The holiday season is full of flavorful, elegant, and yummy foods, but for someone who tries to be gluten-free and dairy-free most of the time, they can be a straight-up challenge. The recipes often require these two ingredients to live up to their full holiday magic and spirit.
Over the years of being DF and GF, options have become increasingly better and easier to find. Recipes with alternatives have become more abundant and way tastier.
But for my family, lasagna is one of those foods that has been so hard to recreate and have it taste just as good (to be fair the bar was set pretty high for family recipes).
Mom and I were determined last night to recreate a fun DF and GF lasagna and it turned out delicious! The noodles were perfect, the sauce was delicious, and Kite Hill cheeses really hit the spot. You are going to want to save this recipe for the holidays!
INGREDIENTS
- 2 cup chopped onion
- 2 lbs ground beef
- 2 jars spaghetti sauce
- 12 sheets gluten free lasagna noodles (I used taste republic)
- 2 containers Kite Hill Ricotta Cheese
- 2 containers Kite Hill Cream Cheese (I used 1 everything and 1 chive)
INSTRUCTIONS
-
Sauté onions and ground beef together till beef is cooked
-
Add spaghetti sauce to beef and onions and allow to simmer for 45min to 1hr
-
When the sauce is cooked, put down a layer of sauce into your baking pan
-
Place a layer of noodles, then a layer of sauce, then a layer of ricotta/ cream cheese mix
-
Place another layer of noodles, a layer of sauce, a layer of ricotta/ cream cheese mix
-
Finish with one more layer of noodles, sauce, and then only cream cheese to top (* or add your favorite DF shredded cheese to top if you like)
-
Bake lasagna at 375° for about 45 minutes
-
Serve and enjoy!
Written by: Lauren Thornberry @lettucebelively
