Thursday, March 8, 2012

Hoff's Lasagna

Hoff's Lasagna
Yields: About 8 large servings
meat-free, dairy-free, egg-free, oil-free, soy-free

  • 1 box Whole Wheat Lasagna Noodles (no boil)
  • 1 jar Spaghetti Sauce (Prego Light)
  • 1 - 15 oz can of Tomato Sauce
  • 1 pound Mushrooms (chopped)
  • 1 Onion (diced)
  • 1 Zucchini (shredded)
  • Fresh Spinach (or frozen)
  • 2 blocks of Firm Tofu
  • 1 can Black Beans (rinsed & drained)
  • 1/2 cup Nutritional Yeast
  • 2-3 cloves of Garlic
  • 4 tbsp Italian Herbs
  • Wheat Germ (optional)

  1. Caramelize Onions, then add Mushrooms, cook until softened, add Garlic last to avoid burning
  2. Blend Tofu, Black Beans, Nutritional Yeast & Italian Herbs until creamy
  3. In a 9x13 baking dish, create the following layers
  4. First Layer: coat bottom of dish with Spaghetti Sauce, 1 layer of Noodles, Tofu blend & Zucchini
  5. Second Layer: 1 layer of Noodles, Onion mixture & Spinach
  6. Third Layer: 1 layer of Noodles, Spaghetti Sauce, another layer of Noodles, top with can of Tomato Sauce & sprinkle with Wheat Germ
  7. In a 350 degree oven, cover & bake for 1 hour

My2Cents: I like to use Prego Light Smart Spaghetti Sauce because there is no oil in it - saves you unnecessary fat and calories.  If you are using No-boil noodles, be generous with the sauce as they will absorb the excess liquid.  Optional: top with chopped black olives or chopped pine nuts (added with 5 minutes to go, so they brown and don't burn)!

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