Cassava Flour Pasta Lasagna (Gluten-free, Grain-free, Dairy-Free!)

Are you gluten, grain, and/or dairy-free but love lasagna???  This Cassava Flour Pasta Lasagna is the answer to your prayers! Layers of sautéed vegetables and organic, grass-fed meat in between layers of homemade cassava flour fresh pasta! Healthy, “real food” Italian at its best!!!

I greatly enjoy using both whole yuca / cassava and cassava flour in my recipes! While cassava flour is merely ground dried cassava, it has a different taste and consistency then does the whole root. (Yet both are outstanding!!!) While they are each typically used for different purposes (cassava flour is used more for baking as a substitute for wheat, and yuca is often enjoyed boiled, mashed, or fried, then seasoned and eaten on its own or thrown into soups and stews) they can sometimes be used interchangeably. Lasagna is one example of how personal preference will decide which to use.

I’ve previously posted my Yuca Lasagna recipe, which involves boiling whole yuca root, pulverizing it into dough, then rolling it out to use as the “pasta” layers in the dish. Click here for recipe. (#familyfavorite !!!) But since cassava flour can easily be made into actual pasta, I thought it’s worth doing a separate post demonstrating how to make cassava flour pasta and incorporating it into lasagna. While the only difference between the 2 recipes is the pasta layer, I think the 2 lasagnas seem quite different.

Try both lasagna recipes then comment below and let me know which you prefer! Both recipes are gluten-free, grain-free, dairy-free, made with all “real food” ingredients and are DELICIOUS!!! You truly can’t go wrong with either!!! And once you know how to make cassava flour pasta, think of all the possibilities you can do with it!!! 🙌

My lasagna noodles were made with Otto’s Cassava Flour

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Let’s make Cassava Flour Pasta Lasagna!!!

*Full printable recipe at the bottom of post*

 *Click any non-perishable ingredient listed below to order, if needed.

*The Cassava Flour Pasta recipe used in my Cassava Flour Pasta Lasagna was originated by Hayley from Health Starts In The Kitchen.

Thank you so much Hayley for the gift of this recipe!!! 🙏 Since this recipe wasn’t my own creation, I can only list the ingredients below, and refer you to her post for exact ingredient amounts.

Click here for Hayley’s recipe, print it out, then return here for the complete lasagna recipe! I doubled Hayley’s recipe to make enough for 3 layers of lasagna noodles.

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Ingredients for Cassava Flour Pasta:

– Otto’s Cassava flour

– pink Himalayan salt  (Chosen because of its purity & high mineral content)

– pastured eggs

– avocado oil (I use Chosen Foods 100% Pure Avocado Oil)

– organic chicken bone broth or filtered water. (I used Pacific Foods Organic Chicken Bone Broth since I didn’t have fresh bone broth on hand.)

-parchment paper (My preferred method of rolling out dough to prevent sticking to counter or rolling pin.)

-plastic wrap

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Ingredients for lasagna

-Cassava Flour Pasta made into lasagna noodle shaped pieces. (Double the recipe from Hayley’s post from Health Starts in the Kitchen to have enough pasta for 3 noodle layers.)

Ingredients for vegetable layer:

-1 tablespoon avocado oil

-1 large organic onion – chopped

-1 organic leek – chopped

-2 organic zucchini – chopped

-1 organic red pepper – chopped2 cups organic broccoli – chopped

-6 oz organic spinach – chopped

-1 teaspoon pink Himalayan salt – or more if desired. (I use pink Himalayan salt for all cooking and baking because of its purity and high mineral content.)

-1 teaspoon dried organic basil

-1 teaspoon dried organic oregano

-1 teaspoon dried organic parsley

-1/2 teaspoon dried organic marjoram

-black pepper – to taste

Ingredients for meat layer:

-1 pound ground organic grass-fed beef, chicken, or turkey

-1 cup organic tomato sauce – (I LOVE  Organic Paesana Tomato and Basil Pasta Sauce!)

-1/2 teaspoon pink Himalayan salt

-1 teaspoon garlic powder

Ingredients to sprinkle on top of layered lasagna:

-Optional: 1 tablespoon nutritional yeast

-1/4 teaspoon garlic powder

-1/4 teaspoon pink Himalayan salt

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How to make Cassava Flour Pasta

Blend Otto’s Cassava Flour, eggs, bone broth, avocado oil, and pink Himalayan salt until a dough is formed. (I simply mix with a spoon until dough gets too thick, then knead with my hands. A pasta maker can also be used, if you’re lucky enough to have one!)

Wrap dough in plastic wrap and let sit for about 5 minutes.

Using a rolling pin, roll out cassava flour pasta dough between 2 pieces of parchment paper to preferred thickness (I prefer about 1/8 inch or less.) Cut into desired size using a pizza cutter.

Place freshly cut pasta into pot of boiling water (in batches, if needed) for 5-8 minutes, depending on thickness. (The pot below contains one of the 3 layers of noodles boiling.

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Instructions for Vegetable Layer

Chop onion, leek, zucchini, red pepper and broccoli, and place into heated pan along with avocado oil, salt, basil, oregano, parsley, marjoram, and black pepper. Saute for 8-10 minutes until vegetables are soft. Set aside cooked veggies until ready to assemble lasagna layers.

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Instructions for Meat Layer

-Brown ground meat until no longer pink.

-Add 1 cup Organic Paesana Tomato & Basil Pasta Sauce (or tomato sauce of choice) and simmer for 2-3 minutes. Set aside until ready to assemble lasagna layers.

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Assembling Lasagna Layers

(I use an oval Corningware baking dish about 8″ wide by 11″ long)

-Spoon tomato sauce to cover bottom of dish to prevent pasta from sticking to it during baking.

-Lay one cassava flour pasta layer to fully cover tomato sauce.

-Spoon meat layer to fully cover pasta layer.

-Place a second pasta layer to fully cover meat layer.

-Spoon vegetable layer to fully cover second pasta layer.

-Place third pasta layer to fully cover vegetable layer.

-Spoon 1/4 cup tomato sauce on top of pasta layer, then sprinkle with a touch of pink Himalayan salt, garlic powder, and nutritional yeast.

Bake at 375 degrees for 30 minutes. (All ingredients are already cooked. Baking in the oven helps everything to meld together and ensures all components of the Cassava Flour Pasta Lasagna are evenly heated.)

Enjoy!!! 😃

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for ingredients to make Cassava Flour Pasta Lasagna, or to see recommended pantry items and kitchen gadgets I personally use to make other Crazy For Yuca recipes! 

Check out the yuca/cassava snacks! – All personally taste tested and approved by myself and my  family! For a detailed description of the recommended yuca/cassava chips, and to learn how to make your own Yuca Chips, see my post The Perfect Yuca Chip!