Allergy Friendly Lasagna

My determination to make tomato-less tomato sauce the other day was fueled mostly by the fact that I had been invited to a lasagna lunch after church on Sunday (which I ended up not going to). There was no way I was going to just eat salad while everyone else ate lasagna. It was just not going to happen. And to make lasagna, I needed to make tomato-less tomato sauce first. Then I could make allergy friendly lasagna free from gluten, wheat, dairy, egg, tomato, and any other nasty stuff.  There is soy in this recipe, so if you can't do soy, I'm sorry.  I can't keep everyone happy.

Now for the Joy-Friendly lasagna "recipe"*:

In one container mix: browned ground beef, tomato-less tomato sauce, spices (I use basil, oregano, marjoram, rosemary, and thyme), and sauteed peppers and onions.

In another container mix: 1 package (12oz) firm tofu, a variety of daiya cheese

Have ready: oven ready rice lasagna noodles, extra tomato-less tomato sauce, spinach, extra diaya cheese, vegan parmesan topping, a 9x13 pan

Get started:
Spread a layer of mixture 1 (meat mixture) in the bottom of the pan.
Put a single layer of lasagna noodles over it.
Add a layer of spinach
Top with a layer of mixture 2 (likely all of it, unless you have a really deep pan)
Add a layer of noodles spread rest of the meat mixture over the noodles add sauce to cover any exposed noodles
Sprinkle with diaya cheese top with vegan parmesan topping stick in the oven and cook according to the directions on the noodle package.

Enjoy your lasagna.

It tastes even awesomer than it looks.  I'm not the best food photographer.

*I'm not sure I can actually call this a recipe because I don't actually measure anything.  I just guess and go with what looks good.