In response to my constant derision of people’s bizarre food allergies, the universe has bitten me on the butt, slapped me on the wrist and made it that my son of not yet a year has some sort of allergy to cows milk and its products. While this is most likely a temporary situation, I can’t give him most cheese or yogurt products lest his face explode in a rash. So, what to do?

Goats milk and cheese are a great  if not expensive solution as are almond milk and soy products. It’s really not a big deal but last week I wanted to make a big lasagna that would feed the three of us for a couple of days.  So I started to figure out how I could make it dairy free but still satisfying and stodgy, the soul food it should be.  While other vegetables can easily be used as indeed could some ground lamb or beef, use fresh spinach at all costs! Frozen spinach is an affront to the real thing and makes for a watery soggy component to any lasagna.



1 box pre cooked lasagna pasta


  • 1 and 1/2 cups almond milk
  • 3 eggs, beaten
  • 1/2 teaspoon nutmeg
  • 3 tablespoons almond butter
  • 5 oz soft creamy goats cheese


  • 8 mushrooms, sliced
  • 3 courgettes, sliced
  • 1 bunch fresh spinach (rinsed and stemmed)
  • 2 cloves garlic, diced
  • 1 jar tomato/marinara sauce


Pre heat the oven to 375 degrees F. Heat some olive oil in a pan and toss the courgettes around until soft and slightly golden.  In the meantime make the sauce.  In a bowl mix together the almond milk, the beaten eggs, the nutmeg, the almond butter and the goat cheese. Set aside. Once the courgettes are done, season with a little salt and set aside. In the same pan toss the garlic and mushrooms.  Once the mushrooms are browned and fragrant, add the spinach leaves and allow them to wilt in the heat – this will only take a few minutes. The spinach should not get mushy and overcooked. At this point put the courgettes back into the pan with the other vegetables and add the tomato sauce simmering for a few minutes.

To assemble the lasagna line a rectangular dish with a layer of lasagna sheets then add a layer of the vegetable filling, add another layer of pasta then a layer of the sauce, then a layer of vegetables, pasta and sauce making sure you will have enough sauce to cover the top sheets of lasagna.

For a final flourish you could add some almond slivers to the top of the lasagna for a crunchy topping. Bake for about 40 minutes or until the lasgna is golden on top. This keeps well in the fridge for a few days and seems to taste better the next day.