I've been getting a bit creative lately and came up with a dairy free, egg free lasagna filling. I used Tinkyada Rice Lasagna noodles. For the meat/tomato sauce, I browned some homemade Italian sausage and added a can of diced tomatoes, 1/2 c water, and some Italian seasoning. While we do try to avoid tomatoes, Tom can have them on occasion w/out problems. The trick was to come up with something to replace the cheese mixture. It was missing that stringy cheese texture, but overall, not bad. Even mister picky eater (Dad) ate 2 pieces :-) Here is what I used: Kathy (Alyssa 3/15/97 - dairy, egg, corn, grape, unidentified EA's; Thomas 5/30/99 - dairy, egg, corn, grape, wheat/gluten, soy, citrus (mostly orange), tomato, walnut) Lasagna Filling 1/2 c red lentils 1 1/2 c water 2 T olive oil 1/2 c minced onion 1/4 c minced green pepper 1/4 c minced brocolli 1/4 c grated carrot 2 cloves garlic 1 T parsley 1 T wheat free tamari 1 tsp salt Place the water and lentils in a saucepan, bring to boil, cover and simmer 15 minutes until tender. In large frying pan, saute vegetables in olive oil until tender. Combine cooked lentils, sauted veggies, and remaining ingredients. Stir to combine, but do not overmix or it will be mush. Use to replace ricotta cheese mixture in any lasagna recipe. ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj.