How Can One Complain About Going Gluten-Free with Comforts Like This?!

     I must admit, sometimes dietary restrictions really bring me down! Every so often I start to crave a REAL submarine sandwich on a super soft roll or pizza with perfectly tender crust. Some foods just can't quite be replicated without using wheat flour. For these trying times, it is essential to have a few fantastic go-to recipes in your arsenal. Its absolutely imperative to find one's personal favorite comfort food, even if it is something you consider an indulgence. Now, individual tastes vary greatly and what soothes me may not appeal to you, but some culinary remedies seem to strike a chord with a vast majority of folks. One recipe that I can rely on to lift me when I have sunken to feeling sorry for myself is my Vegetarian "Sausage" Lasagna, and who can resist ooey-gooey lasagna warm from the oven with strings of melted mozzarella pulling from every piece as you plate it up?!  Be forewarned that this dish takes a little time to put together. However, the steps are simple and the tempeh sausage can be made ahead and kept in the fridge or freezer for a myriad of uses. I would also highly recommend making a second lasagna to put in the freezer. Wrap individual servings tightly in plastic wrap and foil and they can be reheated at a moment's notice. The pleasure you will find when you sit down and share this gratifying delight will surely be worth the time spent in its preparation!

    Vegetarian "Sausage" Lasagna

GLUTEN-FREE MANNA FROM HEAVEN

NOTE: I am dividing this lasagna recipe into two sections because the sausage is delicious and versatile enough that you may want to keep a batch on hand in the freezer for use in other dishes. It makes a great substitute for any recipe that calls for pork sausage or other ground meat and is a tasty gluten-free alternative to store bought veggie crumbles, most of which contain wheat. For those who are not concerned with consuming gluten and/or meat, you can jump straight to the lasagna itself and proceed using your choice of meat or meat substitute!

Tempeh Sausage

• 16oz soy tempeh, cut into large cubes
• 1 tsp each: dried basil, dried oregano, garlic powder, onion powder
• 1 plus 1/2 tsp ground fennel
• 1/2 tsp each: dried thyme, crushed red pepper flakes
• 1/4 tsp freshly ground pepper
• scant 1/4 c brown rice or garbanzo bean flour
• 1/3 to 1/2 c Braggs Liquid Aminos or soy sauce, to taste
• 1/4 c olive oil
• cooking spray or canola oil for pan

Place the tempeh cubes in a steamer basket set in a saucepan with 1" water. Bring the water to a simmer, cover and steam tempeh for 15 minutes. Allow to cool slightly and then gently crumble the tempeh, with your fingers, into a large bowl. Add all of the spices to the tempeh and toss gently to thoroughly coat the crumbles. Add the flour, Braggs aminos and olive oil and toss to combine. Allow the tempeh to marinate for at least 30 minutes or up to 2 hours before cooking in a lightly oiled non-stick skillet. The tempeh should brown nicely in 7-10 minutes over medium heat. Be sure to stir occasionally to prevent it sticking to the pan.

TIP: This recipe can also be used for sausage patties. Simply add an additional 1/4c flour and use an ice cream scoop or measuring cup to portion the tempeh into small balls. Use moistened hands to form patties, place on a wax paper lined baking sheet and allow to firm in the refrigerator while they marinate. Brown in a lightly oiled non-stick skillet,  5-7 minutes per side.
Sausage can be frozen after cooking and used in any recipe, straight from the freezer. No need for thawing!

On To The Lasagna

• 1 (10 oz) pkg gluten-free lasagna noodles, uncooked*
• 1 Tbsp olive oil
• 1/2 batch (8 oz) tempeh sausage, see preceding recipe
• 1/2 c chopped onion
• 8 oz sliced mushrooms, such as baby bella or button
• 2 tsp minced garlic
• 2 (14.5 oz) cans Italian style diced tomatoes, undrained
• 1 (4oz) can tomato paste
• 1 tsp honey or sugar
• 1 tsp dried basil
• 1/2 tsp salt, or to taste
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp freshly ground pepper
• 1 egg
• 1 (16 oz) carton ricotta cheese
• 1c, packed, baby spinach leaves, coarsely chopped
• 2c shredded mozzarella
• 1/4c grated Parmesan 
• 1/4c water

Place the lasagna noodles in a deep-sided 13" x 9" baking dish. Fill pan with enough VERY HOT tap water to cover noodles. Allow to soak while you prepare the tomato sauce.

In a large skillet set over medium heat,  heat olive oil and cook the onion and garlic for 2-3 minutes, just until fragrant.  Add the mushrooms and continue cooking until mushrooms are beginning to brown. Finally, add the tempeh sausage, tomatoes, tomato paste, sugar, basil, salt, red pepper flakes and ground pepper. Bring to a boil, reduce heat and simmer gently for 20 minutes, uncovered.

In a small bowl, combine the egg, ricotta and chopped spinach, mixing thoroughly.

When the sauce is ready, drain the noodles and remove them from the baking dish. Using this same dish, spray lighly with nonstick cooking spray and begin building the lasagna. Spread about 1/3c sauce over the bottom of the pan. Using four noodles, cover the sauce with a single layer. You can trim the noodles to fit, if necessary, but don't worry if there are a few gaps, the noodles will expand a bit as they cook. Next, cover the noodles with about 1/3 of the sauce, 1/2 of the ricotta/spinach mixture and 1/3 of the mozzarella. Repeat the layers, finishing with a top layer of sauce and mozzarella only. Sprinkle the Parmesan evenly over top. Carefully pour the 1/4c water into the pan at the corners, cover with foil and bake at 375 degrees for 30 minutes.** Uncover and bake 5 minutes more, or until golden brown and bubbly. Allow to cool for 10-15 minutes before serving.

Yields 8-10 servings.
Gluten-free, Nut-free and Vegetarian***

TESTED & APPROVED

*Tinkyada Pasta Joy makes a very good brown rice lasagna noodle. The package directions call for pre-cooking the noodles, but this will make them very difficult to work with, as they tend to break apart. Soaking them allows you to easily layer them in the pan and the resulting texture is perfect. Just be sure to get the edges of the lasagna covered with sauce or you will have crispy edges!

**I recommend spraying the foil with cooking spray (the side that will be touching the lasagna) and placing the lasagna pan on a cookie sheet, just in case the sauce bubbles over!

***This can also be made vegan-friendly by substituting well-drained extra firm tofu (mashed with a fork) for the ricotta cheese and a vegan mozzarella  (I suggest Daiya)  for the traditional mozzarella. The egg can simply be omitted.