This veggie and protein packed lasagna is completely allergy friendly and low FODMAP. Everyone will love and be able to eat this dish!
gluten free and dairy free lasagna
You honestly won’t believe that this lasagna recipe is gluten free and dairy free. My gluten and dairy loving dad even gave this homemade lasagna high marks. It’s packed with three different vegetables along with ground beef making this dish a complete meal. It’s the perfect dinner party meal, family dinner option, or meal prep choice. This lasagna produces 8 servings and can be frozen in portions.
veggie packed lasagna
I love sneaking vegetables and protein in wherever I can. If you’ve been following me for a while, you know my goal is always to create healthy and allergy friendly versions of your favorite recipes. I thought lasagna would be a tough one due to the cheese and FODMAPS, but it ended up being much easier than I anticipated! This recipe does take some time and since the cheese is made from scratch, you do need to plan ahead (the cheese is super easy, though, don’t worry!).
I get so excited to eat this nutrient dense gluten free lasagna any chance I get. I honestly could probably eat it every night, it’s just that good. This homemade lasagna is proof that you can eat delicious, healthier, and allergy free versions of classic dishes! I can’t wait to hear what you think of this one.
gluten free lasagna
The Best Veggie Packed Lasagna
The layers:
The first key to this dairy free lasagna is dairy free cheese of course! We are going to make a completely vegan and allergy friendly cheese that has no weird additives. This cheese is also fully Paleo and I love using it in lots of other recipes! The cheese does need to be made ahead of time, by at least 3 hours, or even the day before. This vegan cheese is made from coconut milk, nutritional yeast, tapioca starch, garlic infused olive oil, and salt. It’s super easy to make, it just needs time to set before using it in the lasagna.
The next important layer is the noodles. I love using the Jovial gluten free noodles. They are made from rice with no corn involved!
Of course, we need our filling. This delicious lasagna is made high protein and nutrient dense with a mix of ground beef and three different veggies PLUS tomato sauce! Fennel (or onion if you can handle it), zucchini, and carrots add lots of nutritious fiber and micronutrients to this classic dish. Shredded carrots are added to the ground beef and tomato sauce so you can’t even taste them! Fennel and zucchini taste pretty mild once sautéed and mixed in with the rest of the ground beef mixture, keeping this dish picky eater friendly.
Ingredient notes:
Cheese: make sure to use full fat coconut milk from the can to make the cheese. I also use garlic infused olive oil to keep this recipe low FODMAP, but I provide alternatives if you don’t have an infused oil and prefer to use garlic powder.
Tomato sauce: I love using Rao’s Sensitive Marinara as it doesn’t contain any garlic or onion. This helps keep the lasagna stomach problem girl friendly!
Noodles: feel free to use whatever noodles you prefer, but as mentioned above, my favorite brand is the Jovial noodles since they are completely allergy friendly and no-boil.
Fennel: I use fennel over onion since fennel is low FODMAP, but you can always use onion instead!
beef and vegetable lasagna
Also, it just occurred to me that lasagna is a casserole… right? Leave a comment and let me know if you think lasagna counts as a one. If so, then here’s to a delicious gluten free and dairy free casserole!
This veggie and protein packed lasagna is completely allergy friendly and low FODMAP. Gluten free and dairy free, this classic dish still tastes amazing! Everyone will love this healthier take on lasagna.
*Please keep in mind the cheese needs to be made ahead!
Cheese
To make the cheese, combine the coconut milk, olive oil, nutritional yeast, salt, and lemon juice together in a saucepan and whisk to combine over medium heat.
Whisk together the water and tapioca starch in a measuring cup. Pour this into the saucepan with the other ingredients, whisking often, until the cheese thickens.
It will take about 5 minutes to start noticing it thickening and another 5-10 to reach the desired consistency. You'll know the cheese is done because it starts to pull away from the side of the pan. It should drip off a spatula like a pot of melted cheese would.
Remove the cheese from the heat and transfer to a heat safe, glass container. Let cool at room temperature for 15-30 minutes, before adding the lid and transferring to the fridge to set for at least 2-3 hours or overnight.
Lasagna
Preheat oven to 375F.
Heat a large skillet over medium heat and add 2 Tbsp of olive oil. Sauté the fennel for 5 minutes then add the zucchini and sauté for about another 5 minutes until soft and veggies are slightly browned.
