Gluten and Dairy Free Lasagna


  1. 1 jar tomato pasta sauce
  2. 1 lb ground hamburger
  3. 1 medium onion
  4. 3 cloves garlic
  5. 1 large carrot, shredded
  6. 1/2 cup frozen spinach
  7. 1 box Jovial gluten free Lasagna noodles
  8. 1 block Violife Greek white block cheese sub (Whole Foods)
  9. 1 pkg Violife Mature Cheddar style slices (Whole Foods) 7.05oz
  10. 1 tub Follow Your Heart Parmesan style shreds (Whole Foods) 4oz
  11. 2 eggs
  12. 1 Tbsp dried parsley
  13. 1 Tbsp Italian seasoning
  14. 2 tsp Onion powder
  15. 2 tsp Garlic Powder
  16. 1 tsp Salt
  17. 1 tsp Black Pepper
  18. Cooking oil


  1. Heat skillet to medium heat with 1-2 Tbsp oil. Add onions, shredded carrots, and garlic. Heat thru till softened. Add ground beef and brown. Meanwhile, bring a pot of salted water to boil and add lasagna noodles. Cook for 4 minutes. Rinse in cold water, add some olive oil too prevent noodles from sticking together.

  2. In a bowl, add Greek white block, 2 eggs, 2 Tbsp shredded parmesean substitute, parsley, onion & garlic powders, Italian seasoning, salt & pepper. Mix well with hand mixer. Set aside.

  3. Add tomato sauce jar to meat mixture. Stir to combine.

  4. Preheat oven to 375°. Add 1/2 cup of meat sauce mixture to a 9×13 oiled pan. Place a single layer of lasagna noodles on top of meat sauce layer. Spread egg/cheese mixture on top of noodles. Place cheddar style slices on top, then cover with more meat mixture. Repeat, layer by layer, until noodles are used up.

  5. Top with shredded parmesean style cheese.

  6. Bake in 375° oven for 50 minutes

  7. Lasagna will be very hot, cool for 10 minutes before serving

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