Homemade Lasagna (Gluten Free / Dairy Free)

Homemade Lasagna (Gluten Free / Dairy Free)
Lasagne

Homemade Lasagna (Gluten/Dairy Free)

This gluten and dairy-free lasagna is an instant family pleaser. With a crispy cashew cheese crust and a rich tomato sauce, it's a nice hearty meal for the whole family to enjoy.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 8

Equipment

  • Food processor
  • 30cm x 40cm dish
  • Large pot

Ingredients
  

  • 4 Sheets Fresh lasagna sheets (Gluten free if required)

Sauce mixture

  • 700 ml Passata
  • 400 grams Diced tomato
  • 2 Medium carrots
  • 1 Tablespoon Minced garlic
  • 1/2 Tablespoon Minced ginger
  • 2 Medium zucchinis grated
  • 1/4 Pumpkin (or 350 grams grated)
  • 2 Bay leaves
  • 1 Handful Basil
  • 1 Tablespoon Coconut oil (or oil of choice)
  • Salt and Pepper (to taste)
  • Sundried tomatoes (optional)

Cashew cheese

  • 1 Cup Raw cashews
  • 100 mls Vegetable stock
  • 1 1/2 Tablespoons Apple cider vinegar
  • 50 mls Olive oil

Instructions
 

  • Preheat your oven to 180C fan-forced.
  • In a large pot heat tablespoon of coconut oil.
  • Add onion and carrot and cook until onion starts to brown.
  • Then add garlic and ginger and cook until fragrant.
  • Add the mince and cook until it browns.
  • Drain out the grease from the meat.
  • Then add the vegetables (pumpkin and zucchini and sundried tomatoes.)
  • Add the passata and the diced tomatoes and bring to a boil.
  • Add the bay leaves and basil, then bring to a simmer and cover with a lid.
  • Whilst the sauce is cooking start the cashew cheese.
  • Boil the cashews for 5 minutes or soak for 30 minutes in boiling water.
  • Add the apple cider vinegar, stock, oil, and the cashews to a food processor and blend until smooth.
  • Start to construct your lasagna.
  • Add a layer of sauce to the bottom of your dish (we used a 38 cm x 25 cm x 5.7 cm dish) so it is fully covered. Then add a sheet of lasagna over the sauce.
  • Repeat the previous step 3 more times. The last layer of the lasagna should be a fresh pasta sheet.
  • Evenly coat the top layer of pasta with the cashew cheese.
  • Place in your oven for 30 mins, or until the cheese is golden brown.
  • Remove from the oven and let it sit for 15 minutes.
  • Cut into 8 pieces and enjoy!
Keyword Dairy free, Dinner, Gluten free, Homemade, Lasagne
Lasagne

Homemade Lasagna (Gluten/Dairy Free)

This gluten and dairy-free lasagna is an instant family pleaser. With a crispy cashew cheese crust and a rich tomato sauce, it's a nice hearty meal for the whole family to enjoy.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 8

Equipment

  • Food processor
  • 30cm x 40cm dish
  • Large pot

Ingredients
  

  • 4 Sheets Fresh lasagna sheets (Gluten free if required)

Sauce mixture

  • 700 ml Passata
  • 400 grams Diced tomato
  • 2 Medium carrots
  • 1 Tablespoon Minced garlic
  • 1/2 Tablespoon Minced ginger
  • 2 Medium zucchinis grated
  • 1/4 Pumpkin (or 350 grams grated)
  • 2 Bay leaves
  • 1 Handful Basil
  • 1 Tablespoon Coconut oil (or oil of choice)
  • Salt and Pepper (to taste)
  • Sundried tomatoes (optional)

Cashew cheese

  • 1 Cup Raw cashews
  • 100 mls Vegetable stock
  • 1 1/2 Tablespoons Apple cider vinegar
  • 50 mls Olive oil

Instructions
 

  • Preheat your oven to 180C fan-forced.
  • In a large pot heat tablespoon of coconut oil.
  • Add onion and carrot and cook until onion starts to brown.
  • Then add garlic and ginger and cook until fragrant.
  • Add the mince and cook until it browns.
  • Drain out the grease from the meat.
  • Then add the vegetables (pumpkin and zucchini and sundried tomatoes.)
  • Add the passata and the diced tomatoes and bring to a boil.
  • Add the bay leaves and basil, then bring to a simmer and cover with a lid.
  • Whilst the sauce is cooking start the cashew cheese.
  • Boil the cashews for 5 minutes or soak for 30 minutes in boiling water.
  • Add the apple cider vinegar, stock, oil, and the cashews to a food processor and blend until smooth.
  • Start to construct your lasagna.
  • Add a layer of sauce to the bottom of your dish (we used a 38 cm x 25 cm x 5.7 cm dish) so it is fully covered. Then add a sheet of lasagna over the sauce.
  • Repeat the previous step 3 more times. The last layer of the lasagna should be a fresh pasta sheet.
  • Evenly coat the top layer of pasta with the cashew cheese.
  • Place in your oven for 30 mins, or until the cheese is golden brown.
  • Remove from the oven and let it sit for 15 minutes.
  • Cut into 8 pieces and enjoy!
Keyword Dairy free, Dinner, Gluten free, Homemade, Lasagne


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