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Delicious Gluten Free Dairy Free Lasagna

In this post: One of the foods I most missed living gluten free and dairy free was lasagna. Until I figured out how to make gluten free dairy free lasagna that actually tastes delicious!!


I don’t at all regret going gluten and (mostly) dairy free, because I feel way better when I eat that way. But there are a few foods that I really miss eating. So, today I bring you a family favorite recipe…Gluten Free Dairy Free Lasagna.

gluten and dairy free lasagna the whole family will love text over lasagna photo

If you are gluten free, or dairy free you will not want to miss this lasagna recipe!

It’s SO good!

This was an impromptu iphone shot right before I ate the lasagna fresh and hot:

hot dairy free lasagna

The Key to a Good Dairy Free Lasagna

The key to a good gluten and dairy free lasagna is in making a great sauce and finding a way to make great cheese substitutes. 

For awhile I used yogurt and eggs to replace the cheese used in the middle of lasagna. But then one of our kids and I began to have issues with eggs and the yogurt I used was nowhere to be found. So, we rejigged the recipe to avoid the use of eggs. Instead we use a cashew cheese that I make from scratch. 

I hope you enjoy the recipe as much as we do! 

It’s even good reheated the second day, as shown in the photos below!

gluten free dairy free lasagna no eggs

How to Make This Delicious Gluten Free Dairy Free Lasagna 

Ingredients

  • small amount of olive oil to grease the pan
  • 1 package ground chicken/beef/turkey, as much or as little as you like
  • 2 cloves garlic, either crushed or chopped
  • 1 red onion, diced
  • 1 tbsp Italian seasoning
  • 1 tsp dried basil
  • 1 tsp oregano
  • salt and pepper, optional
  • 1-3 cups sliced veggies (mushrooms, zucchini, carrots, broccoli, spinach, etc.)
  • 6 cups of pasta sauce
  • 2 cups raw cashews
  • 1 cup boiling water
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp sea salt
  • 12-16 pcs rice lasagna, I use Rizopia which can be found in Ontario at the Superstore and some health food stores
  • 1/4 to 1/2 cup shredded Daiya or other shredded cheese substitute, if you can have soy use soy, etc.

Instructions

  1. In a mixing bowl, pour boiling water over raw cashews and let sit while you prep the meat and veggies.
  2. Brown ground meat in a large pan or electric frypan sprayed with olive oil. Drain, rinse and put back into pan.
  3. Add garlic and onion. Cook until transparent.
  4. Add Italian seasoning, basil, oregano and salt & pepper (if using). Stir to combine.
  5. Remove meat from pan into a large bowl.
  6. Heat a little olive oil in the pan then add mushrooms, zucchini and any other desired sliced veggies.
  7. Cook on medium until tender, stirring as needed.
  8. Remove veggies from pan and add to meat in the large mixing bowl.
  9. Add pasta sauce and stir to combine well.
  10. Optional step: If you have little kids, you can blend your cooked meat, veggies and pasta sauce in a food processor to make a smooth sauce and hide the veggies.
  11. Drain the cashews, reserving a couple of tablespoons of the water.
  12. Place soaked cashews and reserved water in a food processor. Add dijon mustard, lemon juice, sea salt and nutritional yeast. Blend until smooth.
  13. Layer the lasagna: Spread 1/4 of the meat and veggie sauce in the bottom of a large lasagna pan. Add a single layer of lasagna noodles on top of meat mixture. Top with more sauce. Spread 1/2 of the cashew cheese mixture on top of sauce. Add a single layer of lasagna noodles. Add more sauce. Spread with second half of the cashew cheese. Add final layer of noodles and cover with meat and veggie sauce. Sprinkle shredded Daiya or other shredded cheese substitute on top. (So it goes: sauce, noodles, sauce, cashew cheese, noodles, sauce, cashew cheese, noodles, sauce, shredded cheese.)
  14. Bake cover with aluminum foil in a 375 degree oven for 25 minutes. Use toothpicks to keep aluminum foil from sticking to the cheese as it melts.
  15. Bake for an additional 15-25 minutes in a 375 degree oven WITHOUT aluminum foil until the sauce begins to bubble and the gluten free noodles are cooked through (you can tell if they’re cooked by slicing with a knife, if you get resistance, they’re not done).
  16. Remove from oven and let cool for 5-10 minutes before cutting and serving.

 

hot dairy free lasagna

Delicious Gluten Free Dairy Free Lasagna

Yield: 8
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

One of the foods I most missed living gluten free and dairy free was lasagna. Until I figured out how to make gluten free dairy free lasagna!

Ingredients

  • small amount of olive oil to grease the pan
  • 1 package ground chicken/beef/turkey, as much or as little as you like
  • 2 cloves garlic, either crushed or chopped
  • 1 red onion, diced
  • 1 tbsp Italian seasoning
  • 1 tsp dried basil
  • 1 tsp oregano
  • salt and pepper, optional
  • 1-3 cups sliced veggies (mushrooms, zucchini, carrots, broccoli, spinach, etc.)
  • 6 cups of pasta sauce
  • 2 cups raw cashews
  • 1 cup boiling water
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp sea salt
  • 12-16 pcs rice lasagna, I use Rizopia which can be found in Ontario at the Superstore and some health food stores
  • 1/4 to 1/2 cup shredded Daiya or other shredded cheese substitute, if you can have soy use soy, etc.

Instructions

  1. In a mixing bowl, pour boiling water over raw cashews and let sit while you prep the meat and veggies.
  2. Brown ground meat in a large pan or electric frypan sprayed with olive oil. Drain, rinse and put back into pan.
  3. Add garlic and onion. Cook until transparent.
  4. Add Italian seasoning, basil, oregano and salt & pepper (if using). Stir to combine.
  5. Remove meat from pan into a large bowl.
  6. Heat a little olive oil in the pan then add mushrooms, zucchini and any other desired sliced veggies.
  7. Cook on medium until tender, stirring as needed.
  8. Remove veggies from pan and add to meat in the large mixing bowl.
  9. Add pasta sauce and stir to combine well.
  10. Optional step: If you have little kids, you can blend your cooked meat, veggies and pasta sauce in a food processor to make a smooth sauce and hide the veggies.
  11. Drain the cashews, reserving a couple of tablespoons of the water.
  12. Place soaked cashews and reserved water in a food processor. Add dijon mustard, lemon juice, sea salt and nutritional yeast. Blend until smooth.
  13. Layer the lasagna: Spread 1/4 of the meat and veggie sauce in the bottom of a large lasagna pan. Add a single layer of lasagna noodles on top of meat mixture. Top with more sauce. Spread 1/2 of the cashew cheese mixture on top of sauce. Add a single layer of lasagna noodles. Add more sauce. Spread with second half of the cashew cheese. Add final layer of noodles and cover with meat and veggie sauce. Sprinkle shredded Daiya or other shredded cheese substitute on top. (So it goes: sauce, noodles, sauce, cashew cheese, noodles, sauce, cashew cheese, noodles, sauce, shredded cheese.)
  14. Bake cover with aluminum foil in a 375 degree oven for 25 minutes. Use toothpicks to keep aluminum foil from sticking to the cheese as it melts.
  15. Bake for an additional 15-25 minutes in a 375 degree oven WITHOUT aluminum foil until the sauce begins to bubble and the gluten free noodles are cooked through (you can tell if they're cooked by slicing with a knife, if you get resistance, they're not done).
  16. Remove from oven and let cool for 5-10 minutes before cutting and serving.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 588Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 35mgSodium: 980mgCarbohydrates: 83gFiber: 6gSugar: 10gProtein: 22g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.

gluten free lasagna on fork

The Original Recipe – Still Gluten Free and Dairy Free – but with eggs

In case you were looking for the old way we made this here ya go:

