Gluten-Free Lasagna + Dairy Free Ricotta Cheese

You know those days after a hard workout and the weather is just right, you start feeling lasagna? Today was one of those days. Now sit tight and prepare to get cookin’. Pre-warning this meal does take two hours to cook and prepare, but this is not uncommon for any type of lasagna.

This meal cost me ONLY $14.87.

Cashew Ricotta Cheese

  • 80z Cashews
    • $1.98 @ Walmart

First, soak your cashews for around two hours till all the water is absorbed and your cashews are nice and plump. Add 1tsp of dried basil and 1tbs of lemon juice while soaking. fullsizeoutput_177c

After your cashews are ready, pull out your handy-dandy food processor (thanks mom) and blend those babies till the mix is nice and creamy. If you do not have a food processor do not fret, a blender will suffice.


Add some more lemon juice (to taste) and garlic/onion seasoning (to taste)

I added about 1 more tbs of lemon juice and 1 1/2 tsp of seasoning


Set aside in fridge.

Tomato & Meat Sauce

  • 1 lb of Ground Turkey → any ground meat will suffice, but this is a healthier option
    • $1.96 @ Walmart
  • 1 can of Tomato Sauce (15 oz)
    • $0.44 @ Walmart
  • 1 can of Diced Tomatoes (14.5 oz)
    • $0.50 @ Walmart
  • 1/2 Large Onion
    • $0.52 @ Walmart
  • 1/2 tsp Italian Seasoning
  • 1 tsp basil
  • 1 1/2 tsp of parsley

Additionally, I bought Daiya Dairy-Free Mozzarella Cheese for $4.99 @ Publix, to sprinkle on each layer.

Directions: PRE-HEAT OVEN TO 350′ F

  1. Dice the onion and add to a medium sauce pan > set heat to high till onions are browned
  2. Add meat and turn heat down to medium
  3. Add tomato sauce & diced tomatoes (drain beforehand)
  4. Add all seasoning and stir

As the meat cooks, fill a large pot with water and bring to a boil. Cook 8-10 gluten-free lasagna noodles.

For noodles, I used Tinkyada Rice Noodles only $4.48 @ Publix (thank you Troy, Al for finally blessing me with a Publix).

Assemble your lasagna: 

After everything is cooked prepare your baking dish (8″x 8″ x 3″) by lining it will olive oil. Lay 3x rows of noodles down and add a layer of your dairy-free ricotta cheese and sauce. Then sprinkle cheese on the top.

Repeat this till your dish is filled to the rim. For the last layer just add the ricotta and mozzarella.

Bake for 30-40Min @350’F


Jenna’s thoughts:

Okay, to be honest, this took some time. After the first bite, all that time was so worth it. This meal is gluten-free & dairy-free but taste the same as regular lasagna + just as filling. Cons? None. Pros? Be healthy and not feel guilty. I give this recipe 9.8/10. Also, do not let the price scare you because I will be having leftovers for days.

Enjoy my friends.



3 thoughts on “Gluten-Free Lasagna + Dairy Free Ricotta Cheese

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