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Recipe: Dairy and Gluten Free Lasagna

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April 3, 2012 | Published by


lasagna

Those with food allergies usually have to skip the lasagna. With this dairy and gluten free lasagna, feel free to take a second look. For Vegetarian Lasagna: Follow the recipe below but substitute firm, drained and crumbled tofu or chopped tempeh for the ground meat.

Ingredients:

  • 2 boxes rice lasagna noodles
  • 4-5 cups tomato sauce – 2 jars (read label to make sure it doesn’t contain cheese or wheat/gluten)
  • 2 pounds ground beef (or ground turkey or chicken)
  • 3 Tbsp. olive oil
  • 1 red or sweet onion – peeled and chopped
  • 4 cloves garlic – peeled and crushed
  • salt, pepper, basil, oregano, ground fennel – to taste
  • 6-8 cups fresh spinach
  • 2 cups mushrooms – sliced
  • 2 sweet potatoes – cooked and peeled
  • 1 medium butternut squash – cooked, seeds removed and peeled
  • salt, pepper, basil, oregano, ground fennel – to taste
  • option 1 –  2-3 cups grated vegan cheese (read label to make sure it doesn’t contain milk or casein)
  • option 2 – 2 roasted red peppers (seeds removed) – 1 jar

Directions:

1) Heat 1 Tbsp. oil in frying pan over medium heat. Add onion and saute until just beginning to brown. Add garlic and ground meat and cook stirring occasionally until cooked through. Season with salt, pepper, basil, oregano and ground fennel – to taste. Remove from heat.

2) Heat 1 Tbsp. oil in frying pan over medium heat. Add sliced mushrooms and sauté for 2-3 minutes. Remove from heat.

3) Wash spinach. Put in pot and cover with a lid. Heat over medium, stirring once or twice, just until spinach starts to wilt (2-3 minutes). Remove from heat and roll spinach in several layers of paper towel to drain.

4) Boiling rice lasagna noodles in water first is optional but makes the finished lasagna moister and easier to cut.  To boil noodles, bring several quarts of salted water to a rolling boil in a large pot. Add 1 tablespoon of oil and the 2 packages of noodles to pot. Boil uncovered for 8 minutes. Drain. If you don’t boil the noodles, just proceed with the uncooked noodles.

5) Mash squash and sweet potato together until smooth.

6) Assembly: Cover bottom of lasagna pan (at least 9”x13”x3”) with 1 cup tomato sauce. Lay a single layer of noodles over the sauce, overlapping edges. Cover with ½ cooked meat, then a layer of ½ spinach, then a layer of ½ mashed squash mixture and a layer of ½ mushrooms and another cup of tomato sauce. Repeat this layering process starting with a layer of noodles. Cover top with noodles and remaining tomato sauce. If using dairy-free cheese, sprinkle top with cheese. If using roasted pepper, lay slices of the pepper over top of lasagna.

7) Cooking: Cover tightly with lightly oiled tin foil. Put lasagna dish on a cookie sheet to catch and spills. Place in preheated oven (350 F) and bake for 40-50 minutes until liquid is bubbling. Remove foil and let sit to cool for 5 minutes before cutting. Serve with salad.

 


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1 Comment

  • susan says:

    I have been following Marcelle Pick’s eating program after reading her book, “Are You Tired and Wired?” to help with adrenal fatigue – and am really feeling great. I need to avoid gluten and dairy – but I love lasagna! – I’m excited to give this recipe a try!

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