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Best gluten-free lasagna EVER!

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GlutenFreeLasagna I don’t mean to toot my own horn here, but this is the best gluten-free, casein-free lasagna – ever! LOL I don’t know how people who aren’t celiac or gluten-intolerant feel, after they eat a pound of gluten and dairy (otherwise known as lasagna), but I used to have to unbutton and unzip my pants, among other things, which I wont get into now! If you have to eat lasagna that is gluten-free and casein-free then this is the way to do it!

So here is my version, which gives us no trouble whatsoever! Hooray! It took me several tries to get the gluten-free lasagna noodles to work for me. Some say, “no boiling, oven ready”, which is why my first few tries failed. Now I ignore the package instructions and parboil them.

I use a 12-inch wide pan containing a few inches of simmering water to parboil the gluten-free lasagna noodles. I do this in two batches, five noodles and then four. Also, I am going to pick favorites here, and say that you should really buy Tinkyada lasagna noodles, and not De Boles. De Boles just aren’t as good as Tinkyada, which are so much more like semolina noodles, and so much easier to work with.

To create a cheese-like layer, much like the ricotta layer in traditional lasagna, I developed this “cream sauce” using Cream of Buckwheat, and coconut milk, and it is so awesome! It gives you that same texture and creaminess as dairy. Okay, not exactly like dairy, but close! 🙂

♥, Kelly

Gluten-feee Lasagna

Parboil 9 gluten-free rice lasagna noodles for 10 minutes. (Tinkyada are the best) Put them in a bowl of water or onto a cookie sheet coated with olive oil to cool.

Dairy-free cream filling

Prepare 2 cups of cream of buckwheat hot cereal, using (full fat) coconut milk or other milk substitute
(The directions for two servings on the Pocono Cream of Buckwheat box is equal to two cups cooked.)

Add to the cream of buckwheat:
1/2 tsp sea salt
1/2 tsp garlic powder
1 tsp Italian Seasoning
1 tbs ghee (which is casein-free)

After it cools, add four eggs. Saute 2 peppers and add them to the “cream filling” or use cooked ground beef or sausage. Use a 5 qt (rectangular) sized dish. Layer your noodles with 3 cups of tomato sauce in this order:
tomato sauce, 3 noodles, “cream sauce” Repeat two more times.

I like to put my stainless cookie sheet over top, upside down, because I don’t use aluminum. We’re trying to get the aluminum out of our bodies here 🙂 It does need to be covered though.
Bake for 45 minutes at 350 degrees. Allow to rest for 15 minutes before serving.

Now that I am really happy with this recipe I like to make two at a time, and freeze one.

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  1. I love lasagna! My mom wanted me to make that for her on her birthday, which was Feb 9. Unfortunately, I didn’t get to. Sophie was sick (boo!). I told my mom I would have to make up for it. I have two packages of tinkyada lasagna noodles, so I am prepared to make ti soon 🙂

    I have an idea for a “cream” filling as well, but it involves sunflower seeds. I hope it works out. My mom used to make a mock ricotta with tofu but I can’t eat tofu, it gives me a stomach ache.

  2. Tell that cutie I said a belated Happy Birthday!

    I’ve just read too much bad stuff about soy. Dr. Mercola mostly. I have it occasionally when I’m out, but I never buy anything with it for home.

  3. GENIUS! I could just kiss you for coming up with the buckwheat cream. How nice ot have a soy-free cheese alternative, and lasagna sounds just right right now. Oh yes. I had a thought that maybe I could use kefir grains to culture some whipped sunflower seeds and get a nice cheesy mix too (must admit, “I had a thought” is more like “i read Wild Fermentation recently…” the website also has great cheese alternative recipes: http://www.wildfermentation.com)
    I will try out yours though, it sounds great.

  4. Ahhh… Thanks Erin! You are so sweet! You made my day! And it’s only 9 AM, so I’ll be going on that compliment all day long 🙂

    Heading over to check out that link now – thanks!

    Smooch! Kelly

  5. Hi Kelly,

    I have been dreaming about lasagna so much the last few weeks. I am not sure why – it was never even something that I ate all that often. Maybe it’s just the “can’t have it, want it right NOW” syndrome. I wondered if in your attempts to perfect this lasagna you tried making mock ricotta with soaked cashews ? hmmm…something to ponder.

  6. Hi Stephanie,

    LOL I know what you mean. Although I still crave pizza now and then, and I DID used to eat pizza constantly! Several times a week in the old days!

    Thats a great question, and actually I just told Andy last night that I’m going to make a pumpkin or butternut lasagna next, using the (cashew) cream sauce from my green bean casserole. I think maybe a cashew butter might dry too much, but I don’t know. You’ll have to try it and let us know!

    🙂 Kelly

  7. Kelly, this looks great! We love lasagna but also try to avoid soy as much as possible. We will definitely give it a try. Cathy

  9. I am sure you’ve helped many with this recipe, Kelly! I can’t do buckwheat so I will have to come up with an alternative DF, GF lasagna, but you are a genius to think of this solution.

