So first off, this is a gluten free recipe that can be used with normal pasta if you want to. And, for dairy I can call it cow-milk free as it uses a combination of vegan mozzarella cheese and goat cheese.
What you will need:
- one box of gluten-free lasagna noodles (Catelli is my preferred).
- 1.5 lbs of beef – cooked
- 3 cups of vegetarian pasta sauce (homemade or bottled), plus half a cup for the bottom and top layer
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 5-6 mushrooms, diced
- 2 cups spinach
- pinch of chili pepper
- salt, pepper to taste
- 227g vegan mozzarella
- 150g goat cheese (plain)
- 2 eggs
Preheat oven to 350.
In a frying pan, cook the onion until translucent. Add salt and pepper, and let cook for another 2min or so.
Add in the garlic, carrots and mushrooms and cook for about 5 min. Add the spinach. When wilted, add the pasta sauce and bring to a boil.
In the meantime, cook your beef and drain any fat. When cooked, add the beef to the pasta sauce.
Reduce to low and let simmer for 30min.
In a medium bowl, combine the mozzarella cheese, goat cheese and egg. You can use a fork to mix and make sure the lumps are out.
With the 1/2 cup of plain pasta sauce use half to make a thin layer on the bottom of your 9×9 casserole dish. Do one layer of noodles. Using your hand or a large spoon make small dollups of the cheese mixture on tip of the lasagna noodles. Try your best to spread using a spatula but it wont be perfect and thats ok. Add a layer of the meat sauce. Repeat these three layers.
Add one more final layer of the lasagna noodles and then finish off with the remaining plain pasta sauce and two handfuls of mozzarella cheese.
Cover with foil and bake for 45min. Remove the foil and cook for a remaining 15min.
Let cool and serve.
Cramp My Style 