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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, gluten-free
 
Ingredients:
  • 1 box Gluten-free Lasagna Noodles
  • 1 jar Spaghetti Sauce (Prego Light)
  • 1-2 15 oz. can(s) of Tomato Sauce
  • 1 cup frozen Spinach 
  • 1 Zucchini (shredded, water pressed out)
  • 1 Yellow Squash (shredded, water pressed out)
  • 12oz. of organic Firm Tofu
  • 1 can Chickpeas (drained)
  • 1/2 cup Nutritional Yeast
  • Juice from 1 Lemon
  • 2 tbsp. minced Garlic
  • 1 tbsp. Italian Herbs
  • 1 tsp. Hoff Seasoning
  • 1 tsp. Sea Salt

Directions:
  1. Preheat oven to 350 degrees
  2. Blend Tofu, Chickpeas, Nutritional Yeast, Lemon Juice, Garlic, Italian Herbs, Hoff Seasoning & Salt until combined & creamy to create Tofu Riccota
  3. In a 9x13 baking dish, create the following layers:
  4. First Layer: coat bottom of dish with Tomato Sauce, 1 layer of Noodles & Tofu Ricotta
  5. Second Layer: 1 layer of Noodles, Spaghetti Sauce, Spinach & shredded Squash
  6. Third Layer: 1 layer of Noodles, remaining  Spaghetti Sauce
  7. An additional can of Tomato Sauce may be needed to ensure Pasta is fully submerged in sauce
  8. Cover with a baking tray & bake for 1 hour
  9. Remove from oven, uncover and allow to sit for 20 minutes so the Pasta reabsorbs the liquid





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