I don't have a bunch of time today so i'm just jumping right into it.
Grain Free, Dairy Free, TOMATO FREE Lasagna
Why tomato free?
DooDoo has been having reactions (bright red cheeks, red swollen bumps where the tomato touches his skin and irritability) the last few times we have given it to him. So naturally we are holding off for a while on tomatoes. But, hubby LOVES lasagna; could eat it every day kinda love for it so I've been on a mission to find a way to make this sans tomatoes so DooDoo can love it too!
As I got searching I found a few things:
#1- you can buy Nomateo sauce here, Who knew?
and...
#2- You can make your own and there are a few different options to do so.
Here is one from Gluten Free, Dairy Free NJ which looks good.
This is the one I made tonight from Against All Grains.
I love the site Against All Grains and knew it would taste good... It has to, there is BACON in it!
This did take a little bit to make, but well worth the effort. It made quite a bit so next time I make it I might double and freeze enough in portions for quick meals.
Only changes/options I did were:
-Used bacon fat
-No salt since the bacon was salty
-used beef for the meat sauce
No-Mateo sauce
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| Beets, Carrots, Onion, ect cooking down |
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| Sauce after the blender, added back to pot to simmer |
'Cheese'
What is a lasagna without cheese?? Again something we are not eating so we improvise. I have used Daiya cheese and other 'dairy free' cheeses but wanted to try a nut cheese.
I found this Cashew 'Cheese' while looking for a Grain Free/Dairy Free lasagna from Gluten Free Real Food and gave it a try. It was really good in the lasagna and makes a whole lot! Here I pasted the recipe quick for you as its from a 9-Layer lasagna.
Cashew Cream Layer (aka Ricotta Cheese Layer)
2 cups raw unsalted cashews – soak for approximately 6 hours or overnight
juice of half a lemon
1/2 tsp salt
3/4 cup water
4 eggs
In a large bowl add cashews and cover with water. Soak for 6-8 hours. Drain and rinse. Add cashews, lemon juice, salt and water to blender. If you have a Vitamix this will go really quickly. If you don’t have one a blender works just fine. Blend until smooth. This takes several minutes. Be patient. It really does get as smooth as sour cream. Add the eggs and blend to combine. Pour into a bowl, cover and refrigerate until you are ready to assemble.
Assembling the Lasagna
I used the 9-Layer lasagna from Gluten Free Real Food as a guide and just layered as I went.
Zucchini: sliced 3 on the mandolin or veggie slicer. Tried to 'grill' on the oven under broil but they got really thin under the broiler. I only did a few like that, and left the rest just raw.
Eggplant: sliced about 1/4" thick and put under broiler with a little olive oil.
Mushroom: cooked in a fry pan with olive oil until soft
Layer 1:
Covered bottom of dish with raw sliced zucchini and the put some of the grilled ones on top just to use them.
Layer 2:
Covered with sauce.
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| No filter, the sauce is really that pink! |
Layer 3:
Added spinach (few handfuls) and topped with grilled egg plant.
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| So many great colours. |
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| Cheese layer. Wish I had added a second one. |
Layer 5/6/7: Covered the 'cheese' layer with mushrooms. Then topped with raw zucchini and then a final later of sauce.
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| Spread out the sauce and ready for baking! |
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| Right out of the oven. |
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| DooDoo's chunk. |
I hate that this is blurry but notice the sauce on his forehead?? Yeah thats from him putting his head on his tray to eat with no hands. Such a character!
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| Do I have anything on my face? |
Hope you enjoy trying this one out too. If the beets scare you in the sauce try anyway, I'm not a fan of beets and I loved it! Plus beets are FANTASTIC for you and especially good for little bodies according to our ND!
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