This lasagna is so warm and filling. If you’re gluten and dairy free, you will love this recipe and it will help you feel like you’re not missing out on the original dish. We use brown rice lasagna noodles, a yummy ground turkey sauce with zucchini, and cashew ricotta to add that creamy layer. It’s easy to assemble and totally satisfying, so check out the recipe below.
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Let the lasagna making begin!
The steps:
- You’re going to start by prepping your noodles. I have tried this lasagna without boiling the noodles at all, but I find that the texture just doesn’t turn out right.
- Bring water in a pot to boiling, and then add the noodles and cook for about 4-5 minutes. You can either leave them in the pot of water, or strain them into a colander.
- While the water is boiling, cook your meat sauce by browning and seasoning the ground turkey and onion, adding the zucchini, then the greens, and then pouring your sauce over it all.
- To make the cashew ricotta, use this recipe from Veggie Society (link here). It’s so easy and yummy!
- Once your 3 elements are ready, it’s time to assemble.
- Start with a layer of noodles, then spread on 1/3 of the cashew ricotta, and then 1/3 of the meat sauce. Repeat this step one more time.
- For the last layer, I like to do noodles, then meat sauce, and then spoon dollops of cashew cream around the top and swirl them with a sharp knife.
- Bake the lasagna in a preheated oven at 375F (190C) for 25 minutes.
- Optionally sprinkle fresh parsley on top, and serve. Enjoy!
Substitutions:
- You can use regular lasagna noodles, if you don’t need them to be gluten free, or any other gluten free lasagna noodles. I absolutely love Jovial Foods brown rice lasagna noodles.
- Ground beef can be used in place of ground turkey.
- Feel free to use a different vegetable, other than zucchini, or omit it all together. Asparagus or broccoli could be good options as well.
- I use Newman’s Own Organics Marinara sauce, but you can use a different one that you prefer.
- Ricotta cheese can replace the cashew ricotta, or you may have a favorite brand of dairy free ricotta you love. The flavor will be a bit different than what I use here, but may still be good.
Recommended kitchen items:
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- 12in Cast iron skillet. These are so versatile. They can go from the stovetop to the oven and are one of the cleanest cooking pans out there. I don’t have a link to the exact one I have, but linked is a very similar one.
- Teak wood spoon. This set is beautiful. I love using wooden utensils, because they don’t scratch your pots and pans and they feel so homey.
- Lemon squeezer. This large capacity citrus juicer is great because it’s easy to squeeze and it fits large lemons and any size limes.
- Blendtec blender. This is one of my absolute favorite appliances in my kitchen.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Gluten and Dairy Free Lasagna
Ingredients
Noodles
- water for boiling
- 9 lasagna noodles (Jovial Foods brown rice)
Meat Sauce
- 2-3 Tbsp extra virgin olive oil
- 1 lb ground turkey
- ¼ yellow onion diced
- 1 small/medium zucchini diced
- 1 tsp sea salt
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- 1 cup mixed greens chopped
- 24 oz jar of pasta sauce (Newman's Own Organics Marinara)
Cashew Ricotta
- 1 recipe from Veggie Society linked in notes
Instructions
- Preheat your oven to 375F (190C).
- Bring a large pot with water to a boil. Add your noodles and stir and cook for 4-5 minutes. You can either leave them in the pot until needed, or strain into a colander.
- While the water is heating, heat a large skillet to medium high heat, and add the olive oil.
- Add the ground turkey and diced onion and cook until the turkey is browned and there is no longer any pink.
- Next, add the zucchini to the pan and stir and cook for 2-3 minutes.
- Season the meat and veg mixture with the salt, garlic powder, and Italian seasoning.
- Pour the entire jar of pasta sauce into the pan and stir everything together.
- Make the recipe for Cashew Ricotta (link is in the notes below) using your blender.
- Assemble the lasagna by laying 3 noodles on the bottom of a 9×13 casserole dish. Next, spread ⅓ of the cashew ricotta mixture over the noodles. Then, spoon and spread ⅓ of the meat sauce over the cream.
- Repeat these layers one more time: 3 noodles, ⅓ cashew cream, ⅓ meat sauce.
- For the final layer, add the 3 noodles, then spoon the remaining meat sauce, then dollop the remaining cashew cream over the top. Use a sharp knife to swirl the dollops.
- Bake the lasagna in the preheated oven for 25 minutes. Enjoy!