You can cook the beef at the same time in a separate large frying pan if you have one, or set the veggies aside and brown the beef in the same pan. Brown your ground beef then add in the carrots, 1 1/2 jars of tomato sauce, zucchini, fennel, salt, basil, and oregano. Mix to combine and set aside.
To assemble the lasagna, keep in mind that we will be making 4 layers. In a large 9×14 dish, spread a quarter of the meat and veggie mixture over the bottom. Arrange 4 lasagna noodles in a single layer on top of the mixture. Then use your hands to spread a quarter of the homemade vegan cheese over the noodles. This is messy and the cheese may seem a little runny, but it's okay! It may not cover ever inch of noodles perfectly and that is alright. Just use your hands the stretch the cheese over as much as you can.
Now, take the next quarter of meat mixture and spread it evenly over the cheese. Add your noodles. Add your cheese.
Repeat 2 more times.
Take some of the leftover sauce and spread around with the cheese on the top layer, being sure to get the edges of the lasagna noodles (they need liquid to cook!). Cover the dish with tinfoil and place in in the oven for 50 minutes.
Uncover the noodles and pat them down gently to make sure they are flat and covered in some sauce and cook for another 10 minutes until golden and bubbly.
Let cool for at least 10 minutes before slicing and serving!
This lasagna will stay fresh in the fridge for up to 4 days and can be portioned and frozen if needed!
Notes
*If you do not have garlic infused olive oil, you can use regular olive oil plus a clove of minced garlic or 1/2 tsp. garlic and onion powder.
If you love cookie dough, then this bread is for you! You can have healthy cookie dough and eat it too. This loaf is gluten free, dairy free, and refined sugar free.
gluten free cookie dough bread
I’m absolutely obsessed with this cookie dough bread. I love cookie dough (who doesn’t?!), so I put it into bread form. AND this gluten free bread is actually healthier than you could imagine. it’s a fraction of the sugar of traditional cookie dough and can be made fully refined sugar free.
gluten free cookie dough bread
I knew I wanted to make this loaf more than just a chocolate chip bread. It needed some oomph. So I decide adding some raw, edible cookie dough on top would really bring it all together! This chocolate chip loaf is made dense and moist with the addition of yogurt, so it’s not just like a fluffy chocolate chip muffin- you really get that cookie dough vibe. I didn’t want it to be a banana bread, so the yogurt is what still gives us the thick, gooey vibes! Then there is a layer of delicious gluten free cookie dough on top to really take this bread to the next level.
gluten free cookie dough bread
Gluten Free Cookie Dough Bread
Ingredients:
The loaf itself is made of a mix of gluten free flours that includes 1:1 gluten free flour, tigernut or almond flour, and oat flour. Then there are the basics of baking powder and soda, and salt. The wet ingredients consist of eggs, maple syrup, liquid oil or butter, yogurt, and vanilla extract. Of course, plenty of chocolate chips too! The flour combo and yogurt are what give this bread the delicious gluten free cookie dough vibes.
Make sure to use certified gluten free oat flour to keep this recipe completely gluten free. I like to grind my own oat flour.
Use a vegan butter and yogurt to keep this recipe dairy free.
You can keep this recipe completely refined sugar free depending on the chocolate chips you use!
The vegan cookie dough topping is made from a mix of oat and tigernut (or almond) flour, maple syrup, coconut oil, granola/nut/seed butter of choice, vanilla, and chocolate chips. The topping is optional, but just makes this delicious dessert more decadent.
Process:
Cookie dough bread is really easy to make! First, you sift the dry ingredients together. Then beat all the wet ingredients together. Add the dry to the wet, fold in the chocolate chips, and bake.
While the bread is cooling, you can make the cookie dough topping by whipping the wet ingredients together and then adding the dry to combine. Fold in the chocolate chips then top your loaf with the delicious gluten free cookie dough!
This healthy cookie dough bread is gluten free, dairy free, and can be made refined sugar free. It's a decadent and delicious snack or dessert that takes everyones favorite- cookie dough- and makes it into an edible loaf!
Sift together the dry ingredients in a medium bowl and set aside.
In a large bowl, beat together the eggs, maple syrup, butter/oil, yogurt, and vanilla extract until well combined.
