<<Disclaimer: Verify this information before applying it to your situation.>>
 
Regarding the gfgal's lasagne, several culprits come to mind:
 
It's risky to use a product with natural flavor listed unless it's been
checked out GF with a manufacturer who really discloses what it means.
<Natural flavor> is a coverall term for a variety of additives, including
MSG and HVP.
 
Look to see if RAGU contains tomato paste as an ingredient.  For some
reason, labels don't have to disclose how the tomato paste is made, and the
paste may be thickened with flour. I don't trust any of the supermarket
tomato sauces, but there are plain pureed tomatoes to which you may add
basil, oregano and sauteed onions.
 
If you are a newly diagnosed celiac, you might want to watch your intake of
those hard-to-digest fats. Sausage and mozzarella are not on the low-fat
list.
 
Mozzarella is a soft cheese and therefore very high in lactose. Are you
certain of your gut's ability to digest that much lactose?
 
Are you sensitive to sulfites that might be in the sausage?
 
Your questions about your meal and about coping are valuable reminders to
all of us of where we've been, where we are and how we can help each other
go further.
 
p.s. Just read Gary Roberts' very fine post.  Hey Gary, for many, if we
cheat, we cheat our loved ones too!  If any spouses out there want to
comment on being married to a celiac, let's give them some air time.
 
Mary