Gluten-Free Lasagna [RECIPE]


Lasagna has always been one of my faves. I'm not sure which part of it I love the most - the intense flavor combos, the texture of each of the ingredients or how much it satisfies my hunger. WINNER WINNER LASAGNA DINNER!

In a sincere effort to ditch overly processed vegetable oils and questionable preservatives, I decided to make my own dang lasagna from scratch. This thing takes 30 min (maybe!) to prep + 35 to cook. Which means, you're just one hour away from creating a gourmet-level meal...


1 package of Cappello's GF Almond Flour Lasagna Sheets (you can find these at most natural/organic grocery stores)

1 lb grass-fed ground beef or bison

25.5 oz can organic tomato sauce

8 oz goat mozzarella cheese (yes, it's a thing... and it tastes just like mozzarella!)

Cashew cheese (check out my simple recipe here).

Heaps of spinach/greens

1-2 cloves of garlic (optional)


  1. Preheat oven to 375*

  2. Cook ground meat in skillet until brown. Drain the meat of excess grease by placing it on top of a paper towel, then folding and gently pressing on the paper towel.

  3. Using a food processor, grate the goat mozzarella cheese and create cashew cheese (not sure what the heck this is? No worries - my easy recipe is here to save the day!)

  4. Drizzle a rectangular baking dish with avocado oil and spread the oil with a paper towel to make sure the entire area is covered.

  5. The best part (besides the ingredients) about the Cappello's Lasagna Sheets is they don't need to be pre-cooked! Lay 'em (2, or however many make up the width of the dish) straight onto the oiled dish.

  6. Use a pastry brush to spread a thin layer of the cashew cheese on top of the lasagna sheets.

  7. Generously sprinkle meat on top of the cashew cheese layer.

  8. Cover the meat layer with tomato sauce. The easiest way I've found to do this is to use a large spoon to plop (for lack of better word) tomato sauce all over the dish.

  9. Distribute your greens on top of the tomato sauce. Don't get to stingy here - can't have enough of these antioxidant, vitamin rich veggies!

  10. Sprinkle the goat mozzarella cheese on top of the greens.

  11. Repeat this order until all ingredients are used up. The top layer (the last one you make) will be all of these ingredients in order. Don't cover it with more lasagna sheets! The mozzarella cheese will be the final ingredient on top of your lasagna.

  12. ...unless, of course, you love garlic as much as I do. In that case, sprinkle some minced garlic on top.

  13. Bake for 35 min or until the edges are crispy and golden brown.

Bon appetit!