Add the dry to the wet and mix until well combined.
Fold in the chocolate chips.
Let batter sit while you line a loaf pan with parchment paper. Spread the batter evenly into the pan and bake for 35-40 minutes, until just done (toothpick has a few crumbs on it).
Let loaf cool in the pan while you make the cookie dough topping. Beat together the syrup, oil, nut/seed butter, and vanilla until well combined. Add in the dry ingredients and beat to combine. Fold in the chocolate chips. Press the cookie dough on top of the loaf evenly and gently.
After 10 minutes, remove the loaf from the pan to finish cooling on a wire rack. Let the loaf cool completely, preferably several hours, before cutting into it.
I highly suggest warming up a slice before eating. It tastes amazing warmed with the chocolate chips a little bit melty.
These gluten free donuts are baked and then tossed in a cinnamon sugar coating for pure perfection. Dairy free, refined sugar free, and nut free, how can you go wrong?
gluten free cinnamon sugar donut
I have an important question for you- are you a fried donut person or baked donut person? Let me know in the comments! I’m partial to baked donuts because, well, fried foods can be intense. Also, making baked donuts at home is so much easier. I like that baked donuts are a little denser too.
These gluten free baked donuts are allergy friendly, free of dairy, nuts, and refined sugar. Plus, they are lower sugar than any donut you’d find in the store. My mission is always to create lower sugar baked goods. You don’t need all the sugar usually called for in recipes to make treats taste good! Why not enjoy something delicious without the blood sugar crash? Of course, there is a science to baking with sugar and higher amounts are needed in certain recipes.
tigernut or almond flour: this is my favorite way to decrease the amount of sugar needed. Both of these flours are naturally sweet, so you can get away with less added sugar.
maple syrup: there is only 1/4 cup of maple syrup in these donuts making them lower GI.
yogurt: you can use a vegan yogurt like I did (my favorite is Forager) or Greek yogurt if you can have dairy
egg
vanilla
coconut sugar: this unrefined sugar is used to toss the donuts in!
coconut oil
Instructions:
Making donuts is actually super easy. You just combine all the ingredients, pipe the batter into a donut pan, and bake. When the donuts are done, you’ll toss them in cinnamon sugar and try not to eat them all in one sitting.
Sift together the flours and then whisk in the cinnamon, salt, and baking powder.
In a separate bowl, beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
Add the dry to the wet and stir to combine.
Grease a donut pan then pipe the batter into the pan. You will get 8-10 donuts (so you may have to bake in batches if you only have one pan, or you can make donut holes with the remaining batter).
Bake the donuts for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out.
While donuts cool, combine your sugar and cinnamon in a ziplock bag. The amount of cinnamon really depends on your preference. I like to start with 1 tsp and add if desired.
When donuts are cool enough to handle, brush one with the melted coconut oil then place it in the bag of cinnamon sugar. Close the bag and toss the donut until fully coated. Remove to a wire rack and repeat with the remaining donuts.
These donuts taste best fresh, but will last for a couple days at room temperature.
These will be the easiest brownies you’ve ever made. Packed with all the chocolate goodness, they are completely gluten free, refined sugar free, can be made vegan, AND are high protein!
no bake brownies
Craving a chocolate treat, but don’t want to go through the hassle of turning the oven on and baking an entire batch of brownies? Then this recipe is for you! These no brownies only require the fridge. Plus they are completely gluten free and can be made both vegan and refined sugar free. My favorite thing about these healthy brownies is that they are high in protein, making them an awesome snack. They’ve been my go-to afternoon snack for weeks now.
gluten free no bake brownies
No Bake Protein Brownies
Let’s talk ingredients! What’s in these gluten free brownies that makes them so healthy?
Dates: these no bake brownies are sweetened only with dates!
Cocoa powder: pure cocoa powder delivers the rich chocolate flavor.
Protein powder: the “flour” in these brownies is protein powder. I like to use the pea protein from Sprout Living (code LEMONSNLYME20 for 20% off) to keep these brownies vegan. You can use any protein powder you want, though, and feel free to use a chocolate flavored one to enhance the chocolate in this recipe!
Granola butter: I use my granola butter recipe to keep these brownies nut free, but you can use any nut/seed butter you want.
