Mama Z's Lasagna
  • 1 (8-12-ounce) package gluten-free lasagna *
  • 2 eggs
  • 15 ounce unsweetened coconut milk yogurt/ricotta cheese
  • 64 ounces my homemade spaghetti sauce
  • ½ cup dairy-free Daiya mozzarella style shreds or grated raw vegan Parmesan cheese
  • 1 pound 100% grass fed ground beef OR 100% organic fresh or frozen (thawed) spinach *
  • 2 cups dairy-free Daiya mozzarella style shreds OR shredded mozzarella cheese
  • Fresh chopped or dried basil, oregano, parsley & thyme
  1. Preheat oven to 350ºF.
  2. In bowl, combine ricotta cheese, parmesan cheese, eggs & 1 tablespoon of each fresh herb or 1 teaspoon when using dried herbs; mix well.
  3. In 9x13 dish, spread 1 cup spaghetti sauce. Layer ⅓ uncooked lasagna noodles, yogurt/ricotta cheese, cooked meat/spinach, spaghetti sauce & mozzarella. Repeat layering 2x.
  4. Top with fresh/dried herbs and the rest of the dairy-free Daiya mozzarella style shreds or parmesan cheese.
  5. Bake 1 hour covered & 10 minutes uncovered.
* Use almond-flour pasta and spinach instead of meat for Fast Track
Recipe by Natural Living Family with Dr. Z & Mama Z at