White Lasagna (Grain-Free, Dairy-Free)

This recipe is the most time consuming (and the most expensive) dish that I make, but it is also totally worth it. To cut down on the expense, you can make the pasta yourself using almond flour, if you have the necessary equipment, or you can substitute another kind of gluten-free pasta. I like Capello’s because it is grain-free, paleo, and made with cage-free eggs, but this recipe will work just as well with any other kind of pasta you choose to use.

White Lasagna

Giving up dairy was, for me, much harder than giving up gluten. During my difficult teenage years, I made a list of “Reasons to Keep Living,” and at the top of the list was, quite seriously: Ice Cream. It took years of experimenting with my body, as well as more than one blood test to convince me that dairy, and specifically the casein protein in dairy, was pretty much the kiss of death.

Soon after giving up all dairy products except ghee (which has no casein), my doctor recommended that I stop eating all night shades, so no tomatoes, and that I give up chocolate as well. Insert your own emojis. I don’t have them on this keyboard, but if I did, I’d probably choose some with a head and a gun.

I developed this lasagna recipe because I was in serious want of comfort food, and damn but is it comforting. I make a huge double batch of it now, whenever I prepare it. It freezes so well! Just take it right out of the freezer and bake it, covered, at 350 F for 35-45 minutes. If you use a glass freezer-to-oven dish, it’s even less work to reheat because you don’t have to take it out of the pan.

The cashew sauce does taste a lot like cheese, and I don’t miss the tomatoes at all. If you don’t like mushrooms, omit them. No big deal.

Feel free to cut this recipe in half and bake it in a smaller pan. And be stingy with the cheese sauce in the bottom layers to ensure you save yourself enough to pour over the top.

White Lasagna

  • Servings: 9 large servings or 12 small servings
  • Difficulty: easy
  • Print


White Lasagna

3 pounds ground grass-fed beef
1/2 tsp salt
cracked pepper to taste
2 Tbsp ghee
2 chopped onions
2 package white beach (Bunapi) mushrooms
15 cloves diced garlic
1 cup chopped parsley
1 tsp dried oregano
4 1/2 cups raw organic cashews, soaked in warm water for 15 minutes
2 1/2 cup filtered water
juice of 3 small lemons
1 Tbsp raw apple cider vinegar
6 Tbsp Bragg’s Nutritional Yeast
2 packages Capello’s Grain-Free Lasagna


Preheat the oven to 350 F.

Soak the cashews.

Chop the onions and separate the mushrooms. Then, brown the beef in the ghee and sprinkle it with the salt and cracked pepper. Once browned, spoon the meat onto a plate and sauté the onions and mushrooms until both have softened and the onions are somewhat translucent. Drain the cashews and discard the water you used for soaking.

Place the cashews, filtered water, lemon juice, apple cider vinegar, and the nutritional yeast in a high-speed blender and blend until smooth. Pour a little of the cashew sauce into the bottom of your lasagna pan. (The pan I used is an irregular size ceramic pan measuring 11″ x 7″ by 2.5.” If your pan is much smaller, you can half the recipe.)

Layer 3 sheets of the pasta over the sauce and sprinkle some diced garlic, meat, onions, mushrooms, oregano, and parsley over the pasta. Then, top with more sauce. Do this for four layers, then add the fifth layer of pasta and top with the remaining cashew sauce and parsley.

Bake uncovered for 30 minutes.

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