dairy free, gluten free lasagna?

yes, please!

who knew that this even existed? i sure didn’t until this weekend. i love rice noodles.  especially those made by tinkyada.

i know i’m asian, and yes, i love my rice. but i love also have an obsession with pasta. the way to my heart is with a perfect bolognese sauce.  needless to say, i was dying while we were on our food allergy diet because everything we had found had corn or soy or some other ingredient that was restricted.  even quinoa noodles were off limits due to the soy lechtin. my massage therapist had suggested i check out tinkyada and as they say, the rest is history.

tinkyada lasagna noodles

they became our lifesaver on more than one occasion to say the least. and they have risen to the occasion again. i have been dying to make a lasagna for years. but honestly, i have been utterly fearful of the thought. perhaps it’s the cooking shows that have scared me with the possibility of ruining the noodles, or breaking the noodles, or even worse over-cooking them! i had little to no desire to make a fool of myself or ruin a lot of food. or both.

however, when over at a dear friend’s home last summer, the subject of lasagna came up and meeka said that it was easy. easy?! how is that possible? she may not know this, but i do look up to her and if she says it’s easy, i’ll give it a shot. what’s not to trust about a mom of 2 who works full time and cooks from scratch?! and trust me-there’s only delicious food served at the kullberg house.

inspired and ready, albeit, 8 months later, i decided to try my hand at lasanga. now i only had to find a recipe that fit our food needs.  taaaa-daaa….whole foods steps up to the plate, yet again. (btw, they have awesome, healthy recipes on their website. check out pcc too for some create and delicious ideas too).  so last night we made a dairy free, gluten free lasagna. and it was amazing.

the brilliant thing is that you can make this vegan and just remove the meat and substitute with more eggplant and tofu.  i think i’m going to try this next time for my vegetarian and vegan friends.  here’s the recipe, courtesy of the brilliant chefs at whole foods.


1 (14-ounce) package soft tofu (not silken), drained- we used firm instead and liked it a lot.
2 tablespoons olive oil
1 large onion, finely chopped
1 pound ground turkey or chicken- we used ground beef but you can substitute w/ more eggplant and mushrooms
3/4 pound button mushrooms, thinly sliced
3 cloves garlic, finely chopped
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 bunch spinach, stemmed, cleaned and coarsely chopped
1 small bunch basil, stemmed and coarsely chopped
4 cups gluten-free tomato or marinara sauce – we used an eggplant and mushroom pasta sauce that was GF
2 eggs, beaten – we used flax meal (1 tbsp of flax meal and 3 tbsp of water= 1 egg)
2 tablespoons garbanzo or fava bean flour
1 (16-ounce) package gluten-free lasagna noodles- we love tinkyada


To prepare the filling, coarsely crumble tofu onto two layers of a lint-free dish towel. Wrap tofu in the towel and lightly press out excess moisture; set aside.

Heat oil in a large skillet over medium-high heat. Add onions and cook until tender, about 4 minutes. Add turkey and cook, stirring frequently, until just brown, about 8 minutes. Add mushrooms, garlic, oregano, 1/4 teaspoon of the salt and pepper and cook, stirring occasionally, until the liquid has evaporated, about 10 minutes.

Add spinach in 2 batches and cook until just wilted, about 2 minutes each. Stir in basil and tomato sauce, reduce heat to low, cover, and simmer for about 15 minutes. Taste and adjust seasoning.

Whisk eggs and remaining 1/4 teaspoon salt together in a medium bowl. Add flour and whisk until well blended and slightly thickened, about 1 minute. Unwrap tofu, crumble it into small pieces and add it to egg mixture. Stir well; set aside.

Meanwhile, cook lasagna noodles according to package directions in salted boiling water, but reduce the cooking time by 5 minutes. The noodles should be slightly firm, as they will continue cooking in the oven. Drain, rinse with cold water and drain again.

layering the sauce, noodles, and tofu

Preheat oven to 350°F. To assemble the lasagna, ladle 1/4 cup of the sauce into the bottom of a 13- x 9- x 2-inch baking dish and spread it out evenly. Arrange 3 lasagna noodles on top of the sauce. Place 1/3 of the tofu mixture on the lasagna sheets along with about a 1/4 of the sauce, distributing it evenly. Repeat layering two more times with 3 lasagna noodles, 1/3 of the tofu mixture and 1/4 of the sauce. Finish with a final layer of noodles and remaining sauce, taking care to spread the sauce evenly all the way to the corners. Cover the dish tightly with aluminum foil and bake for 45 minutes. Set aside, uncovered, to let stand for 15 minutes, then slice and serve.


1 Comment

  1. My heart is warmed that you still remember that lasagna :). Good for you for trying this! Looks great, I don’t think the words “dairy free or gluten free” have ever crossed over our threshold, but this does look tasty, love the turkey and tofu substitutes.

Leave a Reply