Lasagna So Good You’ll…well, you know.

Lasagna So Good You'll...well, you know. motherhood university

Can dairy free lasagna be so good that you’ll,  ahem – let’s keep it G rated (but it really IS that good). This is the lasagna you make when your omnivore friends come over all terrified about what they’ll be served by a dairy free vegetarian.


9 oz package of your favorite lasagna noodles, uncooked

1 large onion

1 pound of mushrooms


1 recipe of dairy free pesto

1 recipe of dairy free ricotta

1 jar of your favorite tomato sauce

10 oz block of  vegan mozzarella (I’m using Follow Your Heart)


First dice the onion and start sautéing it. Chop the mushrooms into small pieces about the same size as the diced onion. Add them to the pan and give the mixture a “twice around the pan” of tamari (soy sauce will also work). Reduce the heat and stir occasionally, letting this cook down until the onions are completely translucent and mushrooms are nearly black. This is the lasagna secret weapon! (I could make a meal out just this).

once around the pan

Preheat the oven to 375

While the onions and mushrooms are cooking and the oven is heating, get everything else ready. Prepare the dairy free ricotta and the dairy free pesto. Also shred the “mozzarella”.

Now you’re ready to layer vegan lasagna so good you'll, well you know! motherhood university

Divide the sauce, noodles and ricotta into thirds, divide the pesto in half. In a 9″x13″ baking dish create 3 layers bottom to top as follows:

Bottom Layer

  • sauce
  • noodles
  • ricotta
  • pesto


Middle Layer

  • sauce 
  • noodles
  • ricotta
  • mushroom and onion mixture (aka the secret weapon)


Top Layer

  • sauce
  • noodles
  • ricotta
  • pesto
  • shredded cheese


Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes (you can increase the heat or broil to brown the cheese if necessary – all ovens are different). Let stand a few minutes before cutting (if you can, I have no self control). Please report back on how you liked this, it’s a family favorite. Oh and don’t tell my omnivore brother there is tofu in it, he’ll give me some lecture about how I should have told him before he fell in love with it!




~ Regina

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Dairy Free Nacho Cheeze Sauce

Dairy Free Nacho Cheeze Sauce motherhood university

This dairy free gem is cashew based and very much like our Mac and Trees recipe. Simply modify the liquid and spices and ta-da!


1 cup raw cashews soaked

1 cup water (less of you want it a little thicker)

1 whole pimento

1 Tbsp lemon juice

1/3 cup nutritional yeast

2 tsp onion powder

1 tsp garlic

1 tsp salt

1/2 tsp paprika

1/2 tsp chili powder


  • soak the cashews (the better your blender the less time you need to soak) at least 10-15 minutes although the Hubby has skipped this step many a time
  • drain the cashews then place all the ingredients in the blender (I’m using a Vitamix) and blend until smooth
  • if you want to add some heat (I’m a wimp) feel free to add you favorite peppers

Nach Cheeze Sauce motherhood university

You can add a can of rotel, add sautéed Gimme Lean “sausage”, diced peppers or pour it over ships as it. My family is addicted to this “cheese” sauce, I hope yours will be too.


~ Regina

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Dairy Free Ricotta

Dairy Free Ricotta Motherhood University

All of the yummy creamy goodness without the dairy. Great for stuffed shells, manicotti and lasagna (I should have been born in Italy).


3, 12 oz packages extra firm organic tofu (drained)

1/2 cup nutritional yeast

twice around the bowl of EVOO

1/4 cup-ish lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon salt

1/4 teaspoon pepper to taste


  • first drain the tofu, I cut in half lengthwise and press it between 2 clean kitchen towels with a heavy cast iron skillet on top
  • crumple the tofu by squeezing it with your hands – a great job for kids
  • add all remaining ingredients and stir
  • it really is that easy

Dairy Free Ricotta Regina Knabe

What’s your favorite ricotta dish?



~ Regina

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Dairy Free Pesto In An Instant

Dairy Free Pesto Motherhood University

Use it on pasta, in casseroles or as a spread. You won’t miss the dairy in this super fast recipe.


1 cup fresh basil

1 cup pine nuts

1/2 cup nutritional yeast

2-3 cloves garlic

1/3 – 1/2 cup EVOO

salt to taste


Place all the ingredients except the extra virgin olive oil (EVOO) in the blender. While blending on high, slowly pour in the EVOO until it reaches the desired consistency. Do not over blend. Yep, that’s it, that’s all. It really is that easy.

Other than your finger, what is your favorite thing to put pesto on?



~ Regina

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Dairy Free Chocolate Chip Cookies

Freshly baked, homemade chocolate chip cookies take me back to my fondest childhood memories. They are like a cool breeze on a sunny day with your favorite song playing on the radio. I like them crisp on the edges but soft and chewy in the center. I like them while wearing no shoes, swinging on the swing set with my head way back so my hair can touch the ground. I like how the chips don’t quite melt in the 350 degree oven but in my mouth they dissolve into a creamy chocolate soup that I don’t want to ever go away.

Chocolate Chip Cookies are my food kryptonite.

I hope you enjoy these as much as I do…


1 cup of vegan margarine (I use soy free Earth Balance)

3/4 cup sugar

3/4 cup brown sugar

1 tsp vanilla

1 ripe banana mashed (the riper the better)

1 tsp baking soda

1 tsp salt

2 3/4 cup flour (I use white wheat)

1 12oz package of vegan chocolate chips (I usually use Sunspire Organic, fair trade, semi-sweet chips)


Preheat oven to 350 degrees

In a stand mixer (or large mixing bowl) cream the margarine, sugar, brown sugar and vanilla.

Stir in the mashed banana (a great job for the kiddos, should mash easily with a fork). The banana is an egg substitute and adds sweetness to the cookie. It’s likely that you will taste the banana in the dough but not once it’s baked.

Add the baking soda and salt and give it a little whirl.

Stir in the flour about a 1/2 cup at a time.

Finally, eat the chocolate chips. OOPS – I meant ADD the chocolate chips, we’ve all made this mistake, right?

On a parchment lined baking sheet, arrange small scoops of cookie dough. This scoop is only one tablespoon. For best results, know your oven. If it has any hot spots (food cooks faster in one location), turn the baking sheet or change racks midway through baking.

Bake 8-11 minutes and enjoy!

These little sweet circles of goodness keep for days in an airtight container (though they are rarely given a chance at my house). Also, the uncooked dough keeps in the refrigerator for a couple of weeks and because there are no eggs you can enjoy the dough.

What is your favorite cookie?

~ Regina

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