Mama Z's Gluten-Free Lasagna
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Serves: 9 to 12 servings
 
Ingredients
  • 1 (15-ounce) container organic unsweetened coconut-milk yogurt substitute
  • ½ cup shredded dairy-free Parmesan or mozzarella-style cheese alternative*
  • 2 large pasture-raised organic eggs, or 1 tablespoon egg replacer plus 2 tablespoons purified or distilled water
  • 2 tablespoons chopped fresh basil or 2 teaspoons dried
  • 2 tablespoons chopped fresh oregano or 2 teaspoons dried
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  • 1 drop basil essential oil
  • 1 drop oregano essential oil
  • 1 drop thyme essential oil
  • 1 drop parsley essential oil
  • 8 cups Mama Z's Spaghetti Sauce
  • 1 (8- to 12-ounce) package organic brown rice lasagna noodles**
  • 1 pound fresh or frozen (and defrosted) organic spinach
  • 2 (7- to 8-ounce) packages shredded dairy-free mozzarella-style cheese alternative
  • Supplies:
  • Mixing bowl
  • Jelly-roll pan
  • 9 x 13 x2-inch baking dish
  • Parchment paper
Instructions
  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine the yogurt substitute, shredded cheese alternative, eggs, 1 tablespoon each of the chopped basil, oregano, parsley, thyme, and the essential oils.
  3. Place a jelly-roll pan beneath a 9 x 13 x2-inch baking dish to catch any spills. Spread 1 cup of the spaghetti sauce in the baking dish.
  4. Top with one-third of the uncooked lasagna noodles, one-third of the yogurt/cheese mix, one-third of the spinach, and one-third of the remaining spaghetti sauce.
  5. Repeat this layer, but this time add half of the mozzarella-style shreds. Repeat with another layer but omit the mozzarella-style shreds.
  6. Top with the mozzarella-style shreds, then the fresh herbs. Or sprinkle the herbs between the cheese layers.
  7. Cut a piece of parchment paper longer than the baking dish (so you can tuck it under on both ends), spray the top of the lasagna with olive-oil cooking spray, cover, and bake for 1 hour. Remove the parchment paper, return the dish to the oven, and cook for another 10 minutes.
  8. Let rest for 10 to 15 minutes before cutting and serving.
Notes
*Good brands of dairy-free cheese include Kite Hill, Daiya, So Delicious, Violife Foods, and Follow Your Heart.

**Use frozen almond-flour lasagna or 1 medium eggplant or zucchini, peeled and cut into skinny slices, while on Fast Track

If you can find fresh almond-flour pasta or brown-rice pasta, go for it. Republic of Pasta sells both fresh and frozen pasta at Whole Foods in the chilled and frozen food aisles. It absorbs less moisture, giving it a nice "tooth." DeBoles is another option. Avoid gluten-free products made from corn or soy.
Recipe by Natural Living Family with Dr. Z & Mama Z at https://naturallivingfamily.com/homemade-gluten-free-lasagna/