Gfcf Lasagna
Indulge in layers of comforting goodness with this Gluten-Free Casein-Free (GFCF) Lasagna, a wholesome twist on a classic favorite! This recipe combines tender gluten-free lasagna noodles with a hearty, flavorful meat sauce crafted from ground turkey or beef, aromatic garlic, and Italian herbs. Fresh zucchini slices and spinach add a boost of nutrients and vibrant color, while creamy dairy-free ricotta and melty dairy-free mozzarella create an irresistibly cheesy texture without the dairy. Perfect for those with gluten or dairy sensitivities, this lasagna is baked to golden perfection and garnished with fresh parsley for a stunning finish. Whether you're catering to dietary needs or simply seeking a healthier comfort food option, this GFCF lasagna is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 12 sheets Gluten-free lasagna noodles
- 2 tablespoons Olive oil
- 1 pound Ground turkey or beef
- 1 whole Yellow onion, diced
- 4 cloves Garlic, minced
- 28 ounces Crushed tomatoes (canned)
- 6 ounces Tomato paste
- 1 cup Water
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 medium Zucchini, thinly sliced
- 3 cups Spinach, fresh
- 2 cups Dairy-free ricotta (made from cashews or store-bought)
- 2 cups Dairy-free shredded mozzarella
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
Cook the gluten-free lasagna noodles according to package instructions. Drain and set aside, ensuring they don’t stick together.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until slightly softened. Stir in the minced garlic and cook for an additional minute.
Add the ground turkey or beef to the skillet and cook until browned, breaking it up into small crumbles as it cooks. Drain excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, water, basil, oregano, salt, and pepper. Bring the sauce to a simmer and let it cook for 15-20 minutes, stirring occasionally. Taste and adjust seasoning as needed.
While the sauce simmers, prepare the vegetables. Thinly slice the zucchini and rinse the fresh spinach. Pat dry and set aside.
To assemble the lasagna, spread a thin layer of the tomato meat sauce onto the bottom of the prepared baking dish. Place 4 lasagna noodles over the sauce, slightly overlapping if needed.
Add a layer of zucchini slices, followed by a layer of fresh spinach. Spread 1/3 of the dairy-free ricotta over the spinach, followed by 1/3 of the shredded dairy-free mozzarella.
Repeat the layers (sauce, noodles, zucchini, spinach, ricotta, mozzarella) twice more, finishing with a generous sprinkle of shredded mozzarella on top.
Cover the lasagna with aluminum foil (tightly, but avoid letting it touch the cheese) and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the sauce is bubbling and the cheese is melted and golden.
Let the lasagna rest for 10-15 minutes before slicing. Sprinkle with fresh parsley for garnish before serving. Enjoy!
Nutrition Facts
Calories |
6691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.6 g | 375% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 10416 mg | 453% | |
| Total Carbohydrate | 829.4 g | 302% | |
| Dietary Fiber | 75.5 g | 270% | |
| Total Sugars | 90.7 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3668 mg | 282% | |
| Iron | 56.1 mg | 312% | |
| Potassium | 10459 mg | 223% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
