Gluten and Dairy Free "Lasagna"

Ok, in the baked pasta mood. Daughter has been wanting some lasagna, even though she can't have dairy, including cassein. Here's what I did:

1 bottle of Classico Roasted Garlic and Onion tomato sauce
Rizopia oven-ready brown rice lasagna noodles
1 lb. ground elk (locally raised and marketed)
1 pkg. Galaxy Foods vegan rice-based Italian flavour "cheese"
mushrooms and herbs to taste

I browned up the elk, then added most of the tomato sauce, some fresh thyme, and blended. I used the sauce I held back to layer the bottom of the baking dish. This helps the oven-ready pasta to soften. I laid the noodles on the sauce, then a layer of meat and sauce, then a layer of mushrooms and a layer of grated "cheese." Repeat. Bake, covered, for 45 mins in a pre-heated 350 degree oven.
Even though the Classico sauce doesn't state that it's gluten-free, I haven't had any problem with the Roasted Garlic and Onion sauce, but of course, to be on the safe side, buy whichever gluten-free sauce you like for this baked "lasagna." Since posting this on my other blog, I've been told that the Galaxy products are all gluten-free. :)