GF/DF Lasagna - Food Freedom Recipe

While MANY of the ingredients in this recipe are Whole30 Compliant, the concept of eating pasta is a recreation - so please, do not eat this on round, it is a wonderful recipe for Food Freedom, though.  For those who stay ingredient compliant while doing Food Freedom, omit the Mozzarella Shreds, and this is "Whole30 NON ROUND compliant".

After my two full rounds of Whole30, I've decided that in addition to being gluten free (which I have been for about 8 years), I must also be dairy free.  I miss Lasagna.  I do not anymore.  This was delicious, albeit quite expensive!

I very similarly followed my traditional recipe for a lasagna, and used some amazing dairy-free products that are available on the market right now.



GF/DF Lasagna
1 Package Capello's Lasagna Sheets (thawed)
1 container Kite Hill Ricotta Cheese
1/2 container Kite Hill Sour Cream*
1 package Follow Your Heart Dairy Free Mozzarella Shreds**
1 lb ground turkey (or chicken, or beef)
28 oz jar of pasta sauce (check your labels for sugar and/or dairy!)
1 Tsp Italian Seasoning
1 egg
1 Tbs. Nutritional Yeast

Preheat oven to 350 degrees.

Brown ground meat in a medium sauté pan over medium-high heat.  Turn off heat and add jar of sauce.  If using ground beef, make sure to drain excess fat before adding sauce.  Set aside.

Place ricotta, sour cream, egg, Italian seasoning and nutritional yeast in a medium bowl and mix until well combined.

Lightly grease an 8X8 or 9X9 deep square baking dish/pan. Add about 1/2-3/4 cup of the sauce mixture to the bottom of the pan and spread around.  Cut lasagna sheets to fit in the pan and place two (or 3) on top.  Add one half of the meat sauce mixture on top, cover with more lasagna noodles cut to fit.  Carefully spread all of the cheese mixture over top of the noodles.  Sprinkle about half of the mozzarella on top. Top with more lasagna noodles.  Spread the remaining meat mixture ontop and sprinkle with mozzarella to your liking. 

Bake for about 30 minutes until everything is bubbly.  Remove from oven and let sit about 10 minutes before cutting.

*use the KiteHill Unsweetened Almond Milk Yogurt if you are trying to remain Whole30 Ingredient compliant
**Omit if staying Whole30 Ingredient compliant