Lasagna - Gluten Free, Diary Free, Alpha Gal Friendly

Lasagna has a rich history dating back to Ancient Greece, where a dish called "Laganon" was made from layers of dough and sauce. 

The dish evolved over time, with the Romans incorporating more ingredients like cheese. 

By the Middle Ages, lasagna was popular in Italy, especially in the region of Emilia-Romagna, where it became more recognizable in its modern form. 

It was traditionally made with pasta, meat, cheese, and béchamel sauce. 

Italian immigrants brought lasagna to the United States in the 19th century, where it became a beloved comfort food, particularly in Italian-American cuisine.

Gluten Free Lasagna 

 NOTE: This recipe may be safe for people with an Alpha Gal allergy, depending on the ingredients that you use. Please check your ingredients for safety. 

In a skillet over medium high, heat slightly: 

2 Tbsp Olive Oil 

Add and brown: 

1 lb. ground Italian Seasoned Turkey 

Without draining, add: 

2 1/4 cups organic tomato sauce 

1 tsp garlic powder 

1 tsp onion powder 

2 tsp oregano 

2 tsp basil 

1 tsp organic white sugar 

Stir and heat through. 

In a large saucepan or Dutch oven, cook according to package: 

9 oz Lasagna Noodles (We use Jovial Gluten Free Brown Rice Pasta: https://amzn.to/3C9gXEo ) 

In a greased 8x12 or 9x13 pan, layer the pasta with the meat mixture, 16 oz dairy free ricotta or Boursin cheese*, and 16 oz bettergoods plant-based mozzarella. 

You should have enough for 2 layers of everything, ending with the mozzarella. 

NOTE: We would advise setting aside about 1/4 c. of tomato sauce and spreading it on the bottom of the pan before adding the first layer of pasta. We completely forgot this step when we made the video, and the bottom layer did get a little bit tough. 

Bake at 350° for about 45 minutes, or until bubbly and the cheese has melted nicely. 

This makes 8 servings for us.

It keeps well in the fridge, and it reheats well in the microwave if you spray it with a little oil and cover it with waxed paper. 

*For the video, we made our own cashew Boursin cheese, and when we get that video done we will add a link to it here. Prior to this, we have used both dairy free ricotta and dairy free Boursin cheese that we purchased at either Momma Jeans or Hy-Vee. We have had great results with all of these options! 

SERVING SUGGESTION: We serve this with Garlic Green Beans, which we will also link here when we have posted the video. 

The electric skillet we use is this one: https://amzn.to/4iRQFXP 

The oil dispenser we use is this one: https://amzn.to/40gz98l 

The meat chopper we use was purchased several years ago, but this one is similar: https://amzn.to/4gR9CbA 

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