When it comes to recipe development I strive to create yummy, easy, and creative recipes. I want to be able to share a variety of recipes that you typically enjoy, but remix them into healthier options. Like this gluten free and dairy free lasagna. Looking at it you probably will think OMG this is not healthy. But what is healthy to one person doesn’t it necessarily mean it is healthy for another person, and we must respect each others decisions on what healthy means to them. So yes this is more of an indulgent meal, but it is made from scratch, used real ingredients, and to me that is healthy.
I tend to steer clear of food rules, because nothing good comes out of it. I have been there and it was not a fun place to be at. So like i have mentioned before, the only rule i live by when it comes to food is just eat real food and enjoy the occasional not so healthy meals, because life is all about BALANCE.
So as far as getting creative with this lasagna recipe, I honestly was out of meat and didn’t feel like going to the grocery store. So when I realized I had some Chomp snack sticks in my pantry, I thought why not just chop this up and substitute as my meat. It actually worked perfectly in this recipe and I definitely suggest you give it a try. If you don’t have Chomps snack sticks accessible, don’t worry just substitute whatever meat you’d like for this recipe.
What is nice about this recipe is that you don’t have to boil the noodles prior to cooking, I buy some from Sprouts that require 0 pre cooking. So just create your meat sauce, layer it with kite hill ricotta cheese, and bake it 325 for 45 minutes. It is as easy as that!
Chomps dairy free gluten free lasagna
Ingredients
- 2 chomps snack sticks
- 1 jar Raos homemade tomato basil sauce
- Gf lasagna noodles I used that I bought at sprouts
- Kitehill ricotta cheese
- Basil
- 1/2 cup mushrooms
- 1 zucchini
Instructions
- Pulse your chomps snack sticks, mushrooms, and zucchini in food processor.
- Add 3/4 of tomato sauce to mixture.
- To an 8x8 dish add some tomato sauce to bottom of dish, layer noodles, then ricotta cheese, and veggie and meat sauce, and continue layering.
- Bake 325 for 45 minutes and broil for 5. Top with basil.