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.
Ingredients
- 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
Instructions
-
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.