I know what you're thinking...

"Why in the world are you showing me this?" or "What IS this?" or "This looks absolutely disgusting..".  Am I not correct? Ok.  This is a gluten free, dairy free lasagna.  And now you're thinking, "This is a BAKING blog!  Not a COOKING blog."  Well, ya know what?  This TECHNICALLY counts.  You know why??? (I'm asking a lot of questions today...bare with me).  Beeecaause, you have to bake lasagna.  Yes, indeed you do.  And I know it doesn't look pretty.  Believe me, I know it doesn't.  But it tasted good!  Not for being dairy/gluten free, "but for just being food."  That's my motto ;-),  "..for just being food." 

Back to the lasagna.  I basically took a recipe that's gluten and dairy-enized, (yes, dairy-enized is a word in my vocabulary), and turned it into a friendly version that all can enjoy fully :). 

But, I uh, tweaked it.  A lot. In the realm of cooking, wine and garlic, are amazing.  If you ever want a really good tomato sauce and you want it to be ultra easy, four words: garlic and red wine.  Straight out the door. 

The wine I used is what my parents call, "two-buck-chuck."  Meaning its cheap.  And the garlic, I used a lot of in this recipe.  Garlic is kind of addictive if you think about it... It gives you dragon breath but the food tastes ultra tasty.  Idk, that's just how it works.  Now, you're typical lasagna has cheese.  Ricotta and mozzarella.  In place of the Ricotta you can either use a tofu substitute or a nut substitute.  I chose the Nut Ricotta.  In my opinion, I'm not too crazy about tofu. The Nut Ricotta is toasted Pine Nuts that has been through the food processor and slowly sauteed with olive oil and lots of garlic.  Here's the original recipe that I converted for all of you that can eat flour and dairy.  http://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-lasagna-recipe/index.html  But I'm warning you!  You're missing out!

GF DF Italian Lasagna
Meat Sauce
-2 jars garlic spaghetti sauce (Trader Joe's)
-1 bottle red wine
-1/2 cup unsweetened almond milk
-1 lb. ground turkey
Nut Ricotta
-1 bag unsalted toasted pine nuts (Trader Joe's)*
-5 cloves garlic
-1/2 cup olive oil
-Tbsp olive oil
-Salt & pepper
-3 eggs
Spinach and Mushrooms
-1 package prewashed spinach
-1 1/2 sliced mushrooms (button or any other small mushroom)
-4 cloves garlic
-Olive oil
-Salt & pepper
Lasagna
-1 box gluten free lasagna noodles
-Olive oil
-1 package Soy Mozzarella (Trader Joe's)

Preheat the oven to 400F. Begin with the pine nuts in a food processor. As the nuts become closer to a meal, slowly add 1/4 cup olive oil. You want the consistency to be that of a crunchy paste. Brown turkey until most of the pink is gone. Add tomato sauce and almond milk. Once heated through add half the bottle of wine and simmer on low heat. Pour the rest of the olive oil in a preheated pan and add nut paste. Turn heat to low and add basil, garlic and stir olive oil and spices until blended. Allow to simmer on low heat and stir periodically. After 20min, remove paste from heat into bowl. Add salt and pepper to taste and add eggs. Blend well. Boil lasagna noodles with a bit of olive oil. It helps from the noodles sticking. Preheat pan with olive oil, first saute mushrooms and add garlic. Once soft add spinach. It wilts quickly. Salt and pepper to taste. In a 13*9 inch pan layer sauce, mushrooms and spinach, lasagna noodles, nut ricotta, shredded soy mozzarella, and repeat till the top. Once at the top pour remaining sauce and cheese. Place foil under dish in the oven and bake 20-30mins or until it bubbles. If you have any questions let me know! :)

*Pine Nut alternative: unsalted toasted cashew pieces.