Easy Gluten-Free Lasagna (Dairy-Free!)
User Reviews
5
64 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
12 (Servings)
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Calories
422 kcal
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Course
Main Course
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Cuisine
Italian
Easy Gluten-Free Lasagna (Dairy-Free!)
Report
This Easy Gluten-Free Lasagna is a layered casserole using gluten-free lasagna noodles combined with a savory ground beef marinara sauce and a dairy-free nut-based cheese alternative made from macadamia nuts, lemon juice, nutritional yeast, and garlic powder. It offers a comforting texture similar to traditional lasagna but caters to gluten and dairy restrictions.
Description
The recipe begins by browning ground beef with minced garlic, optional red pepper flakes, sea salt, and stirring in marinara sauce along with optional Italian herbs and sweetener to create a flavorful meat sauce. The sauce simmers to blend the flavors before assembling.
The cheese substitute is made by blending macadamia nuts (or soaked cashews or almonds) with lemon juice, nutritional yeast, garlic powder, salt, and water until creamy to mimic ricotta or other soft cheeses. Gluten-free noodles are cooked until al dente unless no-boil types are used.
The lasagna is layered in a baking dish with noodles, sauce, and nut cheese, then baked until bubbling and heated through. Optional toppings include vegan parmesan and fresh herbs for added flavor and color.
The dish can be frozen before baking for convenient meal prep. Baking times vary slightly depending on whether frozen or thawed.
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Ingredients
SAUCE
- 1 Tbsp avocado oil or olive oil
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes optional
- 1 lb ground beef grass-fed
- 1/4 tsp sea salt plus more to taste
- 2 oz marinara sauce or DIY* // we like Organico Bella brand, favorite, jars
- 1-2 tsp italian herb blend basil and oregano // optional, dried
- 1-2 tsp sweetener such as maple syrup, cane sugar, or stevia // optional, of choice
CHEESE
- 2 ¼ cups macadamia nuts or sub slivered blanched almonds or raw cashews soaked for 1 hour in hot water, then drained, raw
- 3 ½ Tbsp lemon juice
- 4 Tbsp nutritional yeast (plus more to taste)
- 3/4 tsp garlic powder
- 1/3 cant tsp salt sea salt
- 2/3 - 1 cup water (if using soaked cashews, add 1 Tbsp / 15 ml water at a time)
NOODLES
- 1 oz lasagna noodles we like Capello’s brand, gluten-free, box
FOR SERVING optional
- vegan parmesan cheese
- fresh herbs (such as basil or parsley)
Instructions
- Preheat oven to 350 degrees F (176 C). Set out a large baking dish (9x13 inch or similar size) and lightly grease.
- Begin by preparing sauce. Heat a large pot or Dutch oven over medium heat. Once hot, add oil, garlic, red pepper flake (optional), beef, and salt and begin sautéing, stirring occasionally for about 8 minutes, or until meat is browned. Use spoon to break meat into small pieces.
- In the meantime, if using noodles that require boiling, bring a large pot of water to a boil (if using no-boil noodles, skip this step). Once boiling, add a healthy pinch of salt and your lasagna noodles (or other pasta shape). Cook according to package instructions to achieve an al dente texture — tender with a little bite. Then drain and set aside. Optional: Drizzle pasta with a little oil to prevent sticking.
- To the pot, add your marinara sauce and stir to combine. Cook on low for about 10 minutes to marry the flavors. Then taste and adjust flavor as needed, adding salt to taste or red pepper flake for heat. You could also add dried Italian spices and/or sweetener of choice to balance the flavors at this time (optional). Turn off heat and set aside.
- Next, make your "cheese." Add macadamia nuts (or sub soaked cashews) to a food processor or a high-speed blender along with lemon juice, nutritional yeast, garlic powder, and sea salt and mix/blend into a loose paste.
- Add lesser amount of water (2/3 cup or 120 ml as original recipe is written // adjust if altering batch size). Continue mixing, scraping down sides as needed. Then add more water — 1 Tbsp (15 ml) at a time — until a thick paste forms. I find I get the best texture results with a food processor, but a blender can work, too. It just generally requires more scraping and more liquid. For texture, you’re looking for a spreadable soft “cheese.”
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for saltiness, lemon juice for acidity/brightness, or garlic powder for garlic flavor. Blend again to combine.
- To begin assembly, add a thin layer of marinara sauce to your baking dish. Spread to ensure even distribution. Then add a layer of the cooked pasta noodles (or uncooked noodles if using no-boil). Top with a thin layer (roughly 1/3 of the mixture) of your nut cheese and spread into an even layer.
- Add another thin layer of marinara sauce and use a spoon to spread over the cheese layer to coat. Then add another layer of noodles. Top with another 1/3 of the cheese and spread into an even layer.
- Add another layer of marinara sauce and spread into an even layer. Then top with another layer of noodles and remaining 1/3 of the cheese, and spread into an even layer. Top with another layer of marinara sauce and spread into an even layer.
- Top with another layer of noodles and, finally, remaining sauce. Optional: Top with a sprinkle of vegan parmesan cheese.
- Cook on the middle rack of your preheated oven for 40-45 minutes uncovered, or until the sauce is bubbly and/or the edges are browned.
- Carefully remove from the oven and let cool 5-10 minutes before serving. Then slice, serve, and enjoy. We recommend garnishing with additional vegan parmesan cheese and fresh chopped basil or parsley. See notes for freezing instructions.*
Notes
- This lasagna can be frozen assembled for up to 1 month. Bake covered at 350°F for 30 minutes if thawed or up to 1 hour if frozen, then uncovered for 5-10 minutes.
- Nutrition information estimates are based on Capello’s gluten-free noodles and without optional add-ins.
Nutrition Information
Show Details
Serving
1servings
Calories
422
(21%)
Carbohydrates
49.6g
(17%)
Protein
14.9g
(30%)
Fat
31.6g
(49%)
Saturated Fat
5.9g
(30%)
Polyunsaturated Fat
2.06g
(12%)
Monounsaturated Fat
17.93g
(90%)
Trans Fat
0.3g
(15%)
Cholesterol
49.6mg
(17%)
Sodium
655mg
(27%)
Potassium
676mg
(14%)
Fiber
6.2g
(25%)
Sugar
10.7g
(21%)
Vitamin A
908IU
(18%)
Vitamin C
16mg
(18%)
Calcium
79.06mg
(8%)
Iron
3.41mg
(19%)
Nutrition Facts
Serving: 12(Servings)
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 422 | 21% |
| Carbohydrates | 49.6g | 17% |
| Protein | 14.9g | 30% |
| Fat | 31.6g | 49% |
| Saturated Fat | 5.9g | 30% |
| Polyunsaturated Fat | 2.06g | 12% |
| Monounsaturated Fat | 17.93g | 90% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49.6mg | 17% |
| Sodium | 655mg | 27% |
| Potassium | 676mg | 14% |
| Fiber | 6.2g | 25% |
| Sugar | 10.7g | 21% |
| Vitamin A | 908IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 79.06mg | 8% |
| Iron | 3.41mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
64 reviews
Excellent
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