Tuesday, April 14, 2009

Spinach Lasagna 'A La Tofu'

I made this recipe for my non-gluten free family and they said they liked it better than regular lasagna!

One Package Ener G rice lasagna noodles

Tofu "Ricotta"

2 packages Naysoya extra firm or firm tofu
1 1/2 teaspoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh oregano
3 or 4 fresh basil leaves
2 cloves fresh chopped garlic

Combine in food processor or blender until smooth "ricotta" consistancy is reached.

Sauce and Meat Layer
2 packages sirloin ground beef
2 jars of Newman's own Fra Diavlo Sauce (or you can use whatever homeade or premade pasta sauce you like)
One package fresh baby spinach

1. In sauce pan brown ground beef and add pasta sauce. Let simmer.
2. Boil pasta according to package (a little less than aldante works best).
3. Spray large baking dish with non stick spray then layer noodles, "ricotta," beef sauce & spinach. Repeat until all ingredients are used.
4. Bake at 350 degrees for 30 minutes covered. Then bake uncovered for 20 minutes.
Viola! Lasagna!
(May be topped with Vegan Gourmet Dairy Free Mozzorella -for those who can tolerate yeast, cut thin slices and layer on top before baking.)


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