Dairy-free and Gluten-free Lasagna

This lasagna recipe from Laila may not have dairy or gluten, but it’s loaded with flavor.

Dairy-free and Gluten-free Lasagna

This lasagna recipe from Laila may not have dairy or gluten, but it’s loaded with flavor.

Serves: 4
Prep time: 10 minutes
Cook time: 45 minutes
Difficulty: Intermediate

Ingredients
Meat Sauce
2 tablespoons olive oil
2 cups finely chopped or minced onion
3 cloves finely minced garlic
1½ cups finely chopped or minced celery
2 bay leaves
26 ounces Italian turkey sausage, removed from casing
2 heaping tablespoons tomato paste
5 fresh tomatoes, crushed
1 tablespoon dried oregano
1 tablespoon Soulful Seasoning Salt
1 cup loosely packed fresh basil, chopped

Ricotta
1 pound almond ricotta
¼ cup aquafaba (canned garbanzo bean liquid)
Kosher salt to taste

Basil Tomato Sauce
2 tablespoons olive oil
1 clove garlic, chopped
½ yellow onion, chopped
28 ounces crushed tomatoes

Assembling the Lasagna
(2) 10-ounce boxes of gluten-free lasagna noodles
2-3 tomatoes, sliced, for top
¼ cup fresh basil ribbon cut

Steps

  1. Preheat the oven to 400 F

Make the Meat Sauce

  1. In a large heavy pot over medium-high heat, add the olive oil, onion, garlic, celery and bay leaves. Let cook for 5 to 7 minutes until softened

  2. Add the turkey sausage and break up as you cook through another 5 to 7 minutes

  3. Add tomato paste and crushed tomatoes, and then add the dried oregano, Soulful Seasoning Salt and fresh basil. Stir. Turn the heat to low and cover the pot

Make the Ricotta

  1. Mix the almond ricotta and aquafaba (garbanzo bean canned liquid)

  2. Season to taste with kosher salt and set aside

Make the Tomato Basil Sauce

  1. In a medium saucepan over medium heat, add the olive oil, garlic and onion. Sauté for a few minutes, and then add the crushed tomatoes. Cook for 3 minutes.

  2. Transfer to a blender. Puree on high until smooth, and then move back to the saucepan

Make the Noodles

  1. Boil lasagna noodles in salted water until al dente, and then rinse well with cold water

Assemble the Lasagna

  1. Pour the first layer of tomato basil sauce into a 9" × 13" dish. Add a layer of noodles on top

  2. Add a thick layer of meat sauce and another layer of noodles

  3. Add the ricotta and another layer of noodles

  4. Add one more thick layer of meat sauce and another layer of noodles

  5. Top the noodles with tomato basil sauce. You will have some extra sauce; save for after the lasagna is baked

  6. Cover the lasagna with fresh tomato slices

  7. Cover with foil and bake at 400 F for 30 minutes. Top with the extra tomato basil sauce. Finish with ribbon-cut basil and serve