Delicious Dairy-Free, Gluten-Free Lasagna
- Red Sauce:
- 2 large red onion, diced
- 2 green bell pepper, diced
- 4 small carrots
- 6 cloves garlic, minced
- 2 Tablespoon dried, crushed oregano
- 2 teaspoon salt
- 2 pound ground beef
- 2 cup red wine
- 2 25.5 ounce jar of crushed tomatoes
- Cashew Cream “Ricotta”:
- 2 cups raw unsalted cashews, soaked for at least 30 minutes
- 1.5 cups water
- 2 eggs
- 1 teaspoon salt
- 2 Tablespoons dried, crushed parsley
- 1 Tablespoon dried, crushed basil
- Additional Ingredients:
- 2 boxes of Whole Wheat or Gluten-Free Rice Lasagna Noodles
- 2 - 8 Ounce jars of Pesto (NOTE: Pesto has cheese in it, if you need entirely dairy free skip the pesto or buy dairy-free)
- Preheat oven to 350
- Begin by soaking your cashews, cover 2 cups cashews in cold water, cover with cloth, and set aside (for 30 minutes or up to 6 hours).
- Prepare vegetables
- Over medium-high heat, saute onions, green peppers, and garlic in olive oil until soft (about 5-8 minutes)
- Add ground beef, oregano, salt - brown (about 10 minutes)
- Once the meat is browned, drain the fat.
- Add wine and cook to reduce (about 5 minutes)
- Add jars of crushed tomatoes. Stir well to combine. Allow to simmer over low heat for about 20 minutes.
- While sauce simmers, bring a large pot of water to a boil and cook noodles according to package directions.
- While sauce simmers and noodles boil, prepare cashew cream
- Drain water from soaked cashews and rinse.
- Place cashews in food processor or blender with 1.5 cups of water. Puree until cashews are as smooth as possible (a couple/few minutes).
- Add eggs, parsley, and basil and pulse.
- Now, to build the Lasagna!
- Remember: This recipe is doubled, so separate half of your sauce and cream before assembling!
- Layer a few spoonfuls of red sauce on the bottom of a 9x13 baking dish.
- Layer #1 of noodles, cover with some red sauce, add “ricotta” on top of that.
- Layer #2 of noodles, cover with some red sauce, add “ricotta” on top of that.
- Layer #3 of noodles, cover completely with 8 ounces of pesto.
- Layer #4 of noodles, cover with the rest of red sauce, and add “ricotta” on top of that for final layer.
- Bake at 350 for about 30 minutes.
- Let cool 5 minutes before serving.
Recipe by Milk & Honey Living at https://milkandhoneyliving.com/2014/01/23/delicious-dairy-free-gluten-free-lasagna/
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