I love lasagna, don’t you? Doesn’t everyone? I’ve made lasagna at least two dozen different ways, and they are all delicious. The boys are crazy for it and it’s such a quick and easy meal to make and freeze. But then we found out that me and both of the boys are sensitive to dairy. Then we found out that my eldest and I are sensitive to wheat. Wow. In a mournful sort of way. Wow. No more lasagna. Say it ain’t so!! Well, I’m here to tell you it ain’t so. I’ve got this for you – delicious wheat and diary free lasagna! I have one, super easy, ingredient that makes all the difference!
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My youngest suffered from chronic ear infections as a baby – up until he was about two years old. We were constantly in the doctor’s office. My poor baby had SO many courses of antibiotics. The worst was the time none of the oral antibiotics would work and we were in the office every day for five days straight. Getting a shot. It was just awful.
So by the time he had gone six months straight with either fluid in his ears of a full blown infection, we lined up to have tubes put in his ears. We were on a surgical schedule in one month. I was lamenting to a fellow parent at his preschool. She said, “Have you tried taking him off of dairy?” “Huh? Um, no. Would that help?” I was both clueless and desperate. I took him off all dairy at that very moment.
Four weeks later at our pre-op appointment, his ears were “perfect.” Yay for no tubes, bummer for no dairy. I was worried about cutting out dairy, but it’s been much easier to work around that I expected. And this recipe has definitely helped smooth the transition!
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Wheat and Dairy Free Lasagne
- 1 head cauliflower
- 2 eggs
- DeBoles Gluten Free Rice Lasagne Noodles
- 5 -6 cups of your favorite Marinara Sauce
- 1 1/2 lbs. ground grass fed green beef cooked
- Daiya Dairy Free Mozzarella Style Cheese Shreds
- Preheat oven to 350 degrees
- Roughly chop cauliflower
- Place cauliflower in pot with 1-2 inches of water
- Bring to a boil and steam cauliflower until it's just soft
- Drain water from pot
- Using a blender or a hand held immersion blender, puree the cauliflower until smooth
- Add the two eggs and blend thoroughly
- Set the cauliflower mixture aside
- Layer noodles over sauce (I use 4 per layer)
- Add 1/2 of the cauliflower mixture
- Add 1/2 of the beef
- Add 2 cups of marinara sauce
- Repeat noodles, cauliflower, and beef
- Add a third layer of noodles
- Cover with the last 2 - 3 cups of sauce.
- Sprinkle your vegan cheese over the top.
So the cauliflower is my secret! Bet you didn’t see that coming, did you??? I, personally, would add at least one box of frozen spinach to the cauliflower / egg mixture. But despite the fact that my boys eat plenty of veggies – green stuff in the lasagna is a BIG no-no.
I have a confession about the photos that I took. I included a VERY light layer on the top of dairy cheese. Two in our family love the vegan cheese and two don’t like it as much. Since we are only sensitive and not actually allergic to dairy, we infrequently tolerate small amounts of dairy such as a light topping. If you are in the same boat as us and somebody in your family prefers the dairy cheese, I suggest about 3/4 cup of shredded mozzarella sprinkled on the top of the lasagna and 1/2 cup of parmesan over the top of that. The parmesan really adds cheesy flavor and helps it brown quite nicely.
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So here are my thoughts on vegan cheese. I, personally, am not bothered by the flavor. If you are looking for something that tastes like or replaces mozzarella – vegan cheese ain’t it. But…if you are ok accepting the vegan cheese on its own merits – as vegan cheese – then it’s great! I do use it when we make pizzas and in other applications. Enjoy!