Gluten and Dairy Free Lasagna

By: Natalie McCulloch ND

Now I know what you are thinking…..Gluten and Dairy free does not exactly go with lasagna and that is certainly what I used to think!  Having been dairy free for over 3 years and lasagna being one of my favourite foods, I was desperate to come up with a dairy free recipe.  A vegan friend of mine told me about using tofu as a replacement for cheese, so although I was very skeptical I decided to give it a try.  Here is my take on an old favourite.  Let me know what you think!


  • 1/2 zucchini chopped
  • 1lb of ground beef
  • ½ eggplant chopped
  • 1 onion chopped
  • 4 cloves of garlic minced
  • 1 tbsp dried Rosemary
  • Olive oil
  • Gluten free ready bake lasagna noodles (health food section of loblaws has these)
  • 1 block of firm tofu
  • 4 cups of spinach
  • 4 tbsp of nutritional yeast (health food section of loblaws has this too)
  • 1/2 tsp. Herbamare
  • 3 cans of tomato sauce (I used the PC organic basil, but any kind will do)
  • Daiya cheese – optional


  • Preheat oven to 350F
  • Place chopped zucchini, onion and eggplant on a roasting pan, drizzle with olive oil, rosemary and 1/2 the chopped garlic
  • Bake for 25-35 minutes until all veggies are roasted and soft
  • When veggies are cooking pan fry the ground beef until cooked through, rinse the fat off and transfer to a sauce pan
  • Add cooked veggies and tomato sauce to the saucepan with the ground beef
  • Allow the sauce to simmer for a few minutes
  • While sauce is simmering, place the tofu between a few sheets of paper towel and press the extra liquid out
  • In a bowl crumble the tofu (like feta cheese)
  • Stir fry the spinach with olive oil and remaining garlic until the spinach is wilted
  • Add the spinach to the tofu and add the nutritional yeast and herbamare.
  • In a 9 x 11 pan place a small layer of sauce then a layer of noodles add more sauce, more noodles,  place the tofu on top of noodles followed by another layer of noodles, add another layer of sauce and top with cheese
  • Bake at 350 for 45mins-1 hr
  • Allow the lasagna to cool for 10 minutes before cutting into it
  • **tips for success with this recipe – the GF noodles require a lot of moisture to cook through, so be generous with the sauce layers.

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