Non Dairy Lasagna Recipe

Monday, March 7, 2011

hI'm allergic to cows milk and have experimented with a few non dairy cheeses and usually can't stomach them. I have found one that not only I like but the whole family loves it.

*This will make a large amount.

(1) Large foil pan and foil to cover.

(2) 8oz no cook lasagna

(2) Cans or Jars mushroom spaghetti sauce (your choice if you don't like mushroom)

(2-3) Bags Daiya shreds (mozzarella and cheddar) depending on how cheesy you like your lasagna

3 eggs

1 tbsp Bragg Liquid Aminos

2 lbs ground turkey

1 lb chicken sausage

1 large onion

2 zucchini

2 red bell peppers

1 yellow squash

Onion powder

Garlic powder

Sea Salt

Minced or fresh garlic

Wildtree Spaghetti Seasoning Blend (Mix with the sauce.)

Saute the veggies, sausage, minced garlic and ground turkey together with Wildtree Garlic Grapeseed oil  and drain. Add the sea salt and pepper to to the meat and veggie mixture.

Add sauce to the bottom of the foil pain and add a layer of pasta.

In a bowl mix the Bragg Liquid Aminos, eggs and cheese except for 1/4 cup (reserved until the end to sprinkle on top)

Alternate the cheese mixture, meat and veggies and sauce until there is no pasta left. Sprinkle 1/4 cheese on the top.

Sprinkle with onion powder and garlic power and then cover with foil.

Put in the oven on 360 degrees until cheese is melted all through out the dish.


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