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Gluten and Dairy Free Lasagne

Michelle’s Gluten and Dairy Free Lasagne

Try this easy to make and tasty Gluten and Dairy Free Lasagne

Course Main Course
Cuisine Italian
Keyword dinner
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Author Michelle Wooley


Mince Mixture

  • 1 Packet of prime mince
  • 1 box of Diamond gluten free lasagne Just the least expensive one I found on special
  • 1 can Beans kidney beans, baked beans, chilli beans – whatever suits that is gluten free
  • 2 cans Chopped tomatoes
  • 2 Celery stalks chopped
  • 1 Carrot grated
  • Tomato sauce to taste
  • 2 cups Spinach leaves
  • 1/2 cup Vegeta Gluten free “Gourmet Stock”
  • BRAGG All purpose seasoning use as much as you like to taste
  • 3 tsp Curry powder
  • 3 tsp Mustard powder
  • 5 cloves Garlic crushed and chopped
  • 1 Onion chopped
  • 1/2 cup Angel Food Dairy Free Cheese Alternative We got ours from countdown
  • Paprika to sprinkle on top
  • Himalayan salt and cracked pepper to suit taste

White Sauce

  • Rice oil or use butter if you are able to 2 tsp curry powder
  • 2 tsp Mustard powder
  • 1/4 cup Coconut flour
  • 1/2 cup Brown rice flour
  • 1/2 litre Rice milk or any other soy, goats, almond etc will probably all work fine


Mince Mixture

  1. Turn the oven onto 180 degrees celcius

  2. Stir fry onion, celery, garlic, stock, curry and mustard powder

  3. Add mince and stir until browned

  4. Add all purpose seasoning, grated carrot, tomatoes, beans, tomato sauce and Himalayan salt & cracked pepper to taste. Let simmer on low heat for 45 minutes (or less if you like, I was busy working so just let it sit, but the flavour intensifies the longer it simmers).
  5. Spray oil a baking dish, add 1⁄4 of mince mixture. Add a layer of lasagne sheets. Add layer of white sauce (from recipe below). Add layer of spinach leaves. Add layer of mince. 

  6. Then repeat the layers ending with a layer of lasagne sheets and white sauce on the top. Sprinkle cheese on top and sprinkle with paprika

  7. Bake in oven for 45 minutes at 180 degrees celcius. Serve with a simple salad fresh raw salad.

White Sauce

  1. Bring oil or butter to heat

  2. Slowly add in brown rice flour and mix

  3. Gradually add rice milk a bit at a time, continuously stirring

  4. Add in curry and mustard powder and coconut flour

  5. keep adding milk until you have enough white sauce to use between layers