Gluten Free Lasagna (Dairy Free Option)
When I think of having my family surrounding the dinner table on a Sunday evening, the main dish that sits on that table is a Gluten Free Lasagna. Hands down the rich flavors layered on top of each other, served with dinner rolls, and a green vegetable or salad is unparalleled to me.
This post is sponsored by Manini’s Gluten Free. All of these opinions are my own. Sponsored posts help to cover the costs of running this website and I believe in sharing all of the gluten free goodness with you! Thank you Manini’s.
It’s hearty, and absolutely delicious. Not only that, everyone is happy and smiling while enjoying gluten free lasagna together and that is what keeps me going back to this recipe time and time again.
Before going gluten free, lasagna was not on my radar, but for some reason once we had the food restriction and possibly because I could no longer buy a frozen substitute, I felt the need to create that soul warming dish.
I had played around with cheeses, and tried ricotta, but my family gave the most compliments when I used cottage cheese. That became my go-to.
Once my daughter and I went dairy free, I had to get super creative. Cashew cream was something I used from time to time and I decided to create an Italian Style Cashew Cream to replace the cottage cheese. Also, using a vegan style mozzarella shred in place of the regular cheese gave the gluten free lasagna a rich and hearty flavor that made it, to me anyways, taste better than the dairy version. This is a simple way to create a gluten free and dairy free lasagna.
I absolutely love adding veggies to my lasagna. I love the extra layer, texture and flavor that they bring. I do have a few picky family members that prefer them left out, but that is the beauty of this Lasagna dish- you can customize it however you would like.
The Best Gluten Free Lasagna Recipe
Previously to working with Manini’s I had only used the dry lasagna boxed noodles. Fresh noodles are seriously life changing. The rich flavor of the noodles created this amazing flavor to the lasagna that made each and every bite melt in your mouth.
When it comes to the sauce I prefer to make mine from scratch. My Meat Sauce recipe adds that extra layer of homemade goodness. However, if you simply don’t care to, or don’t have the time to make sauce from scratch- you can cook 1 lb. of ground beef with 2 jars of your favorite sauce. Feel free to add some Italian seasoning blend and garlic.
The Manini’s dinner rolls are 100% legit the best gluten free dinner rolls I have ever, ever tasted. I am not just saying that. They were light and fluffy and just absolutely perfect in every way. My kids loved the leftover rolls and have been eating turkey sandwiches with them. Everyone needs these rolls in their life.
So, the next time you are planning a gathering or you are hosting dinner- have this recipe ready to go, because it will truly be a hit!
Lasagna Gluten Free (Dairy Free Option)
This is a rich and hearty dinner that is perfect for Sunday dinners with your entire family. Everyone will love it, even those who are not gluten free.
- 1 Pkg Manini's Gluten Free Lasagna http://www.livingfreelyglutenfree.com/2016/08/ragu-meat-sauce-gluten-free-dairy-free.html
- 1 Meat Sauce Recipe Or 1 pound of ground beef with 2 jars of spaghetti sauce cooked
- 16 oz. Shredded Mozarella Cheese Or Vegan Mozarella Style Shreds
- 16 oz. Cottage Cheese Or 1 Cashew Cream Recipe
- 2 Cups Fresh Veggies I used Spinach and Mushrooms
Cashew Cream (Dairy Free Version)
- 1 1/2 Cups Raw Cashews Soaked in water overnight
- 1 TBSP. Nutritional Yeast
- 1/2 tsp. Sea Salt
- 2 tsp. Avocado Oil
- 1 tsp. Granulated Garlic
- 1/2 tsp. Parsley
- 1/2 tsp. Oregano
- 1/2 Cup Dairy Free Milk I use Coconut
Start by making the meat sauce.
While the sauce is cooking, shred the cheese and prep your veggies.
Preheat the oven to 400ºF.
Layer the lasagna by pouring enough sauce in your baking dish to cover the entire bottom generously.
Place a layer of lasagna noodles, more sauce, half of the cottage cheese (or cashew cream). You can blend the sauce and cheese (or cream) together.
Sprinkle half of the veggies and a layer of shredded cheese. Repeat.
After two full lasagna layers, add one more layer of noodles and cover them generously with sauce and then cheese.
Cover with foil and bake for 40 minutes.
Remove the foil and cook for an additional 20 minutes.
Allow it to sit for 25-35 minutes before cutting into it.
Serve with your favorite vegetable and Manini's dinner rolls. Enjoy!
Cashew Cream (Dairy Free Version)
Drain cashews and pour into a food processor or blender with all of the ingredients.
Blend until you have a smooth cream.