Freezer Meal Prep | Gluten & Dairy Free Lasagna | Paleo Recipe for Make Ahead Dinner or Meal Trains

dairy-free cheese

🥗Healthier: cashew cheese

💰Cheaper: tofu

Cashew cheese provides creaminess, while tofu is a budget-friendly protein alternative.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, and ground chicken is often less expensive.

Preheat the oven to 350°F.

Thaw the Capello gluten-free lasagna sheets while the oven preheats.

In a medium saucepan, heat olive oil over medium heat.

Add diced onion and ground beef; cook until the onion is translucent and the beef is browned, about 10 minutes.

Add minced garlic and cook until fragrant, about 1-2 minutes.

Add red pepper flakes to the beef mixture (optional).

Pour in 8 cups of marinara sauce and let it simmer on medium-low for about 20 minutes.

In a separate bowl, whisk the eggs and combine with the Kite Hill non-dairy ricotta, oregano, salt, and black pepper.

In an 8x8 baking dish, layer the meat sauce, followed by lasagna sheets, then the ricotta mixture, and repeat until all ingredients are used, finishing with a layer of sauce on top.

Cover the baking dish with a lid or foil and bake for 25 minutes.

Remove the cover and bake for an additional 15 minutes until bubbly and golden.

Let the lasagna rest for 10 minutes before slicing.

Garnish with torn fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens