Wheat-free Tofu Lasagna

Yield: 
4-6 Servings

Updated: Thu, 03/20/2014 - 11:27pm

Ingredients: 
  • 2 pounds tofu
  • 1-2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon nutmeg
  • ½ cup fresh basil, chopped
  • 2 cups chopped or shredded veggies (spinach, zucchini, etc.)
  • 5 cups pasta sauce (more if needed)
  • 1 pound rice lasagna noodles, uncooked
Instructions: 
  1. Preheat oven to 375°.
  2. Blend tofu in a food processor until smooth. Set aside.
  3. Heat oil in a saucepan over medium heat. Add garlic and sauté for a few minutes. Add tofu, salt, pepper, nutmeg and fresh basil. Set aside.
  4. In a bowl combine raw veggies and pasta sauce. Mix well.
  5. In a 9"x13" baking pan, spread ¼ of the sauce mixture into the bottom. Place ¼ of the lasagna noodles over the sauce. Spread ⅓ of the tofu mixture over the pasta, then add another ¼ of the pasta sauce. Repeat this process 2 more times, and end with a layer of sauce.
  6. Cover lasagna and bake for 1 hour and 20 minutes. Uncover and bake for another 10 minutes. Remove from oven and let cool slightly before serving. Enjoy!