Gluten Free Dairy Free Beef and Kale Lasagna

This makes 2 pans of lasagna, one for dinner and one for the freezer. It only
adds about 10 minutes to my prep time to make a second pan at the same time, so
I might as well and reap the benefits another day.

Servings:

Author:

Course:

Freezer meals Beef Comfort food Gluten Free dairy free gfcf oamc One dish meals lasagna make ahead

Instructions

1 Prepare lasagna noodles: In a deep 9x13 pan, place the dry gluten free lasagna
noodles. Cover with boiling water and set aside until needed to assemble
lasagna.
2 Prepare meat sauce: In a pan over medium-high heat, cook beef and onion together
until onion is translucent and beef is browned. Remove excess grease if needed
(I like using grass fed when I can afford it, and there is usually nothing to
remove- yay!) Add peppers and kale, cooking until kale wilts. Add tomatoes,
tomato sauce, tomato paste, Italian seasoning, garlic, basil, thyme, and salt
and pepper to taste. Stir and allow mixture to simmer while assembling the rest
of the lasagna ingredients, stirring occasionally until sauce has thickened a
bit.
3 Prepare "ricotta" layer: in a saucepan over medium heat, whisk together the
margarin and cornstarch. Cook together until bubbly then add salt and dairy free
yogurt. Whisking constantly, add milk substitute and lemon, stirring until well
blended. Allow to cook, whisking often until mixture thickens.
4 Assemble lasagnas: Taste sauces and adjust salt and pepper seasoning if needed.
Oil 2 9x13 pans. Lay 3 soaked gluten free lasagna noodles in the bottom on each
pan (this should be 1/3 of the noodles available). Top noodles with 1/4 of meat
and tomato mixture in each pan. Sprinkle mixture with slightly less than 1/4 of
dairy free cheese substitute. Top meat layer with 3 more lasagna noodles in each
pan. Dividing mock "ricotta" mixture between the pans, dollup the lasagna
noodles with still warm "ricotta" mixture (half in each pan). Smooth mixture.
Top with 3 more lasagna noodles per each pan (this should use up the remainder
of the noodles available). Dividing between the pans, top with remained of the
meat sauce and sprinkle with the remaining cheese substitute. Tent with foil
(not touching the lasagna with the foil) and bake at 375 degrees F for about 40
minutes. Remove foil and bake 10 more minutes. Allow lasagna to sit for 15 to 20
minutes before slicing so the layers stay together without sliding.
5 To freeze: After assembling and before baking, cover well, removing as much air
as possible, seal, label and freeze.
6 To serve from thawed: Thaw. Bake in 375 degree oven tented with foil, for 55
minutes. Remove foil and bake for 15 more minutes. Allow lasagna to sit for 15
to 20 minutes before slicing so the layers stay together without sliding.
7 To serve from frozen: Bake in 375 degree F oven, tented with foil for 1 hour and
45 minutes, until heated through. Remove foil and bake for 15 more minutes.
Allow lasagna to sit for 15 to 20 minutes before slicing so the layers stay
together without sliding.

Gluten Free Dairy Free Beef and Kale Lasagna

Course:

🧂 Ingredients

Instructions

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