Gluten-Free Lasagna with Tofu, Spinach, and Fairytale Eggplant

Ingredients:
2 jars Wholefoods fat-free pasta sauce
1 package gluten-free lasagna noodles, uncooked
1 package firm tofu, crumbled (and mixed with nutritional yeast, salt and pepper)
1/2 cup nutritional yeast
1 package frozen spinach
2 cups roasted eggplant (seasoned with olive oil, salt and pepper)
1 package Daiya mozzarella

For the layers: Start with sauce, then gluten free noodles, crumbled tofu, Daiya mozzarella, spinach OR roasted eggplants, the more sauce. You should make three layers. Then dig a small well in each corner and add about 1 cup (total) of boil water.

Cover with foil, poke a few holes, bake at 400 for an hour, or until very bubbly. Allow to rest for an hour, then serve.

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Fairytale eggplant curry and channa

Before:

After:

For the eggplant, we borrowed this recipe, but cooked the eggplants in the curry instead of stuffing them. What can I say? With moving the past week, I’m too lazy to stuff tiny eggplants at 9 PM. Sue me.

For the channa, it’s a pretty simple tomato, onion, cumin seeds, garlic, ginger, curry, and coriander sauce, with some lemon juice to balance the sweetness of the tomato.

Since we had leftover rice in the freezer, the whole meal took less than 45 minutes to make. Of course, we could never get dinner on the table in less than two hours without Stef’s exceptional knife skills.