Lasagne GF, DF

Prep Time:

30 minutes

Cooking Time:

45 minutes


6 people


2 boxes of Lasagne Noodles, wheat gluten and dairy free Sauce:

16 oz jar marinara or your homemade marinara
1 lb. ground turkey, pork or combination
1/2 onion finely chopped
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 cup chopped fresh Italian parsley
1 tablespoon Olive Oil
salt and pepper to taste
Dairy Free Ricotta/Cheese Mixture:

2 10oz. packages of Vegan Mozzarella
2 packages of Firm Tofu, undrained
8 to 10 oz of fresh chopped spinach
(can add or substitute any vegetable of your choice)


  1. Heat the olive oil, once heated saute’ the onion for a minute, add ground meat of your choice. Saute’ till no longer pink, add fresh herbs and marinara sauce. Heat through and keep on a low simmer.
  2. In a cuisinart, place tofu ad mozzarella, blend to a smooth consistency. Add a little water, only if needed.
  3. Chop fresh spinach.
  4. Ready to make your layers
  5. Using a 13x9 glass baking dish cover bottom of dish with sauce, then place your uncooked lasagna noodles.
  6. Layer your Tofu/Mozzarella mixture over noodles.
  7. Layer your chopped spinach.
  8. Repeat mixture 2 times, ending with sauce on top.
  9. Bake at 350 or 375 depending on the temperature of your oven, covered for 45 to 60 minutes. Test at 45 minutes by using a sharp knife to test the softness of the noodle.
  10. When the noodle is soft, uncover, top with shredded mozzarella and let brown for 10 more minutes. Let stand for 15 minutes and serve.