Sunday, June 1, 2014

Hoff's Lasagna II

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

  • 1 box GF Lasagna Noodles
  • 1 jar Spaghetti Sauce (Prego Light)
  • 1 15 oz. can of Tomato Sauce
  •  2 cups Fresh Spinach
  • 1 block Firm Tofu (drained & pressed to remove water)
  • 1 can Black Beans (rinsed & drained)
  • 1/3 cup Nutritional Yeast
  • Juice from 1/2 Lemon
  • 2 tbsp. minced Garlic
  • 2 tbsp. Italian Herbs
  • 1 tbsp. dried Basil
  • 1 tbsp. Miso

  1. Preheat oven to 350 degrees
  2. Boil 8 cups of water, place Noodles in shallow dish & cover w/water for at least 15 minutes
  3. Blend Tofu, Black Beans, Nutritional Yeast, Lemon Juice, Garlic, Italian Herbs, Basil & Miso until creamy
  4. In a 9x13 baking dish, create the following layers
  5. First Layer: coat bottom of dish with Spaghetti Sauce, 1 layer of Noodles & Tofu mixture
  6. Second Layer: 1 layer of Noodles, Spaghetti Sauce & Spinach
  7. Third Layer: 1 layer of Noodles, Spaghetti Sauce, another layer of Noodles, top with can of Tomato Sauce
  8. Cover & bake for 1 hour

Hoff Thoughts: 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 the noodles will absorb more liquid. GF Noodles will not be completely soft after soaking, but will cook through during baking.

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