Real Deal Lasagna {Grain, Dairy, & Soy Free}

Tortilla Noodles


Zucchini Noodles

As you can tell, I’m still trying out grain free noodle alternatives. A few weeks ago I made a lasagna with zucchini noodles and then last night I made a lasagna with tortilla noodles. While all of us really enjoyed the zucchini noodle version, hands down the tortilla noodles won.

I’m not kidding when I call this a real deal lasagna! The tortilla noodles along with my dairy free ricotta and parmesan cheese recipes make this lasagna really shine. Sometimes when you sub dairy free products for the real thing they tend to leave a weird aftertaste, but there is no detectable aftertaste in this dish. It is seriously delicious.

And please don’t be intimidated by the number of steps, it’s well worth it! You can even prepare the noodles, parmesan, and ricotta cheese the night before. The lasagna can also be fully assembled and frozen, unbaked.

*Here’s the link to my tortilla recipe or cassava flour tortilla recipe for egg and nut free,  parmesan recipe, and my ricotta recipe


Real Deal Lasagna {Grain, Dairy, & Soy Free}

Author Cassidy


  • 1 Tbsp. Olive Oil
  • Salt
  • 1 Grain Free Tortilla Recipe see link above OR 3 - 4 Large Zucchini or Squash
  • 1 1/2 Pound Hamburger Meat
  • 1 Pound Breakfast Sausage I use turkey sausage
  • 4 Garlic Cloves minced
  • Two 14.5-Oz. Cans Diced Tomatoes
  • Two 6-Oz. Cans Tomato Paste
  • Ground Pepper
  • 10-12 Basil Leaves
  • 1/4 C Parsley preferably fresh but dried will work
  • 1 Recipe For Ricotta Cheese 16 oz., see link above
  • 2 Eggs
  • 1 Dairy Free Parmesan Cheese Recipe see link above


  1. Prepare the ricotta cheese according to directions and place in fridge to thicken (takes an hour or two at least).
  2. Prepare the tortillas as directed and set aside, swirling the pan to make them as thin as possible. OR Prepare the zucchini noodles: Slice the zucchini as thin as possible. Place on paper towel lined baking sheet, sprinkle with salt, and let them "sweat" in a 200 degree oven for 30 minutes. Ring out excess moisture with paper towels. Set aside.
  3. Prepare the parmesan cheese: Mix together 1 C almond flour, 1 tsp. salt (to taste), 2 Tbsp. nutritional yeast, and 1/2 tsp. sesame seeds (optional) and set aside.
  4. In a large skillet over medium-high heat, saute the hamburger, sausage, and garlic until brown. Drain off excess fat.
  5. Add the diced tomatoes, tomato paste, 1/2 tsp. salt, and fresh ground pepper. Stir together well and simmer, uncovered, for 45 minutes.
  6. To chiffon the basil, stack the basil leaves on top of each other, roll them tightly, then cut across. If you're using fresh parsley, fine chop it also.
  7. Mix half of the herbs into the meat mixture.
  8. Place the other half of the herbs into a food processor (or bowl) along with 2 eggs, 1/2 of the parmesan cheese and the ricotta cheese. Pulse until well combined.
  9. Lets assemble the lasagna!
  10. Use a pizza cutter to cut the tortillas into strips. Layer 1/2 of the zucchini or tortilla noodles in the bottom of a large baking pan.
  11. Spoon half of the ricotta cheese mixture on top and evenly distribute. Then evenly spread half of the meat mixture on top of the ricotta being careful not to disrupt the bottom layers.
  12. Now repeat.... layer the remaining noodles, ricotta cheese, and meat. Sprinkle the remaining parmesan cheese on top.
  13. Bake 35 to 40 minutes or until hot and bubbly. Cool 10 minutes before cutting.


Here’s the pict’s I took while making the lasagna 🙂



adapted from The Pioneer Woman

this post is part of Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Whole Food Fridgays, Gluten Free Fridays, and Allergy Free Wednesdays


Posted September 27, 2012 by Cassidy in Paleo, Whats For Dinner? / 15 Comments


Craving More? Subscribe By Email And Receive A FREE Preview Of My New Keto Breads Cookbook!


15 responses to “Real Deal Lasagna {Grain, Dairy, & Soy Free}

  1. Anonymous

    This is now my favorite lasagna! No one could tell it’s gluten and dairy free! I used all ground turkey with some Italian seasoning, and it turned out beautifully!

  2. JMiller

    Thanks so much for this great recipe–it’s now our favorite Sunday night dinner. My daughter is on a grain-free, mostly dairy-free diet, and my son-in-law and I are trying to avoid gluten (and I’m mostly dairy-free and avoid red meat). Instead of the beef/sausage/tomato/tomato paste combination, I saute veggies (onions, peppers, mushrooms) and add chopped, cooked chicken (dark meat) and bottled marinara sauce. I do the tortillas instead of the zucchini, which takes time, especially since I double the recipe, but all in all, I don’t think it takes any longer than making regular lasagna. And the result is out of this world! Especially love the “ricotta”–coconut milk is amazing!

  3. YUM! 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thank you for linking up! Its because of awesome bloggers like you that our link up is a success!

    Cindy from

  4. Laurie Fallon

    Hi, I just came across this recipe last week. Tried it last night and had to say I was a bit unsure how it was going to taste with the coconut milk in the ricotta but it was amazing!! I’m the only dairy free gluten free sugar free and try-to-be grain free person in the house but for the earth benefits I make my whole family try it and they loved it. Only thing I noticed was a slight coconutty flavour through the ricotta but then other brands may be more neutral like yours so I’ll try or I’ll give almond milk a bash but it was still really fine!! Used almond milk for tortillas instead of coconut and they turned out great! I was surprised at how easy they were to do considering a pack of 6 go for £3 in shops!!!! So pleased I found this- your creativity amazes me!!

    • Thanks so much for the comment Laurie, I’m happy you liked it! And yeah, the brand of milk you use really effects the taste of the ricotta – I’d bet a almond milk would taste more neutral 🙂


  5. Hannah

    Eggplant. Eggplant! Just made your ricotta thinking about eggplant, fried in all its glory, or really, just breaded and baked. (I use chickpea flour here and it turns out ok…) But slathered in sauce and vegan ricotta, will be delicious to me.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.