Gluten and Dairy-Free Lasagna

You’re going to love my Gluten and Dairy-Free Lasagna!

It’s comforting, easy to make, a great way to hide veggies and it’s cheesy!!

Gluten and Dairy-Free Lasagna

Let’s get started!

Chop your onion and add it to a frying pan with a little olive oil, sauté until the onion is almost clear. Add your ground beef and continue to cook with the onion until the beef is no longer pink. Add your chopped garlic and spices to the onion & beef mixture and cook for two minutes, then remove it from the heat.

Wash the zucchini and cut off the two ends, if you don’t like the skin you can remove that as well. If you are leaving the skin on make sure it is washed well. Using a mandolin or a knife slice the zucchini into flat noodles, be very careful you don’t slice your fingers. Using a baking pan (I used these) and a rack line the zucchini on the rack and sprinkle with salt, let them sit and sweat for 15 minutes then blot with a paper towel and put in the oven for 20 minutes. This removes the excess water from the zucchini and your lasagna won’t be watery, don’t skip this step. When they are done, remove them from the oven and set them aside.

**If you don’t sweat the zucchini your lasagna will be very watery so don’t skip this step.

We will now begin to assemble the lasagna. In your baking dish add a little marinara sauce to the bottom of the pan and spread it around, it will keep the zucchini from sticking. Then add a layer on zucchini noodles, tomato sauce, meat mixture, cheese sauce, and then repeat until you have no noodles left. I sprinkled some additional red pepper flakes on the top of mine but you could also sprinkle some parsley or Italian seasoning over it.

Let this bake in the oven for 45 minutes or until it is bubbling.

Let’s Talk Cheese!

I can’t take credit for this recipe at all, but I have made some really awesome dishes with it. The cheese sauce used in this recipe is not only gluten and dairy-free but is 100% plant-based. This yummy recipe was created by Plantiful Kiki, head over and check her out. You can also find lots of her video’s on YouTube. 

This blog contains affiliate links, which means that if you click on one of the product links, I’ll receive a commission from the sale of that product.

What I used while making this recipe:

Wildone Baking Sheet with Rack Set (3 Pans + 3 Racks)

Large Pasta Bowls, I love these and use them daily! I have had these for a few years and they ares till in excellent condition. They clean up very well to.

Victorinox Fibrox Pro Knife, 8-Inch Chef’s FFP, 8 Inch– Excellent product at a fabulous price. My husband is a knife snob and loves this knife!

Gluten and Dairy-Free Lasagna

Recipe by Mary McKinneyCourse: DinnerCuisine: ItalianDifficulty: Medium

Ingredients

• 4 large zucchini

• 1 large onion

• 1 pound grass-fed ground beef

• salt

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/2- 1 tsp Red pepper flakes

• Plantiful Kiki’s Cheese Sauce

• 1-2 cups of Marinara

• 2 tsp Italian seasoning

• 2 tsp chopped garlic

• Olive oil

Directions

• Chop your onion and add to a pan with a little olive oil, saute until almost clear. Add your ground beef and continue to cook until the beef is no longer pink. Add your chopped garlic and spices to the onion & beef and cook for two minutes, remove from the heat.
• Preheat your oven to 350 degrees.
• Wash your zucchini and cut off the top and bottom. Using a mandolin slice your zucchini into flat noodles. Using a baking pan and a rack line your zucchini on the pan and sprinkle with salt, let it sit and sweat for 15 minutes then blot with a paper towel and put in the oven for 20 minutes.
• Remove from the oven and set aside.
• We will now begin to assemble the lasagna. In your baking dish add a little sauce to the bottom of the pan and spread it around, it will help with sticking. Then add a layer on zucchini noodles, tomato sauce, meat mixture, cheese sauce, and then repeat until you have no noodles left. I sprinkled more red pepper flakes on the top of mine but you could also sprinkle some parsley or Italian seasoning over it.
• Bake in the oven for 45 minutes or until it is bubbly.

Notes

• I don’t handle tomatoes too well so I only used 1 cup of marinara in my lasagna and it was perfect!
• If you don’t sweat the zucchini your lasagna will be very watery so don’t skip this step.

Please give some of our other recipes a try!

Mexican Taco Baked Potato- with CHEESE!

Delicious Garlic Oregano Chicken

Baked Salsa Chicken

This blog contains affiliate links, which means that if you click on one of the product links, I’ll receive a commission from the sale of that product.
All information and sources are based on my opinion; you should do your own research before using any of the products listed on our site or blog. As well as check ingredient lists on any products I recommend as they can change at any time. 
Do not use the information found on our site to treat a condition, please consult your doctor.