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Gluten-free Dairy-free Lasagna

March 24, 2011


1 container of gluten-free lasagna noodles
broccoli floret (we used frozen)
brewer’s yeast (or nutritional yeast).
1 lb of ground meat (turkey, beef, sausage, whatever)

Tofu Ricotta – courtesy of The Ultimate Uncheese Cookbook
1 lb (16 oz) firm regular tofu
3 tablespoons fresh lemon juice (we use bottled)
2 teaspoons mild sweet syrup (we used maple syrup)
1 teaspoon dried basil (listed as optional but we add)
1/2 teaspoon salt (we skip)
1/4 teaspoon garlic powder (listed as option but we add)

White Sauce – courtesy of
1/3 cup butter
1/3 c. flour (I used brown rice)
1/8 tsp. ground nutmeg (I skipped)
3 cup milk (almond milk or coconut milk)


One day ahead of time (or at least a couple hours)

  • Break tofu in large chunks, put in saucepan, cover with water, bring to a boil, then simmer for 5 minutes.
  • Drain and after tofu has cooled, combine ricotta ingredients with a fork.
  • Chill for a few hours or overnight to blend flavor.  Can keep for up to 5 days.

Day of

  • Preheat oven to 350 F
  • Start boiling water for lasagna (we may try not cooking the lasagna next time).  Follow instructions for lasagna
  • Start letting the broccoli thaw if frozen
  • Start browning the ground meat.

White sauce:

  • Heat butter on low until melted
  • stir in flour (, salt, and nutmeg), cooking on low until bubbly
  • stir in milk, heat to boiling stirring constantly, cover and keep warm

Creating the dish:

  • Cover bottom of casserole dish (we used 8×12) with 1/2 lasagna
  • Add 1/2 of meat, tofu ricotta, and broccoli.  Then pour 1/3 of white sauce.
  • Add another layer of lasagna.
  • Add rest of meat, tofu ricotta, and broccoli.  Pour the rest of white sauce.
  • Top with the yeast
  • Cover with foil and cook for 45 minutes.
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