Hey y’all! I’m back, finally!
Remember how I mentioned that I was throwing down the lasagna gauntlet? Well, I’ve done it. I made a gluten-free, tomato-free, dairy-free, picky-eater-approved, easy lasagna (or just white lasagna for short).
As I mentioned before, I love eating lasagna because it’s so easy for me to make and tastes so good, but I don’t love having a case of the allergy sweats (mild anaphylactic shock). I ignored this for a while since lasagna is so good, but I finally decided to upend my entire recipe. But when I looked for a tomato-less sauce, they tended to call for a lot of chopping and pureeing and multiple pans. I like my food to be super easy, so I took the recipe that was closest to what I wanted and modified it. As a final hurdle, I wanted my super-picky husband to enjoy it (and I mean SUPER picky. He likes meat and sweets). My first trial with this was good, but not good enough for him. After a second trial though, I got it right. I give you my easy, husband-approved, and allergy-friendly lasagna recipe:
1 c oat flour
1/3 c nutritional yeast
6 c water
2 tsp apple cider vinegar
1 tsp salt (plus more to taste)
1/2 tsp garlic powder
1 recipe dairy-free ricotta (I always have extra, but it’s so good that I prefer it that way)
1 box gluten-free lasagna noodles
Preheat oven to 400 degrees Fahrenheit.
Combine the oat flour, nutritional yeast, and 1 c water in a small saucepan over low heat. After this is mixed well, add the rest of the water, salt, garlic, and the vinegar. Mix well and turn the heat up to medium/medium-high. Cook the sauce until it thickens and will coat the back of a spoon (you’ll know once it’s happened). Taste (carefully because it’s hot as balls) and adjust salt if necessary.
Then place a little of the sauce in a pan and then layer noodles, df ricotta, and sauce until something runs out. I usually get 3-4 layers.
Cover and bake for 40 minutes. Remove foil and bake an additional 10 minutes.
Finally, I can eat as much lasagna as I want without worrying about it! As good as lasagna is, it’s just about a perfect storm for allergies. Bonus, this recipe is also low-calorie since there is no actual cheese in it. Also, this recipe is suitable for vegans. However, if you’re not vegan and you want to bulk up the calories, throw some shredded chicken or pork in the sauce. If you are vegan and want to bulk up the protein or just the quantity, add some mushrooms or beans or spinach.
My husband will eat this and likes it, but in the future I’ll be dusting the top of his with parmesan cheese sprinkles. (Also, I’ve discovered that large quantities of nutritional yeast turn your pee atomic yellow, so be aware of that)