Traditional Lasagna Recipe
This gluten-free, dairy-free lasagna recipe is a version of traditional lasagna. I use the same traditional ingredients and layer them the same way. Regular lasagna noodles are not gluten-free. So the only difference is in the type of noodles (gluten-free) and type of cheese (dairy-free) I use in this recipe.
There are several brands out there that have gluten-free lasagna noodles. For this recipe, I use Jovial gluten-free brown rice lasagna noodles. They are made with brown rice flour. Other good brands include Barilla and Udi’s. Both are usually available at your local grocery store, Walmart, or Target.
Dairy-Free Ricotta Cheese and Dairy-Free Cottage Cheese
There really is not much difference in taste or texture between ricotta and cottage cheese when using them in a lasagna recipe. The only difference is the fat content. Cottage cheese is lower in fat than ricotta cheese.
To make this recipe dairy-free, and mimic the texture of ricotta and/or cottage cheeses, use soft tofu as a substitution. Just place 1 package of silken tofu in a food processor or blender and blend for about 1-2 minutes then it will have the same consistency as ricotta or cottage cheese. In this recipe, I do not use any substitutions for ricotta or cottage cheese, but if you do then add it to the sauce once it is finished simmering.
How to Layer Your Lasagna
What’s the Correct Order to Layer Lasagna? When making lasagna, you need a minimum of 2 layers.
First I spread the sauce. Second, I place the noodles, and finally, I layer the cheese. Repeat each layer in the same order. For this recipe, I use 3 layers.
How to Make Your Lasagna
STEP 1: Make the sauce. In a large pan brown the meat, then drain. Add the tomato sauce and tomato paste then mix well. Next, mix in the oregano and sugar. Then let the sauce simmer on low for 15 minutes. It should be thick.
STEP 2: Boil the noodles while the sauce simmers. If you use no-boil noodles you can skip this step.
STEP 3: Place the layers in the pan. Spoon the sauce on the bottom of the pan. Cover the sauce with 3-4 noodles. Then cover the noodles with the non-dairy cheese of your choice. For this recipe, I use sliced goat’s milk cheese.
Repeat layers – SAUCE, NOODLES, CHEESE until you have 3 layers in the pan.
STEP 4: Cover and Bake. Place foil over the pan and bake in the preheated oven for 45 minutes or until bubbly.
NOTE – If you use no-boil noodles, bake for 50 minutes. Uncover and bake for an additional 10 minutes.
STEP 5: Cool for at least 10 minutes to allow lasagna to set completely, then serve and enjoy.
How long Should you Leave Lasagna in the Oven?
I bake the lasagna at 375 degrees for 45 minutes. If you prefer the top and edges a little crusty, then uncover after 45 minutes and bake another 10 minutes. I cover the lasagna with foil to prevent it from drying out and becoming too crusty on the top and edges.
Why is My Lasagna Watery?
If your lasagna is watery then pay attention to several things. I make sure to drain all the fat from the meat. I check the consistency of the sauce because sometimes the sauce is too thin and causes excess liquid. If I use noodles that need to be pre-cooked, I make sure to drain the noodles all the way. When the noodles are very wet, it causes the lasagna to turn out watery.
Can Lasagna be made ahead of Time?
Lasagna is a great dish to make ahead of time. I often make mine ahead of time. I refrigerate it for 24-48 hours before baking. I also sometimes freeze lasagna, but I just make sure it is cooled completely before I freeze it. I store it in a freezer-safe container with a lid. Lasagna will store for up to 3 months in the freezer.
When I reheat lasagna from frozen, I preheat the oven to 350 degrees and heat it for 30-45 minutes. I also defrost frozen lasagna in the refrigerator overnight and then reheat it in the microwave.
Gluten-Free, Dairy-Free Lasagna
- Large pan
- 9X13 Baking dish
- Lasagna turner
- Measuring spoons
- Large Pot (only need if using noodles that need pre-cooking)
- Colander (only need if using noodles that need pre-cooking)
- 2 pounds Hamburger browned and drained
- 4 8 oz. cans Tomato sauce
- 3 8 oz. cans Tomato paste
- 1 tablespoon Oregano
- 1 teaspoon Sugar
- 1 box Gluten-Free noodles can use no-boil noodles
- 4 cups Non-Dairy Cheese shredded
- Pre-heat oven to 375 degrees.
- If using noodles that need to be pre-cooked, Boil water in a large pot.
- Place noodles in boiling water and cook according to package directions.
- Drain noodles in a colander and set aside to cool.
- Brown the hamburger in a large pan. Drain.
- To the hamburger, add the tomato sauce. Stir.
- Next, add the tomato paste. Stir.
- Add the oregano.
- Add the sugar.
- Stir well.
- Simmer the sauce uncovered on low heat for 15 minutes.
- When the sauce is finished, start your layers. Spoon the sauce on the bottom of the baking pan.
- Next, cover the sauce with 3-4 noodles.
- Cover the noodles with non-dairy cheese of your choice.
- REPEAT layering until you have 3 layers of SAUCE, NOODLES, CHEESE completed.
- Cover the pan with foil.
- Place pan in the preheated oven and bake for 45 minutes or until bubbly.
- Remove from the oven and let cool for 5-10 minutes before serving.
I hope you enjoy this recipe. Leave me a comment and let me know how it turned out.
Blessings, Laura xo