Allergy-Free Rice Lasagna

I was inspired by the kids watching TV… and it was Reading Rainbow!! and I suddenly remembered an episode of Reading Rainbow that I watched a long time ago where Levar and his friends make rice lasagna. So I went and searched for the recipe online, and obviously I had to make some modifications because it had mozzarella and such, so here is my version of it..

4 oz. rice cheddar cheese
1 1/2 cups rice milk
1 lb. ground beef
1/4 cup + 2 tbsp olive oil
1 cup chopped onions
6 oz. fresh spinach leaves
25.5 oz jar of Muir Glen Organic Portabello Mushroom Pasta Sauce
7 cups cooked rice

Preheat the oven to 400 degrees.

In a small saucepan over low heat, leave rice cheese to melt in rice milk while you prepare the meat sauce. Stir occasionally.

In a large saucepan over medium heat, brown ground beef in 1/4 cup olive oil. Add onions, stir, then add spinach and pour the rest of the olive oil over the leaves. Cover and leave on low for about 5 minutes. Add the pasta sauce, stir, then cover and leave for another five minutes.

Meanwhile, spread four cups of cooked rice in the bottom of a 9 x 13 inch glass pyrex, followed by a third of the meat sauce, then all of the cheese sauce. Spread the rest of the cooked rice and the rest of the meat sauce. Bake for 30 minutes. Serve immediately.