Ingredients
- 1 pkg no-boil brown rice lasagna I prefer Tinkyada Joy brand
- 1 cup raw cashews
- 2 cups boiling water
- 2 cups mozzarella cheese, shredded *omit for dairy free
- 2 lb. ground meat beef, turkey, pork, or combination
- 2 jars spaghetti sauce or use homemade
- 2-4 tbsp almond milk, unsweetened
- 2 tbsp butter, melted
- 1 tbsp arrowroot flour may substitute tapioca starch
- 1 tbsp dried parsley
- 1 tbsp onion powder or use minced onion
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp anise seed, crushed
- 1 tsp crushed red pepper
- 2 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- nutritional yeast or parmesan to taste
Servings: people
Instructions
- To make the bechamel sauce: In a high powered blender, add 1 cup raw cashew and 2 cups boiling water. Process until combined as a thick paste. In a small bowl, combine melted better with arrowroot flour and whisk. Add to blender and combine. Add garlic powder, nutritional yeast salt and pepper to taste until mixture resembles a thick alfredo sauce. Add almond milk to thin as needed. Set aside.
- To make meat sauce: In a large skillet, brown ground meat. for Italian sausage-type flavor, add 1 tsp salt, 1/2 tsp pepper, 1 tsp crushed anise, 1 tsp paprika, 1 tsp crushed red pepper, 1 Tbsp garlic powder, 2 Tbsp Italian seasoning and 1 Tbsp minced onion or onion powder. Stir and cook through. Add 2 jars spaghetti sauce and stir. Set aside.
- To assemble lasagna, use a 9 x 13 baking dish. Add 1/4 cup of meat sauce on bottom of dish. Add first layer of no-boil noodles to line bottom. Top with bechamel sauce layer, then meat sauce layer. Continue layering noodles, and both sauces. Finish with top layer of meat sauce and then top with 2 cups of mozzarella cheese. Top with parsley. Bake, covered, on 350 for 30 minutes, then uncover and bake 30 minutes more. Let rest for 15 minutes before serving. My gluten-loving family members loved this!
Recipe Notes
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