Dairy-Free Gluten-Free Lasagna

Name: Dairy-Free Gluten-Free Lasagna
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 15 Servings
Ingredients: 1 9-ounce package gluten-free lasagna noodles; 1 large head cauliflower; 2/3 cups chicken broth or water; 2 tsp onion powder; 2 tsp garlic powder; 1 teaspoon sea salt; 2 Tbsp nutritional yeast; 2 Tbsp avocado oil or olive oil; 1 medium-sized yellow onion; 4 cloves garlic; 1 pound ground beef; 2 28-ounce jars tomato pasta sauce**; ½ tsp sea salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings
15 Servings
Calories
284 kcal
Course
Main Course
Cuisine
Italian

Dairy-Free Gluten-Free Lasagna

Tyler Espinosa

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The dreamiest comfort food made gluten-free and dairy-free, this simple lasagna recipe is designed to please!

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Ingredients

Servings

1 9-ounce package gluten-free lasagna noodles

Cauliflower Sauce:

1 large head cauliflower steamed
2/3 cups chicken broth or water
2 tsp onion powder
2 tsp garlic powder
1 teaspoon sea salt
2 Tbsp nutritional yeast optional

Meat Sauce:

2 Tbsp avocado oil or olive oil
1 medium-sized yellow onion finely chopped
4 cloves garlic minced
1 pound ground beef
2 28-ounce jars tomato pasta sauce**
½ tsp sea salt to taste

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Instructions

Prepare the Cauliflower Sauce:

Boil or steam the cauliflower for 8 to 10 minutes or until it is very tender. Strain the water then transfer the cauliflower to a blender along with the rest of the ingredients for the creamy sauce. You’ll need to stop the blender a few times to stir things around in order for the ingredients to blend fully.

Cook the Noodles:

Prepare the noodles according to the package instructions. Perform this step just before compiling the lasagna to avoid the risk of having the noodles stick together after cooking.

Make the Lasagna:

Preheat the oven to 375 degrees F.
Spread one cup of the sauce over the bottom of a 9” x 13” casserole dish evenly.
Add one layer of lasagna noodles (my noodles are short, so I did four noodles crosswise instead of lengthwise).
Layer one third of the meat sauce over the noodles and spread it evenly. Spread about one quarter of the cauliflower sauce over the meat sauce (it’s fine if the two sauces become combined).
Repeat this process for two more layers, ending on a thick layer of cauliflower sauce (I reserve about half of the cauliflower sauce for the top layer).
Place the casserole dish on the center rack of the preheated oven and bake for 50 minutes to 1 hour, or until the sauce is bubbly and everything appears set up.
Remove the lasagna from the oven and allow it to sit for at least 15 minutes before slicing and serving.
Store leftovers covered in plastic wrap in the refrigerator for up to 5 days.

Notes

*You can also use ground pork, turkey, or sausage
**I use organic Tomato Basil Sauce, but pick your favorite flavor! If you love your lasagna extra saucy, use 2.5 to 3 jars of pasta sauce or add 1 16-oz can of diced or crushed tomatoes.
If you'd like, you can add 2 to 3 tablespoons of nutritional yeast to the creamy cauliflower sauce to give it some cheesy flavor. You can also sauté one yellow onion and 5 cloves of garlic to add to the sauce (replacing the garlic powder and onion powder) if you have some time.