Recipe Redux: No-Tomato Lasagna

4 Jan

I thought I’d repost this No-Tomato Lasagna recipe as it’s been the most popular post on my blog, EVER. It seems more and more people are realizing they’re sensitive to the group of plants called nightshades, which tomatoes are included in. I recently came across this article on nightshades and was further informed on some ways they affect our bodies. I’m not sure if I’ll be going nightshade-free anytime soon (I’m a potato-chip monster…) but it’s definitely something to think about. Now to find a good cheese replacement that isn’t 800 ingredients long… 🙂


Suffering with food allergies and/or irritations can get very limiting when making traditional recipes like lasagna. My dad’s partner, Sue, has an extensive list of foods to avoid (there’s an actual document she maintains to send to friends and family), including soy, wheat, dairy (specifically lactose), peppers and tomatoes.

I know what you’re thinking: how do you make lasagna without tomatoes?! Fear not, there is a way!

I could have gone the béchamel sauce route, but the thought of trying to find all lactose-free dairy products got overwhelming…even for me! Not to mention béchamel isn’t the healthiest choice.

I came up with this recipe after Sue sent me a link for “Nomato Sauce”. It’s definitely not tomato sauce, but stands-in pretty well in this application.

No-Tomato Lasagna

1 pkg. brown rice lasagna noodles
6 cups Nomato Sauce
500 g ground turkey, cooked
1 small onion, diced
1 carrot, diced
3 gloves garlic
1 Tbsp lemon juice
1/4 cup fresh parsley
1/4 cup fresh basil
1/8 cup fresh oregano
1 cup cooked greens (spinach, beet, chard), well rung out
400 g lactose-free swiss cheese
2 tsp garlic powder
2 tsp onion powder
salt and pepper to taste

Par-cook noodles in salted water, about 5 minutes. Remove to cool on a cookie sheet and drizzle with olive oil to avoid sticking.

Saute onion and carrot in a large pot, about 5 minutes. Add garlic and cooked turkey and saute for 3 minutess more. Add Nomato Sauce and lemon juice. Season with salt and pepper. Remove from heat. Stir in fresh herbs and cooked greens.

Now, shred the cheese in the food processor. Toss with garlic and onion powders, and pepper.

In a lasagna pan (approx. 9″x12″), start with a little sauce. Then noodles. Then 1/3 of sauce and 1/3 of cheese. Repeat to get 3 layers, ending with cheese.

Freeze right away or bake at 350F for 45 mins. Makes 9-12 portions. You can also freeze it in individual portions. Just bake it for about 30 minutes, then let cool completely. Divide up into the desired amount of portions, wrap in plastic wrap and freeze on a cookie sheet. Store these portions in freezer bags for up to 3 months.

Happy cooking!


2 Responses to “Recipe Redux: No-Tomato Lasagna”

  1. Fleur January 4, 2013 at 6:30 PM #

    Hi Jacinthe,

    I subscribed to your blog because of this recipe. My 6YO son has eczema and cannot consume tomatoes- amongst other things. He wanted lasagne one night and wondered if I could prepare it with out tomatoes. The rest is history.

    Your lasagne is delicious but I used a mixture of chicken and pork mince- I live in Australia and turkey is not generally available except at Christmas time and even then the butchers take orders!!! I’ve used your recipe multiple times now.

    I this helps with cheese substitutions, Miyoko has a book regarding vegan cheeses that I’m hoping to purchase soon because the same son also has a dairy intolerance.

    Thanks again for your recipe and I wish you a happy 2013.

    • jacinthe January 16, 2013 at 8:41 PM #

      Thank-you so much for your lovely comment. Glad I could help in some small way. ~jacinthe

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