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This lasagna recipe makes enough for about twelve servings so you will have plenty for the whole family to enjoy. All you have to do is combine the vegetable meat sauce with your almond cheese mixture and gluten free noodles.

It takes about twenty minutes to prepare and about thirty minutes to bake and you and your family will definitely want to dig right in!

Let's Get Started!

The Ingredients To Gather:

• 2 cups onion
  
• 1½ cups celery
  
• 1½ cups carrots
  
• 3 cloves garlic
  
• 2 bay leaves
  
• 10 ounces hot Italian sausage
  
• 1 pound lean ground beef
  
• 6 ounces tomato paste
  
• 28 ounces crushed tomatoes
  
• 1 tablespoon dried oregano
  
• 1 cup loosely packed basil
  
• 10 ounces thawed spinach,
  
• 1 pound almond ricotta
  
• ¼ cup aquafaba
• 2 tablespoons olive oil
  
• 1 clove garlic
  
• ½ yellow onion
  
• 28 ounces crushed tomatoes
  
• kosher salt
  
• 2 10-ounce boxes of gluten free lasagna noodles

The Step By Step Directions To Follow:

1. Preheat oven degree to 400 degrees.
2. In a pot over medium high heat, add olive oil, onions, garlic, carrots and celery and bay leaves, cook for 5-7 minutes until softened.
3. Add sausage and ground beef, cook through 5-7 minutes.
4. Add tomato paste and crushed tomatoes, add oregano and basil and stir in. Put a lid on the sauce and turn the heat to low.
5. Take thawed frozen chopped spinach and squeeze out any moisture. Add to a bowl with the almond ricotta and the garbanzo bean liquid and mix well.
6. Season to taste with kosher salt. Set aside.
7. Over medium heat add olive oil and garlic and onion. Saute for a few minutes and then add the tomatoes. Cook for 3 minutes.
8. Puree on high until smooth and add back to the sauce pan.
9. Boil in salted water until al dente and then rinse well with cold water.
10. First layer the basic tomato sauce and a layer of noodles on top.
11. Then a thick layer of meat sauce and another layer of noodles.
12. Next comes the ricotta and more noodles on top.
13. One more thick layer of meat sauce and more noodles.
14. Top those with basic tomato sauce. You will have some extra sauce- reserve it to for after the lasagna is baked.
15. Bake with foil on top for 30 minutes, top with the hot extra tomato sauce.

Enjoy!

This lasagna recipe is so good you may not believe it is actually gluten, dairy and egg free! Have you tried this lasagna yet?

Let Us Know What You Thought!

Article Source: Heather Christo