Gluten Free Dairy Free Lasagne

Tinkyada Brown Rice Lasagne noodles
Mario's Pasta Sauce (Mario Daniele's Gluten Free sauce)
Daiya Dairy Free Mozzarella
1/2 cup raw macadamia nuts
1/2 - 3/4 cup fresh basil
2 lemons
2 cloves garlic
6 eggs
1 t sea salt
Veggies (carrots, parsnips, spinach, beet greens or swiss chard, onion or shallot - or whatever you prefer - any veggies will do)

Cook lasagne noodles in salted water.
Put nuts, basil, juice of the 2 lemons, garlic, eggs and salt in the blender and pulse until smooth and frothy.
Put all veggies in the food processor and chop.  Saute in olive oil.
Layer beginning with sauce covering bottom of 13x9 baking pan.  Layer of noodles.
Spread 1/3 vegetable mix over noodles.  Pour 1/3 of egg mixture over veggies.  Sprinkle with 1/3 of the "mozzerella".  Repeat until all ingredients have benn used.

In the photos I added cheese to the top of the lasagne.  I would not recommend this.  The "mozzerella" is smooth and creamy when melted in the layers of the lasagne, but on the top it became hard and chewy. 

The egg mixture creates a ricotta like layer that bind the lasagne together.

Bake at 350 for 1 hour. 

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