Gluten Dairy Free Lasagna Recipes

GLUTEN-FREE DAIRY-FREE LASAGNA

Steps:

• Before you prepared the rest of this recipe, soak the cashews in cold water for a minimum of 4 hours or overnight. After soaking the cashews, be sure to drain off all of the liquid and dispose of it.
• Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Set aside.
• Preheat the oven to 350ºF.
• Brown and drain sausage, stir in marinara sauces. Simmer for 10 minutes.
• While simmering, make the mushroom filling.
• In a large skillet, sauté garlic with 1 tablespoon of vegetable broth (or oil) until it becomes fragrant. This will take about a minute.
• Add the mushrooms, tamari (or coconut aminos), and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.
• Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.
• Spread a third of the marinara sauce on the bottom of an 9-by-13-inch baking dish.
• Add a layer of noodles.
• Cover the noodles with half of the mushroom cream
• Add a layer of noodles.
• Use another third of the marinara to cover these noodles.
• Add the remaining mushroom cream.
• Add the last layer of noodles and cover it with the remaining marinara sauce.
• Cover with foil; bake for 60 minutes. Remove foil and bake an additional 15-20 minutes, checking to make sure noodles are soft. Let rest 10 minutes before serving.