Gluten Free Lasagna (Dairy Free Option)
This hearty Gluten Free Lasagna with gluten free dinner rolls 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.
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 gluten free dinner rolls, and a green vegetable or salad is unparalleled to me.
It’s hearty, and absolutely delicious. Not only that, everyone is happy and smiling while enjoying a hearty 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 and hearty 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 gluten free 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 gluten free dinner 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!
If you need the perfect soup to share beforehand my Vegetable Soup recipe pairs perfectly!
How to make this Gluten Free Lasagna?
- You will need a sauce. Either my homemade Meat Sauce or 2 jars of your favorite sauce mixed with ground beef.
- Pick your veggies for layering. I love mushrooms and spinach, but zucchini is a winner too.
- Shred your cheese if necessary and have your cottage cheese, or cashew cream ready to go.
- Make your layers.
- Bake and allow to cool.
- Enjoy with your loved ones!
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 https://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.
Although I do not have to eat “gluten free” we often use gluten free pasta. This lasagna sounds delicious, and I would be happy to have this for dinner any night of the week. All the cheese looks so good. Pour a glass of wine and call it dinner. I would love the leftovers for another delicious meal during the week.
Thank you Gloria. I feel the same way!
I’ll have to look for Manini’s pasta! I’ve never worked with fresh pasta instead of dried, and I’m certainly not going to make it fresh at home LOL. What an awesome option!!
Manini’s is amazing! I have tried making it fresh and its much easier to buy, lol.
Vegan? Gluten Free? Looking at your pictures I would have guessed neither. This looks like full-on indulgent lasagna and I’d very much like a big piece, please. I’ve never used or made cashew cream before, though I’ve heard a lot about it. I think it’s ingenius how you’ve made sensible swaps to create this satisfying and beautiful dish. Well done.
This lasagna sounds so good. I love the options you have given to those with dietary restrictions, you just make it so easy for anyone to try it out! This looks so decadent, and I can’t wait to try some of the swaps.
Lasagna is seriously one of the best comfort foods on a cold winter night, I couldn’t imagine my family needing to give it up! My grandmother is gluten free and she would be ecstatic to have those noodles available to her as fresh noodles really are better than dried ones. I’ll let her to know to keep her eye out for them.
Hi Brandy! We are all about never giving up what we love, just having it in a new way. Your Grandma would LOVE this and the rest of you wouldn’t even notice its gluten free.
I love fresh pasta, it always turns out so much better. I will definitely look for these. Who doesn’t love lasagna? It’s a great way to feed a crowd. Thanks for sharing your recipe!
Thanks for stopping by Tina!
Wow!! Gluten free AND dairy free?! It looks incredible… definitely not missing either! And I’m with you, I love love love adding veggies to lasagna!
You can never have too many veggies! Thanks Tracy!
Lasagna is such wonderful comfort food that I’m not surprised you wanted to still be able to enjoy it even after you went gluten free. I’ll have to look for those fresh gluten free noodles. They’ll be great when I have gluten free guests. And I love your substitutions to make the recipe dairy free too! Cashew cream is pretty amazing.
They are perfect for guests. Thanks Annemarie!
This comes at such a good time for me. I have two friends who have recently cut gluten out of their diets, and we often do potlucks. I really don’t have a lot of GF recipes in my repertoire! Totally saving this. Thank you! <3 It looks freaking delicious.
Thanks Dana! This is the perfect pot luck dish. Enjoy!
Your lasagna looks so hearty and delicious! Although we are not allergic to gluten in my family, we have started to eat gluten free pasta and feel lighter after eating it. I will definitely look for your pasta brand, fresh pasta is always best, isn’t it?
Hi Patty. Nothing beats fresh pasta. Enjoy!
This looks like a gorgeous, hearty, and surely comforting lasagna. I didn’t know that gluten-free fresh pastas were available. I’m going to send this to a friend of mine who has recently started a gluten-free diet and has been missing fresh pasta terribly. Manini’s looks like such a fantastic line of products. I’d love to try them myself, too!
They are delicious! I hope your friends enjoys it!
I love that you put nutritional yeast in your cashew cream. I am always looking for more ways to use it and that’s a perfect idea! This lasagna looks absolutely delicious. My husband loves lasagna and I rarely make it but your recipe has me wanting to put it on the menu this week. Like you, I also make my own sauce at home so I can control the ingredients. I’m going to try your version with the cashew cream and I can’t wait!
Hi Megan. I am so glad you are going to make it! The Cashew Cream gives it a rich and hearty flavor. Your Husband is going to love it.
Absolutely love this recipe. I’ve made it 3 times now, and the last time I made a double batch so that I could have a second lasagna to freeze. How long would you think I should bake a frozen one for? And would it be at the same temperature? Thank you for this delicious recipe!!!
I am so glad you are enjoying it. I would let it thaw out before baking it if you can. Same temperature and you just want to reheat it, so once the sauce starts to boil it should be good to go, maybe 35 or so minutes. I haven’t froze one in a long time, but I definitely need to!