I recently made this delicious vegan meal for my dear husband who just celebrated his Birthday and he loved it. Our little toddler son loves it, too. I love it, too.  I make it once in a while because it is a bit rich, but it's a delicious treat when celebrating a special occasion.

Vegan Gluten-Free Lasagna and Baked Potato Ingredients

Lasagna:

2 C gluten free lasagna noodles 2 tbsp. Daiya vegan mozzarella

2 tbsp. Daiya vegan mozzarella cheese

2 tbsp. onion (ends and peel removed, rinsed, chopped)

1 medium size can organic tomato sauce

1/2 C olive oil

Baked Potato

1 large organic Russet potato (rinsed, cut in 1/2 length-wise, poked with a fork)

2 tbsp. Vegenaise 2 tbsp. Earth Balance

Instructions: Both are fairly easy to make and if you make them at the same time, it will save time. Pre-heat the oven to 400 degrees Fahrenheit. You can either bake the potatoes in the oven for 1 hour or you can save some time and bake them in the microwave for 20 minutes in a microwave-safe bowl and then bake them in the oven for 30 minutes. Before you put them in the oven, mash the potatoes a little with a fork to be sure they bake evenly and after you let them bake in the oven for 15 minutes. Take out the potatoes and check them with a fork to see if they are baked enough. Depending on how soft they are, bake them for another 10 or 15 minutes. Check them again after 15 minutes and either let them bake a little bit longer or if they are soft enough, take them out of the oven and top with Earth Balance and Vegenaise and enjoy a delicious vegan treat or set aside and eat together with the lasagna when it is finished. Bring a medium size pot of filtered water to a rapid boil. When the water boils, reduce the heat to medium. Allow to cook for 20 minutes or until the pasta is soft enough to eat. When the pasta is soft enough to eat, thoroughly drain the water and set it aside. Heat the olive oil over medium heat and when the oil begins to sizzle, add the onions. Stir evenly and allow to cook for 15 minutes or until lightly brown and soft. Stir in the tomato sauce and continue stirring. When it is finished cooking, turn off the burner. Now it is time to make the lasagna and bake it. This is the easiest part. I use a recycled aluminum pie plate, but you can use any aluminum dish you want. Put your first layer of lasagna noodles on the plate, cover with some of the tomato sauce and onions and spread around evenly with a spoon. Then add some Daiya mozzarella shreds. Repeat the process until you finish using all the ingredients. Bake in the oven for 15 minutes or until the cheese is melted and the sauce is bubbling. Turn off the oven. Serve this delicious meal and enjoy.