Gluten-Free, Casein-Free Lasagna


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1 10oz package of gf lasagna noodles, par boiled, until flexible but firm.

6oz of cf shredded mozzarella style cheese

6oz of cf shredded cheddar style cheese

4 eggs or equivalent egg replacer, beaten

12oz can tomato paste

16oz of filtered water

1lb lean ground beef(or turkey or meatless equivalent for vegan)

1/2 lb sausage browned(turkey or vegan equivalent)

sea salt to taste, Italian or Mediterranean spices to taste



Preheat oven to 375 degrees.

Mix eggs or egg replacer with 4oz of each type of cheese, reserving the rest for the top after baking.

Mix tomato paste and water and stir over medium heat until smooth.

Add salt and spices to tomato sauce. Put a thin layer of tomato sauce in 9×13 casserole.

Layer noodles, egg/cheese mixture, meat, then tomato sauce and repeat until you run out of ingredients.

Place in oven and bake for an hour, adding the remaining cheese 5 minutes before completion.



I prefer Tinkyada pasta and Daiya vegan cheese and Mrs. Dash spices in this recipe. I get rave reviews from everyone on this dish

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