Deep Dish Lasagna
GLUTEN + DAIRY FREE
Ingredients |
1 box Barilla Gluten Free Oven Ready Lasagna noodles
1 bag Follow Your Heart Dairy Free Mozzarella shredded cheese
3 jars Rao Tomato Basil spaghetti sauce
1 lb ground beef
1 teaspoon Italian seasoning
1 teaspoon Oregano seasoning
Salt (to taste)
Pepper (to taste)
Garlic powder (optional)
Dairy Free Ricotta Cheese
2 cups slivered almonds
1/2 teaspoon salt
2 tablespoons lemon juice
1/4 a cup almond milk
1/2 cup water
1/4 teaspoon garlic powder
2 tablespoons nutritional yeast
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Instructions |
Preheat the oven to 425 degrees.
Add the ground beef to a pan and cook. Season with a few pinches of salt and pepper.
While that is cooking, start making the easy ricotta cheese mixture. Put all of the ingredients into a high quality blender and blend it well. You might need to add a few more tablespoons of almond milk to the mixture to get it to blend smoothly. Adjust accordingly to your taste and texture preference!
Set aside the ricotta cheese mixture.
In a large cooking dish, pour enough marinara sauce into the dish so that you cannot see the bottom.
Add 3 lasagna noodles (however many will fit your dish) on top of the marinara then cover the noodles with a bit more sauce.
Add some of the ground beef next (roughly half of the ground beef). Sprinkle 1/2 teaspoon of oregano and 1/2 teaspoon of Italian seasoning.
Add 6-8 dollops of ricotta cheese mixture to the dish, evenly spaced out. You can gently spread out the cheese a bit too.
Add a handful of dairy free mozzarella cheese and sprinkle that around as well.
Repeat the layer once more by adding sauce, then 3-4 noodles, more sauce, the remaining ground beef, the remaining ricotta cheese, another generous handful of mozzarella cheese and then Italian seasoning & oregano.
Top it off with a few pinches of salt, pepper and garlic powder (optional).
Cover with aluminum foil or with the baking dish lid.
Cook for 45-50 minutes then check to see if the noodles have cooked. Once the noodles are tender, its time to enjoy!
