GF CF Lasagna

So, you're eating dairy/casien and gluten free, but what you really want is a big piece of cheesy lasagna. You're in luck! Try this recipe out! It's about as close as you can come using 'fake' ingredients. haha :) Yes, it is creamy, yummy lasagna. And, yes, that is an actual picture of what it looks like! The only thing different than real lasagna is the stringy-ness from mozzerella cheese. But who needs that anyway!

There is prep needed if you're going to make this, but it's really worth the time. The night before you want to make it, you'll have to make the "ricotta" cheese. Then make sure to only cook the lasagna noodles to al dente, otherwise you may end up with rice pasta mush (though this has never acually happened to me).

I layered Tinkyada Rice lasagna noodles (one box-cooked first), vegan ricotta substitute with chopped kale and tomato sauce with meat. Bake until it's bubbly and looks like regular lasagna. Really you're only making sure the eggs are cooked.

• The vegan ricotta was easy to make:

Super easy, totally fake, Ricotta Cheese

2 c. nuts (Pine nuts, or blanched almonds work best)

1 1/2 c. water

Soak nuts in water for 2-3 hrs ( put this into a wide mouth quart canning jar). After 2-3 hrs (time isn't really important here, just make sure it's a long time), blend in blender until chunks are removed but not totally pureed into smitherines. It should be creamy though. Put in refrigerator overnight. Done! Use like you would regular Ricotta cheese. :)

• To make the 'ricotta filling for my lasagna I added in three egg whites (we were only using whites at the time, now I would use maybe two whole eggs), salt, pepper, garlic and chopped kale (well, really it was frozen and I broke it into little pieces while it was still frozen). I mixed the "ricotta" mixture up and used that to layer in the lasagna.
• If you leave out the egg whites you only have to heat to eat, but with the egg whites you have to make sure they're cooked.
• One thing with the rice noodles, make sure they're a little al dente, and rinse really well with cold water. They'll stick together anyway, but it'll help some (more water will unstick them).
• I made it in a pyrex brownie pan. The small box of rice noodles makes a smaller quantity than you'd make using "real" ingredients. I guess my "ricotta" wasn't exactly vegan after adding the egg. :)