    Shirley

  11. As far as I know I can. 🙂 Wow, that was a quick solution. Thanks. I’ll report back after I try it.

    I agree about Tinkyada vs DeBoles. Although Tinkyada does tend to fall apart sometimes. Shauna, Gluten-Free Girl, raved over Bi-Aglut pasta saying that it was surprisingly better than Tinkyada. I found it online, but haven’t ordered any yet.

    BTW, soy does a real number on me. Ron Hoggan, co-author of Dangerous Grains, is a big opponent of soy and I’ve read negatives voiced by many others.

    Shirley

  13. Hi I love lasagna! And I need a dairy free gluten free version but I have a question do you taste the coconut? Coconut has a very distinctive flavor and so I didn’t know if it came out tasting like coconut lasagna?

  14. Hi Erin!

    I really can’t taste the coconut, but I have to admit that we really can’t taste coconut anymore – period – because we use it so much. If you don’t want to risk it, I would sub with cashew milk, and that will be awesome as well.

    Cheers, Kelly

  15. THANK YOU THANK YOU.

    I just made this for dinner… (with beef)

    and dang, girl!
    I am in awe. I am already plotting how I can use a similar cream of buckwheat/coconut concoction for my favorite food in the world (before I went GF and DF) chicken enchilada casserole, which called for sour cream and way too much cheese.

  17. I just found out my lasagna lovin’ toddler can’t have dairy anymore. I am so psyched to try this out tonight. Thank the cosmos for creative people like you 🙂

  19. hey. love your blog. i am trying GF and DF and Sugar free but not meat or egg free so it’s nice to find a blog that isn’t all vegan.
    i am in australia and can’t find any ricotta substitute and don’t have buckwheat cereal so can i use buckwheat flour?? any ideas using the packet of cream of buckwheat on how i might prepare it?
    thanks!

  20. Thanks Natalie! If they don’t have cream of buckwheat, do they maybe have cream of rice? That would work too I’m sure.

  21. This recipe looks great! How much cream of buckwheat cereal and how much coconut milk is required for the 2 servings (2 cups cooked)? Also, do you think you could assemble it ahead of time but bake it later?Thanks!

  22. The box says 2.5 cups of water or milk and 1/2 cup cream of buckwheat makes 2 servings, which is what you want. I use full-fat coconut milk and water for the liquids portion, but you could use almond or cashew milk as well.

    I think I have made it ahead and baked it later before.

    Cheers, Kelly

  23. Saw your tweet and came to look at this recipe. I haven’t had lasagna in so long that I don’t even want it anymore but I love the comment someone made about experimenting with enchiladas. I wonder if she ever did? I just might.

  24. Thank you so much! I was wanting to make a lasagna tonight but could not figure out what to use. I happen to have both cream of buckwheat and coconut milk on hand! My hubby is picking up the sauce and meat.

  25. I have mine in the oven right now! I tasted the sauce. Yum! I use buffalo for a lean meat. I also used some Daiya to make it even cheesier tasting. A little cheddar flavor and a little mozzarella flavor.

  26. Very tasty! Ian even had seconds. I would have too but I am watching my caloric intake. I also made garlic bread with it. I used Outside the Breadbox vegan oat bread (gf oats), soy-free earth balance and onion and garlic powders.

  27. Do you add the salt when cooking the buckwheat (per Pocono’s directions) and then more salt to make the cream filling (like when you add the garlic and Italian seasonings)? Also, have you ever added a layer of spinach to the lasagna?

    I’m so glad that this freezes well! It’ll be great to have extra on hand for after my baby girl is born! Which of your other recipes also freeze well? Thanks!

  29. I made this for my 10 year old’s birthday. He is dairy and gluten free. He requested lasagna and when I came across this recipe I had my doubts- even as I was making it BUT oh my goodness is this delicious! My husband hates cheese and Loved this! Quote from my 10 year old who took leftovers in his lunch for a week “this is like a miracle in my mouth!” thank you for this recipe! I am making it again for our Christmas dinner. So delicious!

  30. I made this for my 10 year old’s birthday. He is dairy and gluten free. He requested lasagna and when I came across this recipe I had my doubts- even as I was making it BUT oh my goodness is this delicious! My husband hates cheese and Loved this! Quote from my 10 year old who took leftovers in his lunch for a week “this is like a miracle in my mouth!” thank you for this recipe! I am making it again for our Christmas dinner. So delicious!

  31. I am so excited about this recipe! We haven’t had lasagna in at least a year–since my husband’s Hashimoto’s diagnosis and diet changes. We really missed it; that, and manicotti. Our middle daughter had never gotten to try lasagna because of her dairy allergy, and she doesn’t really even like spaghetti-type dishes. But get this: everyone loved this recipe! I used my homemade pasta sauce recipe with ground beef, and it was simply wonderful. The cream sauce doesn’t taste like cheese, of course, but I don’t think anyone minded. Thank you so much for this recipe!

  32. hello, I have made and love this recipe, but now I am trying to make it for company who cannot eat eggs and dairy. So I am nervous to try ghee…. what can I sub for eggs and ghee..?.