Lasagna with Homemade Grain-Free Noodles
This lasagna tastes as real as it looks. I know that’s an odd thing to say, but often grain-free dishes can deceive the eye in photos but can’t play tricks on our palates. I was hoping it would be good, but it exceeded my expectations. Ever since going grain-free, I just succumbed to the fact that I would have to make the Italian dishes I grew up on using squash noodles. Don’t get me wrong, I LOVE my Creamy Pesto Pasta dish and even really do enjoy my old Lasagna recipe using “breaded” zucchini strips, but this one takes the cake. I will never make a zucchini lasagna again. Mark my words.
Lasagna is such a comforting meal that is best shared with a crowd. There’s something about bringing a large casserole dish full of bubbling cheese and the sweet aroma of cooked tomatoes to a table of hungry bellies and smiling faces. In my opinion, food is a necessary factor in building a community. It’s what brings us together around a table where we can share about our days and learn more about the people sitting across from us. It warms the heart, and fills the tummy!
Please don’t be intimidated by the amount of steps, I promise you this is worth it. Making lasagna is a bit of a process in itself with all of the layering, and we are also making homemade lasagna “noodles.” You can easily make the “tortillas/noodles” and the marinara the night before if you’d like to break up the process. You can also buy a store-bought marinara to save time, just make sure to get a really good one! It makes all the difference.
Because the SCD doesn’t allow mozzarella, ricotta, or cottage cheese I use a mixture of Farmer’s Cheese and yogurt to mimic the ricotta and provolone as my layering cheese because it melts down really well. You’re welcome to use the authentic cheeses if your stomach can handle them. You’ll also see the recipe for the tortillas calls for a lot of egg whites. You can buy an organic carton of just whites at health food stores, but you can also save your yolks and make some of my delicious custard pies and ice creams!
- 10 grain-free tortillas/crepes, cut into 2-inch strips like lasagna noodles
- 1½ cups Marinara Sauce
- ½ pound Italian Beef Sausage, casings removed
- 2 cups baby spinach, sautéed in ½ tablespoon olive oil until wilted
- 1 cup grated provolone cheese
- 2 cups Dry Curd Cottage Cheese (I use Friendship Farmer’s Cheese)*
- 3 tablespoons plain yogurt or almond milk*
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 2 tablespoons grated Parmesan cheese
- *You can use 2 cups ricotta in place of the dry curd cottage cheese and plain yogurt
- Preheat your oven to 375 degrees.
- Crumble the sausage into a skillet and brown over medium-high heat for 5-6 minutes until is cooked through. Pour in all but ⅛ cup of the marina sauce and simmer on low until you’re ready to assemble your lasagna.
- Mix the Farmer’s cheese, yogurt, salt, pepper, parsley, and basil in a bowl.
- Lightly grease the sides of an 8×11 baking dish. Pour the reserved ⅛ cup of marina sauce into the bottom of the dish.
- Start by layering the strips of tortillas on the bottom, overlapping them ever so slightly so the fillings don’t seep through the cracks. If they don’t quite reach the edges of the dish, you can fill in the open spots with the scraps leftover from cutting them into strips.
- Next, spoon in ⅓ of the “ricotta” cheese mixture and gently spread to cover the surface. Then put half of the spinach on top, then top that with a sprinkle of provolone, and lastly with ⅓ of the meat sauce.
- Repeat until you’ve run out of ingredients going in this order: Noodles, ricotta, spinach, provolone, meat sauce. Finish with the remaining provolone and 2 tablespoons of parmesan cheese.
- Bake uncovered for 20-30 minutes, until the cheese is melted and slightly browned on top and the corners are bubbling.
- Let sit for 10-15 minutes before serving.
- Enjoy!!!
*This was still just as tasty as leftovers 3 days later and wasn’t the least bit soggy!
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This looks like a really interesting recipe–I will have to try those crepes! I do think you meant “palate” rather than pallet, though…
haha oops!!
YUM!!!! I have been craving lasagna~ I can’t wait to try this:)
This looks delicious. Thank you! I’ve pinned it.
That is such an interesting idea. I never thought of using a crepe that way…
Where did you find the crepes? Is there a certain brand? And is it Gluten Free? My husband is gluten free but would love this. I am always looking for new things to make him. Thanks
They’re homemade and the recipe is linked in the ingredient list! They’re grain and gluten free and are just made from egg whites, coconut flour and almond milk.
Yeah!! Thanks
When I move my mouse over the ingredient list I do not get the link. I tried clicking all over and nothing happens.
It’s fixed!
how amazing!! so creative:) I’ll definitely have to try these! thanks for sharing!
That looks fabulous!!! My family makes manicotti with crepes, so lasagna is the next logical step.
This looks amazing! I would never think to use grain free crepes/tortillas as noodles for lasagna! It’s totally different than any other gluten free or Paleo lasagna dish and I love it!
Made this for dinner last night and it was delicious! Better than regular lasagna!
Awesome! I made a lasagna recently with cashew ricotta that was incredible! We used squash/eggplant for noodles but I’m definitely going to try these crepes the next time around.
I made this for dinner tonight. SO good! I made the crepes last night and made the rest today. I will have to make the crepes a little thinner next time, but overall a very delicious recipe! Thank you!
Just made this for dinner tonight, it was absolutely amazing! SInce going grain free I never imagined I would have anything this close to lasagna again. I can’t believe how delicious this is. Your recipes are amazing. I love the idea of the crepes and look forward to using them for other things and trying the chicken enchilada recipe. Thank you for all you hard work making healthy delicious recipes. I especially enjoy the feedback of what you feed you toddler as I have a 1 and 3 year old I am attempting to feed as healthy as possible.
YUM!!!! We made this last night and it was A. Ma. Zing – as always with your recipes!
I kept looking at my husband and saying – this tastes like real lasagna to you too, right? It’s not just me and my all grain-free palate?! And he totally agreed! (And he makes fresh/flour pasta for himself from time to time). There wasn’t much talking going on during dinner though, since we were so busy eating
It was so light and fresh and delicious. I never expected to have one of my favorties back on the dinner table again, so thanks for making this Italian girl VERY happy!
So great to hear Gia! I asked my husband the same thing over and over again
Then shared with a ton of my friends to make sure it wasn’t just us!
Hi, I was wondering if the tortillas by “Rudi’s” that are gluten free/dairy free would work in this recipe?
Sorry I’ve never tried them. If you’re going to use something that is just gluten-free I would just go for the GF lasagna noodles! I only use these because I can’t eat grains or much starch so they’re a great alternative.
Ah.. Well thanks for the quick reply! I would love to be grain free as well, however, I feel that I already have so many other foods that I have cut out, and to cut out grains, I would be down to eating just fruits and veggies… UGH .. Also, I am NOT the best cook, and to make those tortillas by scratch, I’m pretty sure I would fail….Have a great day!!!
I made this for dinner on Friday and it was a great success! Absolutely delicious! I also recently made your waffles and I love them! Thanks so much for your recipes, they are amazing =)
What would be a good alternative to using spinach?
Love, love, love this recipe!
This sounds great ! I have been looking for make-ahead/freeze meals. Do you think this would freeze well and, if so, would you freeze after cooking?
This looks delicious but, is it low carb?
absolutely. the “noodles” are made from coconut and egg whites.
I made this last night and it was awesome!!! The hardest part was making the “noodles” and that wasn’t really too bad. Can’t wait to make it again! Thanks!
We love to make lasagna out of roasted eggplant thinly sliced its absolutely amazing, I will never go back to grain free noodles!
Hello there! Can you please fill me in on why Provolone is ok and Mozzarella is not? I am very curious and new to the grain/gluten free dairy free lifestyle…. also, do you have a good recipe for making cashew cream and a good recipe for making homemade almond milk? It wold be so appreciated!! My family will thank you!
This is just according to the Specific Carbohydrate Diet. If you’re just gluten/grain free and don’t have any stomach issues, I think mozzarella will probably be fine for you, as long as it’s fresh.
Do you have a cashew cream and almond milk recipe that you use? I am looking for good recipes for this…
Thank you sooo much for this recipe, I was so tired of zucchini lasagna! I made a butternut squash lasagna with sage cashew cream, italian sausage, and your tortillas as noodles tonight and it was amazing!
sounds delicious!
Do you think this can be assembled ahead, refrigerated, then baked or would the “noodles” get too wet/soft? Thanks for the great recipes!
Thank you!Thank you!! Can’t wait to try this!!
I made this last night to take for myself to a Christmas dinner where the hostess was serving regular lasagna. One friend asked if she could try it and she loved it. After her rave review, every single person at the party tried it! They said it was better than the regular lasagna. Then they all asked if I could email them the recipe! I’ll be sending the link to your website. Thank you for sharing your creative, delicious recipes with us! Can’t wait for the cookbook!
So great!
This looks great! I am nightshade-free, what would you suggest in place of the marinara sauce?
Try my tomato-free meat sauce!
Love this one!!
Your recipes are impossibly good! I just can’t believe how you make Paleo dishes taste so non Paleo!! Love your recipes.
The best compliment I can receive Sophia! Thank you!