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.
Course beef, comfort food, dairy free, freezer meals, gfcf, gluten free, lasagna, make ahead, oamc, one dish meals
Author Angela Litzinger at test.angelaskitchen.com
Ingredients
2boxes gluten free lasagna noodlesI like Tynkiyada brand
3poundsground beef or bison
1large sweet oniondiced
2cupsbell peppersI used mix of red, yellow and orange snacking peppers
3cupspacked finely chopped kalestems removed
2 28ouncecans diced tomatoes
28ouncecan tomato sauce
6ouncecan tomato paste
3tablespoonsItalian seasoning
1 1/2tablespoonsminced garlic
tablespoondried basil
1teaspoonsthyme
salt and black pepperto taste
1/2cupgluten and dairy free margarine or 1/3 cup coconut or olive oil
1/2cupcorn starchor sweet rice flour, arrowroot, or tapioca flour
2teaspoonssalt
1 1/2cupsgluten and dairy free plain yogurtI like using my homemade coconut yogurt
4cupsunsweetened milk substitute of choice
1tablespoonlemon juice
1 1/2 to 2cupsdairy free cheese substitute of choiceshredded (if using my cashew or pizza "cheese" sauce, it need to be warmed enough to drizzle when it is time to assemble the lasagnas)
Instructions
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.
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.
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.
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.
To freeze: After assembling and before baking, cover well, removing as much air as possible, seal, label and freeze.
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.
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.