Glorious Gluten-Free Lasagna With Bechamel Sauce

Ingredients:

1 package no-boil brown rice lasagna (see link to purchase below)

1 c raw cashews

2 c boiling water

2 c mozzarella cheese (omit for dairy free)

2 lb. ground meat (beef, turkey, pork, or combination)

2 jars spaghetti sauce or use homemade

2-4 T almond milk, unsweetened

2 T melted butter

1 T arrowroot flour (may substitute tapioca starch)

1 T dried parsley

1 T onion powder or minced onion

1 T garlic powder

1 t paprika

1 t anise seed, crushed

2 T Italian seasoning

1 t sea salt

1/2 t black pepper

1 t crushed red pepper

nutritional yeast or parmesan to taste 

Directions:

1) To make the bechamel sauce:  In a high powered blender, add the raw cashews and boiling water. Process until combined as a thick paste. In a small bowl, combine melted butter with arrowroot flour and whisk. Add to blender and combine. Add garlic powder, nutritional yeast and pepper to taste until mixture resembles a thick alfredo sauce. Add almond milk to thin as needed. Set aside.

2) To make meat sauce:  In a large skillet, brown ground meat. For Italian sausage-type flavor, add sea salt, pepper, anise, paprika, crushed red pepper, garlic powder, Italian seasoning, and onion powder. Stir and cook through. Add spaghetti sauce and stir. Set aside.

3) To assemble lasagna, use a 9x13 baking dish. Add 1/4 c of meat sauce on bottom of dish. Add first layer of lasagna noodles to line bottom. Top with bechamel sauce layer, then meat sauce layer. Continue layering noodles, and both sauces. Finish with top layer of meat sauce and then top with mozzarella cheese (if using). Top with parsley. Bake, covered, on 350 for 30 minutes, then uncover and bake 30 additional minutes. Let rest for 15 minutes before serving. My gluten-loving friends loved this!  

This recipe was inspired by my dear friend and colleague, Niki Bisbee, NTP. Thanks, Niki for your food and friendship!