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Wheat and Dairy Free Lasagne

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Entree
Cuisine Italian
Servings 12 servings


  • 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
  • Add I cup of marinara sauce to the bottom of a 9/13 baking pan. I like this one - it's a little deeper which is great for lasagna!
  • 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.
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