Go Back
+ servings
gluten-free lasagna with roasted tomato sauce on a plate with the baking dish in the background.

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!
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Roasting Vegetables 1 hr
Total Time 2 hrs
Course Main Course
Cuisine American
Servings 6
Calories 495 kcal

Equipment

  • High Speed Blender or Immersion Blender
  • 8x8 Glass Baking Dish

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
Keywords creamy roasted tomato sauce, paleo roasted tomato sauce, roasted tomato sauce, vegan tomato sauce, whole30 roasted tomato sauce, whole30 tomato sauce
Did you make this recipe?Tag @freshwaterpeaches on Instagram!