Gluten Free Dairy Free Lasagna Recipe Recipe Cards

DAIRY FREE LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• In a cast iron skillet, add the oil and saute the onions, mushrooms and garlic over medium heat for 3 to 4 minutes. Add in the ground pork and brown for 5 minutes. Turn off and set aside.
• Mix the Italian seasoning into the crushed tomatoes, then begin assembling the lasagna.
• To an 8x8-inch pan sprayed with cooking spray, add 1/4 cup of crushed tomatoes to the bottom. Break lasagna noodles so you can easily place over the top of the tomatoes to line the pan. Place zucchini strips over the top of the noodles.
• Add 1/3 of the meat mixture on top of the noodles, top with crushed tomatoes. Layer sliced zucchini strips over the top, then pesto, then remaining ground pork.
• Top with lasagna noodles and remaining crushed tomatoes.
• Bake for 40 minutes, then remove and let cool 15 minutes before slicing.
• Garnish with fresh basil and enjoy.
• Lasagna will keep in an air tight container in the refrigerator for up to 5 days. Freeze for up to 3 months.

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.