Oct
22

I’m known for making a mean lasagna. Aunt’s Trudie’s super-delish lasagna recipe to be exact. You can make it and be a hero in your family, too.

But if you or someone in your family has food allergies, or if you are vegan, you may be interested in hearing that you, too, can make a delish lasagna.

Let’s talk ingredients. (PLEASE NOTE I HAVE HEARD THEY NOW MAKE EGG PASTA IN THEIR FACILITY – PLEASE CHECK BEFORE MAKING IF YOU HAVE AN EGG ALLERGY). First, lasagna noodles. For those who can eat wheat, I recommend Dreamfields lasagna noodles. They are totally egg and milk free and are made in an egg-free facility, unlike many traditional pasta companies that make egg-noodles on the same equipment as their other pasta. (This information is NOT on the their web site, however I learned it by calling them and you can call them too if you’d like to verify it). Dreamfields is the only traditional pasta I feel comfortable giving my daughter. It tastes just like regular pasta (because it is regular pasta) and is also great for diabetics because of its low-carb count. This is the pasta we used in our family before food allergies and I’m thrilled we can still use it.

If you can’t have wheat due to a food allergy, gluten sensitivity or celiac disease, try DeBoles Rice Lasagna noodles. I haven’t tried these, but I’ve heard good things about them.

The other tricky ingredient for food allergies is cheese. Until now the only casein free (milk protein) cheese alternative I’ve been able to find has come in slices… and doesn’t melt well at all. I’ve found shredded soy cheese, but has that pesky casein… and those with a true milk allergy typically need to avoid that.


But great news people, there’s a new dairy and soy-free shredded cheese on the market called Daiya and IT IS AWESOME! I read an article raving about Daiya in Allergic Living magazine and tracked some down at Whole Foods. The “cheese” tastes more like real cheese than other varieties I’ve bought — and the best part is it melts and even gets stringy. I tried it on nachos, quesadilla and melted into soup… so I felt confident giving a lasagna a try. And people… I was NOT disappointed!

Doesn’t this look like real cheese and real lasagna? YUM!


The secret to great lasagna, in my opinion, is to simmer the sauce as long as possible before assembling. Here’s how I make mine:

1 pound Jimmy Dean Pork Sausage (optional)
1 medium white onion chopped (1/2 cup)
2 tbsp fresh crushed garlic
1 tsp of dried basil leaves
1/2 tsp dried oregano leaves
1 can (16 ounces) whole tomatoes (undrained)
1 can (15 ounces) tomato sauce

Cook sausage, onion together until meat is brown. Add remaining above ingredients, simmer in a big stockpot or in a crock-pot on low. Let the sauce cook for as long as you can – I usually let mine simmer for about 6 hours!

If you are making this for a toddler, you might consider reducing the garlic and omitting the onion. You can also use traditional beef hamburger – or no meat at all. Although I really love the pork in lasagna, it makes it taste more, well, Italian, instead of American.

I typically make a cottage cheese/egg/parsley mix to add as a layer to my lasagna to hold everything together and give it texture. I simply omitted this step. Some dairy and egg-free recipes add tofu for this step, but not me! I didn’t really miss it – although I did miss the fresh parsley and will add some next time to sprinkle through the layers and on top for garnish.

When the sauce was ready, I layered the noodles on the bottom, poured on a layer of sauce, then sprinkled a heavy layer of both the cheddar and mozzarella Daiya cheese. Repeat – noodles, sauce, cheese.

For reference, I used one full package of each flavor of the Daiya cheese.

Cover in tinfoil and bake at 350 for approximately 90+ minutes. Take off foil ½ hour before end – but keep an eye on it to make sure it doesn’t get too brown or crispy for your tastes.
The cheese melted great, and look! The edges are crispy! My favorite part!

The Daiya cheese was gooey and tasted great, and the flavor of the sauce tastes the same as the traditional recipe. The best part though? It reheated well in the microwave! I feasted on this lasagna for days and it reheated really well each time.
Now, I don’t want you to think it tastes exactly like regular cheese, because it doesn’t. But it’s by far the best substitute I’ve tried – and the consistency makes it awesome!
Let me know if you have any questions in the comment section. You can read more articles about our food allergy journey here. If you know others with food allergies, please share this post with them!
You can find me on facebook, too!
Disclaimer: I am an occasional cook, not a chef. I am also not a doctor. If you choose to replicate this lasagna, remember to read all labels to make sure they are safe for your particular situation. I was not paid to review any of the products in this post. I purchased all ingredients.
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12 Responses to “Dairy and Egg Free Lasagna for Food Allergies”

 
  1. Anonymous says:

    Oh, this looks great! I'll have to look for that cheese – it's exciting that it's both dairy and soy free. Also, I really like Tinkyada for gluten-free pasta. It has a good taste and texture — I like that my spaghetti doesn't taste like tomato sauce on rice.

  2. anniemae says:

    This looks great!! I've been searching for a very long time for a good-tasting non-dairy cheese. I finally found one – Daiya is great!!

    I can't wait to try this. Thank you very much!!

  3. Minnesota Mamaleh says:

    love this missy! who new that amongst all of your other amazingly mad skills, you could be a food blogger, too? you so totally could. thanks for the recipes. and the awareness. both are so very important! 🙂

  4. Kate says:

    That looks wonderful! I love a good gooey lasagna, and those crunchy edges are my favorite too. I really need to completely get myself off dairy but I'm so stubborn about cheese. Knowing how well this product works could be the step I need for those recipes that just don't work without a melty cheese on them.

  5. Heather says:

    You. Made. My. Day.

    Dairy and soy free cheese that melts and doesn't taste like rubber?! I can't wait to try it…I am imagining pizza, tacos, lasagna….

  6. The Marketing Mama says:

    Yes! It really is wonderful! Avery and I sprinkled it tonight into homemade chili and it was awesome! We'll be trying pizza soon – I know that's popular based on their web site. I just need to find (or make) a safe crust first. Anyone have any recs on that?

  7. Kaylen says:

    This is a great review!! My mom can't have dairy – well, she's not supposed to…I'm going to pass on the info about the cheese because sometimes she just eats things and then suffers later for it. This is great!!

  8. Lisa says:

    So excited to make this. I've been wanting to make lasagna for my son for a long time. Thanks! 🙂

  9. Janelle @ Black Barn Bakery says:

    Missy – We, too, are living with multiple food allergies (wheat, gluten, egg, dairy, peanut, yeast) and we found Daiya this past summer. My son is OVER THE MOON about 'his kind' of cheese. I blogged about this new favorite here http://blackbarnbakery.blogspot.com/2010/08/cheese-head.html

  10. Lisa says:

    I made your lasagna last night. Yum! Thanks so much. 🙂 I linked to your blog for the recipe credit.

  11. The Marketing Mama says:

    Thanks everyone – that Daiya cheese is pretty amazing! Lisa – so glad to hear you tried the recipe – thanks for letting me know. 🙂

  12. Someone I work with visits your site regularly and recommended it to me to read too. The writing style is great and the content is relevant. Thanks for the insight you provide the readers!

 

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