Ingredients

  • small amount of olive oil to grease the pan
  • 1 package ground chicken/beef/turkey (regular size)
  • 2 cloves garlic, either crushed or chopped
  • 1 red onion, diced
  • 1 tbsp Italian seasoning
  • 1 tsp dried basil
  • 1 tsp oregano
  • salt and pepper (optional)
  • 1-1 1/2 jars or cans of spaghetti sauce (I have used both the PC Organics Primevera and Costco’s Marinara sauce, but you can use whatever you like)
  • 24 oz plain non-dairy yogurt
  • 1 egg, beaten
  • 2 tbsp Parsley
  • 1 tsp sea salt
  • 12-16 pcs rice lasagna (I use Rizopia which can be found in Ontario at the Superstore and some health food stores)
  • 1/4 to 1/2 cup shredded Daiya or other shredded cheese substitute (if you can have soy use soy, etc.)

Instructions

  1. Brown ground meat in a large pan or electric frypan sprayed with olive oil. I used ground chicken this time because I was making it for a friend who can’t eat beef.
  2. Add garlic and onion. Cook until transparent.
  3. Remove meat, garlic and onion mixture and blend in a food processor to desired consistency. I don’t have a food processor, so I blend meat mixture in a blender with some of the spaghetti sauce.
  4. Pour all the sauce and the meat mixture back into the pan. Add Italian seasoning, basil, oregano and salt & pepper (if using). Simmer on low for about 15 minutes.
  5. Meanwhile in a large bowl mix the almond yogurt with one beaten egg, parsley and sea salt.
  6. Layer the lasagna: Spread 1/3 of the meat sauce mixture in the bottom of a large lasagna pan. Add a single layer of lasagna noodles on top of meat mixture. Spread 1/2 of the yogurt mixture on top of noodles. Spread second 1/3 of the meat mixture over yogurt mixture. Add a single layer of lasagna noodles.Spread with yogurt. Spread with meat sauce. Sprinkle shredded Daiya or other shredded cheese substitute on top. (So it goes: meat, noodles, yogurt, meat, noodles, yogurt, meat, cheese.)
  7. Bake cover with aluminum foil in a 375 degree oven for 25 minutes.
  8. Bake for an additional 25 minutes in a 375 degree oven WITHOUT aluminum foil.
  9. Remove from oven and let cool for 5-10 minutes before cutting and serving.
  10. Serve with steamed broccoli, a side salad or toast.

Pin for later!

lasagna on the right side with text on the left that says dairy free lasagna

Honestly the photos don’t do this tasty dish justice! You’ve got to try it for yourself and let us know what you think! 

I'd love it if you'd share:

home made lovely book on table with get it now text button

I'd love to chat with you in the comments!

Comments

  1. Crystal C says

    Looks really good! Another option if you don’t have the yogurt is to make a cashew cheese or a pine nut ricotta. Both are delicious, but I look forward to trying your version with yogurt!

  2. Suzanne says

    This looks amazing! I have been wanting to find a GF/DF lasagna recipe but everything I’ve found looks SO HARD, and I think I could actually make this one! I’ll PIN it for now, but is there an easy way to print this? Thanks!

  3. Lorrie Everiitt says

    I’ve been following your blog for a while and can’t believe I missed this post. I’m lactose intolerant and we just discovered my oldest daughter has a problem with gluten so I’ve been trying to find recipes that are both gluten and dairy free so I don’t have to make three different meals every night! I’ve pinned this recipe and can’t wait to try it out!! Thanks so much.

    I love your blog. I was especially excited to see that you are Canadian!

    • Shannon says

      Oh I’m do glad you found this recipe – it’s so tasty! We have a few more g-free recipes too. Just click on the recipes tab in the menu bar at the top of the page.

  4. Trisha says

    This recipe is in my regular rotation! That’s so much!
    I loved the version with your eggs mixture, but can’t find it anymore. Any chance you would share it?

    • Shannon Acheson says

      Hey Trisha, I’m so sorry! I didn’t even consider that anyone had kept that recipe bookmarked! Silly me! I’ve re-added the old version if you scroll down the post a bit. Enjoy!

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