I am rating this recipe 5 stars because it was a wonderful inspiration for a "from scratch comfort food". My wife has many food intolerances, gluten, soy, dairy, egg, etc. so I have to make major substitutions for almost every recipe I use. I offer the substitutions I made to encourage others with similar challenges to try this recipe. Here is what I changed. 5 Tbs ghee for the butter (1 Tbs to saute vegetables and 4 Tbs for the bechamel sauce) I didn't need it for the baking dish or topping, rice noodles (I used spiral shaped), potato flour instead of all purpose, 1 13.66 oz. can unsweetened coconut milk, 1 to 1 1/2 C rice milk to thin sauce to creamy thick consistency (it is as thick as malt o meal with just the coconut milk), this makes plenty of sauce for those that thought the original recipe was a little dry. I used 3 cans of tuna based on other reviews, I sprinkled a little dill weed into the sauce along with the salt & pepper, finally I pulsed about a 1/2 C gluten free garlic herb croutons for the topping and omitted the cheese and served it on the side for those who can tolerate dairy. My wife was over the top thrilled to have a comfort food she could actually enjoy. You can prepare everything in the same 6 qt. non stick pot if you prep other ingredients while waiting for the water to boil and pasta to cook. Saute onions and mushrooms together in same pot after draining pasta in colander, add garlic during last minute, set vegetables aside, and begin sauce.
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I am rating this recipe 5 stars because it was a wonderful inspiration for a "from scratch...