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
- 227g vegan mozzarella
- 150g goat cheese (plain)
- 1 egg
Preheat oven to 350.
In a small bowl, set aside your 1/2 cup pasta sauce. In another small bowl, save about two handfuls of mozzarella cheese.
In a large bowl, combine the remaining pasta sauce and the full 1.5lb of beef. Mix well. In yet another bowl, combine the mozzarella cheese, goat cheese and egg. You can use a fork to mix.
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.