Lasagne, Gluten, Dairy, Egg Free
A wonderful dairy free and gluten free lasagne recipe for the best homemade lasagne you ever ate!
Servings: 24 servings
Calories: 125kcal
Ingredients
Sauce
- 1 cup finely chopped onion sautéed in oil and seasonings
- 1-2 cups tomato basil sauce
- 1 pound quality ground meat
- ¾ cup squash puree
- ½ cup cauliflower puree
- ¼ cup nutritional yeast
- 1/4 cup parmesan dairy free
- dash of olive oil pepper, salt and fresh thyme to preference
Other
- 1 1/2 cup grated mozzarella cheese Daiya, dairy free
- 9 ounces Lasagne Barilla Gluten Free
Instructions
- Saute' the onions, then add and brown the meat before adding in the rest of the sauce ingredients listed.
- Mix together and simmer for about 30 minutes while you prep the lasagna sheets and heat the oven to 375 degrees.
- Start by spreading a thin layer of sauce on the bottom of your pan then lay in lasagne sheets, spread a thin layer of shredded Daiya cheese, then top with another layer of sauce. Repeat these layers until you have almost filled each pan to the top.
- The final/top layer should be sauce, optionally you can add a bit more of the Daiya shredded cheese if you like.
- Cover with a glass lid or tinfoil.
- Place in the oven at 375 degrees for about 35 to 40 minutes or until you can see the sauce bubbling all around the edges of the tray.
- Allow to rest for about 15 minutes before cutting to help the layers stay in place.
Notes
Nutritional values based on one serving
Nutrition
Calories: 125kcal | Carbohydrates: 11g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 120mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1230IU | Vitamin C: 2.1mg | Calcium: 29mg | Iron: 0.8mg