Gluten-free consultant Amber Arnett-Bequeaith shares her recipe for rich-tasting lasagna that’s free of gluten, dairy and meat.
By / Photography By Amber Arnett-Bequeaith | January 01, 2014

Ingredients

Sauce
  • 2x 15 oz cans Italian tomatoes (chopped)
  • 12 oz can Italian tomato paste
  • 1-1/4 lb Italian Turkey Sausage
  • 1-1/4 lb ground Buffalo
  • 1 t salt
  • Dash pepper
  • ¼ t garlic powder
  • ¼ t oregano
  • Parsley
  • ¼ – ½ cups dairy-free parmesan cheese
  • ¼ – ½ cup gluten-free bread crumbs
Filling
  • 2 beaten eggs
  • 1 - 12 oz package firm tofu, crumbled
  • ½ C “dairy-free” parmesan cheese
  • ½ t salt
  • 1 T parsley
  • Pepper to taste

Instructions

for the sauce:

Brown turkey sausage and buffalo in small amount of oil. Add tomatoes & paste; Simmer about 2 hours.

for the filling:

Mix well should be creamy. If it is dry add another egg.

assembly:

Cook one package of gluten-free lasagna noodles according to directions. You will also need 12 oz of dairy-free mozzarella.

After placing about a cup of sauce in the bottom of a deep oblong dish, alternately layer the sauce, filling, noodles and mozzarella as follows: Noodles, ½ filling mixture, 6 oz dairy-free mozzarella, Noodles, ½ Sauce, Noodles, ½ filling mixture, 6 oz dairy-free mozzarella, Noodles, ½ Sauce

Sprinkle top with dairy-free parmesan

Bake at 350 for 30 to 45 minutes. Let stand 15 minutes before cutting.

Ingredients

Sauce
  • 2x 15 oz cans Italian tomatoes (chopped)
  • 12 oz can Italian tomato paste
  • 1-1/4 lb Italian Turkey Sausage
  • 1-1/4 lb ground Buffalo
  • 1 t salt
  • Dash pepper
  • ¼ t garlic powder
  • ¼ t oregano
  • Parsley
  • ¼ – ½ cups dairy-free parmesan cheese
  • ¼ – ½ cup gluten-free bread crumbs
Filling
  • 2 beaten eggs
  • 1 - 12 oz package firm tofu, crumbled
  • ½ C “dairy-free” parmesan cheese
  • ½ t salt
  • 1 T parsley
  • Pepper to taste
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