Serves: 8
Total Calories: 204

1 medium eggplant peeled and sliced into 1/4 inch rounds
8 ounces rice lasagna noodles (or corn, quinoa, or regular durum wheat if allowed)
2 cups oat or enriched rice milk hot
1/4 cup olive oil
1/4 cup plus 2 Tbsp rice or oat flour
pinch ground nutmeg
bay leaf
fresh ground pepper
2 large portobello mushrooms sliced into 1/4 inch strips
12 shiitake or white mushrooms sliced
3 ripe medium tomatoes deseeded and sliced into thin rounds (really important to drain as much as possible)
4 cups red sauce, either or store bought sauce
20 basil leaves
brown rice bread crumbs or corn flake crumbs (or other allowed bread crumbs)
3 or 4 more tablespoons olive oil
salt

Preheat oven to 350 degrees. Cook sliced eggplant in microwave about 2 minutes, until just tender. Set aside. Cook lasagna according to directions on box. While pasta is cooking, make a cream sauce. Start by warming your rice/oat milk. Then heat the olive oil in a saucepan over medium heat, stir in oat flour, and cook 2 minutes, stirring continuously. Don’t burn. Add heated rice/oat milk slowly while stirring. Add pinch of nutmeg and bay leaf. Bring to simmer, then reduce heat to low and thicken, still stirring (10 minutes or so). When cream sauce has thickened, re - move from heat, and grind in a few turns of fresh pepper. Put about 1 Tbsp. olive oil in bottom of lasagna pan. Cover bottom of pan with half the eggplant. Cover eggplant with mushrooms, then sliced tomatoes. Cover vegetables with 11/2 cups red sauce. Spread out 10 of the basil leaves. Drizzle with half of cream sauce. Cover with a layer of lasagna noodles. Sprinkle about 1 Tbsp. olive oil over noodles. Layer the vegetables, another 11/2 cups red sauce, basil, and cream sauce again. Top with lasagna noodles. Drizzle final cup of red sauce, sprinkle with bread crumbs, and drizzle with a little more olive oil. Bake uncovered about 1 hour. Remove from oven and let cool completely before serving, ideally overnight; otherwise, just let it come to room temperature to set, or you’ll have a soupy mess. Cut into portions with sharp serrated knife.

Nutritional Facts:

Serves: 8
Total Calories: 204
Calories from Fat: 118

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
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Penne with Cauliflower and Olives
Pasta Primavera
Linguine with Mock White Clam Sauce
Royal Fusilli with Asparagus, Fresh Peas, and Tomatoes
Spaghetti with Turkey Meatballs
Rigatoni with Italian Sausage, Peppers, and Onions
Spirals with Grilled Vegetables (and Chicken)
Tagliatelle with Bolognese Ragu
Polenta Radiatore with Prosciutto, Shiitake Mushrooms, and Spinach
Lasagna with Eggplant, Portobello Mushrooms, and Fresh Tomatoes