I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.
The following recipe is not your average lasagna recipe, but it is gluten-free, vegan, corn-free, sugar-free, soy-free and has the option to be nut-free if you use rice milk or hemp milk instead of almond milk. This is a recipe that can accommodate many dietary restrictions and is a healthy alternative to the standard cheese and meat lasagna. Please be sure that your spices are all gluten-free.
Bechamel (creamy) filling
In a small pot on the stove, heat your olive oil over medium-low heat and slowly add the sweet rice flour mixing it with the oil but not allowing it to burn. Stir for a few seconds and then add the almond milk slowly, stirring continuously (a wire whisk works well here). Add the rest of the seasoning and cook for a minute or so to get rid of the floury taste. Add the flour mix to the pine nut mixture in the food processor a little at a time, mixing in between additions. Once it is well blended, taste the seasoning- does it need more of anything? Also, is it too thick? If so, add more almond milk or olive oil.
Start with a light layer of the bechamel, followed by a noodle layer, butternut layer topped with bechamel, noodle, and then butternut topped with bechamel. Sprinkle some more dried basil and oregano on top as well-to taste. I sprinkled some Daiya chedder vegan, soy-free cheese on top-it was delicious!
Bake uncovered in the oven at 350F degrees until bubbly - approximately 30 minutes.