Here is a gluten free recipe for lasagna that is pretty good and also happens to be dairy free. After getting taste test approval from my family, I decided to pass this recipe along to our readers in case anyone is interested in trying this out at home.
If you’d like to check out other recipe ideas, check out our gluten free recipes page!
Gluten Free and Dairy Free Lasagna Recipe
- 1 (14-ounce) package soft tofu (not silken), drained (omit for soy-free)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 pound ground turkey or chicken (I used grass-fed ground beef)
- 3/4 pound button mushrooms, thinly sliced
- 3 cloves garlic, finely chopped
- 1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 bunch spinach, stemmed, cleaned and coarsely chopped
- 1 bunch fresh basil, stemmed and coarsely chopped
- 4 cups gluten-free tomato or marinara sauce
- 2 large eggs, beaten
- 2 tablespoons garbanzo or fava bean flour (any gluten free flour will work here)
- 1 (16-ounce) package gluten-free lasagna noodles
- To prepare the filling, coarsely crumble tofu onto two layers of a lint-free dish towel.
- Wrap tofu in the towel and lightly press out excess moisture; set aside.
- Heat olive oil in a large skillet over medium-high heat and sauté onion until tender, about 4 minutes.
- Add turkey and cook, stirring frequently, until just brown, about 8 minutes.
- Add mushrooms, garlic, oregano, 1/4 teaspoon salt and pepper.
- Cook, stirring occasionally, until the liquid has evaporated, about 10 minutes.
- In two batches, add the spinach and cook until just wilted, about 2 minutes each.
- Stir in basil and tomato sauce.
- Decrease the heat to low, cover, and simmer for about 15 minutes.
- Taste and adjust seasoning.
- Whisk eggs and remaining 1/4 teaspoon salt together in a medium bowl.
- Add flour and whisk until well blended and slightly thickened, about 1 minute.
- Unwrap tofu, crumble it into small pieces and add it to egg mixture.
- Stir to fully coat. Set aside.
- Meanwhile, cook lasagna noodles according to package directions in salted boiling water, but reduce the cooking time by 5 minutes. The noodles should be slightly firm, as they will continue cooking in the oven.
- Drain, rinse with cold water, and drain again.
- To assemble the lasagna, preheat oven to 350° F.
- Ladle 1/4 cup of the sauce into the bottom of a 13×9×2-inch baking dish and spread it out evenly.
- Place 3 lasagna sheets on top of the sauce.
- Place 1/3 of the tofu mixture on the lasagna sheets along with about a 1/4 of the sauce, distributing it evenly.
- Repeat layering two more times with 3 lasagna sheets, 1/3 of the tofu mixture and 1/4 of the sauce. (If going soy-free, pour a little of the beaten eggs over each layer as well)
- Finish with a final layer of noodles and remaining sauce, taking care to spread the sauce evenly all the way to the corners.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the lasagna from the oven and let stand 15 minutes before slicing.