Gluten-Free, Dairy-Free LasagnaReading Time: 2 minutes
- 2 Tablespoons olive or coconut oil
- ½ cup chopped onion (about 1 medium onion)
- 1 Tablespoon minced garlic (about 3-4 cloves)
- 1 pound grass-fed, organic ground beef (for a vegetarian option substitute with more veggies such as roasted red bell peppers and mushrooms)
- ½ teaspoon EACH of dried thyme, dried oregano, and cayenne pepper
- 2 ½ cups shredded or chopped veggies of your choice
- 4 cups organic marinara sauce
- 9 ounces boiled gluten-free lasagna noodles (can substitute with gluten-free tortillas). Add ½ cup of filtered water if using no-bake noodles
- 7-8 fresh basil leaves, chopped, for garnish
- ¼ cup nutritional yeast
- ¼ tsp pink Himalayan salt
- 1 cup cauliflower rice
- 2 scoops Organixx Clean Sourced Collagens powder (optional)
- Preheat oven to 375F. In a bowl, combine cauliflower rice, nutritional yeast, salt, 1 TBSP of olive oil, and collagens powder (if using). Stir together and set aside.
- In large skillet over med-high heat, add remaining olive oil and heat for one minute. Add onions and garlic and saute for a few minutes until fragrant. Add in the beef and seasonings. Cook until meat is browned, stirring frequently. Stir in veggies and 2 cups of marinara sauce. Remove from heat and set aside.
- In an 8×8-inch pan, spread a little bit of marinara sauce (about 1/3 cup) to the bottom to prevent sticking. Lay down a layer of lasagna noodles. Cover noodles with half of veggie & meat mixture and about 1/3 cup of additional marinara sauce.
- Add another layer of lasagna noodles and cover with the other half of the veggie & meat mixture and another 1/3 cup of marinara sauce.
- Add 3rd layer of lasagna noodles. Cover this layer with cauliflower rice mixture. Top with remaining lasagna noodles and the rest of the marinara sauce (about 1 cup).
- Place pan in oven and cook for 45 to 50 minutes. Remove from oven and let lasagna sit for 15 minutes.
- Garnish with fresh basil and serve. Enjoy!
Serves 6. Per Serving (based on olive oil, steam fresh frozen mixed vegetables & the Optional dairy-free “cheese” layer):
Calories: 556.7 | Total Fat: 19.7 g | Total Carbohydrate: 72 g | Dietary Fiber: 4 g | Protein: 27.6 g
Basil has powerful anti-inflammatory, antibacterial, and antioxidant properties.
Cayenne pepper is high in beta-carotene and has been found to increase immunity and help reduce symptoms in asthma.
Cauliflower rice is simply raw cauliflower that has been cut up into very small pieces. It’s a great low-carb, paleo-friendly substitute for traditional rice.
Collagen helps maintain the structure and integrity of skin, hair, nails, muscle tissue, bones, tendons, and more. Organixx Clean Sourced Collagens includes targeted nutrients such as zinc, vitamin C, and vitamin B6 which enhance the bioavailability and potency of collagen.
Garlic is considered both a vegetable and an herb and is clinically proven to support the immune system. There are over 300 varieties of garlic grown around the world.
Grass-fed, organic ground beef: Organic beef must be produced/raised on a farm that doesn’t use pesticides, GMOs, or sewer sludge, but the cows may have eaten organic grain unless the beef is also labeled as grass-finished. Grass-fed and finished beef comes from cattle that have eaten their natural diet of grass and hay throughout their life.
Nutritional yeast is a cheesy-tasting powder that is a popular ingredient in vegan recipes. It’s also one of the best non-animal sources of folic acid and vitamin B12
Olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date.
Onions are nutrient-dense, meaning they’re low in calories but high in vitamins and minerals such as vitamins C, B, and potassium. The flavanoids are concentrated in the outer layers, so try to remove as few layers as possible when peeling.