Delicious Dairy-Free, Gluten-Free Lasagna
 
 
Author:
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350
  2. 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).
  3. Prepare vegetables
  4. Over medium-high heat, saute onions, green peppers, and garlic in olive oil until soft (about 5-8 minutes)
  5. Add ground beef, oregano, salt - brown (about 10 minutes)
  6. Once the meat is browned, drain the fat.
  7. Add wine and cook to reduce (about 5 minutes)
  8. Add jars of crushed tomatoes. Stir well to combine. Allow to simmer over low heat for about 20 minutes.
  9. While sauce simmers, bring a large pot of water to a boil and cook noodles according to package directions.
  10. While sauce simmers and noodles boil, prepare cashew cream
  11. Drain water from soaked cashews and rinse.
  12. 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).
  13. Add eggs, parsley, and basil and pulse.
  14. Now, to build the Lasagna!
  15. Remember: This recipe is doubled, so separate half of your sauce and cream before assembling!
  16. Layer a few spoonfuls of red sauce on the bottom of a 9x13 baking dish.
  17. Layer #1 of noodles, cover with some red sauce, add “ricotta” on top of that.
  18. Layer #2 of noodles, cover with some red sauce, add “ricotta” on top of that.
  19. Layer #3 of noodles, cover completely with 8 ounces of pesto.
  20. Layer #4 of noodles, cover with the rest of red sauce, and add “ricotta” on top of that for final layer.
  21. Bake at 350 for about 30 minutes.
  22. Let cool 5 minutes before serving.
Recipe by Milk & Honey Living at https://milkandhoneyliving.com/2014/01/23/delicious-dairy-free-gluten-free-lasagna/