Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.
















Saturday, March 26, 2011

Egg Free, Dairy Free Lasagna

We had a potluck dinner at Church and my two youngest daughters really liked the lasagna. Tayana asked if I could make a lasagna that was safe for Jazlyn. I didn't want to just use just meat, sauce and noodles. I felt like something should take the place of the cheese. I decided to try and use prepared instant mashed potatoes and it worked. This lasagna was full of flavor and had a great texture. My girls couldn't get enough and my husband said he liked it better than the traditional lasagna. Another victory for the egg free, dairy free and nut free kiddo.


Lasagna

1 1/2 cans of spaghetti sauce (39 oz)
1 lb cooked ground beef
2 tbsp Italian seasoning
1 box lasagna noodles, cooked and drained

4 cups prepared mashed potatoes (I used Betty Crocker Potato Buds prepared with just beef broth)

Place a layer of the sauce in the bottom of a 9x13 baking dish. Combine the remaining sauce, ground beef and seasoning. Place a layer of 4 lasagna noodles over top of the sauce in the dish. Spread 1/2 of the mashed potatoes over the noodles then top with 4 more noodles. Spread 1/2 of the ground beef mixture over the noodles then top with 4 more noodles. Repeat the layers, ending with the ground beef mixture on top. Cover with foil then bake at 375 for 30 minutes. Uncover then bake 10 additional minutes. Let the Lasagna cool for 5-10 minutes before serving.
*  The Lasagna reheats perfectly.

2 comments:

  1. Sounds wonderful. I never thought about using potatoes before.

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  2. Love this recipe! My egg, dairy and peanut allergic son ate every bite and he is a picky eater.

    ReplyDelete