Rose and I made this epic lasagna recipe on a Facebook video today and the community is loving it. Here’s the deal, the lasagna is gluten free, dairy free, and made with the most Bobby Approved ingredients you can get from the store.
I have a full list of the ingredients and where you can get them down below, keep scrolling. You can’t even tell this lasagna is gluten free and has no dairy, it tastes just like the one you are used to.
Next up, try Dessi’s keto gnocchi recipe with pesto, it’s so good.
How To Make Gluten Free Lasagna
To make the lasagna, you need to buy a high quality gluten free noodle. Lots of gluten free pastas are made with simple starch and carbs, but the one I used from Jovial is made from organic brown rice. You really want to eat gluten free complex carbs because they are nutrient dense.
Boil the lasagna noodles and set aside. Make the filling by cooking the onion and mushrooms, add the inced garlic, then go in with 1 pound of ground pork. I used organic ground pork from Whole Foods because I love how fatty it is, but you can use grass-fed beef.
Meanwhile, season the almond ricotta cheese with olive oil, lemon zest, and parsley.
Assemble the lasagna by spreading some of the creamy red sauce on the bottom of a 9×16 baking dish. The sauce is a combo of Rao’s marinara and dairy free aldredo from Primal Kitchen. Then add some meat mixture, ricotta, more sauce, and another layer of noodles.
Repeat, top the last layer of noodles with red sauce, cover tightly, and bake for 50 minutes. Let the lasagna rest for 30 minutes before eating, otherwise it will fall apart.
Here are the Bobby Approved products used to make this tasty gluten and dairy free lasagna recipe:
- Rao’s marinara sauce(Costco has the best price ever)
- Primal Kitchen dairy free alfredo(Whole foods carries it)
- Kite Hill almond ricotta cheese(Whole Foods carries it)
- Jovial brown rice lasagna noodles(Whole Foods carries it)
