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Thursday, April 29, 2010

RECIPE: gfcfsf lasagna

I love lasagna, so when my allergies began to rear their ugly head I was sad that I would not be able to eat lasagna. Well, now I can! I got some Daiya Vegan Cheese Alternative and made up a recipe for it. Note: the abbreviations stand for gluten free, casein free, soy free, in case you were wondering.

GFCFSF Lasagna

1 12oz pkg of Tinkyada Brown Rice Lasagna
1 12oz can of tomato paste
20oz of water
1 lb of lean ground beef, browned
1/2 lb of sausage, browned(I buy some from a local farm,watch ingredients)
Italian seasonings(I like Mrs. Dash blends, also watch ingredients)
Sea Salt
4 eggs or egg replacer equivalent
1 1/2 cups of Daiya vegan cheese alternative, divided

Preheat oven to 375*F. Boil lasagna until flexible, but still firm. Meanwhile, mix tomato paste and water in sauce pan until smooth, add in seasonings and salt, then add meat and simmer. Mix eggs or egg replacer and 2/3 of the cheese in a bowl, add some seasonings. In a large casserole or cake pan, layer tomato mixture, noodles, egg mixture, repeat. Bake for 35 minutes, then add remaining cheese and bake 10 more minutes.

1 comment:

Lasagna Recipe said...

This is one easy lasagna recipe. Great on a busy Monday night. I've always thought that lasagna really makes for the best comfort food ever. Well, I'm pretty sure my 5-year old will agree with me 100 percent!