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, soy-free

  • 1 box Whole Wheat Lasagna Noodles (no boil)
  • 1 jar Spaghetti Sauce (Prego Light)
  • 1 15 oz. can of Tomato Sauce
  •  2 cups Fresh Spinach
  • 2 blocks of Tofu
  • 1 can Black Beans (rinsed & drained)
  • 1/2 cup Nutritional Yeast
  • Juice from 1/2 Lemon
  • 2-3 cloves of Garlic
  • 2 tbsp. Italian Herbs
  • 1/2 tsp. Sea Salt
  • Nutritional Yeast

  1. Preheat oven to 350 degrees
  2. Blend Tofu, Black Beans, Nutritional Yeast, Lemon Juice, Garlic, Italian Herbs & Salt 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 mixture
  5. Second Layer: 1 layer of Noodles, Spaghetti Sauce & Spinach
  6. Third Layer: 1 layer of Noodles, Spaghetti Sauce, another layer of Noodles, top with can of Tomato Sauce & sprinkle with Nutritional Yeast
  7. 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.

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