Chocolate chips: to enhance these no bake brownies, they are topped off with a layer of melted chocolate. You can keep them vegan and refined sugar free depending on the chocolate you use. I love Enjoy Life for an allergy friendly option or HU Chocolate to keep them completely refined sugar free.
How do you make no bake brownies?
You just blend everything together! Yes, it really is that easy. First, the dates are soaked until soft and then combined with the remaining ingredients. Everything is blended together in a food processor until you get a smooth batter.
The batter is spread into the bottom of a loaf pan and topped with melted chocolate. Let everything set in the fridge and then your no bake brownies are ready. Blend, spread, refrigerate, and eat. That’s it!
These easy brownies require no oven or hand mixing. They are high in protein and completely gluten free and can be made vegan and refined sugar free. The perfect no bake brownies do exist!
Soak the dates in hot water for 10 minutes to soften.
Combine dates, granola/nut/seed butter, protein powder, cocoa powder, vanilla, and salt in a food processor and blend until you have a smooth batter.
Line a loaf pan with parchment paper then spread the brownie batter evenly into the pan.
Combine the chocolate chips and coconut oil together in a microwave safe dish (I like to use a measuring cup) and melt at 30 second intervals until smooth. Pour the chocolate over your brownie batter and spread evenly across the top.
Refrigerate the brownies for an hour, until the chocolate on top has hardened. Cut and enjoy! Keep these brownies in the fridge for up to 5 days, place leftovers in the freezer.
Creamy cheesecake, tangy raspberries, and sweet chocolate make these raspberry cheesecake bars the ultimate sweet treat! This dairy free cheesecake is gluten free, refined sugar free, and can be made nut free & high protein.
dairy free raspberry cheesecake bars
Honestly, who doesn’t like cheesecake? I don’t think I’ve ever met someone who doesn’t! Even though I can’t eat dairy, that doesn’t stop me from making delicious, allergy friendly cheesecakes at home. My cheesecakes are also 10x easier, nut free, and higher in protein.
What’s my secret? I use dairy free yogurt as the base instead of cream cheese. Maybe you’ll tell me this isn’t really cheesecake then, but it still tastes pretty darn good! This keeps the recipe nut free as most dairy free cream cheese brands utilize nuts as the base.
I like to make the easy, healthy, lazy girl version of cheesecake which is where the use of yogurt and protein powder come in. This amps up the nutritional value, doesn’t require the use of any special water bath for baking, and keeps this recipe completely allergy friendly.
gluten free raspberry cheesecake bars with brownie crust
Ingredient Notes
Crust: The gluten free brownie crust is super easy to make. It is a combination of oat flour, tigernut or almond flour, and cocoa powder for the dry ingredients. You mix in some coconut oil and maple syrup and there you have it.
Filling: The filling for this cheesecake is composed of yogurt, maple syrup, eggs, pea protein, and tapioca starch.
Yogurt: I use a vegan yogurt in this recipe. If you use a coconut yogurt, that keeps this dairy free cheesecake completely nut free too! But you can also use Greek yogurt for a higher protein option.
Pea Protein: Yes, I add protein powder to my cheesecake! This is my secret to a thicker batter and higher protein, healthier dessert. Pea protein acts as a flour in baking, so it’s the perfect option. I have not tested any other proteins. If you use a whey based protein, I’d suggest adding 1-2 Tbsp of gluten free flour. If you do not have pea protein available, you can substitute this with 2 Tbsp of a 1:1 gluten free flour mix.
This is my favorite Pea Protein that has no weird additives or sugars. You can use code LEMONSNLYME20 for 20% off your order!
Eggs: I have not tested a vegan version of this recipe.
Raspberry Swirl: The raspberry swirl is super easy to make! All you do is combine raspberries and coconut sugar. You can feel free to use whatever sugar you want, but coconut sugar keeps this recipe refined sugar free. I prefer not to put the raspberry puree through a sieve as I don’t mind the seeds and prefer the extra fiber ;), but you can always do that if you want to.
Raspberry Swirl Cheesecake Bars with Brownie Crust
These healthier dairy free and gluten free cheesecake bars are the ultimate dessert! Creamy cheesecake, tangy raspberry, and sweet chocolate make this a crowd pleaser treat.
