Lasagna!

Ok, throwing in another one while we're in the baked pasta mood. Daughter has been wanting some lasagna, even though she can't have dairy, including cassein. Here's what I did:

1 bottle of Classico Roasted Garlic and Onion tomato sauce

Rizopia oven-ready brown rice lasagna noodles

1 lb. ground elk (locally raised and marketed)

1 pkg. Galaxy Foods vegan rice-based Italian flavour "cheese"

mushrooms and herbs to taste

I browned up the elk, then added most of the tomato sauce, some fresh thyme, and blended. I used the sauce I held back to layer the bottom of the baking dish. This helps the oven-ready pasta to soften. I laid the noodles on the sauce, then a layer of meat and sauce, then a layer of mushrooms and a layer of grated "cheese." Repeat. Bake, covered, for 45 mins in a pre-heated 350 degree oven.

Now, it's absolutely necessary that foods I make for my daughter are dairy (and cassein) free. She doesn't have to have gluten-free foods, but I'm trying to reduce her gluten intake so she doesn't get to a place where she develops a problem with it. I can't find anything in the Galaxy "cheese" that should have gluten in it, but the package does not say "Gluten-Free." Some day I'll try it and see what happens to me. ;o) There are gluten-free "cheeses" available tho, so with the rice noodles, this recipe can easily be gluten-free as well. (The Classico sauce is also not labelled gluten-free, but I consume it without ill-effect. There are also gluten-free sauces available in the health food section of many grocery stores.)

Ok, it's not at all traditional, but it's a yummy lasagna look-alike. Enjoy!