Meat Lasagna (with Dairy & Gluten Free Substitutions)

The other day the craving for lasagna hit me like a freaking mack truck. Even though I haven’t had it in forever, I suddenly couldn’t think about anything but lasagna. This meant one simple thing: lasagna was going to be on the menu for dinner. As someone who is currently avoiding gluten and dairy, I noticed the challenge that was ahead of me. How the F do you make a lasagna that does not include the two primary ingredients? Oh, also, throw in the fact that I am intolerant to garlic and onion. Maybe there was a reason I hadn’t had it in forever… All of that aside, I decided it was time to create something delicious. I wanted a rib warming dinner on this snowy night and lasagna was the vehicle to do so. With some oh-so-sneaky ingredients, and things I never in a million years thought I would purchase (hello dairy free cheese, I’m talking to you), I made a freaking incredible allergen free lasagna. Trust me, I wouldn’t encourage you to be seen purchasing vegan cheese unless I meant it. This thing is freaking delicious. Lasagna, oh how I’ve missed you. Welcome back into my life, beautiful.

Ingredients (serves 4):

  • Ground beef (1lb)

  • Spinach (1 bag)

  • Crushed tomato (1 28oz can)

  • Tomato paste (1 tablespoon)

  • Regular or gluten free lasagna sheets (1 pack)

  • Regular or dairy free cream cheese (1 cup)

  • Regular or vegan mozzarella (½ cup)

  • Red pepper flakes

  • Rosemary

  • Thyme

  • Sage

  • Salt & pepper


  1. Season the ground beef with salt & pepper and cook on a hot skillet

  2. If making the red sauce, combine the can of crushed tomato and 1 tablespoon of tomato paste in a food processor with red pepper salt & pepper and blend until smooth

  3. Sauté the spinach on a hot skillet with avocado oil for ~3-5 minutes, or until it has wilted

  4. Lightly cook the pasta: add each lasagna sheet to boiling water for ~5 minutes and then remove and place on a paper towel

  5. Prepare the lasagna dish with the following layers:

    1. Lasagna pasta sheets

    2. Regular or Dairy-free cream cheese

    3. Ground beef

    4. Sautéed spinach

    5. Red sauce

    6. Regular or Vegan cheese

    7. Repeat the layers above

    8. Top with the following layers:

      1. Lasagna pasta sheets

      2. Red sauce

      3. Vegan cheese

      4. Cover with tinfoil and either place in the fridge to cook for another time or bake immediately in the oven (covered) at 425 for ~25 minutes

      5. Remove the tinfoil and broil on high for 5 minutes

      6. Remove and enjoy hot!

Allergen Information:

  • Low FODMAP

  • Dairy Free

  • Gluten Free

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