Gluten and Dairy-Free Lasagna


Gluten & Dairy-free Lasagna

(using soy-free, vegan mozzarella shreds)

Marinara sauce
Make this a day ahead of time to allow the flavors to meld.
2 – 32 oz cans of organic, fire roasted diced or crushed tomatoes
4 - 6 garlic gloves, crushed
4-teas dry basil
2-teas dry oregano
1-teas sea salt
1 - 2 TBL of oil with high smoke point (avocado, rice bran, tea seed oil)
Heat oil in skillet over medium heat; add garlic and spices stirring constantly for about 30 seconds. Add tomatoes; bring to simmer; lower heat to low and allow sauce to thicken (about 20-30 minutes). Be sure to use crushed tomatoes. The flavor of this sauce intensifies over 24 hours.

Meat Mixture
1 pound of organic ground beef
1 cup of finely chopped yellow onion
½ cup finely chopped organic red bell pepper
2 minced garlic cloves
Salt and pepper to taste

Begin to brown beef; after the beef begins to brown, add onion/pepper mixture along with garlic. Set aside. If your child does not prefer “chunks” in their food, process the onions and pepper in a food processor until like “mush.”

Other Ingredients
Organic soft tofu (6 - 8 oz) optional
Fresh or frozen spinach
Gluten-Free Lasagna noodles (cooked until about half way done – still firm)
Daiya or Galaxy Foods vegan, mozzarella style shreds (2 - 3 packages)
Vegan parmesan style cheese (optional), Brand: Eat in the Raw Parma.

Assembling Lasagna
Cook about nine gluten-free lasagna noodles to al dente
Mash tofu until creamy (like ricotta cheese)
Chop spinach very fine.
Layer the ingredients ending with the cheese shreds on top.
For added nutrition and flavor, you can sprinkle kelp granules in between the layers and also vegan parmesan listed above.
Bake at 350 degrees until bubbly and the cheese has melted.