1cupfresh or frozen raspberriesif using frozen, make sure to thaw first
1tspcoconut sugar
Instructions
Preheat oven to 350F.
Line a 9×9 inch baking dish with parchment paper and set aside.
Whisk dry ingredients for the crust together first (flours, cocoa powder, salt). Add the wet ingredients and mix to combine until you have a dough.
Press the crust into the bottom of your baking dish into an even layer. Set aside.
To make the cheesecake filling, combine all ingredients together in a blender and blend until combined. You can also use a hand mixer.
Pour batter over the crust and set aside while you make raspberry swirl.
To make the raspberry swirl, blend together the raspberries and sugar until smooth. You have the option to put the raspberry puree through a sieve so there are no seeds, but I find this step unnecessary.
Place dollops of the raspberry puree over the cheesecake then use a knife or chopstick to swirl the puree through the cheesecake filling until you have a nice, even swirl throughout.
Bake the cheesecake for 50-60 minutes until the edges are just set and the middle seems almost not done, but has a slight give to it. Let the cheesecake cool to room temperature and then place in the fridge for at least 3 hours, preferably overnight.
These easy Low FODMAP Stuffed Peppers are the perfect meal prep or dinner party dish. They contain no tomatoes for those with allergies, but are filled with Italian spices to keep the flavor high! Dairy free, completely paleo, and delicious.
paleo stuffed peppers
I was never a huge fan of stuffed peppers, but, honestly, they are a super easy dish that can be adjusted to your tastes. Stuffed peppers are a great meal prep dish or main dish for family dinner or a dinner party. I love that you can adjust the herbs or mix-ins to your taste buds and/or to use up what you have in the fridge.
low fodmap paleo stuffed peppers
Ingredients in Low FODMAP Stuffed Peppers
Olive oil: for sautéing the veggies
Garlic infused olive oil: for flavor without the FODMAPs
Bell peppers: obviously
Ground beef: for protein
Cauliflower rice: to keep this recipe grain free and paleo
Kale: for added nutrients and flavor
Italian spice: to flavor these peppers
Salt
Feta, regular or vegan: this adds creaminess and flavor!
These paleo stuffed peppers utilize ground beef, cauliflower rice to keep them grain free, kale, and feta. I used a vegan feta to keep them dairy free, but the melty cheese is a must in these peppers! A combination of garlic infused olive oil (for low FODMAP) and Italian herbs bumps up the flavor profile. I also love serving these with guacamole. That may seem random, but it goes so well!
Substitutions and Variations
Garlic olive oil: Garlic infused olive oil is low FODMAP and won’t upset your GI system. If you can tolerate garlic, use some fresh chopped garlic instead!
Beef: Ground chicken or turkey would also work! Just use your preferred ground meat.
Cauliflower rice: You can always use cooked white or brown rice instead. I use cauliflower rice to keep this recipe paleo, but you can use grains as desired.
Feta:I don’t tolerate dairy, so I always use a vegan feta, but regular feta will work fine too. You can also use your cheese of choice like mozzarella, cheddar, or even some parmesan.
paleo stuffed peppers
Storage
Keep this leftover stuffed peppers in an airtight container in the fridge for up to 3 days. These also freeze well which makes them great for batch cooking. Wrap individual peppers in plastic wrap or tinfoil and freeze for in an airtight bag/container for up to 3 months.
These easy stuffed peppers are the perfect nutrient dense meal prep or dinner party dish! Packed with Italian herbs, lots of veggies, and ground beef, you can’t go wrong making a batch of these.
Heat a skillet over medium heat and add 1 Tbsp of olive oil. Cook your ground beef until almost browned.
While beef is cooking, slice the tops off the peppers and de-seed them. Place them in a baking dish and set aside.
Before beef is finished cooking and is still a little pink in places, add the cauliflower rice. Cooking for about 5 minutes until it's softer.
Add the kale, garlic olive oil, salt, and Italian herbs. Sauté for a minute or two until kale has wilted.
Mix in the feta, then evenly divide your mixture between the 6 peppers. Place the tops back onto the peppers and bake for 35-45 minutes, until peppers are soft.
Serve with a side salad, guac, or other favorite sauces!
Notes
If you don’t have garlic infused olive oil, just use regular. If you can tolerate garlic, sauté a couple of diced cloves before adding the ground beef.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
