Dairy-Free Cast Iron “Heavenly” Lasagna

For those of you that don’t know me, my husband I met 18 years ago in the process of my food cooking journey and overtime he has became quite the cook himself. He likes to experiment with recipes as well and to try new things and sometimes some are more successful than others. He had this wild idea one day that we should attempt to make a dairy-free lasagna. I thought how is this possible? I have seen recipes involving cashew cream and other alternative cheeses but I never found that they sounded compelling enough to try. My husband convinced me to try a cast-iron recipe with no cheese or cheese alternatives at all. So we did it and we attempted it a few times until we got it to where we felt it was super delicious.

This lasagna was made on a cast-iron skillet with fresh pasta placed on each layer (we make the pasta from scratch due to my durum wheat allergy, but you can use store-bought pasta, as well). This recipe is pretty much the same as most lasagna recipes except it is done in a skillet pan (covered with tin foil for baking when in the oven) until the very end when the tin foil is removed to crisp up the top. The top layer also consists of bread crumbs for that “special crunch”.

This recipe is really easy for those days when you need to make something quickly for your children or for those with dietary needs and I can tell you, my children who are picky eaters loved this version of lasagna as well.

If you want to make this lasagna for the cheese lovers in your life too, you can make this exact lasagna but just remove the bread crumbs and put cheese layers back in. I hope you try it and enjoy it as much as I do!

-Deb