Gluten and Dairy Free Lasagna
Yield: serves 8
Gluten and Dairy Free Lasagna
A filling and satisfying lasagna -- no dairy or gluten required, and a chance to sneak in more veggies.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Ingredients
- 1 lb. ground beef, turkey or meat alternative
- 1/2 onion, diced
- 1 clove garlic, minced
- 1 bell pepper, chopped
- 2 cups raw spinach, chopped
- 2 24 oz. jars marinara sauce or nomato sauce
- 1 tsp. brown sugar
- 9 noodles gluten-free lasagna pasta noodles
- salt and pepper
Instructions
- For the sauce, cook the ground beef in a large sauce pan or dutch oven. Season with salt and pepper. Cook until meat is brown and drain.
- Stir in onion, garlic and bell pepper. Add most of marinara sauce. Leave enough sauce to lightly coat the bottom of a 9 x 13-inch baking dish. Add spinach and brown sugar to sauce and let the sauce simmer, covered. The longer the sauce sits the more flavor it will have.
- While you wait for sauce to simmer, cook gluten free noodles for 10-12 minutes. The noodles should be tender, but firm (follow noodle directions.). Drain noodles; rinse with cold water.
- Place a thin layer of marinara sauce on the bottom of a 9 x 13-inch baking dish. Then layer noodles and sauce. Top with marinara sauce.
- Bake at 375° degrees for 30-35 minutes. Let it stand for 10 minutes before serving.
Notes
*Substitute ingredients to accommodate your allergies and comfort. Do what works for you to eat safely.
Layer dairy-free cheese shreds with the noodles and sauce if you prefer.
Adapted from Eating Gluten and Dairy Free.