Gluten-free dairy-free lasagna

[rosefox]

My preferred brands: Barilla noodles, Cucina Antica tomato basil sauce, Kite Hill ricotta, Miyoko's Creamery mozzarella.

Ingredients

1 box GF oven-ready lasagna noodles (should contain 16 noodles)
6 cups tomato sauce
12 oz almond ricotta
16 oz non-dairy mozzarella
fully cooked fillings of choice (we like two cups of sauteed spinach plus a pack of Shady Brook Farms sweet Italian turkey sausage)
olive oil or cooking spray

Equipment

Oven
Measuring cup
Spoons
9 x 13 baking dish
Aluminum foil

Instructions

0) Mise en place. Gather your ingredients and tools. Preheat the oven according to noodle package directions. Grate the mozzarella. Divide the mozzarella into five parts and the ricotta and fillings into three parts. Brush the inside of the pan (including the sides) with olive oil or spray it with cooking spray. Pour one generous cup of sauce into the bottom of the pan.

1) Build the lasagna. For the first three layers: Lay out four noodles. Cover them with a generous cup of sauce (reaching all the way to the edge of the noodles). Spread with 1/3 of the fillings, dot with 1/3 of the ricotta, and sprinkle with 1/5 of the mozzarella. For the final layer: Lay out four noodles. Cover them with the remaining sauce and then with the remaining mozzarella.

2) Bake the lasagna. If your lasagna is taller than the pan, make two brackets of aluminum foil so that the foil cover doesn't touch the cheese. Cover the pan tightly with foil. Bake according to noodle package directions.

3) Serve and store. Let the lasagna cool for 10–15 minutes and then cut into portions. Eat immediately, store in the fridge, or wrap individual portions tightly and freeze.