A friend of mine told me about gluten free no-boil lasagna noodles, and this week Publix had them on sale for half off! So I bought two packages!
Brad is gluten free and also can’t tolerate dairy. I found this recipe for vegan veggie lasagna:
https://www.food.com/recipe/vegan-veggie-lasagna-115553
It is FANTASTIC!!!!! The only change I made was to double the mushrooms because Brad loves mushrooms. You can’t add much more than that, though, as the pot of veggies will overflow! Next time I might top it with a layer of Daiya (dairy free cheese) mozzarella. Below is a picture of my lasagna, and below that I’ve typed out the recipe for reference.
1 package no-boil lasagna noodles (I used gluten free Barilla brand)
1/2 cup pasta sauce (I used Newman’s Own Sockarooni)
Tofu mixture
14 oz extra firm tofu
1/4 c vegan milk
1 tsp oregano
2 tsp basil
1 tsp salt
2 Tbsp lemon juice
2 cloves garlic, minced
1 small onion, minced
2 cups spinach, chopped
Veggie mixture
1/4 c olive oil
1 red bell pepper, I diced mine but it says julienned
8 oz sliced mushrooms (I used 16 oz)
2 zucchini, sliced
2 carrots, sliced thin
1 1/2 c pasta sauce (I used Newman’s Own Sockarooni)
1/2 c water
Directions (I changed the order a little for better time management)
Saute pepper, zucchini, carrots, and mushrooms in oil until crisp tender.
Stir in pasta sauce and water.
Simmer, covered, 30 min, stirring occasionally. Remove lid in last 5 min if too liquidy.
While simmering, in a food processor, blend tofu, milk, spices, salt, lemon juice, garlic, and onion until the consistency of ricotta cheese.
Transfer to a bowl and mix in chopped spinach.
5 min before veggie mix is done, preheat oven to 350 F.
Spread 1/2 c pasta sauce on bottom of 9×13 casserole dish.
Put a layer of noodles on top.
Put half of the tofu mixture on top.
Layer noodles on top.
Put half the veggie mixture on top.
Layer noodles on top.
Put rest of tofu mixture on top.
Layer noodles on top.
Put rest of veggie mix on top.
Bake 30-35 min.
Let stand 10 min, then serve!