Sometimes the idea of going gluten free makes people feel like they are going to have to “give up” some of their favorite dishes. Lasagna has always been a favorite of mine and even though this recipe is not dairy free, I like to enjoy it every once in a while.   I firmly believe it is most important not to overly restrict with food, and more important to focus on healthful alternatives that you  will like just as much.  Of course, if you are sensitive to dairy or cutting it out for a short period of time to find out if you are sensitive, this isn’t the best recipe for you. If your acupuncturist has shared the diagnosis of dampness with you or you have cysts or weight to lose it may be best to avoid dairy for the time being. But keep it on file and when I learn to make an equally great lasagna using dairy alternatives, I will be sure to share.

I love this lasagna because it is easy to make and even better the next day as the flavor sets in. The original recipes came from my dear friend Julie and her mother Christine. The very first time I tasted this lasagna was at Julie’s 16th birthday party, many years ago.  Enter the gluten intolerance, and therefore Italian food deficiency, for some years until I discovered the joy of brown rice and quinoa pastas.  I can say with confidence that the gluten free version is just as delicious!  I like to use gluten free brown rice lasagna noodles in this recipe.  Important Note: To maintain a good relationship with gluten free pastas, it is important not to overcook them because they can get soggy– think al dente.

Ingredients:

1 package brown rice lasagna noodles

Filling

1 large container organic cottage cheese
2 small containers organic ricotta cheese
125 grams organic parmesan cheese
2 organic eggs
8 ounces of organic spinach, steamed

Sauce

1 bottle (700 ml) organic pasta sauce
14 ounces organic stewed tomatoes
Italian seasoning to taste

Topping

4 cups organic mozzarella cheese
125 grams organic parmesan cheese

Boil brown rice noodles as directed on package. At the same time, steam the spinach and warm the tomato sauces, adding desired spices. In a 9 x 13 glass pan spread a thin layer of tomato sauce. Follow by two layers of noodles, filling and sauce. For the final layer add remaining tomato sauce with mozzarella cheese and parmesan. Bake at 350 degrees for 45- 1 hour. If top begins to brown too much before center is hot, cover.