Meat Lasagna (Gluten Free/ Dairy Free)

It seems that before you figure out that you have food allergies, people eat things that would make them feel really lousy. There were many thing like that for me. Most things I didn’t realize because I didn’t feel well all the time. Many things I would just not eat for a few months, then say “it will be better this time”. It never was.
So then you start getting rid of things in your diet. Now that I am figuring out the recipes better, I am really enjoying food again.

One thing that I have been missing is lasagna. I have made it once in the last year and a half with goat cheese and I made a white sauce in place of the cottage cheese. It was okay, but not that great.

Today I decided to try again. This time I made it with daiya cheese and cashew cream as the cottage cheese.

I make separate lasagnas for myself and my family, since they don’t have the allergies that I do. So I make a  big one for my family and I make three smaller ones( 5″ by 7″ pans) for myself and freeze the other two. That’s why I don’t specify the size of pan to use. This lasagna was so much better. Tasted great! I’ve made it several times since 🙂

Meat Lasagna

For Meat Lasagna:

rice lasagna noodles( uncooked)
spaghetti meat sauce
cashew cream ( made with only 2 Tbsp. lemon juice and 1/4 c. water)
daiya cheese (mozzarella)

In a pan, layer a little sauce(so that the noodles don’t stick to the bottom of the pan), noodles, sauce, daiya cheese, noodles, sauce, cashew cream, noodles, sauce daiya cheese.
Cook in a 350 degree oven uncovered for 40-50 minutes or until noodles are cooked through.
Let your lasagna sit out of the oven for 5 minutes before serving.