Gluten Free, Dairy Free, Soy Free
This easy gluten and dairy free lasagna starts with a homemade, savory meat sauce. It's layered with no boil gluten free lasagna sheets, good quality dairy free mozzarella shreds, and dairy free ricotta that is seasoned with sweet herby basil. It's the perfect way to enjoy a traditional Italian comfort food while living with dietary restrictions!
Why I Love This Recipe
Made from scratch meat sauce is layered with seasoned dairy free ricotta, dairy free mozzarella, and gluten free noodles in this must try recipe. Dairy Free Lasagna is so scrumptious, it's easy forget it's gluten and dairy free!
I believe an essential piece of a truly mouthwatering, irresistible lasagna lies in a delicious homemade sauce. Part of what makes the meat sauce in this Dairy Free Lasagna so good is seasoning the ground beef itself. Not only is ground beef swimming in a sea of perfectly seasoned sauce, but every bite is extra good because the meat itself is loaded with savory, zesty flavor!
Cooking Tips
Sautéing the spices until fragrant helps to release their oils to draw out the fullness of their flavors. It’s a simple step that has a big impact on the depth of flavor in this dish.
Moreover, toasting tomato paste is another simple way to deepen the flavor of this dish. Cooking tomato paste until it turns deeper red helps to caramelize the sugars and intensifies the flavor.
Recommendations for dairy free cheese
I use kitehill brand dairy free ricotta cheese. It has good consistency and flavor and a simple ingredient list for a dairy free cheese product.
Moreover, Violife makes my family's favorite dairy-free cheese. I like it because it doesn’t have preservatives, has a great taste, and melts well.
Recommendations for gluten free lasagna sheets
Taste Republic has delicious no boil gluten free lasagna sheets. I'm able to purchase 1 package at a time through Amazon's Whole Foods Market delivery. However, it also looks like you can buy this item in bulk from Amazon. It is worth it if you love lasagna and miss the days of no boil pasta sheets.
On the other hand, if you don't have access to no boil gluten free lasagna sheets, store bought dried gluten free lasagna sheets will work as well. Just boil them at the beginning of the recipe while the sauce is cooking. Make sure to drain, rinse, and drizzle with oil as gluten free pasta much sticker than traditional pasta.
Can I use jarred pasta sauce
You could make this recipe even easier by using three 24oz jars of your favorite spaghetti sauce. While nothing is as good as a homemade sauce, it will still be tasty and convenient!
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📖 Recipe
Dairy Free Lasagna {Gluten Free}
Equipment
- 1 deep 12" skillet
- 1 Wooden Spoon
- measuring cups and spoons
- 1 mixing bowl
- 1 9x13 casserole dish
- Aluminum foil
Ingredients
- 1 tablespoon neutral oil
- 2 lbs ground beef I use 80/20 or 85/15
Ground Beef Spice Blend
- 1 tablespoon chili powder
- 1½ teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- 1 teaspoon basil
- ⅛ teaspoon black pepper
- 2 cloves fresh garlic minced
Sauce
- 1 medium onion very small diced
- ½ medium green bell pepper very small diced
- ½ medium red bell pepper very small diced
- 3 stalk celery very small diced
- 1 tablespoon chili powder
- 1½ teaspoon salt
- 1 teaspoon oregano
- ½ teaspoon dried parsley
- ½ teaspoon basil
- 3 cloves fresh garlic minced
- 2 tablespoon tomato paste
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 cup water
Dairy Free Cheese
- 1 8 oz pkg dairy free ricotta cheese*
- 1½ teaspoon basil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 8 oz bags dairy free mozzarella shreds**
Lasagna Sheets
- 1 12 oz pkg fresh gluten free lasagna sheets (no boil)*** or 9-10oz dried gluten free lasagna sheets
Instructions
- Pre-heat the oven to 350℉. While ground beef and sauce are cooking: If you have dried lasagna sheets, boil them according to package but only to the lowest recommended time. Drain, rinse, and drizzle with olive oil to prevent sticking.
Cook the Ground Beef
- Add oil to a large deep skillet or braiser over MEDIUM heat. When oil is melted and pan is very hot added ground beef, breaking up with a wooden spoon. Brown meat, stirring often and continuing to break down in to medium and small pieces. Cook until only a small amount of pink remains about 3-4 minutes.
- Add ground beef spice blend: chili powder, salt, oregano, dried parsley, basil, black pepper, and minced garlic. Stir to combine and cook an additional 1-2 minutes until spices are fragrant and beef is cooked through. Using a slotted spoon, remove beef to a bowl and set aside for later.
Make the Sauce
- In the same pan over MEDIUM heat add onion, bell peppers, celery and 3 big pinches of salt. Sauté stirring occasionally until soften about 5-7 minutes.
- Add spices: chili powder, salt, oregano, dried parsley, basil, and minced garlic. Stir to combine and sauté stirring constantly until spices are fragrant.
- Stir in tomato paste to combine with the vegetable and spice mixture. Cook stirring frequently until toasted and deeper red in color, about 1-2 minutes.
- Add crushed tomatoes, tomato sauce, Worcestershire sauce, and water. Stir to combine. Bring to a vigorous simmer. Cover and reduce heat to LOW. Simmer for 30 minutes. While sauce simmers prepare the ricotta mixture.
Prepare Ricotta Mixture
- In a medium mixing bowl add: dairy free ricotta, basil, salt, and black pepper. Stir to combine. Refrigerate until needed.
Finish the Sauce
- When sauce has finished simmering turn off burner. Return ground beef and it's accumulated juices to the pan. Stir to combine.
Assemble the Lasagna
- Add a small amount of sauce to a 9x13 casserole dish spreading along the bottom to create a light barrier. I eyeball this and use less than 1 cup of sauce, probably around ⅔-¾ cup.
- Top with ⅓ lasagna sheets.
- Top with ⅓ of remaining meat sauce. Dollop with ½ the dairy free ricotta cheese mixture. Sprinkle with ⅔ an 8oz bag of dairy free mozzarella cheese shreds.
- Repeat this process once more (lasagna sheets, meat sauce, ricotta, then dairy free mozzarella shreds).
- Top this layer with remaining ⅓ lasagna sheets. Pour over remaining meat sauce and spread evening over pasta. Sprinkle the top with remaining ⅔ bag of dairy free mozzarella shreds.
Bake the Lasagna
- Cover with aluminum foil. Bake for 20 minutes covered. Remove foil, bake an additional 10-15 minutes uncovered until lasagna is warm and bubbly. Enjoy!
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