Lasagna Pasta Bake: Gluten-Free and Dairy-Free!

My boys LOVE this kid-friendly lasagna bake! Combining a few of my recipes, I created this dairy-free and gluten-free dish for my whole family to enjoy. Every Christmas Day my (Leto) side of the family would always have lasagna for dinner. This year my mom wanted us to be able to enjoy that same tradition so she created something similar to this for the Dietrich Family to enjoy. This meal is inspired by her support of our family, and her love for us!

Two recipes you will need:
10 - 12 Meatballs 
&

What else you'll need:
1-28 oz can pureed organic tomatoes
1 tsp oregano
1 tsp basil
1 bay leaf
1 tsp salt
1/2 tsp pepper
1 16 oz bag of brown rice or quinoa pasta

Since the cashews for the "cheese" need to soak for a while, make sure you begin soaking your cashews in the morning or just have some ready to use in the fridge! 

Begin by making the meatballs of your choice. Here is my recipe for simple Meatballs. Once the meatballs are out of the oven, place them in a pan with the tomato puree and all the spices. Cook over medium low heat while you begin to cook your pasta. Don't forget to salt the water for your pasta!  Once pasta is cooked and drained, add it to a large oven safe bowl. Stir 1 tablespoon EVOO into pasta. Starting breaking down your meatballs into large chunks. Stir in the crushed up meatballs and tomato sauce to your pasta bowl. Mix until combined. Add dollops of cashew "ricotta cheese" on top. Mix until even distributed. You can leave large sections of "cheese" if you would like. Bake in 375F degree oven for 10-15 minutes or until top is golden.






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