Never made lasagna?! You MUST try this Easy Dairy Free Lasagna recipe! Here's all you need to know.. this dish has three layers of hearty (gluten-free) pasta sheets smothered with a creamy (dairy-free) roasted tomato sauce, seasoned beef, and vegetables. It's absolutely incredible!
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Why I love this recipe
This dish is full of flavor and is perfect for anyone that is gluten and dairy free. Typically served during holidays, and special occasions, but it can certainly be made for a fun weeknight meal!
There are a few extra steps to making lasagna, but I promise it's not difficult or complicated to put together. It's a healthier version that the whole family will LOVE!
🍴Ingredient Notes
Roasted Tomato Sauce
- Fresh Chopped Tomatoes
- Acorn Squash - Cut in half.
- Garlic - Leave the peel on while roasting.
- Fresh Basil - Feel free to add more if you want!
- Extra Virgin Olive Oil
- Salt - Feel free to add more if you'd like!
- Chili Powder
Ground Beef Filling
- Ground Beef
- Sweet Onion - Diced
- Baby Spinach
- Chili Powder
- Garlic Powder
- Salt
- Black Pepper
Lasagna Noodles
- Jovial Lasagna Noodles
Gluten-Free lasagna noodle options
- Jovial - What I used for this recipe. (Nutrition facts calculated with these noodles.)
- Capellos - I believe you can find them at Whole Foods, but they also sell them on Amazon!
- Tinkyada - You can find them on Amazon.
🍴Recipe Instructions
Preparing the Vegetables
- Start by lining a baking sheet with parchment paper, and setting your oven to 400 degrees.
- Next chop your tomatoes and cut your acorn squash in half. (Make sure to scrape out the seeds.)
- Then place your tomato slices, garlic cloves, and acorn squash to the baking sheet. (Acorn squash should be face down.)
Roasting the Vegetables
- Bake at 400 degrees for about an hour. Check the garlic halfway through - once it's slightly golden brown on the outside it should be ready. Remove it to cool while the tomatoes and acorn squash finish roasting.
- Once the tomatoes and acorn squash are done roasting, carefully remove the baking sheet from the oven. (The tomatoes release a lot of water!) Flip the acorn squash face up, and let the vegetables sit for a few minutes to cool down.
Making the Sauce
- After the vegetables have cooled for a few minutes, add them to your blender with the garlic. (You should be able to squeeze the roasted garlic out of each clove!) Blend on high until the mixture becomes creamy.
- Next, add in the basil, salt, chili powder, and olive oil. Blend on high until it's well combined. Once you have everything blended together you can add more salt, basil, or chili powder to your taste!
Making the Filling
- Turn your burner to medium/high heat, and place your large frying pan on top to warm up. While it's warming up, peel and chop your onion.
- Next add your ground beef and chopped onion to the warm pan. (You don't need to add oil because the beef will release fat.) Break the meat up with a wooden spoon while it's cooking.
- Once the meat has been cooking for a few minutes, add your spices and mix thoroughly. The meat does not need to cook through fully because the lasagna will bake for 30 minutes.
- When the meat is 90% done, turn off the heat and stir in the baby spinach. Then pre-heat your oven to 350 degrees. It's time to assemble your lasagna!
Assembling the Lasagna
- Add a scoop of the sauce to the bottom of the pan so the noodles don't stick. (Spread it out using the back of your spoon.) Add a layer of the lasagna noodles on top. If you didn't pre-boil them, try to be gentle so they don't break!
- Next, add another layer of sauce, then a layer of the beef filling. Place the next layer of noodles on top. Repeat until there are no noodles left. If you're not using cheese on top, make sure to FULLY coat the top layer of noodles with sauce or else they will dry out in the oven.
- Gently cover your lasagna with tin foil, and bake at 350 degrees for 30 minutes. If you did add cheese, take the tin foil off for the last 10 minutes to brown.
- Once it's done, remove from the oven and let sit for a few minutes before slicing. Enjoy!
How to store and reheat leftovers
You can store leftovers in the refrigerator for up to five days, after that I would transfer them to the freezer. Whenever I store leftovers in the refrigerator or freezer, I use air tight glass container! (Make sure the glass containers are freezer friendly.)
To reheat, you can pop the lasagna into a warmed oven or toaster oven for a few minutes. It will also reheat well in a microwave!
