Gluten And Dairy Free Alfredo Lasagna

Photo: Cooking Gluten Free

Ingredients

1 package Tinkyada Lasagna Noodles

1 jar Casein Free Spaghetti Sauce

1/2 cup Earth Balance Butter (vegan)

8 ounces weight Tofutti Cream Cheese

1 cup SO Delicious Coconut Creamer

2 wholes Squares Tofutti Mozzarella Cheese

1 tablespoon Garlic Powder, Or To Taste

1/4 teaspoon Black Pepper

20 ounces weight Canned Chicken

2 teaspoons Chives Chopped

1/4 teaspoon Basil

Preparation

Preheat oven to 375 degrees.

Cook the lasagna according to package directions. Don’t forget to reduce the cooking time by 2 minutes since we’re going to bake the noodles.

Let’s make the chicken alfredo sauce: Over medium-high heat, melt the butter.

When the butter is almost melted, add the cream cheese.

Once the butter and cream cheese are well combined and almost melted, add the coconut creamer, mozzarella cheese, garlic powder, pepper, chives, and chicken. Stir until everything is melted and well combined.

Set aside and let thicken, stirring occasionally.

Lets layer: In a large casserole dish, spread out 1 C of spaghetti sauce

Then 3 lasagna noodles. I had trouble with my noodles breaking apart. After I rinsed mine in cold water I left them in the the colander and pulled them out with tongs. I would recommend laying them on a piece of foil right away so they don’t stick together like mine did.

Then layer 1/3 of the alfredo sauce….. 1 C spaghetti sauce….. lasagna noodles….. 1/3 alfredo sauce… remaining spaghetti sauce….. remaining noodles…. and finally the remaining alfredo sauce.

Sprinkle the top with basil.

Bake for 20-25 minutes, or until lasagna is bubbly and browned. Enjoy!

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About

This gluten and dairy free lasagna is creamy, cheesy, and most of all….. it taste’s real! No hint of fake-tasting anything. Just good lasagna. So go ahead and enjoy this gluten free dairy free lasagna. You’ll never even miss those layers of mozzarella and parmesan cheese.