Gluten-Free Dairy-Free Lasagna

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5 from 3 votes

Gluten-Free Dairy-Free Lasagna

Prep Time1

Cook Time1 20

Soak Time for Cashews4

Total Time6 20

Course: Main Course

Cuisine: American, Italian

Keyword: allergy friendly, best recipes, casserole, dairy free, gluten free, ground beef, lasagna, pasta

Servings:

Calories: 300kcal

Author: Cindy Hopper

Ingredients

1 tablespoon vegetable broth or oil (use approximately 1 tablespoon for sautéing)
4 cloves garlic minced (about 4 teaspoons jarred)
16 ounces mushrooms chopped (you can use a mix of different mushrooms)
1 pound sausage
1 ½ tablespoon tamari or coconut amines
1/2 teaspoon dried thyme
1 ¼ cup raw cashews soaked in water for a few hours (overnight is best), drained
1 1/2 cup vegetable broth
3 cups fresh spinach (or 3 big handfuls) roughly chopped
10 ounces gluten-free oven ready lasagna noodles https://www.barilla.com/en-us/products/pasta/gluten-free/gluten-free-oven-ready-lasagne
48 ounces marinara sauce (2-24 ounce jars or 6 cups)

Instructions

Initial Preparation

Before you prepared the rest of this recipe, soak the cashews in cold water for a minimum of 4 hours or overnight. After soaking the cashews, be sure to drain off all of the liquid and dispose of it.
Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Set aside.
Preheat the oven to 350ºF.

Meat Sauce

Brown and drain sausage, stir in marinara sauces. Simmer for 10 minutes.
While simmering, make the mushroom filling.

Mushroom Filling

In a large skillet, sauté garlic with 1 tablespoon of vegetable broth (or oil) until it becomes fragrant. This will take about a minute.
Add the mushrooms, tamari (or coconut aminos), and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.
Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.

Putting the Lasagna Together

Spread a third of the marinara sauce on the bottom of an 9-by-13-inch baking dish.
Add a layer of noodles.
Cover the noodles with half of the mushroom cream
Add a layer of noodles.
Use another third of the marinara to cover these noodles.
Add the remaining mushroom cream.
Add the last layer of noodles and cover it with the remaining marinara sauce.
Cover with foil; bake for 60 minutes. Remove foil and bake an additional 15-20 minutes, checking to make sure noodles are soft. Let rest 10 minutes before serving.

Notes

Soaking the cashews is absolutely necessary for ensuring a creamier sauce. The longer you soak them the softer they get and the creamier your sauce will be.

Be sure to drain the cashews well and do not use any of the liquid when cooking. The liquid off of the cashews will contain phytic acid that can prevent our bodies from absorbing nutrients, like calcium, iron, zinc, and magnesium and manganese.

Nutrition