Gluten Free Lasagna with Homemade Dairy Free Ricotta Cheese

dairy-free cheese

🥗Healthier: nut-based cheese

💰Cheaper: tofu

Nut-based cheese provides a similar texture while tofu is a more budget-friendly option.

Get a box of gluten-free lasagna noodles and parboil them for 3 to 4 minutes.

Transfer the parboiled noodles to a dish of cold water and set aside.

In a medium-sized saucepan over medium-high heat, add 2 cups of unsweetened coconut milk.

Stir in 2 tablespoons of agar agar flakes, 1 teaspoon of fresh lemon juice, 1 teaspoon of olive oil, and a generous pinch of fine sea salt.

Stir the mixture well until all agar flakes are dissolved, then bring to a gentle boil.

Once boiling, reduce heat to low and simmer for 4 to 5 minutes to ensure agar flakes are fully dissolved.

Remove from heat and pour the mixture into a bowl, then refrigerate for 6 to 8 hours until solidified.

After the mixture has set, place it in a food processor with 1 egg, 1/2 cup of chopped basil, 1 minced garlic clove, and 3.5 ounces of grated dairy-free cheese.

Pulse the mixture until just combined, then scrape it into a medium-sized bowl.

Preheat the oven to 375 degrees Fahrenheit.

In a 13 by 9 casserole dish, start layering: add 2 cups of tomato sauce as the first layer.

Add 3 lasagna noodles as the second layer.

Sprinkle 3.5 ounces of grated dairy-free cheese as the third layer.

Add 2 more cups of tomato sauce as the fourth layer.

Place 3 more noodles as the fifth layer.

Spread the ricotta mixture as the sixth layer.

Add 3 more noodles as the seventh layer.

Pour in another 2 cups of tomato sauce as the eighth layer.

Finish with 3 more noodles as the ninth layer and top with 2 cups of sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens