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...

Mom's Lasagna

Gluten-Free and Dairy-Free Overhaul

Author Holly Bertone | Pink Fortitude


  • 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


  1. Brown the meat, chopping up as you go.

  2. Season with Italian Seasoning at the end.

  3. In the meantime, preheat the oven to 350 degrees.

  4. Spray a 9x13x3 casserole dish with baking spray.

  5. Cover the bottom of the dish with 1 cup tomato sauce

  6. Place 3 noodles on top of the sauce.

  7. Add half of the meat and spread around.

  8. Sprinkle half of one bag of the dairy-free mozzarella cheese.

  9. Sprinkle a little nooch and Italian seasoning.

  10. Cover with 2 cups tomato sauce.

  11. Place 3 noodles on top of the sauce.

  12. Add the remaining meat and spread out.

  13. Sprinkle the remaining half a bag of mozzarella over the meat.

  14. Sprinkle a little nooch and Italian seasoning.

  15. Cover with one jar of tomato sauce.

  16. Cover with one bag of mozzarella.

  17. Spray one side of aluminum foil and place that side over the lasagna to cover.

  18. Bake at 350 degrees for 45 minutes covered.

  19. Remove the foil cover and bake an additional 10-15 minutes uncovered until the cheese is melted.

  20. Remove from the oven and let stand for 5-10 minutes before serving.