While we adore Amy’s Kitchen lasagna, we were a little bit nervous about their Gluten Free, Dairy Free Vegetable Lasagna. Gluten-free and dairy-free? It sounded like a recipe for lasagna disaster. Thankfully, we had no reason to be so skeptical; the folks at Amy’s Kitchen know what they are doing. Once again, their frozen lasagna was absolutely delicious.
If you’ve never tried Daiya cheese before, you should know that it isn’t a perfect cheese imitation. While the texture of this cheese substitute is close to the real thing, it has a saltier flavor. With that said, it’s an acceptable substitution. If you miss the taste of cheese, this faux-mozzarella topping might make you feel a little bit better.
The gluten-free lasagna noodles, which were made from organic rice flour, are pretty impressive. If we didn’t know that this dish was gluten-free, we probably would have assumed that we were eating regular pasta. The noodles aren’t overly chewy and are easy to cut with a fork.
The vegetable filling was probably our favorite part of the dish. We especially liked the organic zucchini. It blends nicely with the faux-cheese shreds.
The one thing we didn’t love about the dish was the tomato sauce. It’s just too salty for our tastes, especially when it’s combined with the Daiya cheese. A little less salt would have done a lot to improve the dish.
Still, even our non-vegan, gluten-loving staffers would happily munch on this lasagna again. Whether you’re trying to stick to a vegan diet or trying to avoid gluten, this lasagna should be a nice treat for you.
For more information about this dish’s ingredients and nutritional content, check out our package scans below.
