Mom’s lasagna is the epitome of comfort food. It doesn’t have to be my mom. Pretty much any mom’s lasagna will do. I found a way to recreate my favorite recipe to be gluten-free and dairy-free and the flavor is pretty darn close. Get the recipe overhaul…
Back in the day, pizza was my every-day favorite food. But lasagna – that was my favorite special occasion and comfort food. I could eat an entire pan by myself. Oh wait, I did.
My birthday is in August, and even though the temperature was normally in the 90’s, my mother still heated up the oven for an hour to make my favorite lasagna. I wasn’t spoiled. I was loved.
Fortunately, these days, there are many gluten-free and dairy-free options to make this recipe a little more IBS-friendly. So this recipe overhaul is it. It’s gluten-free and dairy-free. But let’s keep it real. It’s still lasagna. And comfort food. Enjoy it on a special occasion and in moderation.
Recipe Notes and Hacks
Always try to purchase as many organic ingredients as possible.
My favorite meat is ground bison, but free-range and organic ground beef would do too.
Psst… want garden harvest recipes you can make all year long? Click below…
Recipe Resources
Organic/Free-Range Ground Bison or Beef
Primal Palate Italian Seasoning (Amore)
Mom’s Lasagna Recipe
Mom's Lasagna
Gluten-Free and Dairy-Free Overhaul
Ingredients
- 2 Jars Tomato Sauce Organic preferred
- 14 oz (2 packs) Dairy-Free Mozzarella We love Daiya!
- 9 oz (1 package) Oven-Ready Lasagna Gluten Free
- Sprinkle Nutritional Yeast (Nooch)
- 2 TBSP Italian Seasoning We love Primal Palate!
- 1 Pound Ground Bison or Grass-Fed Ground Beef
Instructions
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Brown the meat, chopping up as you go.
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Season with Italian Seasoning at the end.
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In the meantime, preheat the oven to 350 degrees.
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Spray a 9x13x3 casserole dish with baking spray.
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Cover the bottom of the dish with 1 cup tomato sauce
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Place 3 noodles on top of the sauce.
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Add half of the meat and spread around.
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Sprinkle half of one bag of the dairy-free mozzarella cheese.
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Sprinkle a little nooch and Italian seasoning.
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Cover with 2 cups tomato sauce.
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Place 3 noodles on top of the sauce.
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Add the remaining meat and spread out.
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Sprinkle the remaining half a bag of mozzarella over the meat.
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Sprinkle a little nooch and Italian seasoning.
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Cover with one jar of tomato sauce.
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Cover with one bag of mozzarella.
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Spray one side of aluminum foil and place that side over the lasagna to cover.
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Bake at 350 degrees for 45 minutes covered.
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Remove the foil cover and bake an additional 10-15 minutes uncovered until the cheese is melted.
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Remove from the oven and let stand for 5-10 minutes before serving.
Pin to make your own batch later!
Are you Inspired?
Be sure to download your FREE Garden Harvest Cookbook for plant to plate recipes all year long!
Love, hugs, and wishing it was my birthday every day.
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