Preheat oven to 350°F.
For sauce: In a medium saucepan, brown meat on medium high heat.
Stir in the tomato sauce, Italian seasoning and salt and pepper to taste.
Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.
For ricotta mixture: In a small bowl, stir together ricotta cheese and coconut milk.
Grease 9″x13″ baking dish cooking spray.
Spread 1 cup of meat sauce on bottom of baking dish and place two of the lasagna sheets on top.
Spread with one-third of the ricotta mixture.
Top with one-third of the sauce and one-third of the dairy free cheese.
Repeat layers twice, toping with dairy free cheese.
Bake, covered with foil, for 30-40 minutes.
Uncover and bake an additional 5-10 minutes more or until heated through.
Let stand for 10 minutes before serving.