucchini, cherry tomatoes, carrots, kale, and mushrooms are all included. A vegan, tofu-based ricotta cheese and garlic marinara sauce coat the veggies, giving the classic Italian taste guaranteed to hit the spot.
This is another recipe that swaps traditional noodles out for zucchini ones, but what makes it truly stand out is the vegan cheese, which is made from a mix of macadamia nuts, almonds, tofu, and nutritional yeast. The end result is a rich, ricotta-esque texture that’s both creamy and flavorful. Pro tip: If you have zucchini noodle fatigue, make the noodles from eggplant instead—it works just as well.
Besides oozing with gooey cheese, this healthier lasagna is loaded with fiber thanks to the heaping servings of spinach, zucchini, carrots, bell peppers, and yellow onion. The veggies are baked right along with the other ingredients so everything comes out of the oven warm, soft, and delicious.
Made with eggplant noodles, cashew cream, lean ground beef, and lots of seasonings, this lasagna will have everyone around your table reaching for seconds—whether they follow the Whole30 eating plan or not.
This recipe combines lasagna with another comfort food favorite: stuffed peppers. The result of the mashup is a cheesy, low-carb and keto-approved entree. You get the all the flavor notes of the classic Italian dish without the carb-heavy noodles. And thanks to the bell peppers, a good amount of vitamin C, too!
Here’s what a dietitian thinks of keto:
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