Sunday, January 31, 2016

Hoff's Veggie Lasagna

Hoff's Veggie Lasagna
Yields: About 8 large servings
meat-free, dairy-free, egg-free, oil-free, soy-free
 
Ingredients:
  • 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 
  • 1 Zucchini (shredded, water pressed out)
  • 1 Yellow Squash (shredded, water pressed out)
  • 12oz. of organic Firm Tofu
  • 1 can Black Beans (rinsed & drained)
  • 1/2 cup Nutritional Yeast
  • Juice from 1/2 Lemon
  • 2 tbsp. minced Garlic
  • 1 tbsp. Italian Herbs
  • 1 tsp. Sea Salt

Directions:
  1. In a 9x13 dish, soak Noodles in hot water until pliable, about 30 minutes
  2. Drain water and set aside
  3. Preheat oven to 350 degrees
  4. Blend Tofu, Black Beans, Nutritional Yeast, Lemon Juice, Garlic, Italian Herbs & Salt until creamy
  5. In a 9x13 baking dish, create the following layers
  6. First Layer: coat bottom of dish with Spaghetti Sauce, 1 layer of Noodles & Tofu Ricotta
  7. Second Layer: 1 layer of Noodles, Spaghetti Sauce & Zucchini
  8. Third Layer: 1 layer of Noodles, Spaghetti Sauce & Spinach
  9. Fourth Layer: 1 layer of Noodles, top with can of Tomato Sauce
  10. Cover with parchment lined tin foil & bake for 1 hour
  11. Remove from oven, uncover and allow to sit for 20 minutes so the Pasta reabsorbs the liquid





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