A top concern I hear from our Natural Living Family with a food allergies or sensitivities is OVERWHELM in the kitchen.
- How do I make [fill in the blank] dish now that I’m gluten free?
- Do I have to give up bread and pasta forever?
- I’m lactose intolerant, I don’t know where to start.
- You serious?!? All of those foods have gluten in them!
- What do I do about my husband and kids?
- Just tell me where to start and I’ll do it!
That’s why I created my Gluten-Free Italian Cooking Class.
Trust me, an allergy-friendly, gluten-free life doesn’t mean that you give up your favorite pastas, pizzas & breads!
Craving lasagna? I gotcha covered. And scroll down below for my recipe.
Gluten-free Italian is easy-cheesy and a breeze to whip up when you know what to do!
Gluten-Free Homemade Lasagna Recipe
This gluten-free homemade lasagna recipe serves 9-12 people. It is the perfect meal to plan for a sit down family dinner. Who doesn’t love Italian food? Even your picky eaters will love this dish and it is an easy way to sneak in some extra greens for your kids.
- 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
- Mixing bowl
- Jelly-roll pan
- 9 x 13 x2-inch baking dish
- Parchment paper
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.
- Repeat this layer, but this time add half of the mozzarella-style shreds. Repeat with another layer but omit the mozzarella-style shreds.
- Top with the mozzarella-style shreds, then the fresh herbs. Or sprinkle the herbs between the cheese layers.
- 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.
- Let rest for 10 to 15 minutes before cutting and serving.
**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.
Looking for an easy, yet delicious, meal option for your family with little time to cook? Try using your slow-cooker to make this homemade gluten-free lasagna. When layering your ingredients in the above recipe instructions, keep everything the same except the noodles. Divide them in thirds for the three different layers and lightly break them to fit in the slow-cooker. Then cook 4-6 hours until a fork goes all the way through your dish.