Gluten-Free & Dairy-Free Lasagna

Having to be gluten-free and dairy-free no longer bothers me, at all. Can you believe it? I actually like it. I like that I’m eating healthier because I’ve introduced more nutritious grains into my diet that I wouldn’t otherwise have known about.  And of course, I feel better which is the most important thing. I love taking on a traditional food like lasagna and making it fit my needs. Don’t settle for what’s pre-made in the gluten-free freezer section all the time (if you can even find many things worth eating anyway). Venture out and try to create a family favorite every once in a while that fits your dietary needs. Oh, and by the way, my husband who doesn’t have to live allergy free and who can be quite picky…ate three pieces of this lasagna  for dinner. Ora questo è ciò che mi piace vedere! Urrà!

This can also be assembled a day ahead and kept in the fridge until needed.

Gluten-Free & Dairy-Free Lasagna

Pre-heat the oven to 350° (12 servings)

1 – 10 oz. Pkg. Tinkyada Lasagna Noodles

For The Tomato Sauce:

1 lb. of Lean Ground Beef

1 lb. of Hot Italian Ground Sausage

3 Cloves of Garlic, smashed & minced

1 1/2 Tbsp. Basil, chopped

1 1/2 Tbsp. Oregano, chopped

3 Sun-Dried Tomatoes, chopped

2 cans Fire Roasted Tomatoes with Liquid

2 – 6 oz. cans Tomato Paste

1/4 tsp. Sea Salt

For The Cheese Sauce:

1 1/2 pkgs. Sheep’s Milk Cheese

1 – 12.3 oz. pkg. Mori-Nu Silken Tofu, Extra Firm

1/4 Cup Galaxy Nutritional Foods Vegan Grated Topping, Parmesan Flavor

2 Tbsp. Italian Flat Leaf Parsley, chopped

2 Beaten Eggs

1 lb. of Dairy-Free Mozzarella

1 tsp. Garlic Powder

1 tsp. Sea Salt

1/2 tsp. pepper

Brown the hamburger and sausage in a large skillet, drain off fat. Add the minced garlic, basil, oregano, salt, canned tomatoes, sun-dried tomatoes, and tomato paste. Simmer for 30 minutes.

Remove from heat. Place Sheep’s cheese, tofu, dairy-free parmesan, chopped parsley, garlic powder, sea salt, and pepper in a medium bowl and crumble with fork until mixture resembles “ricotta”. Add beaten eggs and stir with fork until ingredients are thoroughly combined.

Next, boil noodles until al dente. Follow directions on box, I cooked mine for 13 minutes and rinsed with cold water. Lightly spray an 8 1/2 x 11 pan with cooking spray. Layer the first layer of noodles in the pan.

Spread 1/2 of the cheese mixture over the noodles in the pan. Sprinkle with 1/2 of the mozzarella. Spread 1/2 of the meat sauce over the mozzarella. Place a second layer of lasagna noodles over the meat sauce, layer with the other 1/2 of cheese sauce, sprinkle with 1/2 of the leftover mozzarella, and cover with meat sauce. Sprinkle remaining mozzarella over the meat sauce.

Cover and place in refrigerator until ready to use. Bake in a 375° oven for 45 minutes if cold, 30 minutes if room temperature.