Oh baby baby this gluten free, dairy free Lasagna is the bomb!! If you are ok with organic brown rice pasta this dish is an absolute treat for sure! I have not eaten pasta in 3 years until finding these noodles, Tinkyada at Wholefoods. I am ok eating them and suggest you listen to your own body. This lasagna is dairy free, gluten free and so delicious, you just need to have all the ingredients in the house, which I typically do. You can see my basic weekly shopping list here. This is a family favorite and packed full of veggies!
Lasagna (dairy free & gluten free)
1 large red onion
1 red pepper
1 package mushrooms (I like shiitake)
1 small zucchini
3-4 cloves garlic
1 small carrot
1 pound of grass fed beef
1/2 cup red wine (optional)
1/2 cup chopped uncured Italian meats (I use a mix of pepperoni, salami, and soppressata. Although you can use any or just grab some ground Italian sausage)
28 oz tomato sauce
1 Tbls Tomato paste concentrate
2 tsp anchovy paste
1/2 cup bone broth (optional, will make the sauce loose but really yum)
Pinch Chili Flakes
1 Tbls Italian seasoning (or oregano & basil will be fine)
1/2 lemon juiced
2 cups raw cashews, soaked at least 30 mins but not more than 4 hrs)
Handful fresh basil (you could use parsley)
2 Tbls nutritional yeast
1 tsp salt
1/4 tsp pepper
Garlic and Onion salt to taste
Splash apple cider vinegar
1 cup filtered water ( use until loosened up a bit)
Noodles (Organic brown rice noodles from Tinkyada)
Sprinkle with nutritional yeast
Preheat oven to 350
Start soaking the cashews if you have not started yet. Boil your noodles in salted water for only 5 mins, otherwise, they will get a bit mushy, remove and drain. Brown your beef in a skillet with s&p, little of the Italian seasonings. Once browned add wine, let reduce.
Saute all the veggies in ghee in a large pot. You acn run all the veggies through a chopper because it is faster, I tend to like them chunkier. Cook for a few minutes. Add in the chopped Italian meats and seasonings, stir. Next add in tomatoes, broth, lemon juice and adjust seasonings to taste. Add beef when done to pot. Cover and simmer for as long as you want but at least 30 mins.
Next, make the cashew cheese by adding all ingredients to a blender except basil, do that after all is mixed to the consistency you want (like ricotta or even runnier).
Time to layer it up! Add a bit of sauce and cheese to pan, then noodles, cheese, sauce, a layer of spinach and then noodles again. Repeat order until all are gone ending with sauce on top. I think I normally end up with 4 layers, just layer until all ingredients are gone!
Cover and bake for 30 mins, remove the cover and broil for 5 minutes
Remove and let set up for 10-15 minutes, cut and ENJOY:)