They should just eat salad and shut up.

Jovial has the best GF lasagne and pasta noodles

whole foods has a dairy free ricotta which is decent, i can't remember the name

What about polenta stacks with roasted vegetables? You can also use polenta in place of pasta in lasagne (Serious Eats has a recipe) and make sure the cheese is vegan.

Anonymous wrote: Veggie risotto

Butternut squash or mushroom risotto would be lovely

The soup is a nice idea yet I think it’s nicer to have a substitute meal that looks similar to what the others are eating.

Too often, I’ve seen those without dietary restrictions want a “taste” of the special diet meal. This inclination is often decreased if the dishes are similar.

Those eating the special meal may appreciate getting to eat something that looks similar to the “normal” people. I know I do.

Veggie risotto

Anonymous wrote:Mark Bittman's Tuscan Farro soup is basically lasagna in a bowl. It is good as a hearty vegan meal and even better if you sprinkle in cheese.

The problem is, farro is of course, not gluten free, nor is barley which would be the next best thing. You might be able to experiment and find a gluten free grain with a chewy, nutty texture to take the place of the farro, or just use gluten-free orzo or something.

https://cooking.nytimes.com/recipes/1845-tuscan-farro-soup

Came here to recommend this. I substitute quinoa for the farro.

Mark Bittman's Tuscan Farro soup is basically lasagna in a bowl. It is good as a hearty vegan meal and even better if you sprinkle in cheese.

The problem is, farro is of course, not gluten free, nor is barley which would be the next best thing. You might be able to experiment and find a gluten free grain with a chewy, nutty texture to take the place of the farro, or just use gluten-free orzo or something.

https://cooking.nytimes.com/recipes/1845-tuscan-farro-soup

What about just going off the reservation and making a nice minestrone? Lasagna eaters could have a cup and the vegetarians could have a bowl. Use gf pasta noodles (or none). Pass parm on the side.

I would do either spaghetti squash or zoodles (zucchini spirals) in some kind of marinara sauce.

Anonymous wrote:I make a delicious vegetable lasagna adapted from this recipe: https://nutritionfacts.org/recipe/roasted-vegetable-lasagna/

I basically chop and saute the vegetables, then cook them in Rao's sauce and bake them in ready to use GF lasagna noodles (some kind of pea protein or bean-based, can't remember). I don't add the milk, miso paste, or beans, although the canneline beans mashed up could give it a cheesy look. I don't do the nutty parm with nutritional yeast, although it sounds good (you could make that recipe, grind it in a coffee grinder, and serve it on the side in a shaker, I've done that).

It's very flavorful and does not need cheese. Reheats well, but maybe undercook it the first time.

This looks great!

*dipping oil

PP. And in lieu of garlic bread, you can serve a baguette with garlic dipping bread, that will satisfy the non-gluten free people and is delicious.

I make a delicious vegetable lasagna adapted from this recipe: https://nutritionfacts.org/recipe/roasted-vegetable-lasagna/

I basically chop and saute the vegetables, then cook them in Rao's sauce and bake them in ready to use GF lasagna noodles (some kind of pea protein or bean-based, can't remember). I don't add the milk, miso paste, or beans, although the canneline beans mashed up could give it a cheesy look. I don't do the nutty parm with nutritional yeast, although it sounds good (you could make that recipe, grind it in a coffee grinder, and serve it on the side in a shaker, I've done that).

It's very flavorful and does not need cheese. Reheats well, but maybe undercook it the first time.

We host a Christmas party every year where I serve dinner - meat lasagna, Caesar salad (with anchovies) and garlic bread. I like how I make these things and want to keep those recipes as is. I have friends with different dietary restrictions/preferences: one is dairy free, one is vegetarian and a couple who are gluten free. As the host I am choosing to make another entree option that they can eat, however I'd like to only make one extra thing to keep it simple.

Any thoughts or ideas for an Italian entree that wouldn't be to difficult to add to the mix that is vegan and gluten free? I prefer something I can make ahead and reheat the day of the party for ease.