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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Hummus lasagna

This is basically the same recipe as the pasta bake, but with better photos. I made two lasagnas, one for us to eat NOW and one for Thanksgiving.

For 2 9 x 13 lasagnas

1 box lasagna noodles (18)

2.5 jars pasta sauce (this time I cheated and used Wholefood’s Mushroom Marinara and Tomato Basil sauces)

4 cans chickpeas,  rinsed and drained

3/4 cup lemon juice

6-8 garlic cloves, minced

1/4 cup tahini

2 TBL olive oil

1/4 cup water

1 12 oz. package arugula

4 TBL nutritional yeast

1/4 cup water

salt and pepper to taste

Preheat oven to 400.

First, make the arugula pesto. Blend arugula, nutritional yeast, 2-3 garlic cloves, and 1/4 cup water until smooth. Set aside.

Next, make the hummus. Blend garlic, lemon juice, tahini, olive oil, salt and pepper. Add chickpeas and water. Blend until smooth. Add more water or lemon juice until hummus is your desired texture.

In a 9 x 13 pan, layer the ingredients in this order:

1. Sauce, noodles, hummus, pesto

2. Sauce, noodles, hummus, pesto

3. Sauce, noodles, sauce

Bake for one hour and 15 minutes, covered with foil (with slits). Or if you are planning to freeze one or more of these babies, bake only 1 hour, then allow to cool, cover in plastic wrap and foil and freeze.