I will start by saying I love dairy. Like a lot. But, sometimes someone you love can’t eat dairy, so you have to come up with another way to make your favorite things so both of you can eat them. So, here’s my easy take on dairy-free lasagna. Enjoy!

Serves 6

2 tablespoons olive oil

½ white onion, finely chopped

1½ cups carrots, finely chopped

1 jar of your favorite pasta sauce (I love LocalFolks Foods Tomato and Herb Marinara–it comes in 24 ounce jars, but you could use your favorite of something in the same quantity)

2½ cups fresh spinach

9 lasagna noodles, prepared per package instructions

8 ounces Kite Hill dairy-free ricotta (Whole Foods also makes their own brand which is very good)

2 eggs

Heat olive oil. Sauté onions in oil until translucent, 3–5 minutes over medium-high heat. Add carrots. Sauté until they begin to soften and add pasta sauce. Lower heat and simmer for about 30 minutes (check your carrots and when they’re soft you’re good to go). Add spinach and stir until wilted. Remove from heat.

While sauce simmers, prepare noodles. Also, mix faux ricotta with 2 small eggs. Incorporate until mixture is somewhat creamy.

In a medium-sized square baking pan, assemble lasagna this way: sauce on bottom first, then three lasagna noodles, then another layer of sauce, then faux ricotta, then noodles again. Repeat until you have three layers of noodles. You may need to trim the noodles to fit.

Bake at 400°F for 20 minutes covered with foil. Remove from oven, remove foil, and turn heat down to 375°F. Bake 10 additional minutes.

Let rest about 10 minutes before plating and serving.

I’m telling you…you won’t miss the dairy!