I don’t love pasta. I know, I know, don’t come at me. So when we went gluten-free, that wasn’t something I missed. EXCEPT…lasagna. Lasagna was “birthday meal” good – I love all the layers and sauces. One of my favorites! I hadn’t found a way to recreate it that was amazing until now. It does require some specialty products that I can finally find in my small town. If you can’t find them, my cookbook does have a homemade almond ricotta and even a full on Whole30 compatible lasagna (this one is not) that I recommend you check out!
I took this to a Couples Christmas party and was shocked and sad to see it disappear as quickly as the “regular” lasagna – it’s that good! One of my friends who had gone dairy-free a while back demanded the recipe, saying it had been a long time since they’d had something this good. So, here you go!
Gluten-free Dairy-free Lasagna
- 1 pound ground beef
- 1 pound ground Italian pork sausage
- 5 cups marinara sauce, divided (about 40 ounces)
- 1 teaspoon dried basil optional
- 1 teaspoon dried garlic optional
- 1 8-oz package dairy-free ricotta cheese I have only found the Kitehill brand
- 1 egg optional
- 1 9-oz package gluten-free lasagna noodles I used Jovial
- 1 8-oz package dairy-free mozzarella cheese I love Violife
- In a large saucepan, cook the ground hamburger and sausage until brown, approximately 15 minutes.
- Preheat oven to 350 degrees.
- Add 3 cups marinara sauce to the ground meat. Sprinkle with dried basil and garlic, if desired for an added flavor boost.
- Combine ricotta cheese with egg until well mixed. The egg is optional, but will help the ricotta spread more easily.
- If noodle package instructions require, precook lasagna noodles. I used the Jovial ones that don't require pre-cooking if you use a longer cook time.
- Layer your lasagna in a 9x13 pan: Spread 1/3 of the meat mixture on the bottom. Then add a layer of noodles (breaking to fit if needed), 1/2 the ricotta, 1/3 of the meat sauce, and 1/3 of the mozzarella. Repeat again: noodles, remaining ricotta, remaining meat sauce, mozzarella. The last time, do the noodles, the left over 2 cups marinara, and remaining mozzarella.
- Spray a piece of foil with cooking spray and then "tent" it - folding it in half lengthwise and then unfolding so it doesn't lay totally flat anymore, like a tent. Then use it to cover the lasagna with the middle "tent" part not touching the top of the lasagna. This process is optional but will prevent the foil from touching the cheese and pulling it off when removed.
- Bake covered for 1 hr 10 minutes if using uncooked noodles, 50 minutes if using cooked noodles. Let cool for 10 minutes before serving.
- You can use whatever 2 pounds of ground meat you prefer. I just find the half hamburger, half Italian sausage to be a more interesting flavor profile.
- Leave out the egg if needed for egg free.
Absolutely delicious!! I have multiple food intolerances that I found out about 4 years ago. It’s been years since I’ve had lasagna and I have been looking for a gf/df recipe. This ends up with the perfect texture and flavor. Couldn’t be happier with how it turned out!
I’m so thrilled this brought lasagna back and was loved. Thank you!