Dairy Free Lasagna with Meat Sauce

This was enough to make two small casserole dishes filled to brim! Based on recipe from Martha Stewart https://www.marthastewart.com/1532365/lasagna-meat-sauce

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Step 1

Heat oil in a Dutch oven on medium-high. Add sausage, onion, carrots, celery, and 1 teaspoon salt. Cook, stirring occasionally and breaking up meat into bite-size pieces, until vegetables soften and meat has browned, then add chopped mushrooms and cook until water has evaporated.

Step 2

Add minced garlic, oregano, Italian seasoning, and red-pepper flakes; cook until fragrant, 1 minute.

Step 3

Add tomato paste; cook 2 minutes more. Add tomato sauce to pan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened slightly but still very loose, about 15 minutes. Remove from heat.

Step 4

In a large bowl, whisk together remaining ingredients except for noodles.

Step 5

Spread 2 cups meat sauce evenly in a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron.

Step 6

Arrange 3 lasagna noodles over sauce (space noodles evenly; they will expand as the lasagna cooks).

Step 7

Spread 2 cups cheese mixture over noodles, then layer 3 noodles on top.

Step 8

Repeat layering of meat and cheese mixtures between noodles twice more.

Step 9

Spread 2 cups meat sauce evenly over top layer of noodles.

Step 10

Sprinkle evenly with some mozzarella shreds. Loosely cover with parchment-lined foil and transfer to a rimmed baking sheet.

Step 11

Bake at 375F until noodles are tender but still al dente (easily pierced with the tip of a knife), 40 to 45 minutes. Uncover; continue baking until bubbly and puffed slightly along edges and golden brown in places on top, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.)

Step 12

Transfer dish to a wire rack and let cool slightly and set, about 20 minutes; cut into squares to serve.