Allison’s Gluten Free Lasagna
This deliciously versatile Italian classic can be made gluten-free, grain-free, paleo, and even vegan. Enjoy it for a lazy Sunday dinner with the family, a dinner party, or as part of a holiday meal.
Servings Prep Time
4 to 6slices 30minutes
Cook Time
1hour
Servings Prep Time
4 to 6slices 30minutes
Cook Time
1hour
Ingredients
Main Recipe
Cashew Cheese
Instructions
Main Recipe
  1. Preheat oven to 375 F.
  2. Slice eggplant or zucchini thinly, longways, with a mandolin if you have one, or use a knife carefully, making long planks. Place on a sheet pan in a single layer and drizzle with 1 tbsp olive oil and season lightly w/ salt & pepper.
  3. Roast veggies until cooked and lightly brown for about 10 minutes.
  4. Meanwhile, sauté chopped onion, sliced mushrooms & ground beef over medium-high heat and breaking apart ground meat. Cook 8-10 minutes or until meat is browned.
  5. Add the entire jar marinara sauce and baby spinach and stir to combine. Add lid and cook 2-3 minutes or until spinach as wilted.
  6. Layer in a 9×13 baking pan as follows: – 1/3 meat + marinara sauce – uncooked noodles – 2 cups yogurt – 1/3 meat + marinara sauce – roasted vegetable noodles – 1/3 meat + marinara sauce – sliced mozzarella
  7. Bake 375 F for about 40-50 minutes until bubbly and cheese is melted.
Cashew Cheese
  1. Soak cashews in water for about 20 minutes. Blend the mixture until smooth, adding additional water as needed for a spreadable consistency.
Recipe Notes
For a Dairy-Free Option:
Option 1: Omit the yogurt & mozzarella cheese.
Option 2: Replace the yogurt & mozzarella cheese with cashew cheese.
For a Paleo Option:
Replace the lasagna noodles with zucchini and/or eggplant noodles.
Omit the cheese OR make a cashew cheese (see recipe, above).