Gluten Free Lasagna

My youngest sister, who now lives and teaches middle school science in New York City, has arrived back in Minnesota for a couple weeks of vacation.  With seven of us gathering for dinner tomorrow night I figured it would be a good occasion to make a lasagna without ending up with all of the leftovers. There was one problem though; one of us is now trying a gluten free diet and I wasn't sure I would be able to assemble the ingredients for that. In fact, my gluten free family member said don't even bother trying.

I printed a gluten free recipe that I found anyway, and took it and the recipe for the last lasagna I made to the store, one or the other would work. 

It turned out that I found the brown rice noodles and a gluten free pizza sauce per the recipe and decided to go for it. I prepared and cooked it today so I could bring it over to Mom's and bake it again tomorrow before dinner. Twice-baked is always better. 

We'll see how it turns out.

A few notes on the recipe:

• This recipe isn't cheap. We'll see if the $1/ounce goat cheese was worth it, but I suspect not. 
• It looked and smelled good, but I'm a little nervous about using pizza sauce for the meat spread instead of my usual tomato sauce/paste. 
• Those Tinkyada® Brand Organic Brown Rice Gluten Free Lasagna Noodles were tough to work with compared to the Creamette brand I've used before. They are much more fragile and likely to break apart when handled with the same casualness as the Creamette type. I had to cook a second box because I mishandled the first batch and all but about six noodles broke apart and clung together in a useless mess. Live and learn.
• I was too lazy to finely chop the basil, parsley, and oregano. I used dried instead and dramatically reduced the amounts, even more than the 1-to-3 ratio usually used for dried herbs instead of fresh. This is a heavy on the herbs recipe it seems to me, and I pulled back from that, knowing my fellow diners. We'll see how it tastes, but I've learned that when using dried form of herbs such as basil and parsley it pays to be cautious. 

We'll see how it goes. Given the trends in food allergies, I think it is good to have a few gluten free recipes in the arsenal.