Gluten and Dairy Free Lasagna

Lasagna…? Did I just say lasagna??? I did, this normally would be a no-go for the typical gluten and dairy free person.  But not with the following substitutes!


1 box of Brown Rice Lasagna noodles

2 zuccini

2 squash

2 green peppers, and 2 yellow sweet peppers

1 onion

6 cloves garlic

1 container of mushrooms of choice

1 extra large jar of tomato sauce

Dairy free tofu cheese

Dairy free almond cheese

4 tomato’s

1 lb. ground lean turkey


Slice peppers into strips

Slice mushrooms thin

Dice garlic and onion

Cut squash and zucchini into long flat pieces

grate cheese


pre-heat oven to 350 degrees

simmer ground turkey and flavor with your choice of seasonings (garlic salt, red curry, chili powder, cumin, white pepper)

saute mushrooms(separate), onion and garlic in pan

steam squash and zucchini

pre-cook lasagna noodles

mix cooked meat and sauteed onions and garlic together

Once everything is pre-cooked place everything into a large pan

Place one layer of noodles into sprayed pan, poor sauce over noodles, add layer of turkey meat, sprinkle grated cheese, add layer of zucchini and squash, repeat this layer, add more tomato sauce, sprinkle more cheese, add more meat, add peppers, and mushrooms, add sauce and cheese, add top layer of noodles, add thin layer of tomato sauce, sprinkle cheese.

Top with diced tomato’s, and fresh basil from the garden.

Cover with tin foil Bake for 1 hour at 350 degrees.

The prep time on this one is longer but the food will last for a week or more if you freeze some of it!!!

2 Responses to “Gluten and Dairy Free Lasagna”

  1. Keshavaya:

    Wow that was odd. I just wrote an very long comment but after I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all that over again. Anyways, just wanted to say excellent blog!

  2. Kimberlee Fitchett:

    Thank you for the story – I think I’ll added your article to my blog.

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