More Italian inspired recipes!
- Gluten-Free Baked Meatballs (Whole30)
- Italian Vegetable Meatballs
- The Best Paleo Meatballs
- Whole30 Italian Stuffed Sweet Potatoes
After you make this Dairy Free Lasagna with Roasted Tomato Sauce, make sure to leave a comment & rate the recipe!
Recipe
Dairy Free Lasagna with Roasted Tomato Sauce
Never made lasagna?! You MUST try this Easy Gluten-Free Lasagna recipe! Here's all you need to know.. this dish has three layers of hearty (gluten-free) pasta sheets smothered with a creamy roasted tomato sauce, seasoned beef, and vegetables. It's absolutely incredible!
Ingredients
Roasted Tomato Sauce
- 6 Cups Fresh Chopped Tomatoes
- 1 Acorn Squash - Cut in half.
- 4-6 Cloves of Garlic Leave the peel on while roasting.
- 1 Cup Fresh Basil Feel free to add more if you want!
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Teaspoon Salt Feel free to add more if you'd like!
- ½ Teaspoon Chili Powder
Ground Beef Filling
- 1 pound Ground Beef
- 1 Sweet Onion - Diced
- 2 Cups Baby Spinach
- ¼ Teaspoon Chili Powder
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Lasagna Noodles
- 1 Box Jovial Lasagna Noodles
Instructions
Preparing the Vegetables
- Start by lining a baking sheet with parchment paper, and setting your oven to 400 degrees.
- Next chop your tomatoes and cut your acorn squash in half. (Make sure to scrape out the seeds.)
- Then place your tomato slices, garlic cloves, and acorn squash to the baking sheet. (Acorn squash should be face down.)
Roasting the Vegetables
- Bake at 400 degrees for about an hour. Check the garlic halfway through - once it's slightly golden brown on the outside it should be ready. Remove it to cool while the tomatoes and acorn squash finish roasting.
- Once the tomatoes and acorn squash are done roasting, carefully remove the baking sheet from the oven. (The tomatoes release a lot of water!) Flip the acorn squash face up, and let the vegetables sit for a few minutes to cool down.
Making the Sauce
- After the vegetables have cooled for a few minutes, add them to your blender with the garlic. (You should be able to squeeze the roasted garlic out of each clove!) Blend on high until the mixture becomes creamy.
- Next, add in the basil, salt, chili powder, and olive oil. Blend on high until it's well combined. Once you have everything blended together you can add more salt, basil, or chili powder to your taste!
Making the Filling
- Turn your burner to medium/high heat, and place your large frying pan on top to warm up. While it's warming up, peel and chop your onion.
- Next add your ground beef and chopped onion to the warm pan. (You don't need to add oil because the beef will release fat.) Break the meat up with a wooden spoon while it's cooking.
- Once the meat has been cooking for a few minutes, add your spices and mix thoroughly. The meat does not need to cook through fully because the lasagna will bake for 30 minutes.
- When the meat is 90% done, turn off the heat and stir in the baby spinach. Then pre-heat your oven to 350 degrees. It's time to assemble your lasagna!
Assembling the Lasagna
- Add a scoop of the sauce to the bottom of the pan so the noodles don't stick. (Spread it out using the back of your spoon.) Add a layer of the lasagna noodles on top. If you didn't pre-boil them, try to be gentle so they don't break!
- Next, add another layer of sauce, then a layer of the beef filling. Place the next layer of noodles on top. Repeat until there are no noodles left. If you're not using cheese on top, make sure to FULLY coat the top layer of noodles with sauce or else they will dry out in the oven.
- Gently cover your lasagna with tin foil, and bake at 350 degrees for 30 minutes. If you did add cheese, take the tin foil off for the last 10 minutes to brown.
- Once it's done, remove from the oven and let sit for a few minutes before slicing. Enjoy!
Nutrition
Serving: 1gCalories: 495kcalCarbohydrates: 63gProtein: 22gFat: 19gSaturated Fat: 5gCholesterol: 51mgSodium: 561mgPotassium: 967mgFiber: 6gSugar: 7gVitamin A: 2728IUVitamin C: 35mgCalcium: 82mgIron: 3mg
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Chris
I made this for Christmas and it was wonderful!! The sauce is delicious!
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So happy to hear that!! xo Mariah