Gluten and dairy free chicken, bacon and spinach lasagna


Gluten and dairy free Chicken bacon and spinach lasagna

  • Servings: 10-12
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You won’t miss the dairy and gluten

Recipe by

* I used tinkayada gluten free lasagna noodles
* I used go veggie dairy free parmesan


  • 9
    pre-cooked gluten free lasagna noodles*
  • 1 1/2 cups
    cooked boneless chicken breast
  • 1 cup
    dairy free mozzarella cheese
  • 1/2 cup
    dairy free parmesan*
  • 1 1/2 cups
    baby spinach
  • 5 oz
    cooked bacon, crumbled
  • 6 tablespoons
    dairy free spread
  • 6 tablespoons
    white rice flour
  • 2-3 cups
    dairy free milk
  • 1 small
    onion, chopped

Cooking Directions

  1. Cook lasagna noodles according to package directions. Set aside. Preheat oven to 375 degrees.
  2. In a large skillet, cook bacon until just getting crisp, add onion and saute until onion begins to get translucent.  Add spinach one handful at a time, and stir until wilted.  Repeat with remaining spinach.  Empty mixture into a bowl-set aside.
  3. In the same pan on medium heat, melt earth balance spread, add gluten free flour, stir together until just combined.  Add milk, a bit at a time, whisking to remove lumps.  Milk should begin to thicken.  Keep adding milk until desired consistency of sauce is reached. Sauce should be thick. Reduce heat to low. Season to taste. Add cooked chicken and bacon mixture back into the sauce-heat through.  Remove pan from burner, set aside.
  4. Add a little of your sauce mixture to the bottom of your casserole. Add one layer of lasagna noodles over sauce to fit your pan.  Add a layer of sauce-sprinkle with dairy free parmesan and dairy free mozzarella.  Repeat until dish is filled ending with a layer of lasagna noodles. Spread remaining sauce on top of lasagna.
  5. Sprinkle top with dairy free parmesan and dairy free mozzarella to cover noodles.  Bake at 375 for about 25 minutes, until bubbling and cheese is beginning to brown.
  6. Let cool five minutes before serving.

Sausage ragout in the crockpot

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What could be better than slow simmered, savory pasta sauce?  It’s really easy in your crockpot.

Gluten and dairy free sausage crockpot ragout

  • Servings: 4-6
  • Difficulty: easy
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* you can use beef broth instead of the wine but I recommend you use the wine if you can
*You can leave out the Mrs. Dash but it seasons the meat and sauce nicely
*the baking soda will cut the acidity of the sauce. You can omit it.


  • 1 tablespoon
    olive oil
  • 1 lb
    ground sausage, hot or mild
  • 1 28 oz can
    crushed tomatoes
  • 1 6 oz can
    tomato paste
  • 1 cup
    red wine*
  • 1 tablespoon
    Italian seasoning or to taste
  • 1 tablespoon
    Mrs. Dash original seasoning*
  • 1 teaspoon
    salt or to taste
  • 1-2 teaspoons
    minced garlic or to taste
  • 1 small onion
  • 1/2 teaspoon
    baking soda*

Cooking Directions

  1. Line a 6-quart crockpot.  Remove sausage from the refrigerator at least 30 minutes before cooking to allow to come to room temperature.  This will aid in the browning process.
  2. Pat sausage dry with paper towels.  Heat a large stainless steel skillet over medium-high heat.  Add a half tablespoon olive oil and heat until shimmering.   Place ground sausage in the pan and allow to brown, about five minutes. Do NOT disturb the meat.  When you see a brown crust starting to form, flip the meat over to the other side and let brown an additional 3-4 minutes.  Begin breaking up sausage and cook until no longer pink.  It’s very important to thoroughly cook the meat here.  The crockpot won’t get hot enough to cook it through.  Remove sausage to the crockpot.
  3. Reduce heat to medium. Add the additional half tablespoon olive oil to the pan and cook onions until soft.  Add garlic and cook until fragrant.  Add wine or broth to pan, and let reduce by half, scraping up any browned bits from skillet.  Pour remaining wine or broth and any browned bits into crockpot.
  4. Add crushed tomatoes, tomato paste, and seasonings on top of meat and onions.  Stir to incorporate.
  5. Set crockpot on high and cook for 20 minutes.  Reduce setting to low and continue to cook for additional 5-6 hours, stirring occasionally.
  6. *If sauce is too acidic, add 1/2 teaspoon baking soda in the last hour or so of simmering.  The sauce might bubble a little-that’s ok.
  7. Serve over your favorite gluten free pasta.
  8. You can’t overcook this sauce.  The longer it simmers, the better it gets.  And of course, it gets even better after a couple of days.