Mushroom, Turkey and Hot Italian Sausage Lasagna, lactose-free

Lasagna is such a great dish for a dinner party – throw it in the oven before the guests arrive and you’ve got time to do a few last-minute things, and then sit down and relax a little while dinner cooks.

This recipe can be made lactose-free or lactose-full, depending on which way you lean.  For me soy and lactose-free cheese are revolutionary.  For cheesy/dairy people, just substitute with the real thing.  One product I never use is soy cheese; they don’t taste very good, and they stick to your teeth like melted plastic might.  Ick!  Instead I use lactose-free L’Ancetre cheeses, which tastes fabulous!

What you need:

1 recipe homemade pasta OR store-bought lasagna noodles

1 recipe Turkey & Hot Italian Sausage Tomato Sauce

1 recipe mushroom cream sauce

2-3 cups mozzarella cheese

What you do:

You have prepared all of your ingredients, and are now ready to put the lasagna together!  I used a 9×11 deep-dish pan for this recipe.  My homemade noodles were quite thin, so I was able to do 4 layers of pasta; if you are using store-bought noodles you might not be able to fit that many layer into your pan.  If this is the case you could assemble it in two pans, or save the extra sauce for another use.  (You can use the mushrooms to stuff some crepes!  And the tomato sauce could be served over pasta!)

1.  Spread a little tomato sauce on the bottom of the pan, about 1/3 of it.

2.  Lay out the noodles on top of the sauce.  If you are using homemade pasta you don’t need to cook it first.

3.  Now add a layer of the mushroom sauce, about half of it, then put some more noodles on top.  (Or, if you’re really into your cheese, you can add some extra mozzarella on top of the mushroom sauce.)

4.  Add another third of the tomato sauce, then more noodles.

5.  Now add the remaining mushroom sauce, then another layer of noodles.

6.  Final layer: the last of the tomato sauce.  The mozzarella cheese will go on half way through the baking.

So now you’ve got:

tomato, noodle, mushroom

noodle, tomato, noodle,

mushroom, noodle, tomato

7.  Cover the lasagna with foil and bake for 30 minutes at 350F.

8.  Remove the foil and sprinkle on the cheese.  Bake for another 30 minutes, then check to see if it has browned.  If not, then pop on the broiler for a minute, watching carefully so it doesn’t burn, until it’s browning and bubbly.

9.  Remove the lasagna from the oven and let it rest for about 20 minutes before cutting.  Letting it rest helps the pieces will stay together when you serve them.

Kim’s Lasagna, Lactose-Free but still cheesy and flavourful!

I’ve been avoiding making lasagna for years because I can’t eat cheese, and a non-cheesy lasagna just doesn’t seem right – but now there are all these great lactose-free cheeses out there, and my whole lactose-intolerant world is changing! I’m not talking about those horrible soy cheeses – I’m talking about real cheese that happens to have no lactose.  It tastes like cheese and melts like cheese – because it IS cheese.  I also added some of my tofu ricotta, which is as creamy as the real thing… try it and see.

Yes, this recipe is a bit of work, or a lot of work.  But it’s soooo good!  There’s the tomato sauce, a ricotta layer, mushrooms, pesto, and a white sauce.  Lots of flavour!

What you need:

1 & 1/2 to 2 recipes of tomato sauce (recipe here!)

tofu spinach ricotta (recipe here!)

1 lb mushrooms, fried

pesto (recipe here!)

9-12 lasagna noodles (I used the no-boil ones for this)

1 cup lactose-free mozzarella, grated

white sauce: -2 tablespoons butter/soy butter

-2 tablespoons flour

-3/4 – 1 cup soy milk (regular if you’re not concerned about lactose)

-1/2 of a  227 gram tub  of soy cream cheese

-salt and pepper

What you do:

1.  To make the white sauce, melt the butter in a small pot. then whisk in the flour.  Cook for about a minute, stirring constantly.  Don’t let it brown!  Very gradually add the soy milk, a little at a time so it boils.  Mix it in so it has no lumps, then add a bit more until it has a runny-pudding consistency.  Add salt and pepper to taste.

2.  You have all the parts ready to assemble the lasagna, so now you just have to build it.  This is the layering I did – of course you can experiment with this to make it your own.  If you are using no-boil noodles you just have to make sure you have enough moisture to cook them, or they will be a little crunchy around the edges. Use a 9×12 pan for this amount of lasagna.

– spread about 1/3 of the tomato sauce on the bottom of the pan, then lay down some noodles

– sprinkle the tofu ricotta. then the mushrooms, then another layer of noodles

– spread on another 1/3 of the tomato sauce, then the pesto, then another layer of noodles

– the final layer consists of the remaining tomato sauce, the white sauce, and the mozzarella cheese

3.  Cover with foil and bake at 350F for 45 minutes.  Remove the foil and bake for about 15 more minutes.  For the last minute I switched to broil so it would brown on top – since real cheese actually browns, I like to take advantage of this feature!

4.  Allow the lasagna to rest for 15 minutes before cutting it.  This will increase the chances that the pieces can be cut and stay together as you serve them.  And it won’t be too hot to eat.


Note: if you’re one of the many people who can’t eat wheat, try out the brown rice, kamut or quinoa noodles – they’re great!  So great that they are all I usually eat.