Gluten- and Dairy-Free Lasagne

I made homemade pasta, which was gluten free but contained eggs. Substitute pasta for a vegan version: buckwheat, soba, corn, rice, etc…

gluten- and dairy-free lasagneIngredients:

  • 1 batch prepared gluten-free pasta (or 1 box)
  • Jar of organic tomato sauce
  • 16 oz firm tofu (about 1 1/2 cakes)
  • 1 c fresh basil, chopped
  • 1 c steamed spinach, drained
  • 1 tbs EVOO
  • 3 garlic cloves, finely chopped
  • Freshly ground sea salt and black pepper to taste

*Consider adding veggie meat-less balls to one of the layers for added texture

Directions:

  • Preheat the oven to 350°
  • Lightly oil a 9 x 13-inch baking dish
  • Add tofu, basil, spinach, oil, garlic, salt and pepper to bowl.
  • Use immersion blender (or food processor or blender) and mix to form thick filling.
  • Spread enough tomato sauce to cover bottom of baking dish.
  • Top with layer of pasta.
  • Add enough filling topped with enough sauce to cover pasta.
  • Repeat.
  • End with layer of pasta and remaining sauce.
  • Cover with foil and bake for 45 minutes.
  • Uncover and cook for 15 minutes.

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