Gluten Dairy Free Beef/Pork Sausage lasagna

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Vegan Ricotta Mix - Soak pine nuts for 2 hours, then drained. Puree all ingredients except the shredded cheese in a food processor until they are silky smooth. Scrape the sides down as needed, and only add additional water, 1 tablespoon at a time if needed. When smooth, add the dairy-free mozzarella cheese, and pulse a couple of times to mix.

Step 2

Puree diced tomatoes in food processor.

Step 3

Preheat the oven to 375° degrees F.

Step 4

Heat the olive oil in a large (10 to 12-inch) skillet. Add the meat and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.

Step 5

Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the pureed diced tomatoes, tomato paste, 2 tablespoon basil, 1 1/2 teaspoons of salt, 1/2 teaspoon pepper, dried parsley, Italian seasoning, Fennel seed powder, and onion powder. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Step 6

For the first layer, spoon enough sauce to lightly cover the bottom of a 9″x13″ baking dish or similar-sized casserole dish. Then place a layer of dry noodles on top of the sauce, straight from the box, no need to boil them first. Then add the layers as follows: half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan.

Step 7

Bake covered until bubbly and the noodles are mostly tender, about 40 minutes. Then uncover and bake another 10-15 minutes until the cheese is browning on top.

Step 8

When the lasagna is done, let set for 10 minutes, then cut it into slices and serve. You can also serve it immediately, but the few minutes of cooling to set up helps you to lift the pieces out more easily.