It's gluten-free, dairy-free, and low-FODMAP - and it still tastes delicious!
I bet you are thinking, "with all the allergy-free ingredients, this can't be that good..." Well, I'll be honest, when I started tweaking our traditional lasagna recipe with allergy-friendly substitutions, I also thought that this dish could not ever replace what I have traditionally made for the family. My original recipe is loaded with cheese, gluten, and high-FODMAP ingredients - that's what makes it taste good! However, there are some wonderful substitutes that you can put in this dish that make it taste and feel like you're eating the real thing.
For the ultimate test, I put this dish next to my original dish, and I didn't tell the boys (my pickiest eaters) which one was which. They couldn't tell - and better yet - they ate both with no hesitation! That was the ultimate sign that the recipe must be good to go. Lauren was absolutely thrilled to have lasagna again as well.
Ingredients:
1 lb. ground beef
2 tsp rosemary
2 tsp oregano
1 tsp salt
1 package gluten free lasagna noodles - Barilla has a no-bake version
1 package of tofu (14 ounces)
2 eggs
2 Tbsp garlic-infused olive oil
2 Tbsp Italian dressing - we use Wishbone Italian because it has less allergy-prone ingredients
1 Tbsp parsley
1 tsp salt
1 cup vegan shredded parmesan cheese
1 cup vegan shredded cheddar - Violife is our preferred brand
1 24-ounce jar marinara sauce - We love Rao's Sensitive Marinara
2 Tbsp garlic-infused olive oil (for topping)
Directions:
Heat oven to 350 degrees F.
Add the rosemary, oregano, and salt to the ground beef and brown in pan.
Mix the tofu, eggs, garlic-infused olive oil, Italian dressing, parsley, and salt until well-blended.
Prepare the gluten-free lasagna noodles according to package. The Barilla noodles are ready to use out of the box.
Add 1/3 cup marinara sauce to the bottom of a 9 x 12 baking dish. Then add the lasagna noodles, meat, tofu mixture, vegan cheese, and marinara sauce in layers.
Top with remaining cheese, marinara sauce, and garlic-infused olive oil.
Bake at 350 degrees for 35-40 minutes, or until lasagna noodles are soft.
