Gluten-Free, Dairy-Free Lasagna: A Comforting Classic Reimagined
Who says you have to give up lasagna just because you’re avoiding gluten and dairy? This recipe proves otherwise!
Prep time:
30 minutes
Cook time:
45 minutes
Total time:
1 hour 15 minutes
Servings:
6-8
Difficulty level:
Moderate
Dietary tags:
Gluten-free, dairy-free
Equipment Needed:
– 9×13 inch baking dish
– Large skillet
– Mixing bowls
– Measuring cups and spoons
– Knife and cutting board
Ingredients:
– 1 package (340g) gluten-free lasagna noodles
– 500g ground beef
– 250g Italian sausage, casings removed
– 1 onion, finely chopped (about 1 cup)
– 3 cloves garlic, minced
– 2 jars (680ml each) marinara sauce
– 450g dairy-free ricotta (I use Kitehill)
– 200g dairy-free mozzarella (Violife works great)
– 1 egg, beaten (or 1/4 cup unsweetened applesauce for egg-free)
– 2 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
Method:
1. Preheat your oven to 350°F (175°C). Grease your baking dish.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet over medium heat, brown the ground beef and sausage. Add onion and garlic, cooking until softened.
4. Stir in 1 1/2 jars of marinara sauce. Simmer for 5 minutes.
5. In a bowl, mix the dairy-free ricotta, egg (or applesauce), basil, oregano, salt, and pepper.
6. Time to layer! Start with a thin layer of meat sauce in the baking dish.
7. Add a layer of noodles, followed by 1/3 of the ricotta mixture, and 1/3 of the remaining meat sauce.
8. Repeat layers twice more, ending with meat sauce on top.
9. Sprinkle dairy-free mozzarella over the top layer.
10. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until bubbly and golden brown.
Crucial Tips:
• Don’t overcook the noodles – they’ll continue to soften in the oven.
• Let the lasagna rest for 10-15 minutes before serving. It’ll be easier to cut and won’t scald your mouth!
Storage:
Cool completely, then refrigerate for up to 3 days or freeze for up to 3 months.
Scaling:
This recipe easily doubles for a crowd. Use two 9×13 pans and increase baking time by about 15 minutes.
Common Mistakes:
• Skipping the resting time (leads to a sloppy mess when serving)
• Not covering with foil for the first part of baking (can result in dry, overcooked edges)
Variations:
• Veggie lovers: Add layers of sautéed mushrooms, zucchini, or spinach.
• Vegan version: Use crumbled tofu or lentils instead of meat, and skip the egg in the ricotta mixture.
Let me tell you, the first time I made this lasagna, I was skeptical. Could it really match up to the cheesy, gluten-filled lasagna of my pre-dietary-restriction days?
But as the aroma filled my kitchen and I took that first bite, I was blown away. The layers were just as rich and satisfying as I remembered, with the dairy-free cheese melting perfectly and the gluten-free noodles holding their own.
Now, I won’t lie – getting the layers just right took some practice. My first attempt looked more like a pasta earthquake than a lasagna. But stick with it, and you’ll soon be creating lasagna masterpieces that’ll have even your non-restricted-diet friends begging for the recipe.
Remember, the key to a great lasagna is patience. Don’t rush the layering process, and definitely don’t skip that resting time at the end. Trust me, it’s worth the wait!
So, are you ready to dive into layers of gluten-free, dairy-free deliciousness? Let’s get cooking!
