This Gluten Free Dairy Free Lamb Lasagna is filled with rich lamb, brown rice pasta, tofu and Daiya cheese. A delicious dish to have on a detox, and makes for an awesome post workout meal.
Preheat oven to 375F. Lightly grease a large casserole dish.
Cook pasta in a large pot of boiling, salted water as per directions on the box. Be careful not to overcook; brown rice pasta tears very easily.
In a medium mixing bowl, combine half the Daiya cheese with the crumbled tofu and mix well.
Heat sauté pan to high. Flatten meat and place in pan, turning down the heat to medium. Slowly break up the meat with a wooden spoon until just cooked. Meat should be greyish in colour, not brown, so that the vegetable flavours can marry with the meat.
Add all the vegetables and garlic. Sauté until just cooked, shiny but still a bit crunchy, approximately 5 minutes.
Turn the heat down to medium low and sprinkle the cornstarch over meat and vegetables. Mix well.
Working quickly, add the tomato paste and mix well. Add the diced tomatoes and stir to combine.
Add the bay leaf, chili flakes, basil and oregano and mix well to combine. Simmer over low heat until sauce thickens, but still has some liquid.
Season with salt and pepper to taste. Remove from heat and remove bay leaf.
Spoon a layer of thin sauce into the casserole dish. Trim noodles and place vertically across the casserole dish, overlapping the edges. Spread 1/3 of the sauce over top. Sprinkle half of the Daiya/tofu mixture evenly over top of the sauce.
For the next layer, place noodles horizontally across, overlapping the edges, followed by another layer of trimmed, vertical noodles.
Layer 1/3 of the sauce over top, spreading evenly. Sprinkle remaining Daiya/tofu mixture over top of the sauce.
For the top layer, place noodles horizontally across followed by the rest of the sauce, being sure to cover the noodles well. Use a spatula to help spread the sauce evenly. Top with remaining cheese.
Cover loosely with aluminum foil, making sure the foil doesn't touch the cheesy top. Bake at 375F for 30 minutes, covered. Then uncover and bake at 325F for another 15 minutes. Cool 5-10 minutes before serving.