Gluten Free Lasagna Recipe With Homemade Dairy Free Ricotta Cheese

Impulsive Culinarian’s Gluten Free Lasagna with Dairy Free Ricotta Cheese Recipe

Lasagna Ingredients

• 12 Gluten Free Lasagna Noodles, par-boiled
• 8 cups Tomato or Spaghetti Sauce
  • Shamelessly, I suggest you make a double batch of my Gourmet Vegetarian Spaghetti Sauce for this, it works perfectly :)
• 7 ounces Solid Dairy Free White Cheese
  • Grate half of the brick
  • Use the other half to make thin shavings of cheese that you’ll use for the final top layer of your lasagna … feel free to add more if you prefer!

Middle Ricotta Cheese Layer Ingredients

• 2 cups Unsweetened Coconut Milk
• 2 tbsp Agar Agar Flakes
  • If you can only find Agar powder, use 1/2 tbsp … the ratio is generally 4:1 for flakes:powder respectively
• 1 tsp Fresh Lemon Juice
• 1 tsp Olive Oil
• 1/4 tsp Fine Sea Salt
• 1 Egg
• 1/2 cup Fresh Basil, chopped
• 1 Garlic Clove, minced
• 3 ounces (100g) Dairy Free White Cheese, grated

Dairy Free Ricotta Instructions

• Warm a medium-sized sauce pan over medium-high heat
• Add coconut milk, agar flakes, lemon juice. olive oil & salt to the sauce pan
• As soon as the coconut mixture comes to a gentle boil, reduce the heat to minimum, whisk together thoroughly and let simmer for around 5 minutes
• Whisk again thoroughly before removing from the heat and set aside to cool for another 5 minutes
• Transfer to clean bowl and refrigerate for 6 to 8 hours or overnight

Lasagna Instructions

• Par boil the lasagna noodles for half the cooking time indicated on your package
• Transfer the noodles to a large pan of cold water and set aside
• Transfer the solidified dairy free ricotta mixture to a food processor
• Add the egg, basil, garlic & 3 ounces of grated cheese to the food processor
• Pulse a few times until the mixture is just combined
• Transfer to a clean bowl and set aside
• Preheat oven to 375°
• In a 13″ x 9″ large 3 quart casserole layer the ingredients as follows
  1. 2 cups of tomato sauce
  2. 3 noodles
  3. 3 1/2 ounces of grated dairy free white cheese
  4. 2 cups of tomato sauce
  5. 3 noodles
  6. Dairy free ricotta cheese mixture
  7. 3 noodles
  8. 2 cups of tomato sauce
  9. 3 noodles
  10. Remaining 2 cups of sauce
  11. Top with the shaved white cheese
• Place casserole on a large baking sheet to catch any overflow
• Bake in the center rack for 1 hour
• Let cool for 30 minutes and serve

Gluten Free Lasagna Is Easy – Dairy Free Ricotta, That’s Hard!

Well, maybe not as hard after all when you consider that it’s less than 5 ingredients to make your very own homemade dairy free ricotta, however the challenge is waiting 6 to 8 hours while it sets in the fridge. Letting it chill overnight makes this part a breeze and then your’re ready to assemble your lasagna the next morning!

I will confess that this recipe makes a very saucy lasagna, which might be a bit much for some. As such I invite you to use a bit less sauce per layer as desired to get a more compact and noodle-rich texture. Either way, my dairy free friends will certainly appreciate that delicious middle layer; what a treat to have that creamy texture back at the heart of this essential cold-weather comfort food.

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.